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Recipe Results 42 of 78 pages
Spinach Salad
Spinach Salad Submitted by: Anna Miller of Zanesville, OH Ingredients: 1 – 10-oz. pkg. fresh spinach, torn in pieces 1 – 24-oz. ctn. small curd cottage cheese 1/2 cup. chopped bacon pieces Dressing: 1 cup sugar 1/3 cup apple cider vinegar 3/4 tsp. salt 3/4 tsp. ground mustard Directions: In a serving bowl, layer half
Mom’s Purple Cabbage
Mom’s Purple Cabbage Ingredients: 3 cups finely shredded purple (or red) cabbage 1 cup finely shredded green cabbage 2 apples, unpeeled and diced ½ cup + 2 tbsp water ½ cup plum jam ¼ cup vinegar ¼ cup packed brown sugar 2 Tbsp. butter 8 whole cloves 1¼ tsp salt Dash of pepper 1 Tbsp.
Instant Pot Pumpkin-Spice Turkey Chili
Instant Pot Pumpkin-Spice Turkey Chili Ingredients: 1 Tbsp. canola oil 1 lb. lean ground turkey 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped onion 3 cloves garlic (minced) 1 can pumpkin puree, 15 oz. 1 can no-salt-added black beans (rinsed and drained), 15 oz. 1 can no-salt-added kidney
Summer Fresh Broccoli Salad
Summer Fresh Broccoli Salad Ingredients: 1 tsp. Salt 5 to 6 cups fresh Broccoli Florets (approx. 1 pound) 1/2 cup slivered Almonds, toasted 1/2 cup cooked Bacon, crumbled 1/4 c. Red Onion – chopped 1/2 c. dried cranberries 1 c. Peas – frozen, thawed (or fresh peas if available) Dressing: 1 c. Mayonnaise – light
Coconut Fish with Piña Colada Sauce
Coconut Fish with Piña Colada Sauce Ingredients for Pina Colada Dipping Sauce: 1⁄2 cup sour cream 1⁄4 cup pina colada nonalcoholic drink mix 1⁄4 cup crushed pineapple (canned) 2 Tbsp. granulated sugar Ingredients for Fish: 6 -8 cups canola oil (as required by fryer) 1 lb panfish fillets(or walleye) 1 1⁄2 cups all-purpose flour 2
Sweet Potato and Blue Cheese Nachos
Sweet Potato and Blue Cheese Nachos Ingredients: 1 bag sweet potato chips 2 bell peppers, diced 2 cups pre-cooked chicken, shredded ½ cup blue cheese crumbles 1 cucumber, peeled and cut into matchsticks 1 apple or pear, diced ⅓ cup blue cheese dressing or dip ⅓ cup chopped walnuts (optional) ½ cup chopped dill Black
Stove Top Butternut Casserole
Stove Top Butternut Casserole Ingredients: 4 cups butternut squash peeled, seeded and cut into small cubes 1 medium apple peeled, cored and cut into small cubes 1/2 teaspoon salt 1/4 cup raisins 1/2 cup water 4 tablespoons butter or margarine 1/4 cup dark brown sugar firmly packed 1/2 teaspoon cinnamon 1/3 cup chopped pecans 1/4
Summer Fruit Salad
Summer Fruit Salad Ingredients: 1 cup strawberries (diced, fresh or frozen) 1 cup watermelon (cubed) 1 cup pineapple chunks, fresh or canned in natural juice (do not drain) Directions: Stir fruit together in a medium sized bowl. Cover and chill. Serve as soon as possible.
Fruit and Yogurt Breakfast Shake
Fruit and Yogurt Breakfast Shake Ingredients: 1 banana (medium, very ripe, peeled) 3/4 cup pineapple juice 1/2 cup yogurt, low-fat vanilla 1/2 cup strawberries (remove stems and rinse) Directions: Blend banana with pineapple juice, yogurt and strawberries in a blender. Blend until smooth. Divide shake between 2 glasses and serve immediately.
No-Bake Banana Split Pie
No-Bake Banana Split Pie No-Bake Banana Split Pie Ingredients For the Crust: 1/2 cup unsalted butter, melted and cooled 2 cups graham cracker crumbs 2 tablespoons granulated sugar pinch of salt Ingredients For the Filling: 1 8-ounce package cream cheese, softened 4 tablespoons unsalted butter, softened 2 1/2 cups powdered sugar 3 large bananas, sliced
