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Prestigious Recipes - July 11
PECAN TURTLES
Posted by Starr
1/2 cup butter
1 cup light brown sugar
Dash salt
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1 1/2 cup pecan or walnut pieces
1/2 tsp vanilla
6 oz. chocolate chips, melted
Melt butter over medium heat. Stir in sugar and salt.
Mix in corn syrup and milk.
Cook, stirring occasionally, to 245 degrees
(firm ball stage... about 15 - 20 minutes)
Remove from heat, stir in pecans and vanilla.
Drop by tablespoons on greased baking sheet.
When cool and firm, dip into melted chocolate.
Return to baking sheet and cool. Store in cool place.
I'm tellin ya, these are just like the expensive boxed ones, and SO delicious!
Enjoy! Big *HUGS* and lots of love!
Fruit and Pasta Salad
Posted by Sheri
1 medium orange
1/4 cup plain low-fat yogurt
1 teaspoon sugar
Dash salt
1/4 cup tiny bow tie pasta, cooked and drained
2 medium apples, cored and chopped
2 tablespoons sliced green onions
Finely shred enough orange peel to make 1/2 teaspoon; set aside.
Remove
the remaining peel from orange and section orange over a bowl to catch
juice.
Measure 2 tablespoons of the juice. Set the sections aside.
In a medium mixing bowl stir together orange peel, the 2 tablespoons juice,
the yogurt, sugar, and salt. Mix well.
Add cooked pasta, chopped apples,
and sliced green onions; toss to coat.
Gently stir in orange sections.
Cover and chill for 2 to 24 hours. Makes 6 servings.
Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours.
Nutrition facts per serving: 65 calories, 0 g total fat, 1 mg
cholesterol,
30 mg sodium, 18 g carbohydrate, 1 g protein.
NOTE: Add 1-1/2 cups chopped cooked chicken to make main-dish salad
Top of Toronto Blast - Off
Posted by Kelly
We had this in the restaurant at the top of the CN tower in Toronto for our first anniversary.
Still have the glass, with the recipe on it LOL
Ingredients:
3/4 oz Vodka
1/2 oz Galliano
1/2 oz Cointreau
2 oz Pineapple Juice
4 oz Orange Juice
It doesn't say what to do, but my guess is mix it all together and serve over ice!
Piņa Colada Frosties
Posted by MaiTai
Serves: 12
1 container (12 ounces) frozen whipped topping, thawed
1 can (15 ounces) cream of coconut
1 can (8 ounces) crushed pineapple, well drained
1 jar (6 ounces) red maraschino cherries, drained and chopped
1/2 cup sweetened flaked coconut
Line 12 muffin cups with paper baking cups.
In a large bowl, combine the whipped topping and
cream of coconut until well blended.
Add the crushed pineapple, cherries, and coconut.
Spoon into the baking cups, cover,
and freeze for at least 3 hours before serving.
Garnishing Tip:
These treats have a tropical taste, so why not make them look tropical too.
Before freezing, sprinkle each one with toasted flaked coconut
and top with a whole cherry.
Then before serving, top each with a paper umbrella.
Thats It!! Good Luck and Bon Appetite!
Angel Hair with Tomatoes, Basil and Garlic
Posted by Slowpoke
Serves 6 to 8
1 pound Angel Hair or Capellini, uncooked
2 tbsp. vegetable oil
1 tbsp. minced garlic
5 cups tomatoes, diced
1/2 tsp. basil
3/4 cup low-sodium chicken broth
5 tbsp. Parmesan cheese
Salt and freshly ground pepper to taste
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium-high heat.
Add garlic and cook for one minute.
Add tomatoes, basil, salt and pepper. Cook for 3 minutes.
Add hot pasta to skillet; toss well. Add chicken broth and stir.
Toss with Parmesan cheese and serve immediately.
Each Serving Provides:
369 Calories
12.8 g Protein
63.5 g Carbohydrates
7 g Fat
3.7 mg Cholesterol
162 mg Sodium
Calories from Fat 17%
 
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