I got this from the Sunday paper coupon inserts. This is the perfect dessert for a warm evening when you just want something light. The hardest part was cutting the angel food cake! This is super easy to prepare but looks and tastes great! I hope you enjoy! Note: Cooking time is refrigeration time.
I found this recipe in the newspaper. These fries are very easy to make. They come out nice and crispy, and the slow cooking makes them absorb only about a tablespoon of oil per serving. I think the peanut oil is important, so I wouldn't use anything else.
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman. It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!
What's the watermelon doing in this recipe? That's what I asked myself too, but it's an awfully good combination! I've made this several times, and it's based off of a recipe I cut out of the NY Times a while ago. Really nice for a spring or summer side dish.
From "Denver Post." I love that's there's eggnog in the frosting, too. These travel well and are showy enough for gifts.
Note: you can chill the dough in a log shape and slice and bake. If you omit the nutmeg these taste more like a sweet vanilla cookie.
I made this during the holidays to give out to the neighbors and my family ate it up instead. I found it in our local newspaper in an article of kitchen gifts for giving. It makes a big batch and isn't grainy like alot of fudges are. To ensure it sets properly, use a timer for the ten minutes on low boil.
I found this recipe this weekend going through really old newspapers. These are just fantastic. I think next time I might drizzle a glaze over the top. The recipe didn't specify, but I coated both sides of the biscuit in the sugar mixture.