Ingredients
- Ice cubes
- Fresh mint leaves
- 1-1/2 ounces elderflower liqueur (St-Germain)
- 3 ounces Prosecco or sparkling wine
- 2 ounces soda water
- Lime slices
Directions
- Fill a large wine or rocks glass with ice. Add mint leaves and elderflower liqueur; stir to combine. Top with Prosecco and soda water; garnish with a slice of lime.
Nutrition Facts
1 serving: 172 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein.
Ingredients
- 24 miniature marshmallows
- 24 small fresh strawberries, hulled
- 1 large banana, cut into 24 slices
- 24 large green grapes
- 24 wooden skewers or long toothpicks
Directions
- Thread 1 mini marshmallow onto a wooden skewer. Next, thread a strawberry with pointed end towards the marshmallow. Thread one banana slice, then one green grape next. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts
1 kabob: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 29g carbohydrate (25g sugars, 2g fiber), 1g protein.
Ingredients
- 1 can (12-1/2 ounces) chunk white chicken, drained or 1 cup finely chopped cooked chicken
- 2 cups torn romaine, finely chopped
- 4 ounces cherry tomatoes, finely chopped
- 4 tablespoons creamy Caesar salad dressing
- 1/3 cup shredded Parmesan cheese
- 4 ciabatta rolls, split and toasted
- Freshly cracked black pepper
Directions
- In a large bowl, combine first 5 ingredients until well combined. Divide mixture among bottom halves of rolls; sprinkle with freshly cracked pepper. Replace tops; secure with toothpicks, if desired.
Nutrition Facts
1 sandwich: 354 calories, 14g fat (3g saturated fat), 65mg cholesterol, 932mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 23g protein.
Ingredients
- 1 teaspoon olive oil
- 4 thin slices prosciutto, cut into 1-in. strips
- 1 medium onion, cut into 1/4-in. slices
- 2 tablespoons butter, softened
- 8 slices honey wheat bread
- 8 slices pepper jack cheese
- 4 to 7 teaspoons pepper jelly
- 1 teaspoon everything seasoning blend, optional
Directions
- Heat oil in a skillet over medium heat. Add prosciutto; cook until crisp, 4-5 minutes. Remove to paper towel-lined plates.
- Add onion to skillet; cook until tender, 3-4 minutes.
- Preheat waffle maker. Spread softened butter over one side of each piece of bread. Flip slices over. On half the slices, spread with hot pepper jelly. Top with a slice of cheese, fried prosciutto and onion. Close into a sandwich. Place butter side out onto preheated waffle maker.
- Cook until cheese is melted and bread is golden brown. If desired, sprinkle with everything bagel seasoning.
Nutrition Facts
1 sandwich: 485 calories, 29g fat (17g saturated fat), 89mg cholesterol, 923mg sodium, 33g carbohydrate (7g sugars, 4g fiber), 25g protein.
Ingredients
- Guacamole
- Cotija cheese, crumbled
- Cherry tomatoes, halved
- Sliced American cheese
- Green olives with pimientos
- Pitted ripe olives
- Sweet red pepper
- Tortilla chips
Directions
- On a large platter or cutting board, guacamole into a Grinch face shape. Sprinkle a band of cotija cheese on top. Top with halved tomatoes in a triangle hat shape. Sprinkle additional cheese at the end of the hat. Using cookie cutters or a knife cut American cheese into eye shapes. Place two green olives for eyes. Slice black olives into thin strips, place over eyes for eyebrows. Cut red pepper into thin strips, place over guacamole for mouth and nose lines. Serve with tortilla chips.
Ingredients
- 1 package (12 ounces) dark chocolate or semisweet chocolate chips
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, cubed
- 1 package (10 ounces) miniature marshmallows
- 12 ounces (10 cups) Rice Chex cereal
- 1/4 cup confectioners' sugar
Directions
- In a large microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 1-minute increments at 50 percent power until melted and smooth, stirring as needed. Add butter; stir until melted and well-incorporated. If necessary, microwave another 30-60 seconds at 50 percent power until completely smooth.
