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Recipe Results 97 of 142 pages
Veggie Tots
Veggie Tots Ingredients: 2 cups russet potatoes ready to serve 2 cups frozen broccoli florets thawed 1.5 cups shredded Parmesan cheese 1/8 cup grated Parmesan cheese 1/2 cup panko bread crumbs 1 egg white 1 tablespoon Italian seasoning Directions: Preheat oven to 425˚F. Place oven rack in the middle of the oven and line baking
Banana Pineapple Slush
Banana Pineapple Slush Yield: 9 1/2 quarts Ingredients: 4 cups sugar 2 cups water 1 (46 oz.) can pineapple juice 3 cups orange juice 3/4 cup lemon juice 1/2 cup orange juice concentrate 8 medium size ripe bananas, mashed 2 bottles (2 liters each) cream soda 3 (12 oz.) cans lemon-lime soda Directions: In a
Orange Delight
Orange Delight Ingredients: 4 cups nonfat or 1% milk 6 ounces frozen orange juice concentrate (about 3/4 cup) 1 teaspoon vanilla Directions: Place all ingredients in a blender. Put the lid on tightly. Blend for about 30 seconds or until smooth. Serve and enjoy. Refrigerate leftovers within 2 hours. VARIATIONS: Add a small banana, a
Bell Pepper Poppers
Bell Pepper Poppers Ingredients: nonstick cooking spray 12 mini sweet peppers 2 slices turkey bacon, diced 1/2 cup onion, diced 4 oz. fat-free cream cheese, room temp. 2 oz. soft goat cheese, room temp. 1/4 tsp. red pepper flakes, crushed 1 slice whole wheat bread, toasted 1 clove garlic, minced 1 Tbsp. Parmesan cheese, grated
Classic Eggnog
Classic Eggnog Yield: 12 Servings (6 cups) Ingredients: 6 large eggs 1/4 cup sugar 1/4 tsp. salt 4 cups whole milk, divided 1 tsp. vanilla 12 cinnamon sticks for garnish Directions: Beat eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk. COOK over low heat, stirring constantly but gently,
Maple Pecans
Ingredients: 1 egg white 4 cups raw pecans, walnuts, or almonds (or a combination) 2 tablespoons maple syrup 1⁄4 cup sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1 1⁄2 teaspoon chili powder (if you like it spicy) 1⁄4 teaspoon cayenne (if you like it spicy) Directions: Put the egg white in a bowl and make
Blueberry Slushy
Ingredients: 1 cup coconut water 1/2 cup frozen blueberries 1/2 cup chopped cucumber 1 Tbsp. fresh mint, chopped 1 cup ice Directions: Blend all ingredients in a blender on high speed until a slushy consistency forms. Number of servings: 2 slushies
Cherry Lemonade
Ingredients: 1 cup sugar 1 cup water 1 pound fresh dark cherries 1 cup fresh lemon juice 6 cups chilled water Fresh mint leaves Directions: Gently heat the sugar and water in a large saucepan until the sugar dissolves. Add 1 cup of cherries and boil until the cherries begin to soften, about 2 to
Orange Cranberry Seltzer
Ingredients: 3 cups unflavored seltzer 1⁄2 cup orange juice 1⁄2 cup cranberry juice (the kind that’s all juice, not the kind labeled “cocktail”) 1 lime, cut into 4 wedges Directions: Put the seltzer in the pitcher, add the orange and cranberry juices and stir well. Pour into 4 tall glasses and add 1 lime wedge
Holiday Pralines
Ingredients: 1 cup sugar 1/2 cup packed brown sugar 1/4 cup milk 1 Tbsp. butter 1 cup chopped pecans 1 tsp. vanilla Directions: Combine first 5 ingredients in a saucepan; boil for 1-1/2 minutes. Remove from heat; stir in vanilla. Blend until creamy; drop by teaspoonfuls onto waxed paper. Cool; store in an airtight container.
