October 23rd, 2006 by alice
Tags: Congealed, Cranberry, Salad
INGREDIENTS
- 1 (12 ounce)packagefresh cranberries
- 1/2cupsugar
- 3 (3 ounce)packagesraspberry Jell-O gelatin
- 2cupsboiling water
- 2cupscranberry juice
- 1 (8 ounce)cancrushed pineapple, undrained
- 1cupcelery, diced
- 2/3cuppecans, chopped, toasted
- lettuce leaves
DIRECTIONS
- Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
- In a bowl, mix together the cranberries and sugar; set aside.
- In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
- Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
- Add in cranberries, pineapple, celery, and pecans; gently fold.
- Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
- Unmold onto a lettuce-lined plate.
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October 23rd, 2006 by alice
Tags: Smores, Waffle
INGREDIENTS
- 1 (8 ounce)package frozenwaffles
- 1cupsemisweet chocolate morsels
- 16largemarshmallows
DIRECTIONS
- Put 4 waffles on an ungreased cookie sheet.
- Sprinkle each waffle with 1/4 cup chocolate morsels, the put 4 marshmallows on each waffle.
- Place a waffle on top of each; makes 4″sandwiches”.
- Bake at 350° for 12-14 minutes or until the chocolate morsels and marshmallows are melted and the waffles are crisp.
- Cut each in half or in fourths and serve immediately.
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October 23rd, 2006 by alice
Tags: Muffins, Yogurtange
INGREDIENTS
- 2cupsunbleached all-purpose flour
- 1/2cupsugar
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1/4teaspoon freshly gratednutmeg
- 1/8teaspoonground cloves
- 1tablespoon finely gratedorange zest
- 1cupplain low-fat yogurt
- 1/4cupvegetable oil
- 2largeeggs
- 1teaspoonvanilla extract
DIRECTIONS
- In a big mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cloves.
- Add in the orange zest; stir to combine.
- In another bowl, whisk the yogurt, oil, eggs, and vanilla together.
- Add yogurt mixture to the dry ingredients; fold in just until moistened (don’t overmix).
- Pour batter evenly into 12 buttered or greased (with non-stick cooking spray) muffin tins.
- Bake at 400° for 25 minutes or until pick comes out clean.
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October 23rd, 2006 by alice
Tags: Rotini, Soup, Tomato
INGREDIENTS
- 4cupsvegetable broth(or chicken broth)
- 4cupstomato juice
- 1tablespoondried basil leaves
- 1-1 1/2teaspoonsalt
- 1teaspoondried oregano leaves
- 1/2teaspoonpepper
- 1cup slicedcarrots
- 1cup slicedcelery
- 1/2cup choppedonions
- 1cupsliced mushrooms
- 2-3clovesgarlic, minced
- 1 (28 ounce)candiced tomatoes, undrained
- 1 1/2cups uncookedrotini pasta
- shreddedparmesan cheese
DIRECTIONS
- Add all ingredients except for pasta and cheese to a slow-cooker.
- Cover and cook on LOW for 8-9 hours.
- Add in pasta; stir.
- Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
- Ladle into individual bowls; sprinkle with parmesan cheese.
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October 23rd, 2006 by alice
Tags: Fruit, Spice, Tea
INGREDIENTS
- 2cupswater
- 3inchescinnamon sticks
- 1/2teaspoonwhole cloves
- 3 regulartea bags
- 3/4cupsugar
- 3cupspineapple juice
- 3cupsorange juice
- 1/4cuplemon juice
- ice
DIRECTIONS
- To a saucepan, add the water, cinnamon stick, and cloves.
- Bring to a boil; lower heat, cover, and simmer for 5 minutes.
- Remove saucepan from heat.
- Add the tea bags; steep for 5 minutes.
- Remove tea bags and spices.
- Add in sugar, pineapple juice, orange juice, and lemon juice; stir to combine.
- Let cool.
- Pour into a pitcher and chill thoroughly.
- Serve over ice.
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