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Recipes
Crispy Bruschetta
By littlefish
Ever wonder how most restaurants get their garlic bread to stay so crispy? It's easy! Before toasting it, they spre...
- 3/4 cup olive oil, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 (16-ounce) loaf Italian or French bread, cut into 1-inch slices
- 10 plum tomatoes, chopped
- 1/4 cup chopped fresh basil
- 1/2 small red onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mexican Sugar Cookies
By littlefish
Beat shortening, 1 c sugar and anise with electric mixer at medium speed until creamy
- 2 1/2 c shortening
- 2 c sugar, divided
- 1 t ground anise seeds
- 2 eggs
- 1/4 c oj
- 6 c all purpose flour
- 1 T baking powder
- 1/2 t cream of tartar
- 1/2 t salt
- 3 T ground cinnamon
Rhubarb Fool
By littlefish
dessert
- 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
- 1/4 cup sugar
- 3 tablespoons orange juice
- 2 tablespoons Grand Marnier or other orange liqueur
- 1/2 cup heavy cream
- 1 teaspoon sugar
Southwestern Chopped Salad with Cilantro Dressing
By littlefish
Finely chop romaine, bell pepper, tomatoes, and green onions
- Large head of romaine
- 15 oz. can black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (I used frozen, thawed)
- 5 green onions
- Creamy Cilantro-Lime Dressing or other dressing of choice
- 1 c loosely packed cilantro, stems removed and rough chop
- 1/2 avocado (or 1/2 c greek yogurt)
- 2 T fresh lime juice (about 1/2 lime) or to taste
- 1-2 clove garlice
- 1/4 c olive oil
- 1 1/2 t white wine vinegar
- 1/8 t salt
- puree dressing ingred in food processor
Holly Butter Mints
By littlefish
In a large bowl, cream butter
- 1/4 cup butter, softened
- 1/4 cup water
- 1 teaspoon peppermint extract
- 1 teaspoon butter flavoring
- Dash salt
- 5-1/2 to 6 cups confectioners' sugar
- 2 to 4 drops green paste food coloring
- 3 to 5 drops red paste food coloring
- Granulated sugar
Pumpkin Shake
By littlefish
beverage high protein
- 1/4 c pumpkin puree
- 1 c skim milk
- 1 scoop protein powder
- 1/2 t pumpkin pie spice
- 2 T splenda
- 1/4 c fat free vanilla yogurt
- 1 c ice cubes
Cookies ' n Cream Bars
By littlefish
1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 4 bars (1.55 oz each) white chocolate candy with chocolate cookie bits, unwrapped, chopped
- 3/4 cup Betty Crocker® Whipped vanilla frosting (from 12 oz container)
- 1 container (8 oz) frozen extra-creamy whipped topping with real cream, thawed
- 12 cream-filled chocolate sandwich cookies, chopped
Rosemary-Garlic Pasta Primavera
By littlefish
COOK pasta as directed on package, omitting salt
- 2-2/3 cups penne pasta, uncooked
- 2 Tbsp. olive oil
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups baby spinach leaves
- 1 red pepper, cut into thin strips
- 1/2 cup thinly sliced zucchini
- 1 pouch (2 oz.) KRAFT Parmesan Seasoning Blend Rosemary and Garlic
Granola-To-Go Bars Recipe
By littlefish
Combine oats and almonds in a 15-in
- 3-1/2 cups quick-cooking oats
- 1 cup chopped almonds
- 1 egg, lightly beaten
- 2/3 cup butter, melted
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup sunflower kernels
- 1/2 cup flaked coconut
- 1/2 cup chopped dried apples
- 1/2 cup dried cranberries
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Lemon Cheesecake shake
By littlefish
beverage high protein
- 3/4 c skim milk
- 1 scoop vanilla protein shake
- 1 t lemon extract
- 2 t sugar free cheesecake pudding powder