xiaoxl/recipe_data huggingface dataset:
Sous-Vide Bay Scallops on Soy Ginger Espuma with Mushrooms and Spinach
Category: seafood
By Silicon Valley Sous Vide

Giant bay scallops are a great sous-vide candidate as they come out tender and juicy and delicate. Pair with an airy espuma soy ginger sauce and you have a special meal.

Ingredients:
¾ pound large bay scallops
salt and ground black pepper to taste
¼ cup soy sauce
1 ½ teaspoons balsamic vinegar
1 ½ teaspoons white sugar
1 teaspoon lime juice
1 teaspoon wasabi paste
½ teaspoon sesame oil
¼ cup peanut oil
½ cup dry white wine
¼ cup mirin (Japanese sweet wine)
1 tablespoon chopped fresh ginger
1 tablespoon minced shallot
2 tablespoons heavy whipping cream
½ cup unsalted butter
2 ½ teaspoons soy sauce
2 tablespoons extra-virgin olive oil
7 ounces sliced chanterelle mushrooms
1 bunch spinach leaves
2 tablespoons grapeseed oil

Directions:
Heat water in a sous-vide water bath to 125 degrees F (52 degrees C). Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes. Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth. Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce. Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine. Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes. Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat. Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side. Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 to 8 large scallops

Calories: 1414.9
Fat: 109.1 g
Saturated fat: 40.6 g
Carbohydrates: 40.7 g
Sugars: 16.4 g
Dietary fiber: 5.2 g
Protein: 53.2 g
Cholesterol: 244.9 mg
Sodium: 2969.5 mg
Slow-Cooker Corned Beef and Cabbage
Category: main-dish
By LUSYRSGIRL

No more dry corned beef!  Cook this in your slow cooker all day and you're guaranteed success!  Serve this with soda bread for a warm and satisfying meal.

Ingredients:
4 large carrots, peeled and cut into matchstick pieces
10  baby red potatoes, quartered
1  onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Directions:
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Prep time: 15 mins
Cook time: 9 hrs
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 472.5
Fat: 19.6 g
Saturated fat: 6.5 g
Carbohydrates: 49.5 g
Sugars: 6.7 g
Dietary fiber: 6.8 g
Protein: 23.6 g
Cholesterol: 99.5 mg
Sodium: 1280.6 mg
All Day Beef Stew


Ingredients:
beef stew meat, carrots, onion, celery, potatoes, whole tomatoes, stewed tomatoes, thyme, oregano, salt, beef bouillon cube, water

Directions:
Stir all ingredients together in crock pot., Cover and cook all day on low., About 8 to 10 hours depending on the crock pot.
Oriental  Crab Spread


Ingredients:
sour cream, curry powder, onion powder, white pepper, salt

Directions:
Combine all ingredients and mix well., Chill 1 hour., Serve as a spread for crackers or melba toast, or stuff into celery.
Pennsylvania Dutch Pickled Beets and Eggs
Category: side-dish
By Cindy

A gift from the Amish.

Ingredients:
8  eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1  onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2  bay leaves
12  whole cloves

Directions:
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Yields: 8 servings

Calories: 251.7
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 44.9 g
Sugars: 26 g
Dietary fiber: 3.5 g
Protein: 7.4 g
Cholesterol: 186 mg
Sodium: 498.3 mg
Low Carb Chicken Enchilada Soup (Slow Cooker, Crock Pot)


Ingredients:
chicken breast, bell pepper, garlic cloves, onion, low sodium chicken broth, salt, pepper

Directions:
Put all ingredients into your slow cooker; stir well.
Cook on high for 4-5 hours or low 7-8 hours.
One Pot Salsa Beef Skillet


Ingredients:
water, Taco Bell Home Originals thick 'n chunky salsa, frozen corn, green onion

Directions:
BROWN meat in skillet; drain. Return to skillet.
STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover.
SIMMER 10 minute or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 minute or until heated through and blended.
Ladle into bowls. Sprinkle with shredded cheese and green onion.
Turkey and Stuffing Meatballs