- Add marshmallows; stir to coat. Microwave in 30-second increments at high power until the marshmallows begin to puff and become soft, stirring as needed.
- Place cereal in an extra-large bowl. Pour chocolate mixture on top; fold until evenly coated. Transfer to a parchment-lined 13x9-in. baking dish. Use a spare piece of parchment paper to firmly press cereal mixture into an even layer. Let cool 1-2 minutes; dust generously with powdered sugar. Let cool completely. Cut into squares to serve.
Nutrition Facts
1 bar: 696 calories, 14g fat (6g saturated fat), 5mg cholesterol, 1147mg sodium, 137g carbohydrate (28g sugars, 4g fiber), 12g protein.
Ingredients
- Cheddar cheese
- Sliced green olives with pimientos
- Green grapes
- Fresh rosemary sprigs
- Sweet red pepper
- Fresh mozzarella cheese pearls
- Sliced pepperoni
- Summer sausage
Directions
- Cut cheddar cheese into two eye shaped pieces. Place onto large serving platter or cutting board. Place a slice of green olive with pimento over cheddar. Arrange green grapes into a Grinch face shape around eyes. Place two large sprigs of rosemary for eyebrows, and thin slices of red pepper for the mouth. Use a rounded piece of red pepper for the nose. Arrange mozzarella pearls over top of grapes for Santa hat band. Layer pepperoni over mozzarella pearls to create a hat shape. Fill remainder of platter with sausage or salami, as desired.
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 jar (16 ounces) picante sauce
- 3 tablespoons brown sugar
- 1 tablespoon prepared mustard
- Hot cooked rice, optional
Directions
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken.
- Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts
1 each: 209 calories, 2g fat (1g saturated fat), 66mg cholesterol, 1009mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 26g protein.
Ingredients
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup whole milk
- TOPPING:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
Directions
- Preheat oven to 375°. Grease a 12-cup muffin tin; set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cardamom and ginger; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in egg until combined. Reduce speed to low; alternate adding dry ingredients and milk, starting and ending with the flour mixture, being careful not to overmix.
- Divide batter evenly into the prepared muffin tin. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Remove to a wire rack to cool completely.
- To make topping, melt butter in a shallow microwave-safe bowl. In a separate small bowl, stir together sugar, cinnamon, nutmeg, cardamom and ginger. Dip the entire muffin into the melted butter, then roll in the spiced sugar mixture. Serve immediately.
Nutrition Facts
1 muffin: 322 calories, 17g fat (10g saturated fat), 58mg cholesterol, 258mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.
Ingredients
- 2 cups sweetened shredded coconut
- 1-1/2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup unsalted cashews, roughly chopped
- 1 cup old-fashioned oats
- 1 cup graham cracker crumbs
- 1 can (14 ounces) sweetened condensed milk
Directions
- Preheat oven to 350°F. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
- In a large bowl, mix all ingredients until thoroughly combined. Scoop dough into heaping 2 tablespoonfuls; line 2 in. apart on prepared baking sheet.
- Bake 14-16 minutes until edges are lightly golden. Let cool until fully set, about 10 minutes. Remove to a wire rack to cool completely.
Nutrition Facts
1 cookie: 555 calories, 28g fat (17g saturated fat), 15mg cholesterol, 153mg sodium, 72g carbohydrate (57g sugars, 3g fiber), 9g protein.
Ingredients
- 1 (14 ounces) prepared angel food cake, divided
- 2 cups cherry pie filling, divided
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup plain Greek yogurt
- 1-1/2 cups half-and-half cream or whole milk
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/2 cup slivered almonds, optional
Directions
- Arrange half the cubed cake in the bottom of a deep 9x9-in. glass baking pan or trifle dish.
- Spread 1 cup cherry pie filling over the cake in an even layer. Top with remaining cake pieces.
- In a large bowl, whisk together vanilla pudding, Greek yogurt and half-and-half or milk until slightly thickened, about 1 minute. Pour mixture over the cake; spread it into an even layer. Spread whipped topping over the cake; dot with the remaining 1 cup cherry pie filling. Use a sharp knife or toothpick to swirl the pie filling into the whipped topping to create a marbled appearance.
