Search Results for "Dill"
Recipe Results 99 of 118 pages
Rhubarb Strawberry Cobbler
Ingredients 1 1/3 s sugar 1/3 flour 4 s diced fresh or frozen rhubarb (1/2-inch pieces) 2 s fresh strawberries, halved 2 tablespoons butter, cubed Crust: 2 s flour 1/2 teaspoon salt 2/3 vegetable oil 1/3 warm water 1 tablespoon milk 1 tablespoon sugar vanilla ice cream (optional) Directions In bowl, combine sugar and flour.
Coconut Butter Cream Icing
Ingredients 2 s unsalted butter (softened) 4 to 8 tablespoons cream of coconut, to taste 1 sugar (divided) 1/2 teaspoon vanilla powder* 1/2 water 1 tablespoon pineapple juice 5 large egg whites (5 fluid ounces) 1 tablespoon lime juice (optional) 1/2 + 1/8 teaspoon cream of tartar Directions In mixing bowl beat butter until smooth
Breakfast Wrap
Breakfast Wrap Ingredients: 3-4 slices of bacon, diced 1 cup bell pepper, diced 1/4 cup onion, diced 1 jalapeno, de-seeded, rinsed and diced (optional) 1 Tbsp. butter 1 cup cheddar cheese, shredded 6 large eggs 3 Tbsp. half and half To taste salt and pepper 6 medium flour tortillas, or 4 large Directions: Heat a
My Favorite Carrot Cake
My Favorite Carrot Cake Submitted by: Dee Fletcher Recipe Editor Ingredients: 2 cups all-purpose flour 2 cups white sugar 2 tsp. baking soda 1 Tbsp. pumpkin pie spice 1 tsp. salt 1 1/2 cups vegetable oil 4 large eggs 2 6 oz. jars carrot baby food 8 oz. can crushed pineapple, well drained 1 cup
Cranberry Sweet Rolls
Cranberry Sweet Rolls Ingredients: 1 roll crescent rolls 2 Tbsp. butter, soft 1½ cups cranberry relish, drained 4 oz. cream cheese, softened 2 Tbsp. maple syrup 1/2 orange, zested 2 Tbsp. orange juice Directions: Roll the crescent rolls into a long rectangle and connect all the seams. Spread the dough with 2 tablespoons of soft
Apple Baklava Bites
Apple Baklava Bites Ingredients: 1/2 cup walnuts, chopped 1 Tbsp. butter, cut into 8 cubes 1 Tbsp. sugar 1/2 tsp. cinnamon 1/8 tsp. vanilla extract pinch salt 1 package mini fillo shells (15 shells) 1 apple, peeled and finely diced (about 1/2 cup) 1 Tbsp. flour 1/4 cup water 1/4 cup honey 1/8 tsp. cardamom,
Stuffed Peppers
Ingredients: 4 large green or red bell peppers 2 tablespoons olive oil 1 small onion, chopped 3 garlic cloves, minced 1 cup uncooked long-grain white rice 2 tablespoons tomato paste 1 (14.5 ounce) can Italian-style tomatoes, drained and coarsely chopped 2 tablespoons chopped fresh parsley 1 teaspoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon
Crunchy Peach Salad
Crust: 2 cups pretzels, crushed 3/4 cup (1 1/2 sticks) butter, melted 2 tablespoons sugar 1 tablespoon cinnamon 1/4 teaspoon nutmeg Filling: 2 cans peaches, drained, peaches pat dry 2 cups water, boiling 1 (8 oz.) container frozen whipped topping 1 (8 oz.) package cream cheese, room temperature 1 (6 oz.) package peach jello 1/2
Herb-Stuffed Mushrooms
Ingredients: 8 large mushrooms (approx. 3″ in diameter) 4 cloves garlic 3/4 cup white onion 3 teaspoons olive oil 1/2 teaspoon dried parsley 1/2 teaspoon dried sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/4 cup whole-wheat bread crumbs 1/4 cup sun-dried tomatoes (chopped fine) 3/4 cup canned, drained, no-salt added chickpeas (garbanzo beans)
Buckeye Cheesecake
(Makes 10 to 12 servings) Ingredients: 1 (8×8-inch pan size) package brownie mix 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1 (10-ounce) package peanut butter chips, melted 4 eggs 2 teaspoons vanilla extract 1 cup semi-sweet chocolate chips 2 tablespoons butter-flavored shortening Directions: Preheat oven to 350º.
