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Does anyone have a recipe for Eggnog pie? It has knox gelatin, fruit cocktail and eggnog in it. Thanks in advance, Stormey from Otter Lake, MI
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Today's Recipes
This is an unusual Southwestern dip mix that can be given in a small sombrero.
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
By Kathy
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These squiggly little sandwiches are almost too cute to eat, but budding entomologists gobble them up with enthusiasm! They look great on small rectangular plates and kids just love them. This is a great recipe for kids of all ages to help prepare. They take about 20 minutes to assemble and minutes to devour.
Use a vegetable peeler to peel carrots, Use a sharp knife to cut carrot crosswise into fourths. Cut 1-inch matchstick pieces of carrot or pepper (you should have 48 sticks).
Use a table knife to spread each tortilla with 2 tablespoons of the peanut butter or cream cheese and about 1 tablespoon of the jelly. Roll up tortillas to form spirals; press lightly to seal. Put the rolled tortillas on a cutting board. Cut each tortilla crosswise into five pieces.
On each of the six plates, arrange five tortillas pieces side to side, in a wavy line, with cut side down to resemble a caterpillar. To make a caterpillar head put a tomato at the end and insert pieces of cheddar cheese in tomato for antennae. To make legs, arrange four carrot sticks on each side of caterpillar.
By Cheryl Lore from Asheville, NC
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Oven baking makes these french fries lower in fat and still crispy.
1. Scrub potatoes and cut into long 1/2-inch strips.
2. Place potato strips into ice water, cover, and chill for 1 hour or longer.
3. Remove potatoes and dry strips thoroughly.
4. Place garlic powder, onion powder, salt, white pepper, allspice, and pepper flakes in a plastic bag.
5. Toss potatoes in spice mixture.
6. Brush potatoes with oil.
7. Place potatoes in nonstick shallow baking pan.
8. Cover with aluminum foil and place in 475° F oven for 15 minutes.
9. Remove foil and continue baking uncovered for an additional 15 to 20 minutes or until golden brown.
10. Turn fries occasionally to brown on all sides.
Makes 5 servings--Serving size: 1 cup
Calories 238
Fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 163 mg
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Ingredients
Directions
Toss chicken with 1/2 tsp. Cajun seasoning and salt. In nonstick skillet heat oil over medium high heat. Add sausage; cook until heated, 1-2 minutes. Add chicken; cook, stirring often, until browned, 5-6 minutes. Remove from skillet. To skillet add onion, pepper, celery and remaining seasoning; cook, stirring occasionally, until tender, 4-5 minutes. Stir in tomatoes with juice and tomato sauce. Bring to boil. Add chicken and sausage. Reduce heat to medium; simmer until chicken is cooked through 10-12 minutes. Add pasta; toss.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 450 degrees F. Place pizza crust on unbaked pizza pan. Bake 8 minutes. Meanwhile, in nonstick skillet, heat oil.
Add onion; cook, stirring occasionally until tender, 5-6 minutes.
Crumble in browned hamburger or ground turkey. Cook, stirring often, until browned, 2-3 minutes. Stir in pizza sauce. Spread over crust; top with cheese. Bake until cheese is melted, 3 minutes. If desired, top with ketchup and pickles.
By Robin from Washington, IA
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Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.
1. In a large bowl, place potatoes, celery, green onion, and parsley.
2. Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
3. Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
Yield: 10 servings--Serving Size: 1 cup
Each serving provides:
Calories: 151
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg
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Ingredients
Directions
Preheat oven to 350 degrees F. Place chips in bowl. In small pot over low heat bring cream to simmer; pour over chips. Let stand 2 minutes; whisk until smooth. Refrigerate until cold, but spreadable. Coat jellyroll pan with cooking spray. Line with parchment paper; coat with cooking spray. Combine flour, nuts and salt. at high speed beat whites until soft peaks form. Beat in remaining granulated sugar until stiff. Fold in 1/4 of whites into yolk mixture. Fold in flour 1/3 at a time. Fold in remaining whites. Pour butter into bowl; whisk in 1/4 cup batter. Fold butter mixture into batter; spread in pan. Bake 18-20 minutes or until lightly browned. With knife loosen edges.
Assembly directions:
Sprinkle kitchen towel with confectioners' sugar; invert hot cake onto towel. Start with short side. Roll up cake in towel. Cool completely. When cool, unroll cake; spread with 3/4 cup frosting. Re-roll without towel. Using toothpicks as a guide, diagonally cut 3 inch x 1 1/2 inch slice from end of cake. Place larger cake piece on platter. With frosting attach slice to cake. Spread cake with remaining frosting. Garnish with chocolate shavings and confectioners' sugar.
By Robin from Washington, IA
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