- Cover; refrigerate 8-12 hours. Before serving, garnish with slivered almonds, if desired.
Nutrition Facts
1 serving: 275 calories, 8g fat (6g saturated fat), 20mg cholesterol, 336mg sodium, 44g carbohydrate (22g sugars, 1g fiber), 4g protein.
Ingredients
- 1-1/2 ounces Scotch
- 1 ounce amaretto
- Orange peel strip
Directions
- Combine the Scotch and amaretto in a mixing glass with ice; stir until chilled. Strain into rocks glass over ice; if desired, garnish with orange peel.
Nutrition Facts
1 serving: 211 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.
Ingredients
- 1 cup butter plus 1 tablespoon butter, divided
- 2-1/4 cups packed brown sugar
- 3 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 2-1/4 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup chopped walnuts, toasted
- COOKIE BUTTER FROSTING:
- 2/3 cup butter, softened
- 1/4 cup confectioners' sugar
- 3/4 cup Biscoff creamy cookie spread
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Directions
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Grease parchment with 1 tablespoon butter; set aside.
- In a large bowl, mix flour, baking powder, cinnamon and salt; set aside.
- In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; add brown sugar and vanilla until smooth. Quickly stir in eggs until well mixed. Add to dry ingredients; stir to combine. Fold in walnuts.
- Spread into prepared pan. Bake until golden brown, 30-35 minutes. Cool completely in pan on a wire rack.
- For the frosting, in a large bowl cream butter and confectioners' sugar until smooth. Add cookie butter, vanilla, cinnamon and salt. Continue mixing until light and fluffy, 3-4 minutes. Spread frosting over cooled blondies. Cut into bars; serve.
Nutrition Facts
1 piece: 332 calories, 20g fat (9g saturated fat), 58mg cholesterol, 210mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 3g protein.
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
- 2 cans (15 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 1/3 cup sugar
- 2 tablespoons Italian seasoning
- 1 tablespoon minced fresh basil
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 10 cups uncooked spiral pasta
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven or large saucepot, heat oil over medium heat. Cook turkey, green pepper and onion until meat is no longer pink and vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Drain, if necessary.
- Stir in the tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, marjoram and salt. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened, 35-40 minutes.
- Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta; sprinkle with cheese. Garnish with additional fresh basil, if desired.
Nutrition Facts
1 serving: 602 calories, 11g fat (2g saturated fat), 62mg cholesterol, 789mg sodium, 94g carbohydrate (18g sugars, 8g fiber), 35g protein.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 graham crackers, crumbled (about 2 ounces total)
- 1 cup semisweet chocolate chips
- 1 cup miniature marshmallows
Directions
- In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in graham crackers, chocolate chips and marshmallows; refrigerate until dough is chilled, about 30 minutes.
- Scoop dough by 1/4 cupfuls; roll into balls. Place 2 in. apart onto parchment-lined baking sheets. Bake at 350° until golden brown, 15-17 minutes. Cool cookies for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 cookie: 333 calories, 15g fat (7g saturated fat), 36mg cholesterol, 188mg sodium, 47g carbohydrate (27g sugars, 1g fiber), 4g protein.
Ingredients
- 2 large sweet potatoes (about 2 pounds)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Cooking spray
- Sauce or maple syrup, for dipping
Directions
- Place unpeeled potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until just tender, about 15 minutes. Drain; cool to room temperature.
- Peel off skins; grate into a large bowl. Add oil, cornstarch, salt, garlic powder, paprika and onion powder until well combined. Scoop by tablespoonfuls; roll into 1-inch long cylinders.
- Preheat air-fryer to 400°. In batches, place into greased air-fryer basket. Spray lightly with cooking spray.
- Cook for 5 minutes. Turn; cook until tots are crisp, 5-7 minutes longer. Serve immediately with dipping sauce, as desired.
Nutrition Facts
5 tots: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 406mg sodium, 30g carbohydrate (12g sugars, 4g fiber), 2g protein.
