xiaoxl/recipe_data huggingface dataset:
Eggplant Fritters
Category: fruits-and-vegetables
By Best Cook

Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!

Ingredients:
1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3  eggs, lightly beaten
2 tablespoons grapeseed oil for frying

Directions:
Place eggplant slices in a colander and sprinkle lightly with salt. Set aside. Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area. Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 336.4
Fat: 26.4 g
Saturated fat: 5.2 g
Carbohydrates: 14 g
Sugars: 3.7 g
Dietary fiber: 7.2 g
Protein: 15.5 g
Cholesterol: 104.7 mg
Sodium: 302.5 mg
Greek-Style Chicken Legs and Potato Salad


Ingredients:
yogurt, lemon zest, garlic cloves, salt, pepper, oregano leaves, chicken legs, baby potatoes, fresh dill, green onions

Directions:
1. In a large bowl, mix yogurt, lemon, garlic, salt and pepper. Reserve half a cup (125 ml] of the mixture and set aside. Stir oregano into remaining yogurt mixture and add chicken; toss to coat. Cover and refrigerate for 30 minutes or up to one day.
2. Add potatoes to a medium saucepan and cover with water. Bring to a boil. Uncover and cook until potatoes can be easily pierced with a paring knife or fork, about 10 to 12 minutes. Drain and run under cold water until cool. Cut potatoes in half and toss with reserved yogurt sauce, dill and green onions in a medium bowl.
3. Heat barbecue to medium-low. Add chicken and cook 22 to 24 minutes or until cooked through (165F or 70C], turning halfway. Serve with potato salad.
Tip: Don't have fresh oregano? Substitute for half the dried amount for a similar taste.
Banana Rice Pudding


Ingredients:
cooked rice, sugar, firm banana, of fresh mint

Directions:
In a bowl, combine rice and sugar and mix well., Cool completely, then fold in whipped cream and banana., Cover and refrigerate until ready to serve., Spoon into serving dishes and garnish with mint.
Texas Cowboy Baked Beans
Category: side-dish
By SCRUBBIE1

Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.

Ingredients:
1 pound ground beef
4 (16 ounce) cans baked beans with pork
1 (4 ounce) can canned chopped green chile peppers
1 small Vidalia onion, peeled and chopped
1 cup barbeque sauce
½ cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste

Directions:
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside. In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 359.7
Fat: 12.4 g
Saturated fat: 4.8 g
Carbohydrates: 50 g
Sugars: 27.9 g
Dietary fiber: 6.9 g
Protein: 14.6 g
Cholesterol: 42.6 mg
Sodium: 899.1 mg
Egg Salad! Creamy Smokey Hot (As in Spice) !


Ingredients:
hard-boiled eggs, bacon, sweet onion, celery rib, salt, black pepper, cilantro, mayonnaise, chipotle chile in adobo, cucumber, lettuce, tortilla

Directions:
Mix the Salad ingredients together., Serve as any of the options discribed in the description., Enjoy!
Apple Streusel Bran Muffins
Category: bread
By gailw

This recipe has 1 cup natural bran which makes this recipe good with fiber. Also can use applesauce or sour cream instead of vegetable oil. I found that a little applesauce with the chopped apples and a little streusel topping in the middle makes a nice middle of muffin if you would like to make a gourmet muffin. I have found

Ingredients:
2 cups all-purpose flour
1 cup unprocessed wheat bran
¾ cup lightly packed brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2  eggs
2 large apples - peeled, cored, and chopped
¼ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
2 tablespoons cold butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, bran, 3/4 cup brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt in a large bowl until thoroughly combined. Beat milk, vegetable oil, and eggs in a separate bowl. Pour liquid ingredients into the flour mixture and stir just until mixed. Gently stir apples into the batter and fill prepared muffin cups about 3/4 full. Mix 1/4 cup flour and 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a bowl; cut the butter into the brown sugar mixture until the streusel topping is crumbly. Sprinkle about 1 heaping teaspoon of topping onto each muffin. Bake muffins in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 286.6
Fat: 12.7 g
Saturated fat: 3.2 g
Carbohydrates: 40.8 g
Sugars: 18 g
Dietary fiber: 3.7 g
Protein: 5 g
Cholesterol: 37.7 mg
Sodium: 406.5 mg
Brown Sugar Bacon