Ingredients:
milk, egg, cornbread stuffing mix, celery, onion, parsley, ground turkey, jellied cranberry sauce, brown sugar, Worcestershire sauce

Directions:
Preheat oven to 375°F.
In a large bowl, combine milk and egg and beat well.
Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly.
Add turkey; mix well.
Shape into 1-inch balls and place on an ungreased cookie sheet.
Bake for 20 to 25 minutes or until meatballs are browned.
In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil.
Reduce heat to low and simmer for 5 minutes, stirring frequently.
Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes.
Serve hot in chafing dish or slow cooker.
Birchermuesli


Ingredients:
quick oats, sweetened condensed milk, lemon juice

Directions:
Mix oatmeal, milk and lemon juice., Fold in fruit and chill.
Potatoes With Afritude


Ingredients:
olive oil, curry powder, turmeric, garlic powder, paprika

Directions:
Wash potatoes well, and cut into wedges.
In a large bowl mix the spices and olive oil.
Add the raw potatoes.
Coat the potatoes with the spice mixture.
Place the potatoes on a baking sheet, place in a preheated 350°F oven and bake for 30 minutes.
A Baker's Secret for Bread Machines
Category: bread
By Rob

Rules - Schmules!  A 40 year master baker reveals a bread secret that will change bread machine baking forever! After 3 years and 500 loaves, my kids say plain white and cinnamon are the best.  What do you think?

Ingredients:
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 ¾ cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon  (Optional)

Directions:
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.

Prep time: 5 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs
Yields: 1 - 1 pound loaf

Calories: 161.7
Fat: 3.2 g
Saturated fat: 1.1 g
Carbohydrates: 27.8 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 2.4 mg
Sodium: 233.7 mg
Instant Pot® Honey-Garlic Shrimp from Frozen
Category: seafood
By Soup Loving Nicole

Forget to thaw your shrimp? No problem. Let your multi-functional pressure cooker thaw and cook it for you. The sauce is sweet, sticky, salty, and just the right amount of heat. Serve over rice if desired.

Ingredients:
1 pound frozen large shell-on shrimp
1 teaspoon cornstarch
2 teaspoons cold water
⅓ cup soy sauce
¼ cup honey
1 tablespoon minced garlic
2 teaspoons vegetable oil
2 teaspoons Sriracha sauce
2 medium (4-1/8" long)s green onions, chopped

Directions:
Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build. Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot. Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 192.8
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 21.2 g
Sugars: 18 g
Dietary fiber: 0.5 g
Protein: 20.2 g
Cholesterol: 172.6 mg
Sodium: 1516.7 mg
Peanut Butter and Cranberry Bars


Ingredients:
dried cranberries, boiling water, butter, chunky peanut butter, brown sugar, flour, peanuts, cream cheese, sugar, egg, chunky peanut butter, lemon juice

Directions:
Preheat oven to 350 degrees.
Grease a 8x8x2 inch baking pan.
In a small bowl combine cranberries and water.
Cover and let stand for 20 minutes; drain well and set aside.
In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
Beat in brown sugar.
Beat in flour on low speed (mixture will be crumbly].
Stir in peanuts and cranberries.
Reserve 1 cup of the crumb mixture.
Press remaining mixture into pan.
Bake for 12 minutes.
Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
Spread over crust.
Sprinkle reserved crumb mixture over filling and press in lightly.
Bake about 25 minutes or until top is lightly browned.
Cut into bars.
Caramelized Banana Sundaes


Ingredients:
firm bananas, unsalted butter, brown sugar, vanilla ice cream, walnuts, maraschino cherries, half-and-half, cinnamon, Kahlua