Ingredients
- 12 ounces uncooked radiatore pasta
- 3 medium peaches, chopped
- 1 cup grape tomatoes, halved
- 1 cup crumbled cooked bacon
- 1 cup fresh mozzarella pearls
- 1 cup loosely packed basil leaves, chopped
- 1/2 cup champagne vinegar
- 1/2 cup olive oil
- 1/4 cup hot honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
Directions
- Cook pasta according to package instructions. Drain; rinse in cold water. Place pasta in a large bowl. Add peaches, tomatoes, bacon, mozzarella and basil.
- In a small bowl, whisk together vinegar, olive oil, hot honey, mustard, salt, Italian seasoning and pepper. Pour dressing over pasta mixture; toss to coat. Cover; refrigerate until ready to serve.
Nutrition Facts
1 serving: 307 calories, 16g fat (5g saturated fat), 22mg cholesterol, 330mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 11g protein.
Ingredients
- 3 large zucchini
- 3 garlic cloves, minced
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil and freshly chopped herbs, for garnish
Directions
- Bring a large pot of water to a boil. Add zucchini; reduce to a simmer. Cook until zucchini is fork-tender, 20-25 minutes. Transfer to a colander to drain until cool to the touch, about 30 minutes. Mince or grate zucchini. Place back in the colander; let drain 10-15 more minutes. Transfer to a large bowl.
- To the bowl, add garlic, tahini, olive oil, lemon juice, lemon zest, salt and pepper; stir until combined.
- Transfer to a serving bowl. Top with a drizzle of olive oil and fresh herbs, if desired.
Nutrition Facts
1 serving: 85 calories, 7g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.
Ingredients
- Ice cubes
- 1-1/2 ounces vodka
- 3 ounces lemonade
- 1/2 ounce raspberry liqueur
- 3 honeydew melon balls
Directions
- Fill a cocktail glass with ice; top with vodka. Add lemonade and raspberry liqueur; stir to combine.
- Thread honeydew onto a cocktail skewer, place half into glass.
Nutrition Facts
1 drink: 206 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
Ingredients
- 1 cup water
- 3/4 cup packed brown sugar
- 1 large banana, mashed
- 1 cinnamon stick (3 inches)
- 1 pinch salt
- 1 tablespoon vanilla extract
- LATTE:
- Ice cubes
- 4 tablespoons banana bread syrup
- 2 ounces brewed espresso
- 6 ounces 2% milk
- COLD FOAM:
- 1 tablespoon banana bread syrup
- 2 ounces heavy whipping cream
- 1 pinch ground cinnamon, optional
- 1 pinch ground nutmeg, optional
Directions
- To make the banana bread syrup, in a large saucepan over medium-low heat, combine water, brown sugar, mashed banana, cinnamon stick and salt. Bring to a low simmer; cook until mixture has reduced and thickened slightly, 8-10 minutes. Remove from heat; discard the cinnamon stick. Transfer syrup to a high-powered blender and puree until smooth. Stir in vanilla extract; transfer to a Mason jar to cool.
- To make the latte, fill a tall glass with ice. Add banana bread syrup and espresso; stir. Add milk.
- To make the cold foam, place banana bread syrup and cream in a Mason jar. Use a milk frothing wand to froth 1-2 minutes or until mixture becomes foamy. Alternatively, seal the jar; shake vigorously until mixture becomes foamy. Pour foam over latte. Dust with cinnamon and nutmeg, if desired.
Nutrition Facts
1 latte: 491 calories, 25g fat (16g saturated fat), 82mg cholesterol, 111mg sodium, 60g carbohydrate (53g sugars, 0 fiber), 8g protein.
Ingredients
- 1-1/2 cups butter, softened
- 2-1/4 cups sugar
- 3 large eggs, room temperature
- 1-1/2 cups buttermilk
- 1-1/2 teaspoons vanilla extract
- 3-3/4 cups cake flour
- 2-1/4 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- FROSTING:
- 3 cups sugar
- 1-1/2 cups evaporated milk
- 8 ounces unsweetened chocolate, chopped
- 3 tablespoons baking cocoa
- 3/4 cup unsalted butter
- 1-1/2 teaspoons vanilla extract
Directions
- Preheat oven to 350°. In a large bowl, combine flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beating well after each addition. Add dry mixture to the creamed mixture alternately with buttermilk.
