(Courtesy of Claire Robinson)
Ingredients:
1 c. natural peanut butter
1 c. sugar
1 tsp. pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
Directions:
Preheat the oven to 350 degrees and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 Tbsp. of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden brown around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
(Courtesy of bakerette.com)
Ingredients:
4 c. brown rice
2 c. rotisserie chicken, chopped or 1/2 lb. boneless, skinless chicken breasts cooked
1 c. frozen peas and carrots, thawed
1/2 white onion, finely chopped
2 cloves garlic, minced
2 eggs
3 Tbsp. sesame oil
1/4 c. soy sauce
Directions:
Prepare rice per package directions and set aside.
In a large skillet, heat sesame oil and saute onion until transparent. Add the garlic, peas and carrots. Cook until vegetables are tender, stirring occasionally.
Crack eggs over the vegetables and stir throughout the vegetables while scrambling the eggs.
Add the chicken, rice and soy sauce. Stir until soy sauce is well incorporated.
Remove from the stove. Serve hot.
(Courtesy of abitchinkitchen.blogspot.ca)
Ingredients:
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 sticks unsalted butter, room temperature
1 c. sugar
1/2 c. dark brown sugar
1 c. pumpkin puree
1 large egg
2 tsp. vanilla extract
COATING:
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice
Directions:
In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not overmix. Cover the dough, and refrigerate for 1 hour or until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 Tbsp.) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
(Courtesy of essentiallyecletic.com)
Ingredients:
4 c. marshmallows
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 Tbsp. butter
1/4 c. pumpkin
6 c. rice krispies cereal
Directions:
Put the butter in a large pan on medium low heat and let it melt.
Add the marshmallows and stir while the marshmallows melt. Once the marshmallows are melted, add your pumpkin and spices then stir well. Add more or less of your spice mix depending on your taste.
Add the rice krispies and stir.
Pour your treat mix into a 9x13 baking pan that has been greased with either melted butter or nonstick cooking spray. Using wax paper, flatten out your treats.
Let cool then cut and enjoy.
(Courtesy of Taste of Home)
Ingredients:
2 Tbsp. minced fresh cilantro
2 Tbsp. olive oil
1 Tbsp. minced fresh chives
1 garlic clove, minced
1 lb. uncooked medium shrimp, peeled and deveined
DIPPING SAUCE:
1 c. fresh cilantro leaves
1 c. fat-free mayonnaise
1 jalapeno pepper, seeded
1 garlic clove, peeled
1 Tbsp. white vinegar
1 tsp. sugar
Dash cayenne pepper
Directions:
In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour.
In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving.
Thread shrimp onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
(Courtesy of Taste of Home)
Ingredients:
1 c. all-purpose flour
3/4 c. rolled oats
1 c. packed brown sugar
1 tsp. ground cinnamon
1/2 c. butter, softened
4 c. apples, chopped
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla extract
Vanilla ice cream, optional
Directions:
Preheat oven to 350 degrees. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 quart baking dish or a 9 inch square baking pan. Cover with apples.
In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
Bake 60-65 minutes or until apples are tender. Serve warm with ice cream if desired.
(Courtesy of tammileetips.com)
Ingredients:
1 tube biscuits
1 tsp. cinnamon
1/4 c. margarine or butter, melted
1 c. brown sugar
Directions:
Cut biscuits into quarters with kitchen shears. Dip biscuit pieces into melted butter.
Mix together cinnamon and brown sugar in a small bowl. Put buttered biscuit pieces into the bowl of cinnamon and brown sugar and fully coat the pieces.
Toss all pieces into the crockpot. Pour extra brown sugar and cinnamon mixture over the top.
Cook on low for 2 hours then check to see if all of the pieces are cooked all of the way through (you may have to rotate the pieces from top to bottom).
(Courtesy of Betty Crocker)
Ingredients:
1 pouch sugar cookie mix (1 lb. 1.5 oz.)