Ingredients:
bacon, golden brown sugar

Directions:
Preheat the broiler on your oven.
Spray a broiler pan with nonstick cooking spray.
Cut bacon strips in half. (It's easier to work with shorter pieces].
Place brown sugar in a shallow dish or pie plate.
Dredge bacon slices in brown sugar being sure to really press the sugar onto the meat.
Place bacon pieces on broiler pan and sprinkle with remaining sugar.
Broil until bacon is done and sugar is caramelized and slightly firm.
Garden Fresh Tarter Sauce


Ingredients:
cucumber, red onion, Worcestershire sauce, yellow mustard, Hellmann's mayonnaise

Directions:
"Mix all ingredience together and chill until ready to use."
Fried Broccoli or Zucchini or Other Vegetables


Ingredients:
broccoli, eggs, milk, flour, season salt, olive oil

Directions:
Wash and clean broccoli.
Cut florets off, split larger ones in half.
In a plastic bag add flour and seasoning (shake well].
In a separate plastic bag add finely crushed crackers.
In a mixing bowl add eggs and milk (beat until fluffy].
Dip broccoli into egg.
Put into flour and shake well.
Re dip into egg.
Put into cracker crumbs (coat well].
Heat oil to 400 deg.  Make sure oil covers at least half of the vegetables
Place into hot oil and cook until golden brown, turn over and cook other side.
Ranch dressing makes a good dip for these.
Cherry Coke Salad


Ingredients:
crushed pineapple, water, cherry gelatin, cherry pie filling

Directions:
Drain pineapple, reserving juice; set pineapple aside.
In a saucepan or microwave, bring pineapple juice and water to a bowl. Add gelatin; stir until dissolved.
Stir in pie filling and cola. Pour into serving bowl.
Refrigerate until slightly thickened.
Fold in reserved pineapple.
Refrigerate until firm.
Greek Pasta


Ingredients:
cucumber, tomatoes, green pepper, penne, feta cheese

Directions:
Cook pasta according to the package instructions.
Meanwhile, cut up the vegetables.
Place vegetables in a bowl and add dressing and broken up feta cheese. Marinate while waiting.
Drain noodles and cool in fridge or freezer.
Add your vegetables to the mixture (undrained] to noodles.
Serve and enjoy!
Optional: May add Greek olives if desired.
Baked Stuffed Yellow Squash Boats


Ingredients:
yellow onion, garlic cloves, fresh herbs, olive oil, panko breadcrumbs, parmesan cheese, egg

Directions:
Pre-heat oven to 400 degrees.
Cut yellow squash in half lengthwise.
With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
In a pan sauté onion and garlic over medium heat with a dash of olive oil.
Add the squash that was removed from the boats and season with kosher salt and pepper.
Cook until almost soft (around 7 minutes].
When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
Scoop stuffing mixture into boats and fill evenly.
Sprinkle the top of the stuffed boats with extra parmesan cheese.
Cook in pre-heated oven (400 degrees] until boats are crisp tender and golden brown on top (around 10 minutes].
Chopped Brussels Sprout Salad
Category: salad
By Ann Freele

Don't be scared of raw Brussels sprouts - they are delicious!

Ingredients:
1  shallot, minced
¼ cup cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2  Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds

Directions:
Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl. Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 230.4
Fat: 14.8 g
Saturated fat: 1.6 g
Carbohydrates: 22.2 g
Sugars: 10.8 g
Dietary fiber: 4.9 g
Protein: 6 g
Sodium: 258.7 mg
Salsa for Daredevils


Ingredients:
dried cherries, habanero peppers, garlic cloves, onion, black beans, green pepper, cilantro

Directions:
Combine the orange jice and cherries.  Allow to marinate for at least 20 minutes or longer.
Combine all ingredients in festive bowl.  Serve.
Note:  The longer this is allowed to sit, the mover flavors blend together.
Bourbon Fruit Layer Dessert


Ingredients:
oranges, fresh strawberries, Bourbon, chocolate, powdered sugar, strawberry

Directions:
Peel each orange and finely dice the flesh, discarding the tough core and any seeds (I find it easiest to quarter each orange, then peel].
Hull and dice the strawberries.
Put both fruits in a bowl and add the bourbon. Add 1/2 tablespoon of the sugar and stir. Leave to soak for about 30 minutes in the fridge. Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours.
Finely grate the chocolate until you have the required 4 tablespoons grated (chilling it beforehand stops it from melting in your hands as you grate it] .
When the fruit has finished soaking, whip the cream until it starts to stiffen.
Add the remaining 1 tablespoon of sugar to the cream.
Drain the fruit through a sieve, pouring the juices and bourbon into the whipped cream. Stir gently to mix.
In four glasses, put a layer of fruit, then cream, then chocolate flakes. Repeat the layers of fruit, cream and chocolate, finishing with the chocolate. If desired, top with a fanned strawberry.
Creamy Crunchy Chicken


Ingredients:
chicken breasts, sour cream, lemon juice, butter

Directions:
Preheat oven to 350 degrees.
Grease a medium casserole dish.
Mix the soup and sour cream together.
Add the lemon juice.
Add Chicken and stir well.
Add to the casserole dish.
Mix crushed crackers and butter together and put on top of the chicken.
Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.
Chicken Risotto


Ingredients:
boneless skinless chicken breasts, onion, carrot, garlic clove, water, butter, parmesan cheese

Directions:
In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker].
Stir in rice and butter.
Increase heat setting to HIGH.
Cover; cook 5 minutes until rice is tender.
Stir in soup and cheese.
Cover; cook 10 - 15 minutes or until thoroughly heated.
Serve immediately.
Appx. 1 1/2 cups per serving for adults.
Mini Cheesecakes I
Category: desserts
By Janice

Easy and so good for holidays, weddings, or whatever the occasion!  It is also good with other flavors of fruit pie filling.

Ingredients:
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line miniature muffin tins (tassie pans) with miniature paper liners. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes.  Cool.  Top with a teaspoonful of cherry pie filling.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 48 mini cheesecakes

Calories: 95.3
Fat: 4.8 g
Saturated fat: 2.5 g
Carbohydrates: 11.8 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 18 mg
Sodium: 54.2 mg
Abba's Ginger Turkey Burgers


Ingredients:
ground turkey, scallion, soy sauce, fresh ginger, garlic, olive oil, fresh lemon juice, fresh ginger, garlic, lemon basil

Directions:
In a bowl, combine ground turkey, scallions, bread crumbs, 1 TB of the soy sauce, ginger, and garlic. Season to taste with salt and pepper. Mix well.
Divide turkey mixture into 8 equal portion . Shape into patties.
Heat oil in a skillet over medium heat until hot.
For the sauce, in a small saucepan combine orange juice, lemon juice, and the remaining 1 TB soy sauce. Let bubble until reduced by half.
Add 4 of the patties and cook for 7 to 8 minutes. Turn patties over and cook another 8 minutes or until done (165 degrees F]. Repeat with remaining 4 patties. Keep the first batch warm in a warm oven.
Whisk in the margarine & lemon basil to sauce. Pour over burgers.
Serve with rice.
Emeril's Green Beans Creole


Ingredients:
unsalted butter, bacon, ham, yellow onion, canned tomato, water, salt, fresh ground pepper, green beans

Directions:
Melt butter in a medium sauce pan over high heat.
Add bacon and ham and cook, stirring for 2 minutes.
Add onions and cook, stirring until soft, about 4 minutes.
Add tomatoes and their juice and cook, stirring for 4 minutes.
Add 2 cups of the water, salt, pepper and beans.
Reduce heat to medium and cook, stirring occasionally, until beans begin to soften, about 20 minutes.
Add remaining 1 cup water and cook until beans are very tender, about 10 minutes.
Amish Friendship Chocolate Bread
Category: bread
By KATHY422

This is a great variation to the traditional Amish Friendship Bread.  My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
½ cup milk
3  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 - 9x5 inch loaf pans

Calories: 169.8
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 17.9 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 2.2 g
Cholesterol: 24.1 mg
Sodium: 176.2 mg
Blender Hollandaise Sauce
Category: side-dish
By chellebelle

