This is the basic recipe for fluffy tapioca pudding as listed on the Kraft Minute tapioca box. My husband loves tapioca pudding, but is diabetic, so I am experimenting with making it with Splenda and low fat milk.
Note. I used scant tablespoons of Spenda Granular.
This two layer dip is perfect for almost any party. Very easy to prepare. Delicious with either pita bread or tortilla chips. The creamy mixture should be allowed to sit for a few hours minimum to let the flavors blend, overnight is ideal.
This is a tweaked recipe from a family friend. It's awesome and makes a huge serving; perfect for potlucks. If not eating immediately, I put the cheese, onion and lettuce in a ziploc bag, the chopped tomatoes in a separate bag and keep the meat warm in a carrier [I like to keep it warm], then I assemble just before time to eat..mixing together and adding chips and dressing. I HATE soggy Dorito taco salad, so this fits the bill.
My most requested "bring a dish" recipe!
I ate this on top of zucchini crust for something different. Feel free to eat it on whatever type of crust you prefer. I love how quickly you can make this--watch it disappear. Recipe courtesy of Christy's Kitchen Creations.
I LOVE banana chocolate milkshakes, but they are not so healthy. I had an urge for one today and decided to use one of the too-ripe bananas that I always freeze to bake with later. This recipe is a great quick breakfast that is full of vitamins and give you one serving each of dairy and fruit. ENJOY!
This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.
This is fantastic; a cross between a popover, pancake and omelet. It is slightly chewey. Their recipe said to dump everything in a blender and blend well. I don't have one so I changed the recipe to reflect that. Really great with berry preserves. They also used whole milk, but it's not necessary.
This recipe, based on one from Cooks Illustrated, is a nice variation on traditional mashed potatoes. (I've used lower fat ingredients to reduce the calories) The color is just incredible. And the carrots add a sweetness which particularly compliments pork. Like most mashed potato recipes, this freezes well, too.