3 Tbsp. butter or margarine, melted
1 tsp. orange extract
1 tsp. vanilla
1 egg
5 drops yellow food color
2 drops red food color
1 1/2 c. white vanilla baking chips
Directions:
Heat oven to 350 degrees. In a large bowl, stir all ingredients except baking chips until soft dough forms. Stir in baking chips.
On ungreased cookie sheets, drop dough with 1 1/2 Tbsp. size cookie scoop or by rounded tablespoonfuls about 2 inches apart.
Bake 9-10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
(Courtesy of Better Homes and Gardens)
Ingredients:
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 pkg. (16 oz.) beef frankfurters, halved lengthwise and sliced
1 1/2 c. spaghetti sauce
1 large tomato, chopped (1 cup)
1 can (4 oz.) mushroom stems and pieces, drained
1 carton (8 oz.) dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
Directions:
Preheat oven to 350 degrees. Prepare macaroni according to package directions; drain and set aside.
In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half off the cheeses. Stir mixture into the drained pasta. Spoon into a 2 quart casserole.
Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts.
(Courtesy of livingwellspendingless.com)
Ingredients:
2 cans sweetened condensed milk
3 small canning jars with lids and rings
Directions:
Divide the sweetened condensed milk from 2 cans equally into the small canning jars. Close jars with lids and rings.
Place jars into crockpot and fill crockpot as full as you can so that the jars are completely submerged in water. No part of the jar should be out of the water at any time. Turn the crockpot on low for 8-10 hours, refilling water as necessary.
Note~ You can just use the unopened cans of sweetened condensed milk instead of putting it in jars if you want. You would follow all other directions the same with the cans.
(Courtesy of More Recipes from the Heart of Union County)
Ingredients:
1 lb. ground beef
1-2 onions, chopped
3 c. uncooked macaroni or 8 oz. lasagna noodles
1 lb. cottage cheese
1 qt. tomato juice
1-2 tsp. Italian seasoning
1/4 tsp. garlic powder
1 tsp. salt
1/4 c. brown sugar
4 oz. shredded mozzarella cheese
Directions:
Brown ground beef and onions. Sprinkle with salt and pepper to taste. Reduce heat and drain fat. Spread uncooked macaroni or noodles over meat. Top with cottage cheese. Mix tomato juice, seasonings, salt and sugar. Pour over cottage cheese. Do not stir. Put lid on skillet and simmer until macaroni or noodles are done, about 30 minutes. Put mozzarella cheese on top and return lid. Simmer about 5 minutes until cheese melts.
(Courtesy of More Recipes from the Heart of Union County)
Ingredients:
6 strips bacon, diced
3/4 c. diced celery
1 small onion, diced
1 c. diced raw potato
1 c. water
2 c. cream-style corn
1 c. milk
1/2 tsp. seasoned salt
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Directions:
In a medium saucepan cook the bacon, celery and onion over medium heat for 10-15 minutes, drain. Add the potatoes and water. Cover and simmer 20 minutes or until the potatoes are tender. Stir in the corn, milk, seasoned salt, salt, garlic powder and pepper; heat through (do not boil). You can freeze leftovers.
(Courtesy of Taste of Home)
Ingredients:
18 refrigerate cheese tortellini
1/4 c. fat-free Italian salad dressing
6 thin slices (4 oz.) reduced-fat provolone cheese
6 thin slices (2 oz.) Genoa salami
18 large pimiento-stuffed olives
Directions:
Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours.
Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on each toothpick.
(Courtesy of pbfingers.com)
Ingredients:
2 1/2 c. powdered sugar
1 pkg. (12 oz.) white baking chips
1/2 c. (heaping) Biscoff spread (creamy or crunchy will work)
1 tsp. pumpkin pie spice
9 c. rice chex cereal
Directions:
Place powdered sugar in a large resealable plastic bag. Set aside.
Combine white baking chips and biscoff spread in a microwave safe bowl and microwave on high for 1 minute. Stir. Microwave an additional 30 seconds and stir.
