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Toffee Apple Dip

Toffee Apple Dip
Our friend Sabina introduced us to this recipe a couple of months ago. Toffee Apple Dip is a simple recipe that you can even make with the kids. It is a sweet, creamy mixture that goes great with apples or other fresh fruit.

Ingredients:
1 8oz. package of crushed Heath Bar
1 8oz. package of cream cheese, soft
3/4 cup packed light brown sugar
1 tspn pure vanilla extract
1/2 cup granulated sugar

Preparation:
  1. Mix together all of the ingredients until well blended.
  2. Serve immediately.
Note: You can also refrigerate this dip up to 5 days.

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Red Quinoa "Tabouleh" Salad with Chic Peas



I  first experienced Lebanese cooking when I was in college just outside of Washington D.C. Having made friends with someone from Lebanon, he took me to a deli that served traditional Lebanese and Jordanian foods. I had never eaten tabouleh before nor had I ever seen parsley as much more than a garnish. Here, I found the salad consisted of mostly crisp parsley, fresh mint and spring onions, sprinkled with a little bulgur wheat in a dressing of lemon juice and olive oil. It was one of those first taste food experiences that I will always remember fondly.

Today, I live less than two hours from the capital but I am fairly certain there are few traditional Lebanese food offerings in my area.  When I make it at home, my version replaces bulgur with red quinoa and with more grain than I recall in the original, plus the addition of garbanzos (chickpeas), it has been bulked up for the makings of a lunchtime main course or an hearty dinnertime side. The addition of flaxseed oil sneaks in some heart and brain-healthy omega-3s without compromising flavor.

INGREDIENTS:

1 3/4 cup Quinoa, Red

1/3 cup Lemon Juice
1/4 cup extra virgin olive oil

2 tablespoon flaxseed Oil
1/4 teaspoon Black Pepper
2 tablespoon lemon zest
1/3 cup fresh chives or green onions, chopped
1 1/2 cups parsley, fresh, roughly chopped
1 cup fresh mint, roughly chopped
20 grape tomatoes, sliced in half
1 1/2 cups garbanzos or chicpeas, drained and rinced
1/3 cup feta cheese
 


1 – Prepare quinoa according to package directions. When thoroughly cooked, set aside and cool thoroughly.


2 – Make dressing by whisking together lemon juice, olive and flaxseed oils, lemon zest, ground pepper.

3 – In large bowl, toss quinoa, parsley, mint, green onions, tomatoes and chickpeas together.

4 – Stir in dressing and mix to thoroughly combine.

5 – Gently toss in feta being careful to not break up into little pieces.

6 – Chill in refrigerator for one to twenty-four hours before serving.




Nutritional info created using ingredient compilation program and is deemed close but not exact. 






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Lasagna With Chicken and Spinach -Crisco Recipes

It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!

8 Servings
Prep Time 2 hours

Ingredients
Crisco® Original No-Stick Cooking Spray
1 lb. ground chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced

Lasagna With Chicken and Spinach
1 1/4 cups cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, well drained and squeezed dry
Salt and pepper, to taste
1/2 cup Crisco® Light Olive Oil
1/2 cup Pillsbury BEST® All Purpose Flour
1 (14.5 oz.) can chicken broth
1 1/2 cups milk, divided
1/2 tsp ground nutmeg
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 (8 or 9 oz.) box no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese

Directions
  • Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • Spray a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Sauté about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well.
  • Heat oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin.
  • Place 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil.
  • Bake 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing. Yield: 8 servings.
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Honey Soy Pork Chops A Memorial Day Dinner Recipe

Summer is always a special time for relaxed and casual meals, for summertime patriotic holidays and especially for picnics in the great outdoors. This recipe is perfect for such occasions. -Edie DeSpain of Logan, Utah

Honey Soy Pork Chops
This recipe is:
Healthy
Quick

4 Servings
Prep: 10 min. + marinating Grill: 10 min.

Ingredients
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon sherry or unsweetened apple juice
2 garlic cloves, minced
4 boneless pork loin chops (4 ounces each)

Directions
  • In a small bowl, combine the first five ingredients.
  • Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. over heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with remaining marinade. Yield: 4 servings.
Nutrition Facts:
  • 1 pork chop equals 176 calories, 6 g fat (2 g saturated fat), 55 mg cholesterol, 132 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.
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Tacoritos

 My family enjoyed this fun Mexican dish and jokingly said it should be called "Tacoritoladas", since they're more like a taco/burrito/enchilada combination than just a taco/burrito combo as the name implies.  The recipe and the name came from one of the Taste of Home magazines and I can see why they only used the catchy, easier to remember name. :)     These are rather mild and the meat filling has a great texture and flavor.  I highly recommend using a good quality Italian sausage, rather than a no-name version. 


 Click here for printable recipe

The ingredients:
1/3 cup butter, cubed
1/3 cup flour
4 cups water
3 Tbs. chili powder
1 tsp. garlic salt
1 lb. ground beef (I used ground turkey)
1 lb. bulk pork sausage (I recommend spicy)
1 onion, chopped
1 can (16-oz.) refried beans
8-10 flour tortillas (8-inch), warmed
3 cups shredded Monterey Jack cheese
Optional toppings: Shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream

Directions:  In a large saucepan, melt butter. Stir in flour until smooth;

gradually add water.  Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink; drain.

Stir in refried beans; heat through.

Spread 1/4 cup sauce in a greased 9x13-inch baking pan. Spread 1 tablespoon sauce over each tortilla;

place 2/3 cup meat mixture over sauce.

Add a sprinkle of cheese.

Place seam side down in prepared dish.

Pour remaining sauce over the top; sprinkle with remaining cheese.
  Bake uncovered at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Makes 8 servings. Enjoy!
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rhubarb and cardamom tart.



It's not often that I bookmark recipes to try; I have a tendency to be a bit of a safe-player when it comes to baking, trying out new variations on old standbys rather than trying something entirely new. But Helene's (Tartelette's) recent post about her grandmother's rhubarb tart had me sold: the photo itself did most of the work, but her descriptions of cardamom scented custard sealed the deal. Vaguely reminiscent of Nigella Lawson's famous proclamation of "nutmeggy fumes wafting" in a baker's trail, this tart had warmth, spice, and just the right amount of subtle sweetness.



Helene's recipe called for a cup of sugar - as Michael doesn't eat sugar, I went with my gut and used honey. It turned out fine, and while I'm not sure it would ever measure up to Tartelette scratch, it went down a storm in my house.

See the original recipe here.
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