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Recipe Results 62 of 78 pages
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
Creamy Peanut Butter Dip
Ingredients: 1/4 cup peanut butter 1 Tablespoon frozen orange juice concentrate 1/2 cup low fat vanilla yogurt Directions: Mix peanut butter and orange juice until well mixed. Stir in yogurt. Mix until smooth. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve. Great with bananas and
Maple Cider Punch
Author´s note: Whip up a batch of citrusy, sparkly punch for sipping while carving jack-o´-lanterns. Make a toast to the fun and frolic of Halloween. Kids can help measure and stir the ingredients. Ingrediants: 1 cup orange juice 3 tablespoons maple syrup 4 cups apple cider, chilled 1 cup ginger ale, chilled Ice cubes Directions:
Orange Fluff Jell-O Salad
Ingredients: 1 large package cook and serve vanilla pudding (4.6 ounces) 1 large package orange Jell-O (6 ounces) 2 cups water 1 (16 ounce) whipped topping 1/2 bag mini marshmallows 20 ounce can pineapple tidbits (drained) 22 ounces mandarin oranges (drained) 2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn
Strawberry & Gorgonzola Salad
Ingredients: 6 cups of fresh spinach 1 cup of fresh strawberries, sliced 1/2 cup gorgonzola cheese 1/4 cup walnuts, chopped 1 apple, sliced thin 4 tbs of your favorite vinaigrette Directions: Toss all ingredients and serve immediately.
Cabbage Fruit Salad
Ingredients: 2 cups cabbage, shredded 2 oranges, sectioned and seeded 1/2 cup crushed pineapple, drained 2 medium apples, chopped 4 tablespoons plain low fat yogurt 1 teaspoon honey 2 tablespoons chopped peanuts and/or raisins (optional) Directions: Wash and prepare cabbage, oranges, and apples as directed. Mix all ingredients. Top with peanuts and/or raisins.
Fruit Crumble
Ingredients: 1 can (15.25-oz.) sliced peaches*, drained 1 can (15.25-oz.) apricot halves*, drained 1 can (15.5-oz.) pineapple chunks* or fruit of choice, drained 1 can (8-oz.) tropical fruit cocktail*, drained 1/2 c. all-purpose flour 1/2 tsp. cinnamon 1/4 c. sugar 1/4 c. packed brown sugar 4 Tbsp. cold butter or margarine, cut up Whipped topping
Pink Party Salad
Ingredients: 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons olive oil 3 tablespoons vinegar 1 tablespoon sugar Directions: Boil the potatoes in 2 cups of water in a deep kettle.
French Onion Fondue
Ingredients: 3 tablespoons Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 1/2 pound (2 cups) Deli American Cheese, shredded 1/4 teaspoon freshly ground pepper Broccoli florets, cauliflower florets, baby-cut carrots, snow pea pods, bell pepper slices, blanched French bread, cubed Directions: Melt butter in 2-quart
Special Dark Fudge Fondue
Ingredients: Assorted fondue dippers such as marshmallows, cherries, grapes, mandarin orange segments, pineapple chunks, strawberries, slices of other fresh fruit, small pieces of cake or small brownies 1/2 cup light cream 2 teaspoons vanilla extract 2 cups(12-oz. pkg.) Hershey’s Special Dark Chocolate Chips Directions: Place chocolate chips and light cream in medium microwave-safe bowl. Microwave