- Grease and line two 9-in. cake pans. Add 3/4 cup batter to each pan, spread evenly. Bake 10-12 minutes. Let stand in pans 5 minutes; cool completely on wire racks. Repeat with remaining batter until 8 cake layers are baked.
- Meanwhile, in a small saucepan, combine sugar and evaporated milk. Cook until sugar is dissolved. Add chocolate, cocoa and butter. Cook until thickened, 6-8 minutes longer. Remove from heat; add vanilla.
- Place 1 cake layer on a serving plate; spread with 4-5 tablespoons frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.
Nutrition Facts
1 slice: 1198 calories, 58g fat (36g saturated fat), 180mg cholesterol, 605mg sodium, 159g carbohydrate (112g sugars, 5g fiber), 14g protein.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound potato gnocchi
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh thyme
- 1 teaspoon white wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 hard-boiled large eggs, chopped
- 1/4 cup chopped sweet pickles
Directions
- Heat olive oil and butter in a large skillet over medium heat. Add gnocchi; cook until golden brown, about 5 minutes per side. Remove from the heat.
- In a large bowl, stir together mayonnaise, Dijon mustard, thyme, vinegar, smoked paprika, salt and pepper.
- Add gnocchi to the bowl; stir to combine. Fold in chopped eggs and pickles. Serve warm or cover and chill in the refrigerator until ready to serve.
Nutrition Facts
1 serving: 430 calories, 21g fat (5g saturated fat), 123mg cholesterol, 999mg sodium, 50g carbohydrate (1g sugars, 4g fiber), 11g protein.
Ingredients
- 1 pound fresh carrots, peeled
- 1 package (2-1/4 ounces) slivered almonds
- 1/3 cup rice vinegar
- 1/4 cup packed brown sugar
- 1/4 cup minced fresh cilantro
- 2 tablespoons white balsamic vinegar
- Zest and juice of 2 small navel oranges
- Zest and juice of 1 medium lime
- 1/4 teaspoon ground coriander
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1/8 teaspoon chili powder
- Dash cayenne pepper
- Salt, to taste
Directions
- Use a vegetable peeler to shave carrots into ribbons. Place in a large bowl; add almonds.
- In a small bowl, combine remaining ingredients. Pour dressing over carrots and almonds; toss to coat. Serve immediately or cover and refrigerate at least 2 hours.
Nutrition Facts
1 serving: 165 calories, 6g fat (0 saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 3g protein.
Ingredients
- 2 cans strawberry pie filling
- 1 package (17-1/2 ounces) peanut butter cookie mix
- 1/2 cup butter, melted
- Optional: Vanilla ice cream, strawberry topping, peanut butter topping
Directions
- Preheat oven to 375°. Spread strawberry pie filling into a greased 13x9-in. baking dish.
- In a small bowl, combine cookie mix and melted butter until well combined. Place 1/2-in. pieces of cookie mixture evenly over pie filling.
- Bake until golden brown and bubbly, 30-40 minutes. Let cool slightly. If desired, top with vanilla ice cream and drizzle with strawberry and peanut butter toppings.
Ingredients
- 4 Chicago-style beef hot dogs
- 4 poppy seed hot dog buns, split
- 4 tablespoons yellow mustard
- 4 tablespoons sweet pickle relish
- 1/2 cup finely chopped white onion
- 1 large beefsteak tomato, cut into thick slices or wedges
- 4 dill pickle spears
- 12 pickled sport peppers
- Dash celery salt
Directions
- Place hot dogs in a large saucepan; cover with water. Bring to a boil; reduce heat to a simmer. Cook 4-6 minutes or until hot dogs start to split.
- Meanwhile, place buns on a microwave-safe plate. Cover with a wet paper towel; microwave 30-60 seconds. Place cooked hot dogs inside the steamed buns. Top each with mustard, relish, onion, tomato, pickles, sport peppers and a dash of celery salt. Serve immediately.
