May 14, 2011 at 2:46 pm (allspice berries, apple cider, Beverages, cinnamon stick, honey, lemons, nutmeg, orange juice, Quick Dishes, stovetop, whole cloves)
12 servings
2 qt apple cider
4 C orange juice
Juice of 2 lemons
3/4 C honey
4 cinnamon sticks
2 T whole cloves
2 T whole allspice
1 t nutmeg
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Combine all ingredients in large saucepan. Heat to boiling and simmer 10 minutes. Strain out spices. Serve warm.
May 14, 2011 at 2:37 pm (7 ingredients or less, Beverages, blender, ginger ale, lime juice, no-cook, orange juice, pineapple, Quick Dishes)
4 servings
1 fresh pineapple
3/4 C ginger ale
1/4 C orange juice
1 T lime juice
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Cut pineapple into quarters. Remove fruit from shell, core and cut into large chunks. Whirl about 4 chunks at a time in blender at high speed till pureed. Add all puree back to blender along with remaining ingredients. Whirl on low speed till blended.
May 14, 2011 at 2:20 pm (7 ingredients or less, bananas, Beverages, blender, cinnamon, no-cook, orange juice, powdered sugar, Quick Dishes, yogurt)
2 servings
1 banana, thickly sliced
1 1/2 C orange juice
1 C plain yogurt
1/8 t cinnamon
Confectioners’ sugar to taste
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Place all ingredients in blender. Cover and whirl till well blended and smooth. Serve chilled.
May 8, 2011 at 2:13 pm (7 ingredients or less, Holiday, loose tea, microwave, orange peel, Quick Dishes, stovetop, whole cloves)
4 servings
1 T loose tea
6 cloves
Approximately 1 square inch orange peel, cut into small pieces
3 C boiling water
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Place ingredients in tea ball and immerse in boiling water. Steep as usual.
May 8, 2011 at 2:08 pm (7 ingredients or less, apple juice, Beverages, club soda, grape juice, no-cook, orange juice, pineapple juice, pomegranate juice, Quick Dishes)
1 serving
1/2 C any fruit juice
1 C club soda
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For each serving, add juice to tall glass filled with ice. Slowly pour in club soda. Stir gently and serve.
Note: For strong-flavored juice, such as grape, decrease amount of juice to 1/4 cup. For weaker-flavored juice, such as apple, increase proportion to 1/2 juice, 1/2 soda.
May 8, 2011 at 2:00 pm (7 ingredients or less, Beverages, club soda, granulated sugar, no-cook, Quick Dishes, vanilla)
1 serving
1 rounded teaspoon sugar
1/2 t vanilla
1 C club soda, approximately
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For each serving, dissolve sugar and vanilla in a small amount of warm water in bottom of a tall glass.
Add ice. Slowly pour in club soda.
Stir gently and serve.
March 27, 2011 at 4:16 pm (7 ingredients or less, Aldi ingredients, cocoa, granulated sugar, microwave, milk, non-alcoholic, Quick Dishes, salt, stovetop, vanilla)
6 servings
1/2 C sugar
1/4 C cocoa
dash of salt
1/3 C hot water
4 C milk
3/4 t vanilla extract
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Mix sugar, cocoa and salt in saucepan; stir in water.
Cook and stir over medium heat until mixture boils; boil and stir 2 minutes.
Stir in milk and heat. DO NOT BOIL.
Remove from heat; add vanilla.
Variation: Microwave Single Serving:
2 T sugar
2 – 3 t cocoa
dash of salt
1 C milk
1/4 t vanilla extract
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Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH 1-1/2 minutes or until hot.
Gradually add milk to cocoa mixture; stir well. Stir in vanilla.
November 20, 2010 at 9:05 pm (Breakfast, eggs, granulated sugar, milk, nutmeg, orange juice, oranges, oven, Quick Dishes, raisin bread, vanilla)
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Makes: 4 servings
6 eggs
1/2 cup orange juice
1/3 cup sugar
1/4 cup milk
1 Tbsp. freshly grated orange peel
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
8 slices day-old cinnamon-raisin bread
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1. HEAT oven to 375°F. BEAT eggs, orange juice, sugar, milk, orange peel, vanilla and nutmeg in medium bowl until blended.
2. PLACE bread in 13 x 9 x 2-inch baking pan, overlapping as needed. POUR egg mixture over bread. LET STAND, turning once, until liquid is absorbed, about 5 minutes.
3. PLACE bread in single layer on 2 well-greased baking sheets. BAKE in 375°F oven, turning once, until browned on both sides, 20 to 25 minutes.
Sprinkle with powdered sugar. Serve with maple syrup or honey.
Be creative. Try a different bread, such as brioche, French or Italian. Add a splash of Grand Marnier to the egg mixture. Substitute apple juice or cider for the orange juice; cinnamon for the nutmeg.
Skillet method: Place as many soaked bread slices in lightly greased hot skillet as will fit in single layer. Cook over medium heat until golden brown and no visible liquid egg remains, turning once.
To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10 minutes.
November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)
Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings
40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.
Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.
Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.
Bake 28 minutes or until center is almost set. Let it cool.
Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.
Decorate the cheesecake with remaining whipped topping and raspberries just before serving.
Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.
October 26, 2010 at 1:44 pm (black pepper, boneless skinless chicken breast, broccoli florets, carrots, chicken broth, cornstarch, dark sesame oil, garlic, granulated sugar, ground ginger, hot cooked rice, kosher salt, light soy sauce, Main Dish, medium shrimp, mushrooms, olive oil, onion, orange juice, Quick Dishes, red pepper (cayenne), snow peas, stovetop)
Serves 6.
Sauce:
1 C water
1/3 C soy sauce
1/4 C cornstarch
1/4 C orange juice
1 T sugar
1/2 t ground ginger
1/2 t dark sesame oil
1/4 t kosher salt
1/4 t ground red pepper
1/2 t freshly ground black pepper
1 (14-oz) can chicken broth
Stir-fry:
2 t olive oil, divided
12 oz skinless, boneless chicken breast, cut into 1″ pieces
2 C coarsely chopped broccoli florets
1 C chopped carrot
1 C mushrooms, halved
1 C snow peas, trimmed
1/2 C chopped onion
2 garlic cloves, chopped
1 1/2 lb medium shrimp, cooked and peeled
3 C hot cooked long-grain rice
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1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 T olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan, and stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