Stir pumpkin pie spice into biscoff mixture. Fold in chex cereal and toss to coat.
Pour chex into plastic bag and shake to coat the cereal in powdered sugar.
Remove coated cereal from bag and serve.
Note~ Biscoff spread is a peanut butter like spread made of buttery, brown sugar and spice-flavored cookies that are similar to gingersnaps.
(Courtesy of Taste of Home)
Ingredients:
2 1/2 lbs. whole chicken wings
1 c. maple syrup
2/3 c. chili sauce
2 Tbsp. lime juice
2 Tbsp. Dijon mustard
1 c. all-purpose flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
Oil for deep frying
Directions:
Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat.
In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately.
(Courtesy of More Recipes From The Heart of Union County)
Ingredients:
8 slices bread, cubed
1/4 c. Parmesan cheese
1/2 tsp. oregano
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/4 c. vegetable oil
Directions:
Mix the last 5 ingredients. Toss with bread cubes. Place on a cookie sheet. Bake at 300 degrees until crispy, 1 hour and 15 minutes.
(Courtesy of Kraft)
Ingredients:
2 c. graham cracker crumbs
6 Tbsp. margarine, melted
1 c. sugar, divided
4 pkg. (8 oz. each) Neufchatel cheese, softened
1 pkg. (3 oz.) peach flavored gelatin
2 fresh peaches, chopped (or 15 oz. can of peaches, drained, chopped)
1 tub (8 oz.) light whipped topping, thawed
Directions:
Mix graham cracker crumbs, margarine and 1/4 c. sugar; press onto bottom of a 9x13 pan. Refrigerate while preparing filling.
Beat Neufchatel and remaining sugar in a large bowl with an electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping; spoon over crust.
Refrigerate 4 hours or until firm.
(Courtesy of Taste of Home)
Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water (110-115 degrees)
1 c. evaporated milk
1/2 c. canola oil
1/4 c. sugar
1 egg
4 1/2 c. self-rising flour
Oil for deep frying
Confectioners' sugar
Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and egg along with 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares.
In an electric skillet or deep fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden on both sides. Drain on paper towel. Roll warm beignets in confectioners' sugar.
(Courtesy of Taste of Home)
Ingredients:
1 1/2 c. tomato juice
2 oz. vodka
3 Tbsp. beef broth
2 tsp. dill pickle juice
2 tsp. stone-ground mustard
1 tsp. lemon juice
1 tsp. lime juice
1/2 tsp. hot pepper sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. garlic powder
1/4 tsp. pepper
Ice cubes
Directions:
In a small pitcher, mix first 12 ingredients; serve over ice. Add any additional garnishes that you want.
(Courtesy of Family Circle)
Ingredients:
2 eggs
1 c. skim milk
1/2 tsp. almond extract
1/2 c. cornstarch
1/2 c. flour
1 Tbsp. oil
2 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. salt
Pinch ground allspice
Nutella
Sliced strawberries
Confectioners' sugar
Cocoa powder
Directions:
In a medium bowl, combine the first 10 ingredients. Refrigerate 20 minutes. Stir.
Heat an 8 inch nonstick skillet over medium-high heat until hot. With a ladle or 1/4 c. measure, add 2 Tbsp. batter to the skillet. Tile and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and edges are dry. Lift with a silicone spatula and flip over. Cook 5 seconds, then transfer to a sheet of wax paper. Repeat with remaining batter, stacking crepes with wax paper in between. Spread with Nutella and scatter strawberries on top. Fold then dust with confectioners' sugar and cocoa powder.
(Courtesy of Family Circle)
Ingredients:
1 lb. cucumbers, cut into large chunks, plus slices for garnish
1/3 c. fresh lime juice, plus wedges for garnish
3 Tbsp. sugar
1/8 tsp. salt
Directions:
In a blender, combine cucumber,s lime juice, sugar, salt and 4 c. cold water. Blend until smooth. Pour mixture into a mesh strainer placed over a pitcher, pressing pulp to release as much liquid as possible. Discard pulp. Add enough ice to fill pitcher. Garnish aqua fresca and glasses with cucumber slices and lime wedges.
