1 quart fresh strawberries with stems
1-2/3 cups vanilla or white chips
2 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips
Directions
Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.
Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.
Source: http://www.tasteofhome.com/Recipes/Dipped-Strawberries
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Cranberry Fig Relish
Ingredients
1/2 cup dried figs, stems removed
2 cups fresh or frozen cranberries*
1 tablespoon snipped fresh mint leaves (optional)
1/2 cup orange marmalade
1 tablespoon balsamic vinegar
Directions
In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.
In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.
**If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.**
Make-Ahead Directions:
Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.
Source: www.bhg.com/recipe/cranberry-fig-relish/
1/2 cup dried figs, stems removed
2 cups fresh or frozen cranberries*
1 tablespoon snipped fresh mint leaves (optional)
1/2 cup orange marmalade
1 tablespoon balsamic vinegar
Directions
In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.
In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.
**If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.**
Make-Ahead Directions:
Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.
Source: www.bhg.com/recipe/cranberry-fig-relish/
Banana Nut Elvis Wrap
8 tablespoons peanut butter
4 (6-inch) whole-wheat wraps
2 bananas
8 teaspoons honey
40 baby carrots
Directions:
Spread 2 tablespoons peanut butter on bottom third of each of wrap, leaving a 2-inch border on each side. Top each wrap with 1/2 of a banana, sliced, and about 2 teaspoons honey. Roll up wrap, slice in half, and serve immediately.
Source: www.myrecipes.com
4 (6-inch) whole-wheat wraps
2 bananas
8 teaspoons honey
40 baby carrots
Directions:
Spread 2 tablespoons peanut butter on bottom third of each of wrap, leaving a 2-inch border on each side. Top each wrap with 1/2 of a banana, sliced, and about 2 teaspoons honey. Roll up wrap, slice in half, and serve immediately.
Source: www.myrecipes.com
Citrus Salad
This is my mother-in-law's recipe. She shared it with me a few years ago.
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced
Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced
Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil
Strawberry Rhubarb Pie
FILLING
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt
Preheat oven to 425.
In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt
Preheat oven to 425.
In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.
Easy Peach Cobbler
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
Pay Day Pie
1 Baked Pie Crust
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
Tailgating Time: Yogurt Fruit Salad
One fresh apple, chopped
One can of mandarin oranges, drained
One banana, chopped
One pear, chopped
Fresh blueberries, whole or halved
One can of peaches, drained
Seedless grapes, whole or halved
One can of pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Granola (optional)
Combine with all ingredients (may need a little more honey to make sweet enough). And you may need to add more yogurt to make it all stick together. Refrigerate for one hour and serve.
You can add any additional fruit or leave out any fruit you wish.
Banana Bread
Banana Bread
Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Ambrosia Fruit Salad
Ambrosia Fruit Salad
Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Strawberry Layer Cake
Cake layers:
2 1/2 C. cake flour, plus extra for dusting pans
1 1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. table salt
1 3/4 C. sugar
10 Tbs. (1 1/4 sticks) unsalted butter, melted and cooled slightly
1 C. buttermilk, at room temperature
3 Tbs. vegetable oil
2 tsp. vanilla extract
6 lg. egg yolks, at room temperature
3 lg. egg whites, at room temperature
2 C. strawberries, sliced
Vanilla frosting:
1 1/2 C. (3 sticks) unsalted butter, at room temperature
1 lb. (4 C.) confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9"x2" round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
Assembling the cake:
Flip both cakes on to a plate, so the smoother and straighter side is facing you. Frost the surface of both cakes (not the sides yet). On one of the cake layers, place half of the sliced strawberries, and then place the second cake on top like a sandwich. Cover the whole cake with the rest of the frosting (I had some frosting left for decorative piping). Decorate the top with the other half of the strawberries.
Frosting:
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Source: http://www.recipe4living.com/recipes/contest_winner_strawberry_layer_cake.htm as shared by divingbaking.
