Ingredients
1 1/4 pounds spinach
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
8.25.2011
Berry Refresher recipe.
Ingredients
1 cup apple juice
1 cup orange juice
1/3 cup milk
1 tablespoon honey
2 frozen strawberries, thawed
1/3 cup frozen raspberries, thawed
2/3 cup frozen blueberries, thawed
3 cubes ice
Directions
Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold.
1 cup apple juice
1 cup orange juice
1/3 cup milk
1 tablespoon honey
2 frozen strawberries, thawed
1/3 cup frozen raspberries, thawed
2/3 cup frozen blueberries, thawed
3 cubes ice
Directions
Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold.
Apple-Cranberry Crisp recipe.
Ingredients
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Bananas Foster Ice Cream recipe.
Ingredients
1 ripe banana
1/3 cup SPLENDA� Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
1 ripe banana
1/3 cup SPLENDA� Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
Subscribe to:
Posts (Atom)