Nutrition Facts
1 hot dog: 527 calories, 33g fat (12g saturated fat), 55mg cholesterol, 2062mg sodium, 37g carbohydrate (9g sugars, 2g fiber), 18g protein.
Ingredients
- 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained
- 1/3 to 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts, toasted
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- French bread baguette slices, toasted
Directions
- In a food processor, combine the tomatoes, oil, pine nuts, garlic, salt and pepper. Cover and process until finely chopped. Stir in cheese. Serve with toasted baguette slices.
Nutrition Facts
2 tablespoons: 94 calories, 9g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 2g protein.
Ingredients
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 4 eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans
- DRIZZLE:
- 2 cups confectioners' sugar
- 3 tablespoons 2% milk
Directions
- Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
- Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.
- Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts
1 each: 105 calories, 6g fat (3g saturated fat), 46mg cholesterol, 113mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.
Ingredients
- 4 tablespoons butter, divided
- 1 pound baby portobello mushrooms, sliced
- 1/2 large sweet onion, thinly sliced
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1-1/4 cups dry red wine
- 3/4 cup vegetable stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup sour cream, optional
- Hot cooked polenta or mashed potatoes, for serving
- 3 tablespoons minced fresh parsley
Directions
- In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms; cook until tender and edges are brown, 3-4 minutes. Remove to a plate; set aside.
- Add remaining 2 tablespoons butter to Dutch oven; reduce heat to medium. Add onion and carrot; cook until tender, 4-5 minutes. Add garlic and tomato paste; cook one minute longer. Stir in flour; cook until brown, 2-3 minutes. Slowly whisk in wine; cook until sauce begins to thicken, 1-2 minutes. Stir in vegetable broth; bring to a simmer.
- Add mushrooms back to the pot. Stir in Worcestershire, bay leaf, thyme and rosemary. Simmer 8-10 minutes or until sauce is slightly reduced. Discard bay leaf. If desired, stir in sour cream. Serve over hot polenta or mashed potatoes; garnish with parsley.
Nutrition Facts
1-1/4 cup: 238 calories, 12g fat (7g saturated fat), 31mg cholesterol, 252mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 5g protein.
Ingredients
- 2 ounces brewed espresso, chilled
- 2 cups vanilla bean ice cream
- 1/4 cup cold whole milk
- Whipped cream and chocolate-covered espresso beans, optional
Directions
- Combine espresso and ice cream in a blender; puree until smooth. Add milk; puree until smooth.
- Pour into 2 serving glasses; garnish with whipped cream and chocolate-covered espresso beans, if desired. Serve immediately.
Nutrition Facts
1 milkshake: 295 calories, 16g fat (10g saturated fat), 61mg cholesterol, 123mg sodium, 33g carbohydrate (29g sugars, 1g fiber), 6g protein.
Ingredients
- 1 cup fresh blueberries
- 1/2 cup water
- 1/3 cup sugar
- Ice cubes
- 3/4 cup coconut water
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla flavoring syrup
- 1 ounce brewed espresso, cooled
Directions
- In a small saucepan, combine blueberries, water and sugar. Bring to a boil; reduce heat to a simmer. Cook 10 minutes, stirring occasionally.
- Pour mixture through a fine mesh sieve into a small glass measuring cup, mashing the berries as the mixture strains. Discard pulp.
- Add 2 tablespoons blueberry syrup to a tall glass. Add ice to fill about halfway. Slowly add coconut water, leaving 1-in. space at the top.
- In a pint-sized Mason jar, beat heavy cream and vanilla syrup with a milk frother or electric hand mixer until mixture begins to thicken, almost to soft peaks. Add espresso; whip until the mixture resembles a thick, fluffy cold foam.
- Gently spoon or pour foam on the blueberry drink. Serve immediately.
- Refrigerate remaining blueberry syrup for another use.
Nutrition Facts
1 serving: 224 calories, 11g fat (7g saturated fat), 34mg cholesterol, 202mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein.