Skip to main content
shipping schedule
Pre-Order Thanksgiving
reviews
cart
my account

Send a Meal Blog

Thursday, October 25 2018

Brown sugar and butter create a sweet sauce that marries well with pork chops and apples. Choose a tart apple for more flavor and contrast. No matter your apple choice these apple brown sugar pork chops are a family favorite!

INGREDIENTS
4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar


DIRECTIONS
Trim fat from chops. Sprinkle chops with salt and pepper; set aside.


In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.


Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.


NUTRITION FACTS (Apple-Pecan Pork Chops)
Per serving: 400 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 152 mg chol. , 314 mg sodium , 14 g carb. , 2 g fiber , 12 g sugar , 44 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Saturday, October 06 2018

Try one of our favorite holiday ideas! These ghost cupcakes are hiding a donut hole under the white fondant "blanket."

INGREDIENTS
12 - 
2 1/2 inches White Chocolate Cupcakes or other 2-1/2-inch white cupcakes in paper bake cups
1 - 
16 ounce can vanilla frosting
12 - 1 3/4 inches White Chocolate Cupcakes or other white cupcakes
12 - small glazed or plain doughnut holes
16 - ounces purchased white rolled fondant*
Black candy-coated sunflower kernels or 1 tube black icing


DIRECTIONS
Set the 2-1/2-inch White Chocolate Cupcakes on a flat surface; generously pipe some of the frosting on each cupcake. If necessary, remove paper bake cups from the 1-3/4-inch White Chocolate Cupcakes. Place them, upside down, on the tops of the large cupcakes. Generously pipe some frosting on top of each small cupcake. Top each with a doughnut hole. If desired, pipe a little frosting on the tops of the doughnut holes. If necessary, use frosting to secure any unstable parts of stacks.


Shape purchased fondant into 1-1/2-inch-diameter balls. (Work with one ball of fondant at a time and keep remaining fondant covered until needed.) On parchment paper, roll one ball into a 6-inch-diameter circle. Drape fondant circle loosely over a cupcake stack, pressing or creasing the fondant in places to make the stack look more ghostly. Repeat to make 12 ghostly cupcakes.


For faces, use frosting to attach sunflower kernels to the fondant for eyes and mouths or use black icing to pipe eyes and mouths. Makes 12 (2-1/2 inch) cupcakes.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
Rolled fondant icing can be found in the cake decorating department of many hobby and crafts stores.

**TEST KITCHEN TIP:
If you prefer to make only one size cupcakes for another use, use twenty-two 2-1/2-inch or forty-eight 1-3/4-inch muffin cups. If you don't have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes.

Posted by: AT 02:16 am   |  Permalink   |  Email
Monday, October 01 2018

Add a sweet caramel twist to make our best apple pie recipe. Caramel apple pie is the perfect fall dessert to bring the family together. Oats, brown sugar, and pecan topping, drizzled with caramel, adds decadence to America's popular pie.

INGREDIENTS
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water
1 - cup packed brown sugar
1/2 - cup all-purpose flour
1/2 - cup quick rolled oats
1/2 - cup butter or margarine
1/2 - cup sugar
3 - tablespoons all-purpose flour
1 - teaspoon ground cinnamon
1/8 - teaspoon salt
6 - cups thinly sliced peeled cooking apples
1/2 - cup chopped pecans
1/4 - cup caramel ice cream topping


DIRECTIONS
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.


For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.


On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.


In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.


To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

NUTRITION FACTS (Caramel Apple Pie)
Per serving: 554 kcal , 25 g fat (10 g sat. fat , 31 mg chol. , 260 mg sodium , 81 g carb. , 3 g fiber , 5 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Monday, October 30 2017

INGREDIENTS

Nonstick cooking spray
14 - ounces unsweetened chocolate, coarsely chopped
1 1/2 - cups butter
1/2 - cup water
2 - cups granulated sugar
1 1/2 - cups packed light brown sugar
4- eggs
2 - teaspoons vanilla
2 2/3 - cups all-purpose flour
1/4 - teaspoon salt
1/4 - teaspoon ground cinnamon
12 - chocolate sandwich cookies with white filling
2 - cups melted vanilla-flavored candy coating
24 - miniature candy-coated milk chocolate pieces


DIRECTIONS

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper, leaving 1-inch on either side. Coat parchment with cooking spray; set aside. In a large saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a very large bowl.


Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.


Bake for 30 minutes or until a toothpick inserted near center comes out clean.


Meanwhile, line a baking sheet with waxed paper, set aside. Dip cookies in candy coating and transfer to prepared baking sheet to set. Transfer remaining candy coating to a resealable plastic bag. Drizzle remaining candy coating over cookies. Place candies on top as eyes. Let stand until set.


While brownies are hot, place cookies on top, about 1-inch apart, pressing lightly. Let brownies cool completely in pan on wire rack. Use foil to lift uncut brownies from pan. Remove foil and cut into bars.


NUTRITION FACTS (Scary-Easy Mummy Brownies)

Per serving: 1158 kcal , 63 g fat (43 g sat. fat , 2 g polyunsaturated fat , 13 g monounsaturated fat ), 124 mg chol. , 319 mg sodium , 139 g carb. , 7 g fiber , 102 g sugar , 10 g pro.

Posted by: AT 11:33 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 12 2017

These fuss-free soup delivered are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup delivery that will help you get dinner on the table fast.

INGREDIENTS

3 - cups peeled, diced butternut squash (about 1 small squash)
2 - cups thinly sliced carrots (4 medium)
3/4 - cup thinly sliced leek or chopped onion
1 - tablespoon butter or margarine
2 - 14 1/2 ounce cans reduced-sodium chicken broth
1/4 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1/4 - cup half-and-half or light cream
Creme fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (pepitas) (optional)
Fresh tarragon sprigs (optional)


DIRECTIONS

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.


Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.


NUTRITION FACTS (Butternut Squash and Carrot Soup)

Per serving: 82 kcal , 3 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 9 mg chol. , 364 mg sodium , 12 g carb. , 2 g fiber , 4 g sugar , 3 g pro.

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, October 10 2017

INGREDIENTS

1 - 3.2 ounce microwave popcorn (about 6 cups)
1/2 - cup (1 stick) butter
3/4 - cup firmly packed brown sugar
1/3 - cup light corn syrup
1 - cup candy-coated chocolate pieces or sunflower seeds
Nonstick cooking spray


DIRECTIONS

Microwave popcorn according to package directions. Line a rimmed baking pan with nonstick foil. Spread popcorn onto foil-lined pan.
Melt butter in a small saucepan over medium heat. Add sugar and corn syrup. Increase heat to high and bring to a boil, stirring constantly. Boil until sugar dissolves, about 2 minutes. Cool 4 minutes.


Pour sugar mixture over popcorn on baking pan. Coat a spatula with nonstick cooking spray. Push hot mixture into center of baking pan, folding over to combine. Coat your hands with nonstick cooking spray and sprinkle popcorn mixture with candies or seeds. Using your hands, quickly combine ingredients and shape into firmly packed 2-inch balls. Cool completely. Wrap each ball in plastic wrap, or keep covered until ready to serve.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 03 2017

Cinnamon rolls aren't just for breakfast. These homemade cinnamon roll https://sendameal.com/desserts are inspired by the go-to breakfast bread and just as rich. These ready-for-icing sweets—including cinnamon bars and cinnamon roll cupcakes—are sure to be a hit.

INGREDIENTS

Nonstick cooking spray
1 - cup caramel apple dip
1/2 - cup finely chopped Granny Smith apple
1 - 12.4 ounce package (8) refrigerated cinnamon rolls with icing
32 - 4-inch lollipop sticks or wooden pop sticks*


DIRECTIONS

Preheat oven to 350 degrees F. Coat 1 3/4-inch muffin cups with nonstick cooking spray.


In a small bowl combine caramel dip and apple. Spoon a rounded teaspoon caramel mixture into each muffin cup.


Separate dough into 8 rolls (set icing aside). Cut rolls into quarters. Place one piece of dough on top of caramel mixture in each muffin cup. Bake 10 minutes or until golden brown. Cool in pan 3 to 5 minutes. Use a table knife or thin metal spatula to remove from pan and place onto parchment paper (spoon any caramel left in pan over baked bites). Insert a lollipop stick into each bite. Drizzle with icing. Serve warm.


FROM THE TEST KITCHEN


PRESENTATION IDEA
To serve pops standing upright in a jar filled with dry beans or candies, wooden pop sticks will work better to hold the cinnamon roll bites without spinning.


Nutrition Facts (Caramel Apple Cinnamon Roll Bites)
Per serving: 71 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 104 mg sodium, 11 g carb., 0 g fiber, 7 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 08 2017

Meals for slow cooker sandwiches are everywhere, but these gourmet sandwiches go full-on fall thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds this slow cooker meal together.

INGREDIENTS

1 - 2 1/2 pound boneless pork top loin roast (single loin)
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon dried basil, crushed
1/2 - teaspoon ground black pepper
1 - 10 ounce jar seedless raspberry preserves
1 - cup fresh or frozen blueberries
1/4 - cup finely chopped shallots (2 medium)
2 - tablespoons balsamic vinegar
1/2 - teaspoon salt
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons cornstarch
2 - tablespoons cold water
1/2 - cup snipped fresh basil
6 - 8 - ciabatta buns, split and toasted
Fresh basil leaves (optional)


DIRECTIONS

Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.


In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.


Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.


Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.


Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)


Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 01 2016

INGREDIENTS
Pumpkin Cake
2 cups all-purpose flour
1½ tsps ground cinnamon
½ tsp ground nutmeg (freshly grated if possible)
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup butter, softened
1 cup light brown sugar, packed
⅓ cup granulated sugar
2 eggs
1 cup buttermilk
1 cup pumpkin puree
1 tsp vanilla extract

Cream Cheese Icing
8 oz cream cheese, softened
4 oz unsalted butter, softened
1 pound confectioners sugar (1 box)
1½ tsp vanilla extract

2-12 oz packages orange melting wafers
1 cup green melting wafers
¼ cup dark chocolate melting wafers
48 lollipop sticks
*small ice cream scoop
**small paint brush and piping bag
INSTRUCTIONS
Pumpkin Cake: Preheat the oven to 350 degrees.
Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Cream butter and both sugars with an electric mixer until light and fluffy.
Add the eggs one at a time.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
Stir in the flour mixture, then the vanilla, mixing until just incorporated.
Grease a 9x13 inch pan and line the bottom with parchment paper. Pour the batter in and smooth the top.
Bake about 40 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
Gradually add in confectioners sugar, mixing well to combine.
Stir in vanilla extract until incorporated.
Cake pops: Crumble cooled cake by hand or in a food processor until fine crumbs.
In a mixing bowl, pour in crumbs and add 1 - 1½ cups frosting (the rest can be refrigerated and stored for another use). Start with a small amount and add more to reach desired consistency. Pumpkin cake is very moist, so you may not need as much icing as used with other types of cake.
Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively, mix by hand with a spatula.
Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops.
Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on lined baking sheet.
Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
Using a bamboo skewer or toothpick, make six indentations on the sides of each ball. Place back in the refrigerator if the balls become too soft and chill until firm.
Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
Melt the orange coating according to package instructions. If necessary, thin with a few drops of canola oil and stir well.
Dip the end of each lollipop stick into the coating, then stick in each ball and allow to harden before dipping.
Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly. Place the cake pops back on the lined baking sheet (sticks up!) to harden and dry.
Melt the dark chocolate wafers and using your paintbrush, paint about ¼ inch of the stick just above the pumpkin to resemble a stem.
Heat the green wafers according to package directions and fill a pastry bag. Make a very tiny snip at the tip of the bag and pipe four curled lines for vines and four little leaves at the stem.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 31 2016

Incorporate the cozy flavors of fall meals into your favorite pies, tarts, muffins, and scones with these seasonal baking ideas. Studded with fresh ingredients like apple, pear, pumpkin, and squash, these tasty treats are both sweet and savory.

Ingredients

CAKE

Nonstick cooking spray
1 3/4 - cups all-purpose flour
2 - teaspoons Pumpkin Pie Spice
1 - teaspoon baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - large eggs
1 1/4 - cups granulated sugar
1/2 - cup unsalted butter, melted
1/2 - cup buttermilk
2 - teaspoons vanilla
1 - cup canned pumpkin
3 - ounces dark chocolate, melted
2 - tablespoons unsweetened cocoa powder
1 1/2 - cups powdered sugar
1 - teaspoon finely shredded orange peel
2 - 3 - tablespoons milk or orange juice


Directions
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.