(Courtesy of Family Circle)
Ingredients:
3/4 c. ketchup
1 clove garlic, grated
2 Tbsp. honey
1 Tbsp. cider vinegar
3 tsp. low-sodium soy sauce
1 1/4 lbs. ground turkey
1/4 c. parsley, chopped white cheddar cheese (optional)
Whole wheat buns
Directions:
Heat grill or grill pan to medium high. In a small pot over medium-low heat, combine ketchup, garlic, honey, vinegar and 2 tsp. of the soy sauce. Bring to a simmer; cook 10 minutes. Set aside to cool.
In a bowl, combine turkey, 1/4 c. of the barbecue sauce, the parsley and the remaining 1 tsp. of the soy sauce. Form into 4 patties.
Lightly oil grill or grill pan. Grill burgers for 5 minutes; flip and grill another 4 minutes, or until burgers reach 160 degrees on an instant-read thermometer. (If adding cheese, place on burger after flipped). Grill buns 1-2 minutes, until toasted. Serve with remaining barbecue sauce and apple-celery slaw (recipe below), if desired)
Apple Celery Slaw
Ingredients:
1/4 c. light mayonnaise
2 tsp. grainy mustard
2 tsp. honey
1 tsp. cider vinegar
2 ribs celery, very thinly sliced
1 Gala apple, cut into matchsticks
Directions:
Mix mayonnaise, mustard, honey and vinegar until smooth. Toss with celery and apple.
(Courtesy of Kelloggs)
Ingredients:
3 Tbsp. butter or margarin
1 pkg. (10 oz. or about 40) regular marshmallows
OR
4 c. miniature marshmallows
6 c. Cocoa Krispies cereal
Directions:
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Cocoa Krispies cereal. Stir until well coated.
Using butter spatula or wax paper, evenly press mixture into a 9x13 pan coated with cooking spray. Cool. Cut into 2 inch squares. Best if served the same day.
Microwave instructions: In microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add Cocoa Krispies cereal. Stir until well coated. Using butter spatula or wax paper, evenly press mixture into a 9x13 pan coated with cooking spray. Cool. Cut into 2 inch squares. Best if served the same day.
(Courtesy of Family Circle)
Ingredients:
4 c. rice Chex cereal
2 c. popped popcorn
1 c. cheddar Goldfish crackers
1 c. pretzel Goldfish crackers
1 c. lightly crushed plain bagel chips
6 Tbsp. unsalted butter, melted
4 Tbsp. maple syrup
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. cinnamon
Directions:
Heat oven to 250 degrees. Stir together Chex, popcorn, both kinds of Goldfish and the bagel chips. Whisk together the butter, syrup, soy sauce and cinnamon. Drizzle over the Chex mixture; stir well.
Spread mixture onto a rimmed baking sheet. Bake at 250 degrees for 40 minutes, stirring every 15 minutes or until golden. Cool completely.
(Courtesy of Crock Pot Recipe Collection)
Ingredients:
1 pkg. (12 oz.) frozen shrimp, thawed
1/2 c. fat-free reduced-sodium chicken broth
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1 c. frozen peas, thawed
1/2 c. diced tomatoes
2 c. cooked long-grain white rice
Directions:
Combine shrimp, broth, garlic, chili powder, salt and oregano in a 4 1/2 qt. slow cooker. Cover; cook on low for 2 hours.
Add peas and tomatoes. Cover; cook on low 5 minutes. Stir in rice. Cover; cook on low 5 minutes longer or until rice is heated through.
(Courtesy of Mr Food)
Ingredients:
2 (6-8 in.) flour tortillas
2 Tbsp. pizza sauce
1/4 tsp. dried oregano
24 slices pepperoni
4 Tbsp. shredded mozzarella cheese
Directions:
Heat tortillas according to package directions. Place warm tortillas on a cutting board.
