Cut cauliflower (including stems) into chunks. Microwave in a covered dish for 8 minutes.
Combine all ingredients in bowl of food processor and blend to desired consistency (don't forget to scrape down the sides).
Sit down to a big bowl of warm, creamy, delicious comfort food that won't ruin your healthy diet!
he sheet in the freezer for 2 - 3 hours.
In
n boiling water and leave for 1 minute.
Discard boiling
ith foil and bake covered for 30 minutes.
Uncover and
simmer and cook (uncovered) for 20 minutes.
While soup
he soup.
Let cook for a few minutes to be
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Boil over medium heat the first 4 ingredients, stirring constantly. Pour over the beaten eggs and return to boil for 1 minute. Remove from heat. Add the butter and lemon juice. Let cool. Slice an angel food cake into 3 layers. Add the Cool Whip to the orange filling and spread between layers. Frost cake with Cool Whip.
Melt the butter in a saucepan and then add the brown sugar.
Boil and stir for at least one minute.
Take the saucepan off the heat and add the milk.
With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Make batter for angel food cake as directed, except during last 1/2 minute of mixing, add 1/4 teaspoon pure peppermint extract. Pour half of batter into pan.
Add 3 to 4 drops red food coloring to batter in bowl.
Fold in with 4 to 5 strokes (color does not have to be blended evenly).
Pour into pan; marble pink and white batters slightly.
Bake as directed.
Cool.
Frost with our Fluffy White Frosting Mix.
isappears. Push batter into ungreased food cake pan.
Bake 30
Make batter for angel food cake as directed, except add 1 teaspoon maple flavoring during last 1/2 minute of mixing.
Fold in 1/3 cup finely chopped pecans.
Bake as directed.
Cool.
Serve wedges with ice cream and Caramel Sauce.
Make batter for angel food cake as directed, except at the last, fold in 1 square unsweetened chocolate (1 ounce), grated. Serve wedges of cake with ice cream and Glossy Chocolate Sauce. Or frost cake with Chocolate Butter Icing.
Make batter for angel food cake as directed, except at the last, fold in 1/2 cup chopped maraschino cherries, drained on paper towel and 1/2 cup chopped nuts.
Bake as directed.
Cool. Frost with cherry fluffy-type frosting mix.
ather, we thank Thee for the food and remember the hungry.
d luck in other recipes using a food processor, but have not
Place wafers and pecans in food processor and pulse till crumbly.
Add the next 4 ingredients and pulse till smooth.
Shape into balls about 1 inch in diameter. Using wet hands and cool kitchen so they don`t stick and for easy handling.
Roll in powdered sugar and chill.
Or if this method works for you try keeping finger and palms dusted with sugar while shaping cookies.
Better if stored in an air tight container for at least a week!
Preheat the oven to 375 F degrees.
Fry the chicken joints in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
Cover and cook in the 375\u00b0F oven for about an hour.
p the custard.
Bake for approximately 25-30 minutes or
Preheat the oven to 350\u00b0F and spray a 9x13 glass pan with non-stick spray.
Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
Bake uncovered at 350\u00b0F for 40 minutes.
Let stand for 5 minutes before serving.