In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.


Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.


In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.


Nutrition Facts (Dark Chocolate and Pumpkin Swirl Cake)

Per serving: 341 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 216 mg sodium, 57 g carb., 2 g fiber, 40 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 07 2016

If you ask us, fall desserts are always in season. But these served-warm treats -- boasting pumpkin, chocolate, apple, and more -- are just right for a crisp autumn night. Whether the leaves are starting to turn or not, one (or two!) of these cozy desserts is sure to hit the spot.

Ingredients

2 - medium baking apples
1/3 - cup butter, melted
1 2/3 - cups packed dark brown sugar
1 - cup apple butter
2 - eggs
2 - teaspoons vanilla
1 2/3 - cups all-purpose flour
1 - teaspoon baking powder
1 - teaspoon baking soda
1/4 - teaspoon salt
1 - cup dried apples, finely chopped
Maple Icing

Directions
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with apple pie spice or ground cinnamon.
From the Test Kitchen
MAPLE ICING

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk until smooth.

TO STORE:

Cover tightly in foil to preserve for leftovers.

Nutrition Facts (Apple Sheet Cake)
Per serving: 209 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 24 mg chol., 141 mg sodium, 43 g carb., 1 g fiber, 33 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 02 2016

Ingredients

1 - pound butternut squash, peeled, seeded, and cut into 1-inch chunks
4 - tablespoons olive oil
1/2 - teaspoon saffron threads, crushed
1  pound pork tenderloin, cut into 1 1/2-inch pieces
1 - medium onion, chopped
4
cloves garl - c, minced
1
cup coarsely grated* tomatoes, (about 1 pound)
1
tablespoon smoked sweet paprika
6
cups reduced-sodium chicken broth
2
cups short grain Spanish rice, such as bomba, Calasparra, or Valencia
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
Toasted chopped hazelnuts
Fresh sage leaves
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash in pan with 2 tablespoons of the oil. Season lightly with salt and pepper. Roast for 20 to 30 minutes or until tender and browned; set aside. Meanwhile, in a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes.
In a 15-inch paella pan heat remaining 2 tablespoons oil over medium-high heat. Add pork to pan. Cook, turning occasionally, until browned, about 5 minutes. Transfer to a plate. Add onion and garlic to pan. Cook and stir 3 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.
Add chicken broth, saffron mixture, and 1/2 teaspoon salt; bring to boiling over high heat. Add rice and chickpeas to pan, stirring to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, 10 to 12 minutes. (If your pan is bigger than your burner, rotate it every few minutes to ensure the rice cooks evenly). Reduce heat to low; return pork and squash to pan, nestling down into the rice mixture. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Turn heat to high. Cook, without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove from heat. Cover pan with foil. Let rest 10 minutes before serving. Top with hazelnuts and sage.
From the Test Kitchen
*

To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins.

12-INCH SKILLET

Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups.

Nutrition Facts (Pork and Butternut Squash Paella)
Per serving: 554 kcal cal., 16 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 875 mg sodium, 74 g carb., 7 g fiber, 5 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 30 2016

Ingredients

2 - cups heavy cream, half-and-half, or dairy or nondairy milk
1 - 14 ounce can sweetened condensed milk
3 - tablespoons canned pumpkin
1 - teaspoon pumpkin pie spice
1 - teaspoon vanilla


Directions
In a 1-qt. canning jar combine all of the ingredients; seal. Store in refrigerator up to 2 weeks. Shake before serving.
From the Test Kitchen
CHOCOLATE COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 3 Tbsp. chocolate-flavor syrup. Makes about 3 1/2 cups.

