Remove stems from beans.
Add garlic, butter and green beans to frying pan, simmer covered on medium low heat -stirring occasionally- for 20 minutes or until beans are tender.
Drizzle small amount of honey and maple syrup on top of beans occasionally as they cook. You can add as much or as little as you like for desired sweetness!
Combine 1 1/2 cups (375mL) of fresh or thawed frozen fruit with 2 tbsp (30mL) Smucker's Simple Blends Wildberry Fruit Spread.
Spoon mixture over about 5oz (150g) regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL) pre-shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted.
Optional: Mix 1/2 cup (125mL) plain yogurt with 3 tbsp (45mL) Smucker's Simple Blends Wildberry Fruit Spread and serve with \"nachos\" as dip.
Cut a hole in the middle of each slice of bread with a medium sized round cookie cutter.
Preheat a frying pan over medium high heat.
Spray pan with cooking spray.
When the pan gets hot, place bread in the pan making sure it is flat on the bottom of the pan.
Crack each egg into the hole of each slice of bread.
Cook eggs however you would normally cook them.i.e. sunny side up, over easy, over medium.,,.
Sprinkle cheese over top at the last minute of cooking.
Serve.
Brown ground chuck; drain off grease.
Place diced onions and green peppers in bottom of crock pot. Add meat.
Cube Velveeta cheese and arrange it on top of meat.
Mix wet ingredients and oregano in small mixing bowl. Pour over meat.
Cook in crock pot on low 3-4 hours.
Spoon onto buns or hoagie rolls and serve with onion slices or other toppings of your choice.
wedges.
TIP: For easy peeling, work under a running
reak apart) To make these kid friendly, poke the toothpick through a
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
emon juice inside the prepared kid and insert the lemon peel
old in half of the dessert topping (Cool Whip) and carefully
ivide ice cream evenly on dessert cups so you have a
though you might find the dessert needs 5 or 10 minutes
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Puree ingredients together. Refrigerate 1 hour.
Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
Prepare lemon pudding according to package directions using 1/2 cup sugar and 3 cups water. Remove pan from heat. Add butter and stir until completely mixed. Put shortcake cups in individual serving bowls. Put a large scoop of vanilla ice cream in the center of each shortcake cup. Pour warm lemon sauce over the ice cream to form an ocean around the frozen island. Quick, easy and delicious dessert.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.