2 1/2 C. cake flour, plus extra for dusting pans
1 1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. table salt
1 3/4 C. sugar
10 Tbs. (1 1/4 sticks) unsalted butter, melted and cooled slightly
1 C. buttermilk, at room temperature
3 Tbs. vegetable oil
2 tsp. vanilla extract
6 lg. egg yolks, at room temperature
3 lg. egg whites, at room temperature
2 C. strawberries, sliced
Vanilla frosting:
1 1/2 C. (3 sticks) unsalted butter, at room temperature
1 lb. (4 C.) confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9"x2" round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
Assembling the cake:
Flip both cakes on to a plate, so the smoother and straighter side is facing you. Frost the surface of both cakes (not the sides yet). On one of the cake layers, place half of the sliced strawberries, and then place the second cake on top like a sandwich. Cover the whole cake with the rest of the frosting (I had some frosting left for decorative piping). Decorate the top with the other half of the strawberries.
Frosting:
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Source: http://www.recipe4living.com/recipes/contest_winner_strawberry_layer_cake.htm as shared by divingbaking.
Banana Cinnamon Waffles
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flax seed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
Directions:
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
Source: www.americanfamily.com/recipes/banana-cinnamon-waffles/39077
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flax seed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
Directions:
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
Source: www.americanfamily.com/recipes/banana-cinnamon-waffles/39077
Pineapple Slaw
1 can (20 oz.) crushed pineapple OR pineapple tidbits in juice
1/2 package coleslaw mix OR 4 cups shredded cabbage and carrots
1/2 cup raisins
Drain pineapple well, saving 1 Tbsp of juice. Combine pineapple, coleslaw and raisins in a large bowl.
__________________________________
1/2 cup peach yogurt
1/8 tsp cinnamon
1 Tbsp pineapple juice
Stir together yogurt, cinnamon and pineapple juice in a small bowl. Pour yogurt mixture over coleslaw and fruit mixture. Stir gently to coat.
For a variation, add /2 cup slivered almonds (for tastier almonds, spread them in a pan and bake at 375°F for 10 minutes to toast). Stir in almonds just before serving.
Source: http://www.health.state.mn.us
1/2 package coleslaw mix OR 4 cups shredded cabbage and carrots
1/2 cup raisins
Drain pineapple well, saving 1 Tbsp of juice. Combine pineapple, coleslaw and raisins in a large bowl.
__________________________________
1/2 cup peach yogurt
1/8 tsp cinnamon
1 Tbsp pineapple juice
Stir together yogurt, cinnamon and pineapple juice in a small bowl. Pour yogurt mixture over coleslaw and fruit mixture. Stir gently to coat.
For a variation, add /2 cup slivered almonds (for tastier almonds, spread them in a pan and bake at 375°F for 10 minutes to toast). Stir in almonds just before serving.
Source: http://www.health.state.mn.us
Impossibly Easy Banana Custard Pie
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions:
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Source: www.bettycrocker.com
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions:
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Source: www.bettycrocker.com
Fruit Salsa
1/2 cup diced fresh pineapple
1/2 cup diced orange sections
1/2 cup diced peeled papaya
1/2 cup diced Granny Smith apples
1/4 cup diced red bell pepper
1/4 cup thinly sliced green onions
1 tbsp sugar
2 tbsp orange juice
1 tbsp minced fresh cilantro
1/4 tsp crushed red pepper
Directions
Combine all ingredients in a bowl. Cover and chill at least 2 hours.
Source: www.yummyfood.net
1/2 cup diced orange sections
1/2 cup diced peeled papaya
1/2 cup diced Granny Smith apples
1/4 cup diced red bell pepper
1/4 cup thinly sliced green onions
1 tbsp sugar
2 tbsp orange juice
1 tbsp minced fresh cilantro
1/4 tsp crushed red pepper
Directions
Combine all ingredients in a bowl. Cover and chill at least 2 hours.
Source: www.yummyfood.net
Chocolate Chip Banana Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
As posted by Lois at http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
As posted by Lois at http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx
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