Friday, February 24, 2012

irst 5 recipes in my mail today

Mixed Vegetable Salad II

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
0.25 cup chopped onion
0.25 cup chopped celery
0.25 cup chopped green bell pepper
0.5 cup white wine vinegar
0.75 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

1. In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
2. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
3. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

Start or end a cold winter's day with this sweet treat that all will love.

Caramel-Cinnamon Latte
Makes 1 serving

3⁄4 cup hot espresso
1⁄2 cup half-and-half
2 teaspoons caramel-flavored syrup
1 1⁄2 teaspoons cinnamon-flavored syrup
Garnish: whipped cream, cinnamon stick

In a serving glass or mug, combine hot espresso, half-and-half, caramel syrup, and cinnamon syrup. Stir gently to combine. Garnish with whipped cream and cinnamon stick. Serve immediately.


Need breakfast in a hurry?

Try these little waffles that start

with refrigerated biscuits!

 1 can (7.5 oz) Pillsbury® refrigerated tender layer biscuits
 1/3cup maple-flavored or real maple syrup
 Peanut butter or your favorite jam, if desired

1 Spray waffle maker with cooking spray. Heat waffle maker.

Separate dough into 10 biscuits. Place up to 4 biscuits at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown.

Serve immediately with remaining ingredients.

Waffles can be wrapped and frozen up to 1 month.
 To serve, toast in toaster until thoroughly heated.
For a fresh start to the day, serve waffles topped
with strawberries, raspberries and blueberries.

Chocolate Chip Cheesecake Bars

The best of all possible worlds -- creamy cheesecake filling
on a chocolaty crust made easy with Pillsbury cookie dough.

1  package (8 oz) cream cheese, softened

 1/2 cup sugar

 1 egg

1/2  cup coconut, if desired

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2 In un-greased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
For bars, cut into 4 rows by 4 rows.
Store in refrigerator.
"The King" Rules Pancakes
2 cups Aunt Jemima® Original Complete Pancake Mix
· 1-1/2 cups water
· 1/3 cup creamy peanut butter
· 1/2 cup peanut butter chips
· 2 ripe bananas, sliced
· Chocolate syrup
· Lightly sweetened whipped cream, optional
1. Combine pancake mix, water and peanut butter; mix according to package directions
2. Stir in peanut butter chips
3. Cook on hot griddle according to package directions until golden brown
4. Serve pancakes topped with sliced bananas, chocolate syrup and swirls of whipped cream
Recipe Yield: 12 pancakes
Serving Size: 2 pancakes per serving with 1 tablespoon chocolate syrup
Nutrition Information:
Calories: 440, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 10mg, Sodium: 610mg, Total Carbohydrates: 67g, Dietary Fiber: 3g, Sugars: 33g, Protein: 12g

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