These drumsticks are coated with panko crumbs, and it gives it a nice crunch. The removal of the skin and the method of cooking (baking) reduces the messy deep-frying and the fat! Published in Woman's Day (May 2008)
These brownies have Andes mints in the middle layer of the brownie. The bottom and top layers are a fudgy delight! The combo is heaven! Got this recipe from Paula Deen's Chocolate Celebration from her special collection magazines.
No meat is added in here! Instead an interesting ingredient that has the texture of ground meat...bulgar wheat!! Also, there is pumpkin that makes this smooth and creamy with lots of vitamin A. Who can ask for anything else?? This came from Woman's Day magazine (May 2008)
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.
This recipe was published in the Chicago Tribune, Good Eating section and it caught my eye. The recipe was adapted from "Bundt Bliss", by Susanna Short. It is said to make a very dense cake, and YES, you put the entire orange in the cake peel and all. This gives the cake an intense flavor.
This recipe, submitted by Angie Rumer and Joy Buckingham of New Sharon, Iowa, was one of the winner of our 2005 Holiday Cookie Contest. Once cookies are frosted, sprinkle them immediately with the crushed peppermint candies; if you allow the frosting to dry, the candy won’t stick to it.
To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over. Published in Cook's Illustrated May, 2008.