1 Pumpkin Crumb Cake Muffins 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1 1/2 teaspoon salt 1/2 cup (120ml) canola or vegetable oil 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 1 and 1/2 cups (340g) canned pumpkin puree 2 large eggs, at room temperature 1/4 cup (60ml) milk, at room temperature 2 Crumb Topping 3/4 cup (94g) all-purpose flour (spoon & leveled) 1/4 cup (50g) granulated sugar 1/4 cup (50g) packed light or dark brown sugar 1 teaspoon pumpkin pie spice 1 6 Tablespoons (86g) unsalted butter, melted Maple Icing (optional) 1 and 1/2 cups (180g) confectioners' sugar 2 Tablespoons (30ml) pure maple syrup 2 Tablespoons (30ml) milk 2 1. Preheat oven to 425 F (218 C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside. 2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. 3. Spoon the batter into liners, filling them almost full. 4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug. 5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 F (177 C). Bake for an additional minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for minutes at 350 F (177 C) or until a toothpick inserted in the center comes out clean. 6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
2 Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed. Recipe Notes: 1. Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor! 2. Any milk works. I've tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.
3 Baked Pumpkin Pie Oatmeal w/ Crunchy Cinnamon Crumbles If your family is a fan of oatmeal, they might enjoy this baked breakfast treat... perfect for a chilly, fall weekend morning. The oatmeal bakes up into slightly sweet, sliceable portions, then they're topped with a crunchy Cinnamon Toast Crunch crust and drizzled with maple syrup. Yield: 9 servings 2 3/4 cups old-fashioned oats 1/2 cup brown sugar, packed 1/2 cup raisins 1 teaspoon ground cinnamon 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup unsweetened pumpkin puree 3 cups milk 2 large eggs, lightly beaten 1 Tablespoon vanilla extract 1 1/2 cups crumbled Cinnamon Toast Crunch cereal syrup TIPS: 1. Preheat oven to 350 degrees F. Spray 8x8 baking dish with nonstick spray. 2. In a medium bowl, combine oats, sugar, raisins, spices, and salt. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract. Add liquid ingredients to dry ingredients; whisk until combined. Pour into prepared dish. 3. Bake 30 minutes, then sprinkle the crumbled cereal on top, pressing gently into the baking oatmeal. Return to oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm. 4. Serve warm with plenty of warmed syrup. This recipe is gluten-free adaptable. Make sure that the following ingredients are gluten free versions of: oats, vanilla extract and syrup, and leave off the cereal topping. This recipe is best when eaten the day it s made. You can save leftovers overnight in the refrigerator. The crumbles won t stay crunchy overnight, but you can sprinkle some more on, heat it up and drizzle with warm syrup. Source: RecipeGirl.com
4 Buttermilk Pumpkin Waffles with Apples and Apple Cider Syrup Apples and Syrup 9 tablespoons butter, divided 2 tablespoons honey 7 teaspoons fresh lemon juice, divided 1 teaspoon cinnamon, divided 6 tart cooking apples, peeled cored and sliced 1/4 in. thick 3/4 cup sugar 1 1/2 tablespoons cornstarch 1 1/2 cups unfiltered apple cider Waffles 2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons sugar 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 large eggs, separated 1/4 cup vegetable oil 2 cups buttermilk 3/4 cup fresh mashed pumpkin or squash Cooking-oil spray Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes. Meanwhile, in a medium saucepan, whisk together 3/4 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tbsp. butter. Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin. In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
5 Preheat oven to 200. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup. Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side. From: Oak Creek Lodge, Sedona AZ
6 Creamy Pumpkin Lasagna A decadently delicious pasta dish with no induglences left unturned - the perfect thing for a romantic dinner. Lasagna 4 cups medium-diced pumpkin or winter squash Unrefined coconut oil Kosher salt and coarsely ground black pepper 1 medium onion, small diced 2 cloves garlic, chopped 2 ½ lb(s) Swiss chard, stemmed, leaves chopped (16 cups packed) 2 tsp poultry seasoning 16 oz cream cheese, room temperature 2 cups milk 1 tsp cayenne pepper 2 cups full-fat ricotta 2 eggs, whisked 2 cups grated Gruyere 2 cups grated Parmesan 9 oz no-boil lasagna noodles, such as Barilla 4 oz pesto, store-bought or homemade, recipe follows Basil-Pecan Pesto 6 cloves roasted garlic ½ cup toasted pecans Zest and juice of 1 lemon 4 cups basil leaves ⅔ cup grated aged Gouda Kosher salt 1 cup extra-virgin olive oil Lasagna 1. Preheat the oven to 350ºF. 2. Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes. 3. Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
7 4. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat. 5. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside. 6. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture. 7. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes. 8. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. 9. Let rest for 15 minutes before serving. Basil-Pecan Pesto 1. Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.
