Cool, tropical, refreshing...YUMM! The spiced part is chile powder on the rim of the glass. Made this for a Cinco de Mayo birthday party, they were gone in a hurry I had to make another batch just so I could get one. Courtesy of Everyday Food Magazine May 2011.
Note: I used honey in place of agave nectar and canned pineapple instead of fresh/frozen and we added more tequila...much more.
I made these (with my kids helping) for a kindergarten picnick. They turned out so cute. They were a complete hit with kids and adults. They were so easy to make we are repeating them for Valentines gifts and individually wrapping them with plastic wrap and a cute little pink ribbon. These are fantastic for bake sales too. Use any sprinkles for or sanding sugar for a different theme. The kids were so proud of their creations and had a ton fun making them. No frosting needed!!! I bought my sticks at the dollar store for a huge pack.These spread while baking so make sure you space them about 1 1/2" apart. Courtesy of Martha Stewart Everyday Food Mag October 2007.
We adore this appetizer. My family looks forward to this on the holidays. It is also great for cocktail parties. Serve with thinly sliced baguettes or nice crackers. This has it all...tons of flavor with pine nuts, fresh basil, sun dried tomatoes how can you go wrong? **Watch the pine nuts closely while toasting they burn really quick** servings and time are a complete guess but rest assured this is simple! Enjoy!!
Courtesy of Everday Food Magazine Nov 2010. These little meatballs were a great quick meal. My girls gobbled them up (no pun intended) they each ate 4! We served them with carrot rice as described in the magazine but I think it would be good with sesame ginger rice or cilantro lime rice too. Recipe says you can cook and freeze for up to 3 mos. Can also be made with ground pork (I used a mix of turkey and pork).
This slaw has jicama, corn, cilantro and chipotles. From Sunset Mag July 2008. Found it when I was cleaning out my recipe book. I can't wait to try it...Let me know how you like it! I think I'm gonna grill my corn.
Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.
I called this Lot to love cause I truly think there's a lot to love about this dish. It is totally healthy and might I add completely delish oh yeah and so simple. I couldn't believe how yummy and easy this was. I LOVE ARTICHOKES.....
My husband and I decided next time we are going to grill up some scallops to add to this. I hope you like it too. This recipe is from Everyday Food magazine May 2008.
This recipe is courtesy of Giada De Laurentiis. I posted this because the version posted here had a lot of missing info. Here's the Real Deal... I made this for a group of about 6 adults and we all loved it. This is a bit different than my normal pasta, but I totally love this!
A co-worker makes this cake for birthdays. We all ask for it, so finally she just gave us the recipe. Don't pour the sauce on until serving! Warm the sauce a little then pour it on......SO GOOD! It's called a pudding sauce but it's more like a really light caramel sauce (Not like that super sweet stuff for ice cream though). You won't be sorry you tried this one. Makes 2 8 or 9 inch cakes, but double recipe for 9x13 pan.
From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.
Amazingly simple and so good. I ate so much I had a tummy ache! You have to try this!!! From Everyday Food Magazine November 2007. Served with a green salad and foccacia bread. This will make everyone think you were in the kitchen for hours. **One caution the recipe states to 145 degrees, but we did not find this quite done enough for us**
I found this one on razzledazzlerecipes.com my nephew asked me to make him a Butterfinger cheesecake for his 18th birthday and I was surprised to find no posted recipes here on zaar. Anyway this is what I turned up. Hope he likes it.
Caution cheesecakes need about 8-10 hours to refrigeration so it's best to make the day before.
From Parent's magazine. I think this will be a real kid pleaser. The picture makes it look like a real Mommy pleaser too! ****UPDATE**** I HAVE MADE THIS NOW & HAVE SOME FURTHER SUGGESTIONS TAKING INTO ACCOUNT REVIEWERS INFO ALSO. I ADDED SOME GARLIC, DRIED MUSTARD AND ITALIAN SEASONING. THIS RECIPE IS A GREAT STARTING POINT YOU CAN ADJUST TO YOUR LIKING. MY OLDER NIECE AND NEPHEW ASKED ME TO MAKE THIS FOR THEM AGAIN. IT IS BLAND IF YOU DON'T MAKE SOME PERSONAL ADJUSTMENTS.** ENJOY AND BE CREATIVE, I CAN'T WAIT TO HEAR WHAT YOU COME UP WITH!
From Sunset magazine. The picture looks devine! I am making these for my Fourth of July Celebration. I hope you enjoy. My mouth is watering just looking at the picture. Recipe states that shortcakes can be made 1 day in advance if you cool completely and place in airtight container at room temperature. Sauce can be made ahead a day also; to rewarm place over low heat and stir gently. *Dark Chocolate Sauce Recipe follows in the Directions area*
I have no idea what I will use this on, but it sounds too good not to share. In my cookbook it says you can refigerate 1 week or freeze for 6 weeks. It says to place it on a chicken breast or fish fillet hot off the grill. Servings and Prep time are a guess. **Chill time not included in cook time.