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Ingredients:
3  egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Directions:
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 162.8
Fat: 17.5 g
Saturated fat: 10.5 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Protein: 1.5 g
Cholesterol: 143.1 mg
Sodium: 119.2 mg
Sour Cream Cherry Scones


Ingredients:
sugar, all-purpose flour, sugar, baking powder, salt, butter, sour cream, egg, dried cherries

Directions:
Heat oven to 375°F
Combine the almonds and sugar together in a small bowl, mix well.
Set aside.
Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and almond extract in small bowl until smooth.
Stir into flour mixture just until moistened.
Stir in cherries.
Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into a
7-inch circle.
Place 2 inches apart onto large ungreased baking sheet.
Sprinkle topping evenly over dough.
Score each half into 8 wedges; do not separate.
Bake for 25 to 30 minutes or until scones are lightly browned.
Cool 15 minutes; separate scones.
Store leftover scones in airtight container at room temperature.
Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.
Garlic Balsamic Chicken Stew


Ingredients:
chicken pieces, dry white wine, red wine, tomato paste, garlic cloves, basil, oregano, salt, chicken broth, all-purpose flour, frozen green beans, plum tomatoes, tomatoes

Directions:
Place the chicken in a 5 or 6-quart crock pot.  Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken.  Add the chicken broth, reserving 1/4 cup of it.  Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low.  Cover and refrigerate the remaining chicken broth.
About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth.  Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken.  Add the beans and sliced tomatoes in layers.  Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes.
Serve over egg noodles or rice.
All Purpose Sun-Dried Tomato Sauce


Ingredients:
onions, garlic clove, red chile, sun-dried tomatoes, tomatoes, olive oil, sugar, tomato paste, vegetable broth, salt, pepper

Directions:
Sauté onions, garlic, chili and sun-dried tomatoes.
Add tomato paste and sugar and let sauté about 2 minutes.
Add tomatoes and broth, salt and cook for 45 minute in open saucepan, stirring occasionally.
blend and strain.
Best Rolls Ever!
Category: bread
By Cara A. Austin

A yeast-roll recipe which uses self-rising flour for the most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives.

Ingredients:
2 cups water
1 cup butter
1 cup white sugar
2  eggs
½ cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 ½ cups self-rising flour

Directions:
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes. In another bowl, mix 1 cup sugar and eggs. In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this. Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered. When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle. Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size. Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.

Yields: 24 big rolls (approximately)

Calories: 247.6
Fat: 8.5 g
Saturated fat: 5.1 g
Carbohydrates: 37.9 g
Sugars: 8.6 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 35.8 mg
Sodium: 654.5 mg
Gingersnaps


Ingredients:
egg, flour, baking soda, ginger, sugar, molasses, salt, cinnamon, ground cloves, sugar

Directions:
Preheat oven to 375°F.
Cream the shortening and sugar together until fluffy; beat in egg.
Sift the dry ingredients together.
Add the dry ingredients to the batter and mix well.
Refrigerate dough 1 hour before rolling into 1 inch balls.
Roll balls in sugar before baking.
Bake 8-10 minutes on an ungreased baking sheet.
Microwave Corn on the Cob
Category: side-dish
By Cheri Weiner

This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space. I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year!

Ingredients:
1 ear corn, husked and cleaned

Directions:
Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

Cook time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 123
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 27.2 g
Sugars: 4.6 g
Dietary fiber: 3.9 g
Protein: 4.6 g
Sodium: 21.5 mg
Apple Squares
Category: desserts
By BarbiAnn

Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!

Ingredients:
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup butter or margarine, melted
½ cup packed brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
½ cup chopped apple
½ cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 1 9x9-inch pan

Calories: 142.8
Fat: 5.7 g
Saturated fat: 2.2 g
Carbohydrates: 22.1 g
Sugars: 15.2 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 19.3 mg
Sodium: 93.8 mg
Easy Salsa


Ingredients:
tomatoes, onion, lime juice, garlic, garlic cloves, cilantro, salt, pepper, white vinegar, Tabasco sauce

Directions:
Process onion and jalapenos in food processor, until coarsely chopped.
Add all remaining (except optional] ingredients to food processor, and process.
Taste to check "heat" level - add serranos or Tabasco as desired.  Process to desired texture.