8 Pumpkin Hummus "This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a pre-made 32 fl. oz container of hummus. I have played around with it in different recipes, but it makes such a good dip for either soft pita or chips. It is savory and warm tasting and I heartily recommend everyone try it! Be sure to use pureed pumpkin, not pumpkin pie filling." 1 3/4 cups dry garbanzo beans 1 (15 ounce) can pumpkin puree 5 fluid ounces lemon juice 1/3 cup extra-virgin olive oil 1/2 cup tahini paste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice salt to taste 1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. 2. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. 3. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
9 Pumpkin Bread Puddin' "Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream." 1/2 cup (110g) packed light brown sugar 1/2 cup (105g) granulated sugar 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp salt 4 large eggs 2 large egg yolks 1 1/2 cups half and half 1 cup whole milk 1 (15 oz) can pumpkin 1 tsp vanilla extract 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes Salted caramel sauce, for serving (see footnotes for recipe) 1/2 cup toasted pecans, chopped, for serving Sweetened whipped cream, for serving Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla. Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes. Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about minutes. Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
Savory Pizza-Stuffed French Toast With family-friendly appeal, this simple French toast with Italian flavors is perfect for a quick lunch or dinner. Prep Time: 15 minutes Cook Time: 15 minutes Total Time:
Healthy Christmas Holiday Recipe Book Christmas Breakfast Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra- virgin
Sorbet No ice cream maker is required to make this simple, bright Paleo sorbet. Frozen fruit acts as the base, and then top with coconut flakes, additional fruit, or any topping of your choosing. Frozen
Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter
Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about
STANDARD PLAN - 07-06-2018 THIS WEEK'S MENU: DAY 1 One Pan Chicken Sausage and Vegetables DAY 2 Low Fat Turkey Bacon Wrap Recipe DAY 3 Cheesy Zucchini Lasagna Rolls Mini Oreo Cheesecakes DAY 4 DAY 5 DAY
Fall Recipes Honey Mustard Chicken and Apples 8 skin-on, bone-in chicken thighs (2 to 2.5 pounds) 2 tablespoons extra virgin olive oil 1 large onion, cut into large chunks 2 cooking apples (such as Cortland),
Do you like to cook? In this e-cookbook you will find 15 recipes that include lunch and dinner ideas, side dishes and some delicious desserts! 15 Recipes You Must Try Cowboy Casserole Taco Corn Bread Casserole
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
SPECIAL OCCASION HEALTHY DESSERT IDEAS Strawberries with Balsamic Vinegar 16 oz. fresh strawberries, hulled, and large berries cut in half 2 Tblsp. balsamic vinegar ¼ cup raw honey ¼ tsp. freshly ground
THE CHOPPING BLOCK WELCOMES YOU! Friday 08.24.2012 CUSTOM INTERNATIONAL TAPAS MENU Wild Mushroom and Parmesan Bruschetta Roasted Poblano and Black Bean Quesadillas with Cilantro Sour Cream Grilled Flank
Stop Dieting. Start Living. EDITORS FAVORITE RECIPES OF 2007 Get cooking with the best dishes from Weightwatchers.com BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s), 6-inch 1 large egg
Fall 2018 Detox - Supplemental Recipes Created by Health Coaching Fall 2018 Detox - Supplemental Recipes Health Coaching These are supplemental recipes for the 5-Day Detox. Many of them can be made ahead
Pumpkin Pies And More! Did You Know You Can Hundreds Of Products With Resale Rights Inside Our Reprint Rights Marketing Members Area? Just go here for a sneak preview Carolina Country Cooking Real Southern
Dark Chocolate Truffles 14 dates 1/2 cup almonds* 3/4 cup almond meal 1/4 cup cocoa powder 1 teaspoon vanilla 1/2 teaspoon sea salt 70% dark chocolate bar (3.5 ounces) coarse sea salt for topping, optional
GREEN POWER CHOPPED SALAD INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green
Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1
Banana Oatmeal Cookies 1.5 cups oatmeal 2 medium bananas 1/3 cup mini chocolate chips 1. Preheat oven to 350 degrees Fahrenheit. 2. Line a rimmed baking sheet with a silpat mat with cooking spray. 3. Using
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
MEATLESS MEALS Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains. 129 What Makes Beans, Peas, and Lentils So Good to Eat? They
