Search Results for "Grapes"
Recipe Results 96 of 143 pages
Sweet Potato Biscuits with Rosemary Honey Butter
Sweet Potato Biscuits with Rosemary Honey Butter Ingredients: 1 (7-ounce) package buttermilk biscuit mix 1 cup cooked, mashed sweet potato ¼ cup water Directions: Combine the biscuit mix with the sweet potato and water in a bowl; mix just until moist. Spoon the dough in 1½ to 2-inch rounds onto a lightly greased baking sheet,
Hot Cheesy Peppers and Crab Dip
Hot Cheesy Peppers and Crab Dip Ingredients: 1 1/2 cup Mozzarella Cheese – shredded, divided 8 oz. Nuefchatel Cheese – softened 1 tsp. Garlic – fresh, minced 1 tsp. Oregano – fresh, minced 1 1/2 cup Red, Green, and Yellow Peppers -chopped 1 Sweet Onion – small, minced dash Seafood Seasoning – Old Bay 6
Hummus
Hummus Courtesy of: The Mayor Clinic at mayoclinic.org Ingredients: 2 cans (16 ounces each) reduced-sodium chickpeas, rinsed and drained except for 1/4 cup liquid 1 tablespoon extra-virgin olive oil 1/4 cup lemon juice 2 garlic cloves, minced 1/4 teaspoon cracked black pepper 1/4 teaspoon paprika 3 tablespoons tahini (sesame paste) 2 tablespoons chopped Italian flat-leaf
Creamy Peanut Butter Mousse with Crunchy Apple Dippers
Creamy Peanut Butter Mousse with Crunchy Apple Dippers Ingredients: 1 cup heavy whipping cream 1 teaspoon real vanilla extract ½ cup creamy peanut butter 3 tablespoons honey Pinch kosher salt 8 medium apples, cut into 8 wedges each Directions: Use a hand mixer or whisk attachment for your countertop mixer to whip the whipping cream
Zesty Guacamole Dip
Zesty Guacamole Dip Ingredients: 4 avocados ripe 1/2 garlic clove 1 roma tomato 1 teaspoon pepper sauce 1 tablespoon lime juice 1 tablespoon onion minced 1/4 teaspoon salt Directions: In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture. Stir in lime juice, garlic, tomato,
Vegetable Medley with Salsa Dip
Vegetable Medley with Salsa Dip Ingredients: 1 lime (juiced) 2 carrot (cut into 3-inch sticks) 2 celery stalk (cut into 3-inch sticks) 1/2 cup jicama (1/2 medium, peeled and cut into 3-inch sticks) 1 medium radishes (1 bunch trimmed) 6 green onion (trimmed) cup sour cream, fat free 1 cup fresh salsa 2 tomatoes (chopped)
Homemade Mayonnaise
(Source: www.incredibleegg.org) Ingredients: 2 EGG YOLKS 2 tbsp. fresh lemon juice OR vinegar 2 tbsp. water 1 tsp. sugar 1 tsp. dry mustard 1/2 tsp. salt Dash pepper 1 cup olive oil OR vegetable oil Yields: 1-1/4 cups Directions: WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.
Whipped Feta and Roasted Red Pepper Dip
Ingredients: 1 red bell pepper, stemmed (with the stem removed), halved lengthwise, and seeds and white ribs removed 1⁄2 pound feta cheese, broken into chunks 1⁄4 teaspoon red pepper flakes (or more if you like it spicy) 1⁄4 teaspoon paprika (any kind is fine) 1⁄2 teaspoon fresh lemon juice 2 tablespoons olive oil Directions: Arrange
Eggplant and Pepper Dip
Ingredients: 1 eggplant (large) 2 red pepper 1 onion (small) 1/4 teaspoon garlic powder 2 tablespoons vegetable oil 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon salt Directions: Use a vegetable peeler to remove the peel from the eggplant. Chop the eggplant into 1 inch cubes. Chop the red peppers. Peel and chop the onion.
Cucumber Peach Salsa
Ingredients: 2 cups peaches, peeled and chopped 1 cup cucumber, chopped ½ cup red bell pepper, chopped 2 tablespoons lime juice ½ cup crumbled feta cheese 3 tablespoons chopped fresh mint Directions: In a medium bowl, combine peaches, cucumber, pepper, and lime juice. Stir in feta and mint just before serving.