Directions:
Peel and slice the bananas into 1/4 inch diagonal slices.  Place cut bananas in a shallow dish and toss with lemon juice.
Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted.  Stir in the bananas tossing to coat.   When bananas are nicely glazed remove from heat.
Place the chocolate chips and half-and-half in a microwave safe measuring cup.  Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed.  Stir until smooth.  Add cinnamon Kahlua or Kahlua substitute.
Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving.   Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts.  Garnish each with a maraschino cherries.
Yale Man Yogurt Bread


Ingredients:
flour, whole wheat flour, brown sugar, baking soda, cinnamon, salt, egg, low-fat plain yogurt, milk

Directions:
In a mixing bowl stir together flours, sugar, cereal, baking soda, cinnamon, and salt. Make a well in the center.
In a small bowl combine the egg, yogurt milk and oil.
Add all at once to the well in the flour mixture. Stir only until moistened.
Pour into a greased 8 x 4 x 2-inch loaf pan. Bake at 350° for about 50 minutes or until a wooden pick inserted near the center comes out clean.
Cool in a pan for 10 minutes. Serve warm or cool.
Oatmeal Honey Cookies


Ingredients:
dark brown sugar, honey, egg, vanilla, ground cinnamon, baking soda, salt, rolled oats, raisins, pecans

Directions:
HEAT oven to 350°F Spray baking sheets with no-stick cooking spray.
COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
TIP - For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.
Baked Spaghetti I
Category: world-cuisine
By LaDonna Reed

Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.

Ingredients:
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can  condensed cream of mushroom soup
¼ cup water
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 490.2
Fat: 24.8 g
Saturated fat: 11.8 g
Carbohydrates: 39.8 g
Sugars: 4.8 g
Dietary fiber: 2.9 g
Protein: 25.3 g
Cholesterol: 74.4 mg
Sodium: 700.5 mg
Lannette's Frosted Chocolate Drop Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, sour cream, flour, baking soda, baking powder, salt, butter, powdered sugar, vanilla, milk

Directions:
Preheat oven to 375°F.
Cream butter and sugar; add eggs and vanilla; beat well.
Add cocoa, then sour cream; beat till well blended.
Sift remaining dry ingredients together, then add to creamed mixture.
Drop from rounded teaspoonfuls onto greased baking sheets.
Bake cookies 8 to 10 minutes. Frost while still hot.
For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed.  Frosting should be slightly thin.
Polynesian Chicken Salad (Diabetic)


Ingredients:
plain low-fat yogurt, green onion, ground ginger, salt, pepper

Directions:
Combine all ingredients in medium-size bowl. Mix well., Cover and refrigerate to chill.
Brennan's Irish Soda Bread
Category: breakfast-and-brunch
By irishfishstick

Warm and soft Irish tradition passed down our family line, and directly into our bellies.

Ingredients:
1 cup milk
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking soda
½ teaspoon salt

Directions:
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape. Bake in the preheated oven until golden brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 round loaf

Calories: 135.1
Fat: 0.9 g
Saturated fat: 0.4 g
Carbohydrates: 26.8 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 2.4 mg
Sodium: 237.1 mg
Turkish Tea


Ingredients:
water, dried lemons, honey

Directions:
Break the Omani lemons open and remove most of the interior, saving only the dried peels.
Boil the lemon peels with the water and honey for about five.
minutes.
Add a little sugar, to taste, if desired.
Strain and serve hot.
Fasolatha
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

Fasolatha is the national Greek dish.  It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.

Ingredients:
1 cup white kidney beans
1  onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Directions:
Rinse and strain soaked beans. Place in a large saucepan, and cover with water.  Boil for 2 to 3 minutes.  Drain, discarding the water. Cover the beans with 3 cups water, and bring to a boil.   Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper.  Cover.  Cook for about 50 to 60 minutes, until the beans are soft.  Mix the parsley. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure.  Stir in parsley.