Spread 1 Tbsp. sauce on each wrap. Sprinkle oregano over each and top equally with pepperoni slices and mozzarella cheese.
From the end closest to you, roll up each wrap firmly, rolling away from you, jellyroll style. Place each wrap on a piece of wax paper and roll up tightly. Serve immediately or chill until ready to use.
http://www.mrfood.com/Sandwiches/Back-to-SchoolWraps-Pepperoni-Pizza-Wraps
(Courtesy of Taste of Home)
Ingredients:
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. (8 oz.) cream cheese, softened
1/2 c. mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. (8 oz.) shredded part-skim mozzarella cheese
1 jar (28 oz.) spaghetti sauce (traditional)
1 c. water
2 garlic cloves, minced
Directions:
In a bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1 inch balls; place on a greased rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 9x13 baking dish (all of the bread may not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 c. mozzarella.
Combine the spaghetti sauce, water and garlic; add meatballs. Pour over bread. Sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
(Courtesy of Ubake)
Ingredients:
1 1/4 c. oil
1 tsp. salt
2 c. sugar
3 c. flour
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 c. white raisins (optional)
1 tsp. cinnamon
3 c. diced apples
1 c. pecans
Directions:
Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins and vanilla. Pour into an ungreased tube pan. Bake at 350 degrees for 1 hour and 20 minutes. Remember to cut the baking time in half if baking in 2 pans. Test to be sure it is done before removing from oven.
Topping:
1 c. brown sugar
1/4 c. milk
1/2 c. butter
1 tsp. vanilla
Place all ingredients in a saucepan and bring to a boil for 3 minutes. Pour sauce over the cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.
(Courtesy of Taste of Home)
Ingredients:
1 2/3 c. all-purpose flour
1/3 c. cornmeal
3 tsp. baking powder
1 tsp. salt
3 Tbsp. cold butter
1 Tbsp. shortening
1 egg
3/4 c. 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 c. honey
1/3 c. prepared mustard
1 Tbsp. molasses
Directions:
In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
Turn onto a lightly floured surface; knead 6-8 minutes or until smooth. Roll out to 1/4 inch thickness. Cut with a 2 1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
Bake at 450 degrees for 10-12 minutes or until golden brown. In a small bowl, combine the sauce ingredients. Serve with corn dogs.
(Courtesy of Kraft)
Ingredients:
3 c. penne pasta, cooked, rinsed
4 tomatoes, chopped
12 slices hard salami, chopped
1 c. finely shredded 5 cheese blend
1/2 c. sliced fresh basil
1/2 c. grated parmesan cheese
1/2 c. Italian dressing
Directions:
Combine all ingredients. Refrigerate for 1 hour.
(Courtesy of picky-palate.com)
Ingredients:
1 lb. dry tortellini
2 Tbsp. extra-virgin olive oil
1 c. finely chopped onion
2 Tbsp. fresh minced garlic
1 lb. lean ground beef
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic salt
32 oz. reduced sodium chicken broth
2 cans (15 oz each) beans (i.e. black or red or a combination)
1 can (15 oz.) Rotel diced tomatoes (mild version)
2 Tbsp. ground cumin
1 1/2 Tbsp. chili powder
1/2 c. fresh chopped cilantro
Directions:
Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer or until ready to serve.
(Courtesy of Kraft)
Ingredients:
60 Nilla wafers, finely crushed (about 2 cups)
1/3 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 1/4 c. milk, divided
1 tub (8 oz.) whipped topping, thawed, divided
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1/2 c. caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 c. peanuts, chopped
Directions:
Mix wafer crumbs and butter; press onto bottom of a 9x13 inch pan. Beat cream cheese, sugar and 1/4 c. milk with mixer until well blended. Stir in 1 c. cool whip; spread over crust.
Beat pudding mixes and remaining milk with whisk 2 minutes. Stir in 1/4 c. caramel topping. Spoon over cream cheese layer; top with remaining cool whip.
Refrigerate 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.
