Search Results for "Pear"
Recipe Results 15 of 22 pages
Asparagus and Cheese Potato Soup
Ingredients: 1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups 1-inch pieces asparagus spears or broccoli flowerets 2 cups milk 1 – 14-1/2-ounce can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 cup shredded sharp cheddar cheese (4 ounces)
Peppy Quinoa
Ingredients: 1/8 cup Pepitas/Pumpkin seeds 1 1/4 cups Quinoa, dry 1 tablespoon low-sodium chicken base 1/2 cup fresh onion, peeled, diced 1/2 cup canned diced green chilies 2 1/4 teaspoons fresh garlic, minced 1/2 cup fresh cilantro, chopped 1/2 cup fresh green onions, diced 2 tablespoons fresh lime juice (2-4 Tbsp optional) Directions: Preheat oven
Red Velvet Brownies
Ingredients: 3/4 cup (1-1/2 sticks) butter or margarine, softened 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 eggs 2 tablespoons (1 oz. bottle) red food color 2 teaspoons vanilla extract 1-3/4 cups all-purpose flour 1/4 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups (11.5-oz. pkg.) Milk Chocolate Chips,
Spicy Cocoa Glazed Pecans
Ingredients: 1/4 cup plus 2 tablespoons sugar , divided 1 cup water 1-1/2 cups pecan halves or pieces 1 tablespoon cocoa powder 3 to 4 teaspoons chili powder 1/8 to 1/4 teaspoon cayenne powder Directions: Heat oven to 350°F. Lightly spray shallow baking pan with vegetable oil spray. Stir together 1/4 cup sugar and warm
Peanut Butter Fudge Balls
Ingredients: 1/4 cup (1/2 stick) butter 1/2 cup Creamy Peanut Butter 1/4 cup milk 3-2/3 cups powdered sugar 1 teaspoon vanilla extract 3 cups finely chopped peanuts 1-1/2 cups Semi-Sweet or dark Chocolate Chips 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) Directions: Line 8- or 9-inch square pan with foil; butter
Sweet Potato Cheesecake
Ingredients: 1 cup gingersnaps (finely crumbed, or graham crackers) 3 tablespoons butter (unsalted, melted) 2 packages cream cheese (8 oz, light, softened) 1 cup sweet potatoes (mashed, peeled and cooked) 1/3 cup sugar 1 1/2 teaspoons pumpkin pie spice 1 teaspoon orange peel (finely shredded) 1 teaspoon vanilla 5 egg whites 1 cup milk (evaporated)
Sweet Pumpkin Pancakes
Ingredients: 1 cup complete pancake & waffle mix (or 1 8-ounce package) 1 teaspoon pumpkin pie spice 1 teaspoon vanilla 1 tablespoon brown sugar 1/2 cup pumpkin (baked or canned) 1/4 cup chopped nuts (optional) Directions: Combine all ingredients and stir just until large lumps disappear. Over-stirring will cause tough pancakes. Pour slightly less than
Peanut Butter Pound Cake
Ingredients for Cake: 1 cup butter or margarine, softened 1/2 cup creamy peanut butter 2 cups sugar 1 cup firmly packed light brown sugar 5 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1 tablespoon vanilla extract Ingredients for Frosting: 2 cups sifted
Springtime Rice
Ingredients: 1/4 cup olive oil 1 clove garlic, minced 1 bunch asparagus spears, cut into 1-inch pieces (3 cups) 2 portobello mushrooms, cut into strips 1 red bell pepper, chopped 3 cups cooked rice 1/2 cup grated Asiago cheese 1/2 teaspoon salt (optional) Directions: Heat oil in large skillet over medium heat until hot. Add
Bacon-Wrapped Asparagus
Ingredients: 1 pound fresh asparagus 8 to 10 strips bacon Directions: Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until
