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Recipe Results 51 of 78 pages
Sloppy Joe Five Ways
Traditional: 1 pound Ground Beef 1 cup finely chopped yellow onion 1 cup finely chopped green, red or yellow bell pepper 1 can (15 ounces) no salt added or regular tomato sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 4 hamburger buns, split, warmed Toppings (optional): Dill pickle slices, coleslaw, American or Cheddar cheese
Lemon Cupcakes
Ingredients: 1 15 ounce white cake mix 1 cup water 1/3 cup unsweetened applesauce 1 tablespoon lemon zest 1 1/2 tablespoon lemonade mix 1 10 ounce container light whipped topping Directions: Preheat oven to 350. Line 24 cupcake tins with paper liners. In a medium bowl, combine cake mix and water. In a small bowl,
Magical Fruit Salad
Ingredients: 1 can (20 ounces) pineapple chunks in 100% juice 2 cups of wild grapes or seedless grapes may be substituted 1 banana 1 apple 1 3/4 cups low fat or nonfat milk 1 package (3.4 ounces) instant lemon or vanilla pudding mix Directions: Drain juice from pineapple and discard or save for another recipe.
Take-Along Trail Mix
National Trail Mix Day is August 31 Kitchen Gear: Large Bowl Measuring cup Ingredients: 2 cups unsweetened cereal (such as toasted oat O’s or Wheat squares) 2 cups sweetened cereal (such as Honey Nut O’s or cinnamon sugar oat squares) 2 cups small pretzel twists 1 cup dried fruit (raisins, dried cranberries, dried apricots, or
Chocolate Chip Zucchini Muffins
Ingredients: 2 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/2 cup unsweetened applesauce 1/4 cup oil (canola, olive, or vegetable) 1/4 cup nonfat milk 1 banana, mashed 1/4 cup brown sugar 1 cup zucchini, washed and shredded 1/4 cup chocolate chips Directions: Preheat oven to 350°F. Lightly
Grilled Potato Salad with Bacon
Ingredients: 6 slices bacon thick-cut, cooked until crisp, then coarsely crumbled 2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork 2 tablespoons extra-virgin olive oil 4 green onions including green tops, cut crosswise into thin rounds 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 large clove garlic minced
Raspberry Salsa
Ingredients: 2 cups diced peeled jicama 1 Pink Lady or other tart-sweet apple, cored and diced 1 medium jalapeno pepper, seeded and finely chopped 3 green onions, sliced 1/3 cup raspberry vinegar 1 tablespoon grated fresh ginger 1 12-ounce bag frozen raspberries Directions: In large bowl toss apple and jicama with vinegar. Add all remaining
Raspberry and Caramelized Onion Chutney
Ingredients: 1 medium yellow onion, chopped (about 1 cup) 2 tablespoon extra virgin olive oil 1 cup frozen raspberries 1 tablespoon honey 1 tablespoon apple cider vinegar 1 small apple, peeled and chopped small sprig fresh rosemary, stripped and finely chopped splash of water (about 1-2 tablespoons) Directions: Heat a fry pan over medium heat,
Chocolate Zucchini Bundt Cake
Ingredients: 2-1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2-1/2 tsp. baking powder 1-1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 cup sugar 1/2 cup (1 stick) butter, room temperature 4 eggs 3/4 cup applesauce 1 tbsp. vanilla 2 cups shredded zucchini (about 2 small, 10 oz.) Powdered sugar Directions:
Chocolate Surprise Cupcakes
Ingredients: Nonstick cooking spray 1 can (15 ounces) pumpkin 1 box (18 ounces) chocolate cake mix 3 eggs 3/4 cup (6 ounces) apple juice 1/2 cup walnuts, chopped Directions: Preheat oven to 350° F. Grease or spray muffin tins with cooking spray. Combine the pumpkin, cake mix, eggs, and apple juice in a large mixing