Yields: 6 servings

Calories: 303.7
Fat: 18.4 g
Saturated fat: 2.6 g
Carbohydrates: 26.8 g
Sugars: 4.3 g
Dietary fiber: 6.8 g
Protein: 9 g
Sodium: 198.3 mg
Paradise Island Smoothie


Ingredients:
banana, pineapple slices, milk, honey

Directions:
Put all ingredients into a blender.  Blend. Pour into tall glass and add crushed ice.
Enjoy!
Southern Oil Biscuits With Self Rising Flour


Ingredients:
self rising flour, milk, lemon juice

Directions:
make a well in the bowl with your flour
pour in milk and oil  , i use lemon juice cause it just helps the rise  for me.
incorporate flour from inside going out may need a little more milk or flour
pinch off six balls of dough , she used canned milk , which i do to i use 1 cup of the canned milk for gravy and 1 cup for biscuits with the wash out canned water 1/4 cup of it
,i like big biscuits , or 12 depending on size you want , just make them the same size . put on lightly greased cookie sheet
some people use cast iron skillet
bake in preheated 425 degree oven 15- 20 minutes until browned.
Microwave Spiced Nuts


Ingredients:
butter, brown sugar, nutmeg, cinnamon, salt, water

Directions:
Melt butter in 3 qt microwave bowl on high, approx 30 seconds., Stir in sugar, spices, salt, water., Microwave on high 1 minute., Stir in nuts to coat., Microwave 4-5 minutes more, stirring every minute., Pour onto parchment paper and separate nuts. Cool completely.
Kid Muffins
Category: bread
By Sarah

I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn't find it, so I tweaked five or six different recipes and came up with this one!

Ingredients:
2 teaspoons coconut oil, or as needed
¼ cup raisins
1 cup warm water
¼ cup coconut oil, softened
¼ cup butter, softened
½ cup brown sugar
2  eggs, beaten
2  ripe bananas, mashed
4 ½ ounces applesauce
⅔ cup grated carrot
½ cup bread flour
½ cup whole-wheat flour
1 tablespoon ground flax seed
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil. Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins. Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 18 mins
Total time: 43 mins
Yields: 12 muffins

Calories: 182.8
Fat: 10.5 g
Saturated fat: 7.6 g
Carbohydrates: 21.9 g
Sugars: 14.8 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Cholesterol: 41.2 mg
Sodium: 196.8 mg
Chocolate-Peanut Butter Gelato
Category: desserts
By talifuss

The original recipe called for heavy cream and egg yolks. This is my attempt to lighten it a little. The photo is of the gelato base.

Ingredients:
2 cups whole milk
1 cup half-and-half
¼ cup unsweetened cocoa powder
1 cup egg substitute
⅔ cup white sugar
½ cup smooth peanut butter
1 teaspoon vanilla extract
1 pinch salt, or to taste

Directions:
Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface. Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil. Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight. Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 13 hrs 5 mins
Yields: 1 quart

Calories: 269.3
Fat: 15 g
Saturated fat: 5.4 g
Carbohydrates: 25.6 g
Sugars: 21.3 g
Dietary fiber: 1.9 g
Protein: 11.2 g
Cholesterol: 17.6 mg
Sodium: 186.3 mg
Butterscotch Golden Oreo Brownie Bars (Not High Calorie!!!!)


Ingredients:
margarine, Splenda granular, egg substitute, eggs, vanilla extract, flour

Directions:
Preheat oven to 350°F.
Melt morsels and margarine over low heat until completely melted.
Remove from heat and cool, stirring every few minutes.
Beat sugar and egg substitute until well-combined.
Add the melted mixture.
Mix in flour and vanilla extract until well-combined.
Stir in Oreos.
Pour into greased (I use Pam] 9 x 13 baking dish and evenly distribute batter with spatula.
Bake 33 to 35 minutes.
Cool 15 to 20 minutes, and cut into bars.
Holiday Jello Mold


Ingredients:
boiling water, strawberry Jell-O gelatin dessert, cranberry juice, pineapple chunks, mandarin oranges

Directions:
Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
Stir in cold juice.
Refrigerate 1 1/2 hours or until jello is thickened.
Stir in fruit.
Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Garnish as desired.