Ingredients
1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon
Directions
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
2/01/2014
Recipe Best Bean Salad
Ingredients
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Recipe Banana Split Freeze
Ingredients
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together SPLENDA® Granulated Sweetener and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together SPLENDA® Granulated Sweetener and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
Recipe Apricot Round Steak
Ingredients
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
Recipe Bow Ties, Zucchini, Carrots, and Chicken
Ingredients
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Recipe Bahama Mama I
Ingredients
1/4 fluid ounce coffee-flavored liqueur
1/2 fluid ounce dark rum
1/2 fluid ounce coconut liqueur
1/4 fluid ounce 151 proof rum
1/2 lemon, juiced
4 fluid ounces pineapple juice
1 maraschino cherry
Directions
In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry.
1/4 fluid ounce coffee-flavored liqueur
1/2 fluid ounce dark rum
1/2 fluid ounce coconut liqueur
1/4 fluid ounce 151 proof rum
1/2 lemon, juiced
4 fluid ounces pineapple juice
1 maraschino cherry
Directions
In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry.
Recipe Beef and Tomato Pie
Ingredients
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425 degrees F for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
1 pound ground beef
1 large onion, chopped
2 tablespoons ketchup
1/2 teaspoon salt
2 cups biscuit/baking mix
2/3 cup milk
1 cup diced fresh tomato
1/2 cup shredded Cheddar cheese
Directions
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425 degrees F for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Recipe Baja Bean Salad
Ingredients
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
Directions
In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
Directions
In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
Recipe Alaskan Chocolate Scrambled Eggs
Ingredients
5 eggs, beaten
1 cup milk
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
5 eggs, beaten
1 cup milk
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
Recipe Banh-Mi Style Vietnamese Baguette
Ingredients
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Recipe Breaded Chicken Wings
Ingredients
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 egg
1 tablespoon water
10 chicken wings
Directions
In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 egg
1 tablespoon water
10 chicken wings
Directions
In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.
Recipe Addictive Pumpkin Muffins
Ingredients
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
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