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut
UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator CARMELIZED ROASTED VEGETABLES This recipe separates the vegetables into two or three baking dishes
Across the Fence Recipes for One or Two June 2008 Lyn Jarvis Recipes Savory Cheese Soup 1 can (14 oz.) chicken broth ¼ cup chopped carrot ¼ cup chopped celery 1 Tbsp. chopped onion 1 Tbsp. chopped sweet
Menu 1. Turkey 2. Gravy 3. Sausage & Apple Stuffing 4. Cranberry Cream Dream Salad 5. Sour Cream and Onion Smashed Potatoes 6. Cinnamon Roasted Butternut Squash 7. Not Your Traditional Green Bean Casserole
Baker s Dozen 2016 Holiday Cookbook from your friends at agents of science Dear Friends, The holidays are just ahead and our team would like to wish you and yours good health and much happiness. This year,
T H E S O U T H E R N L A D Y C O O K S GREAT RECIPES F R O M O U R K I T C H E N T O Y O U R S 1 0 R E C I P E S F O R Y O U T O E N J O Y Crock pot Breads Skillet Meals and more A N E W T W I S T O N
Classic Sweet Potato Casserole Yield: Makes 6 to 8 servings This mouthwatering sweet potato casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows. + Sa 4 pounds sweet potatoes
Braum s Genuine Egg Nog Punch 3 half gallons Braum s Genuine Egg Nog Punch 1 three pint carton Braum s Egg Nog Ice Cream 1 can Braum s Whipped Cream Nutmeg & cinnamon sticks for garnish Place Braum s Egg
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Breakfast 1.5 Quart Bowl Yield: 4 servings Prep Time: 15 minutes Cook time: 30 35 minutes Baked Fruit and Cinnamon Oatmeal 3 cups old fashioned oats ½ cup dried apricots ½ cup dried blueberries or cranberries
Avocado Toast with Garbanzo Beans Makes 1 serving Prep time 10 min 1 large avocados 1/2 cup cherry tomatoes 1/4 cup garbanzo beans 1/2 lemon 1 Tbsp. olive oil 1 Tbsp. parsley 1 tsp. red pepper flakes Salt
DESSERTS LOW-FAT CHOCOLATE FUDGE SAUCE 1 cup cocoa ¾ cup sugar ¾ cup water ½ cup corn syrup 1 teaspoon vanilla In saucepan, combine cocoa and sugar. Whisk in water and corn syrup. Bring to boil over medium
Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Prep List WEEK 11 Here is a prep list
SMALLER FAMILY- 11-23-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- BBQ Tater Tot Casserole Smaller Family- Pecan Pie Chex Party Mix Smaller Family- Ham and Swiss Chicken with Raspberry Glaze
Comfort Food Classics MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired
Mon Tue Wed Thu Pumpkin Pie Baked Oatmeal Pumpkin Pie Overnight Pumpkin Oats Pie Protein Smoothie Monster Breakfast Cookies Breakfast Pumpkin Pie Tarts with Coconut PumpkinWhipped Spice Granola Cream Pumpkin
Easy Red Bean Soup 3 Cans Blue Runner Creole Cream Style Red Beans or Navy Beans 2 Cans Chicken Broth (Low Salt recommended) 1/2 lb. of sausage (hot or mild) sliced and quartered 1 onion -chopped 1 tbsp
Live 360º Recipes for Success Live 360º Table of Contents Weight Watchers Power Foods Main Meals Shrimp with Zucchini and Tomatoes 3 Lemon Chicken with Broccoli 4 Broiled Steak and Peppers with Easy Spicy
Holiday Recipe Book Table of Deliciousness (I mean contents... table of contents) Optim Nutrition Udder Bliss New Zealand Whey, a 100% all-natural whey protein from grass fed cows, is hormone-free (rbgh
EXCLUSIVE TIPS INSIDE Mini Pumpkin Spice Latté Cheesecakes DON T HAVE PUMPKIN SPICE? No problem! Use 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground allspice, and ¼ tsp. ground nutmeg. 24 European-style
CLASSIC CARROT SUMMER SALAD 10 oz. Shredded Carrots (or julienne 1 or 2 Carrots) 1/2 Cup Raisins 1/2 Cup Fresh Pineapple, diced 1/2 Cup Apple, diced 1/4 Cup Grapes, diced 1/4 Cup Mayonnaise (give Spectrum
Across the Fence Apple Recipes September 2014 Lyn Jarvis' Recipes Apple Date Betty 5 slices country white sandwich bread, cut into ¾-inch pieces 6 Tbsp. unsalted butter, melted ¾ cup sugar, divided 6 Tbsp.
Cool Cucumber Dip Serves 8; 2 tablespoons per serving Crushed toasted almonds provide crunch, and the just-right seasoning blend adds zing to this unusual dip. It s convenient and stress-free for parties
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
Olive Penguins 1. Use jumbo pitted black olives as the body and slice each one down the front. 2. Fill with softened cream cheese (if you can get an oral syringe, it really helps). 3. Slice a large carrot
Quick and Easy Recipes For Holiday Entertaining LynnsKitchenAdventures.com Appetizers Easy Spiced Nuts 1 large egg white 1/4 cup sugar 1 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon ground allspice