I am pretty sure I got this recipe off of a Campbell's soup can 20+ years ago. It is easy, and looks like it's not, which I love in a recipe. :) If you have fresh dill, use it! Just add as much as you like. Also, getting the little boogers rolled up can be difficult, so don't stuff them too much. This chicken is also good without the sauce, if you don't feel like adding it.
I am not big on ambrosia usually, but this stuff is great. It turns out pink because of the cherries, so it is great for Christmas, Valentines, girl's tea parties, etc. Serve in clear footed dishes, and it makes it extra pretty. Not too sure of can/container sizes, just use the regular size Cool Whip, pineapple, etc. Since this is ambrosia you can play with the ingredients a bit,but we really thought this was the perfect balance.
I don't know about you, but whenever I start a new diet my taste buds get bored. I was tinkering around this evening trying to perk up a spinach salad and I came up with this. WARNING: it is super spicy and will make you sweat. it is also more of a "coating" than a dressing, too much and it might be overpowering. But using just a few tablespoons as a coating for vegetables or salad and I promise, your tastebuds will be happy.
Also, I used a pomegranate balsamic vinagrette, but I am sure regular will be just as good. You could play with adding a couple tablespoons of fruit juice. Tinker with this until it tastes right to you.
Three tablespoons are 1 point.
This is different from the other recipes posted here; it uses sour cream, frozen coconut, and o.j. in the frosting.
This cake needs to be refrigerated, and it is a bit tricky to get the right consistency for the frosting, adjust the ingredients until you get the right consistency for you. Draining the coconut before mixing it in might help. Seriously, this is the best creamsicle cake ever!
My husband and I adore Monte Cristo sandwiches, but let's face it,they are fattening,and messy to make. I was playing around and came up with this. The measurements are NOT exact! Use as much or as little of each ingredient to suit your tastes. The important thing is to make sure that you place cheese on the tortilla first, and then last before you top it with another tortilla. The cheese acts as glue, and it will keep the whole thing from falling apart. Only flip it when the cheese has melted!
This recipe came from a Martha Stewart magazine.The dumplings in this are unusual, with lemon zest, and cornmeal. I love them, but remember that the taste and texture of the dumplings is different from standard dumplings. I add more parmesan cheese to the mixture, but I will post it as it is in the recipe. I used the shallot the first time, but it is just fine without, or replaced with a minced onion. I cook the chicken first, but the recipe doesn't specify.
Oil/vinegar based pasta salad, of my own creation. Good stuff. The carrots add a bit of sweetness, the sunflower seeds a nice crunch and nutiness, the garlic and herb seasoning ( I think it was Good Seasons brand) add a different kind of flavor, and the pasta a nice array of shapes and colors.I use one box of wacky shaped pasta like cellantani, and one box of Tri-colored rotini. This makes an enormous amount of pasta salad, so you might want to half the recipe. We live on this stuff in the summer.
Our next door neighbor used to have one of these hidden in the cupboard to be brought out when we came over to play. It is basically a popcorn ball, smashed into a bundt pan, and cut and eaten like pieces of cake.This is a great way to use up leftover holiday M&M's or other candy. You can put anything you want in it. It tends to harden after three days, so eat it quick!
I got this out of Parade magazine ten years ago( '99). It is very garlicky, with an earthy flavor. Easy to make, too. I usually add seasoning as I go along. Thyme, Oregano, and even Rosemary is good in this. I have included the minimal spices. Add what you like!
Strong and spicy these gingerbread-y cookies will wake you up after the winter. Adapted from the Witches' Datebook. These come out flat, and dependant on how long you cook them will be crispy or soft. For puffier cookies add another egg. Please note that these cookies are very very spicy. They are meant to awaken your passion!
Happy Beltane! ( May 1st)