Blend everything except the ice until smooth.Add ice; continue to blend until thick and creamy.Garnish with a dollop of whipped cream and a dash of cinnamon, if desired. ...
Clean and trim celery stalks.Mix cream cheese and blue cheese together (leaving 2 tsp of crumbled blue cheese to sprinkle on top).Fill celery stalks, sprinkle reserved blue cheese on top.Sprinkle st ...
Preheat oven to 400'F. Coat a baking sheet with cooking spray.Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggie ...
Preheat oven to 350.Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.Put it in the freezer whi ...
Shapke with ice and strain into cocktail glass.Garnish with cherry and pineapple slice. ...
Mix cabbage, lentils, onion, and peppers in a serving bowl.Blend garlic, lemon juice, curry, olive oil, and salt for dressing.Stir the dressing in with the chopped vegetables. ...
Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.Pat into a 9 x 13\" baking pan to form a crust.In a Larg ...
Place beans in a 6 quart slow cooker.Add water to cover the beans by 4-5 inches.Cook on low for 8 hours or overnight.(This is my preferred way to prepare beans, but you can also do it the traditiona ...
Chop vegetables and place into shallow casserole. Coat with 2T (or more if necessary) olive oil. Season with salt and pepper as desired and roast at 400 for 30-40 minutes or until golden around the ...
Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.Add the remaining ...