Nutrition analysis per serving: 55 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium. 3% calcium, 0% iron

AMARETTO COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 1 tsp. almond extract and 1/2 tsp. ground cinnamon. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

CARAMEL COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 1/4 cup caramel-flavor ice cream topping. Makes 3 1/2 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

FRENCH VANILLA COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice and substitute 2 tsp. vanilla bean paste for the vanilla. Makes about 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

HAZELNUT COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 2 tsp. hazelnut extract. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

Nutrition Facts (Spiced Pumpkin Coffee Creamer)
Per serving: 54 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 14 mg chol., 13 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 29 2016

Play up your basic chicken dinner ( send them a meal )with ingredients that hit every palate: sweet-tart Fuji apples, spicy red pepper, garlicky Brussels sprouts, and earthy cilantro. Take Them a Meal 

Ingredients

1/4 - cup snipped fresh cilantro
1 - teaspoon finely shredded lime peel
2 - cloves garlic, minced
1/2 - teaspoon salt
1 - pinches crushed red pepper
2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 - ounces Brussels sprouts, halved if large
3 - tablespoons olive oil
1 - pound sweet potatoes, peeled if desired, and cut into 1-inch chunks
2 - medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Lime slices


Directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine cilantro, lime peel, garlic, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.


Add sweet potatoes and apples to pan (or divide mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional cilantro and lime slices.
Nutrition Facts (Cilantro Lime Chicken and Sweet Potatoes)


Per serving: 643 kcal cal., 38 g fat (9 g sat. fat, 7 g polyunsaturated fat, 19 g monounsatured fat), 144 mg chol., 460 mg sodium, 36 g carb., 7 g fiber, 14 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 15 2016

Delicious Fall Comfort Food Savor the flavors of fall with these cozy dinner deliveries, warm casseroles, and hearty soups. Featuring in-season ingredients, these tasty and satisfying Thanksgiving meals are perfect for perking up chilly nights.

Ingredients

12 - ounces dried rigatoni
1 1/2 - pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 - cups milk
1/4 - cup all-purpose flour
8 - ounces smoked Gruyere cheese, shredded (2 cups)
8 - slices bacon
2 - small sweet onions, cut into chunks
3 - ounces sourdough bread
2 - tablespoons butter, melted
fresh flat-leaf Italian parsley


Directions
Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
Nutrition Facts (Butternut Squash Mac and Cheese)
Per serving: 686 kcal cal., 29 g fat (15 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 79 mg chol., 668 mg sodium, 77 g carb., 5 g fiber, 13 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 08 2016

Stir up something new with a hearty and creamy 20-minute pasta dinner. Milk and herbed cream cheese make a quick sauce, and crisp asparagus adds delicious crunch. Perfect for occasions like bereavement meals to be delivered. 

Ingredients

4 - cups dried bow tie or rotini pasta
1 - 10 ounce package frozen cut asparagus or broccoli
8 - ounces cooked ham slices, cut into thin strips
1 - 8 ounce container soft-style cream cheese with chives and onion
1/3 - cup milk
Fresh chives (optional)


Directions
Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.
Nutrition Facts (Ham-and-Asparagus Pasta)
Per serving: 505 kcal cal., 24 g fat (12 g sat. fat, 140 mg chol., 905 mg sodium, 45 g carb., 1 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 31 2015

ingredients
1    box  cake mix
1    cup   canned frosting
1    pound   candy melts (such as Wilton)
directions
Prepare cake mix following package directions.
Cool, break into crumbs and stir in frosting. Roll into balls (about 50 per batch).
Melt 1 pound candy melts (such as Wilton). Dip one end of lollipop sticks in candy and then insert into cake balls (this keeps them from coming loose). Freeze to set.
Dip pops in melted candy to coat, decorate as desired, then press sticks in a styrofoam block to dry. (If drawing faces with an edible marker, let candy dry first.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 125, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 24 2015

While popular in sweet desserts, pumpkin is a great addition to savory recipes. From curries to stews to soups, these easy pumpkin recipes call for either fresh or canned pumpkin.

6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4- 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
complete your meal
Our Best Cake Recipes
Our Best Sugar Cookie Recipes
Our Best Chocolate Recipes
directions
1. 
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
2. 
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
3. 
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
4. 
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Friday, October 16 2015

This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.

ingredients
3/4   cup   finely chopped onion (1 large)
2      cloves garlic, minced
1    tablespoon   butter
2    8 ounce package  reduced-fat cream cheese (Neufchatel), softened
1 1/2   cups   grated Parmesan cheese
1/4   cup   milk
1/4   cup   light mayonnaise
1/4   cup   light dairy sour cream
1/4   teaspoon   ground black pepper
3    cups   chopped fresh spinach leaves
1    14 ounce can  artichoke hearts, drained and chopped
    Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.

Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.

Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:53 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 17 2015

ingredients
3/4   cup   all-purpose flour
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1 1/2   pounds   boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1    tablespoon   olive oil
1    tablespoon   unsalted butter
    Smoked Spanish or regular paprika
Romesco Dipping Sauce
2      large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1    cup   day old crusty bread, cubed
3/4   cup   chopped fresh tomato (1 large)
1/3   cup   sliced natural almonds, toasted
3    tablespoons   sherry vinegar
3      cloves garlic, minced
1/2   teaspoon   smoked Spanish or regular paprika
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/4   cup   olive oil
directions
Romesco Dipping Sauce:
For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Tip
You can prepare the sauce ahead of time. Cover and chill up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 247, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 27.16, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 416, Potassium (mg) 292, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:55 am   |  Permalink   |  0 Comments  |  Email
Monday, February 09 2015

ingredients
4      small to medium Granny Smith apples
4      6-inch wooden dowels
1    bag (11 oz)  Kraft caramel bits
    Sea salt flakes (such as Maldon)
directions
Remove stems from apples. Insert a dowel into each apple at the stem end.
In a microwave-safe bowl, melt caramel bits according to package directions. Dip apples in caramel until evenly coated, making sure some green peeks out. Allow excess caramel to drip back into bowl. Sprinkle with flaked sea salt.
Place apples on a parchment-paperlined baking sheet coated with nonstick cooking spray. Refrigerate 1 hour. Remove from refrigerator at least 15 minutes before serving. (If refrigerated for too long, salt will dissolve.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 227, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 49, fiber (g) 2, pro. (g) 3, sodium (mg) 413, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 11 2015

ingredients
30      chocolate wafers, (see Tip)
2    tablespoons   chopped pitted dates
2    tablespoons   water
1    tablespoon   canola oil
1    tablespoon   brewed coffee
1    tablespoon   water
1 1/2   teaspoons   unflavored gelatin
1      large egg
1/2   cup   low-fat milk
8    tablespoons   packed light brown sugar, divided
1/3   cup   unsweetened cocoa powder, preferably Dutch-process
2    ounces   bittersweet chocolate, chopped
1 1/2   teaspoons   vanilla extract
2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2   teaspoon   cream of tartar
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, October 31 2014
ingredients
 
  • 12    ounces   semisweet chocolate, melted
  • 12    ounces   white chocolate, melted
  • 3    tablespoons   pepitas (pumpkin seeds)
  •     orange and yellow mini M&M's
  •     orange and yellow nonpareils
 
directions
Line a large baking sheet with parchment. Pour melted semisweet chocolate onto parchment and spread into a 9x12 inch rectangle about 1/4 inch thick; refrigerate until hardened, about 20 minutes.
 
 
Pour melted white chocolate onto the semisweet layer and quickly spread evenly. Immediately sprinkle surface with pepitas, mini M&M's and nonpareils. Chill and break into pieces.
 
 
 
Posted by: AT 03:50 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 16 2014
Classic Caramel Apples Recipe
ingredients
 
  • 6      medium apples
  • 6      wooden skewers
  • 1      sugar
  • 1/2   cup   light corn syrup
  • 1      can (14 oz) sweetened condensed milk
  • 1/8   teaspoon   salt
  • 1    teaspoon   vanilla
  •     Candy sprinkles, chopped candy or chopped peanuts, if desired
 
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
 
 
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
 
 
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
 

 
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Monday, October 06 2014
Classic Caramel Apples Recipe
ingredients
 
  • 6      medium apples
  • 6      wooden skewers
  • 1      sugar
  • 1/2   cup   light corn syrup
  • 1      can (14 oz) sweetened condensed milk
  • 1/8   teaspoon   salt
  • 1    teaspoon   vanilla
  •     Candy sprinkles, chopped candy or chopped peanuts, if desired
 
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
 
 
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
 
 
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
 

 
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Facebook
Twitter
Pinterest
Add to favorites
Email