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Recipe Results 60 of 78 pages
Baked Stuffed French Toast
Ingredients: 1 stick of butter 1 cup light brown sugar 1 loaf challah 5 eggs 1 cup low fat Lactaid milk 1/2 cup Lactaid half and half 3 Mcintosh apples, peeled and sliced 1/4 tsp salt 1 tsp vanilla Lemon zest Cinnamon Powdered sugar Directions: Combine sugar & butter in small sauce pan and simmer
Rhubarb Pudding
Submitted by Debra Flinner of Canton, Oh Ingredients: 2 cups drained, crushed pineapple 4 cups diced rhubarb 2 cups sugar 4 Tbsp. flour 1 egg 2 Tbsp. lemon juice Ingredients For Topping:: 1-1/2 cup sugar 1-1/2 cup flour 1 tsp. salt 2/3 cup butter Directions: Mix pineapple, rhubarb, 2 cups sugar, flour, egg and lemon
Hill Country Barbecue Mop
Ingredients: 2 sticks of butter 1 cup apple cider vinegar 2 lemons Worcestershire sauce to taste Directions: Melt butter in sauce pan on medium heat. Squeeze the lemons adding both the juice and the remains into the pan. Add apple cider vinegar and add Worcestershire sauce to taste. Bring to boil and then reduce heat
Broccoli Slaw Salad
Submitted by: Debra Flinner, of Canton, OH Ingredients for Dressing: 1 cup olive oil 1/2 cup sugar 1/3 cup apple cider vinegar 1 pkg. seasoning from Ramen Noodles Ingredients for Salad: 2 pkgs. Ramen Noodles, Oriental or Chicken, crushed 1/2 cup onion, chopped 1 cup sliced almonds 1 cup sunflower seeds 1 pkg. broccoli slaw
Creamy Cranberry Salad
Submitted by: Kristie Klippenstein of Columbiana, OH Ingredients: 3 cups fresh or frozen cranberries, chopped 1 can 20-oz. crushed pineapple, drained 1 apple, peeled and chopped 2 cups miniature marshmallows 2/3 cup sugar 1/8 tsp. salt 1/4 cup chopped walnuts, optional 2 cups whipping cream, whipped Directions: In a bowl, combine cranberries, pineapple, apple, marshmallows,
Quick Strawberry Salad
Submitted by: Debra Flinner of Canton, OH Ingredients: 1 can strawberry pie filling 1 can crushed pineapple, 20-oz. 1 can sweetened condensed milk, 14-oz. 1 tub Cool Whip, thawed, 8-oz. 1 cup mini-marshmallows Directions: Combine all ingredients together in bowl. Chill in refrigerator before serving.
Rock and Roll Beef Wraps
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 cup water 1/3 cup uncooked quinoa 2 tablespoons dry ranch dressing mix 1/4 teaspoon black pepper 2 cups packaged broccoli or coleslaw mix 4 medium whole grain or spinach tortillas (7 to 8-inch diameter) Directions: Heat large nonstick skillet over medium heat until hot. Add
Fruit Cheese Ball
Submitted by Kathy Holman of Newark, OH Ingredients: 2 (8 oz.) pkgs. cream cheese, softened 1 (16 oz.) can fruit cocktail, drained and chopped up 1 (15 oz.) can crushed pineapple, drained 1 small pkg. instant vanilla pudding mix 3/4 cup chopped nuts Directions: Combine first 4 ingredients in bowl, mix thoroughly and form into
Pistachio Salad
Submitted by Debra Flinner of Canton, OH Ingredients: 1 large package instant pistachio pudding 1 large tub Cool Whip 1 20-oz. can crushed pineapple 1 cup miniature marshmallows 1 small jar maraschino cherries Directions: Mix all together and refrigerate.
Watergate Dessert
Submitted by Debra Flinner of Canton, OH Filling Ingredients: 1 small box instant pistachio pudding mix 1 8-oz. tub Cool Whip 1 20-oz. can crushed pineapple 1/2 cup miniature marshmallows 1/2 cup chopped nuts Crust Ingredients: 1 cup flour 1/4 cup brown sugar 1/2 cup melted butter 3/4 cup chopped nuts Directions: Mix filling ingredients
