xiaoxl/recipe_data huggingface dataset:
Focaccia


Ingredients:
fresh yeast, warm water, white wine, white bread flour, salt, extra virgin olive oil, sea salt, olive oil

Directions:
Cream the yeast in the water and wine.
In a large bowl, mix the flour with the salt and make a well in the middle.
Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
Preheat the oven to 230°C/450°F.
Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples. Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.
Mushroom Leek Frittata


Ingredients:
butter, olive oil, garlic cloves, leek, mushrooms, fresh dill, dried dill, cream cheese, sharp cheddar cheese, eggs, milk

Directions:
Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
Toss the bread cubes with the garlic butter.
Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
Bake in the 375 F oven until puffy and golden, about 30 minutes.
Serve immediately.
Slow Cooker Salisbury Steak


Ingredients:
milk, all-purpose flour, water

Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Stack browned patties in the slow cooker. In a medium bowl, mix together the cream of mushroom soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until well done.
Garam Masala Curried Chicken With Pineapple and Peas


Ingredients:
skinless chicken, ghee, ground black pepper, bay leaves, turmeric, chili powder, clove, cardamoms, cumin powder, garam masala, ground ginger, ground cinnamon, garlic cloves, onions, tomato paste, coconut milk, water, pineapple

Directions:
Heat the Ghee in a pot and fry all of the spices with the garlic.
Add the chicken and brown it all over, then add the onion. Cook over low heat for 20 minutes.
Stir in the remaining ingredients and simmer till the chicken is tender.
At this point I often add a couple of hard boiled eggs cut in half.
Serve with a good rice dish and mango chutney.
Texas Quiche


Ingredients:
monterey jack and cheddar cheese blend, green chili peppers, salt, pepper, Tabasco sauce, eggs

Directions:
NOTE: I buy the jack cheese and Cheddar cheese in a combined block., Mix eggs, cream, salt, pepper, and Tabasco sauce., Put cheese and chiles in pie crust., Pour cream mixture over it., Bake at 375°F for 45 minutes., Serve hot with salsa.
Blueberry Lime Salsa


Ingredients:
fresh blueberries, red onion, red bell pepper, fresh lime juice, coarse sea salt, fresh basil, fresh cilantro, extra virgin olive oil, gingerroot, fresh ground black pepper

Directions:
Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot], and finely chop the jalapeno.
Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
Set aside for about 1 hour to allow the flavors to blend.
Ranch Alfredo Chicken Pizza #RSC


Ingredients:
alfredo sauce, shallots, shallots, lemon juice, mozzarella cheese, parmesan cheese, salt, ground black pepper

Directions:
Remove dough from refrigerator. Let stand at room temperature 20 minutes.
Preheat oven to 450°F.
In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.
Creamy Spinach Stuffed Salmon


Ingredients:
frozen chopped spinach, cream cheese, ground nutmeg, salmon fillets, olive oil, butter, parmesan cheese

Directions:
Squeeze spinach completely dry.
Place in small bowl and mix in cream cheese, mascarpone, and ground nutmeg.
Season to taste with salt and pepper.
Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture.
Fill each slit with spinach mixture, dividing equally among salmon fillets.
(Can be made 4 hours ahead. Cover and chill.] Preheat oven to 450°F.
Brush rimmed baking sheet with olive oil.
Sprinkle salmon fillets with salt and pepper.
Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl.
Top each salmon fillet with breadcrumb mixture, pressing to adhere.
Place salmon fillets, skin side down, on prepared baking sheet.
Bake salmon until opaque in center, about 12 minutes.
Transfer to plates and serve.
Sweet Potato Fries


Ingredients:
sweet potatoes, olive oil, chili powder, garlic powder, onion powder, salt, pepper

Directions:
Preheat oven to 350.
Cut sweet potatoes in half and then slice into small strips that resemble standard french fries & place in large mixing bowl.
Sprinkle potatoes with olive oil & all spices, toss until each potato is covered in oil and spices.
Spread potatoes on boiling pans or wire racks over baking sheets (allows for excess oil to drip and not sit on fries].
Bake for 45 minutes to 1 hour (until browned, they will still be pliable].
Serve with sour cream or my spicy sour cream dip.
15-Minute Dinner Nachos Supreme
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

Ingredients:
1 pound ground beef
1 (1.12 ounce) package Pace® Taco Seasoning Mix
1 (10.75 ounce) can  Campbell's® Condensed Tomato Soup
1 ½ cups water
1 ½ cups uncooked instant white rice
Pace® Thick & Chunky Salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips

Directions:
Cook beef and   in skillet until browned. Pour off fat. Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done. Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

Cook time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 588.5
Fat: 23 g
Saturated fat: 7.8 g
Carbohydrates: 66.9 g
Sugars: 10.8 g
Dietary fiber: 5.2 g
Protein: 27.5 g
Cholesterol: 77.6 mg
Sodium: 1479.3 mg
Creamy Sausage Dip


Ingredients:
pork sausage, cream cheese, onion, Rotel Tomatoes, garlic powder, chili powder, red pepper flakes

Directions:
In a large skillet, brown the sausage and Onions. Drain.
Add Cream cheese and stir until melted and combined.
Drain most liquid from the Rotel tomatoes and add with seasonings (to taste].
Bake in serving dish at 350 F, approx 30 minutes.
Best served with Fritos Scoops and Corn chips!
Billy's Pasta Salad
Category: salad
By REDNECKGRL

My husband made this for me shortly after we started dating. He makes it so it could fill a 10 gallon bucket, so I cut it quite a bit. It totally won my heart and it's awesome for a romantic picnic.

Ingredients:
1 (16 ounce) package rainbow rotini pasta
2 cups shredded cooked chicken meat
2 stalks celery, diced
1  red onion, diced
2 cups mayonnaise
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool. Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 451.4
Fat: 31.4 g
Saturated fat: 5 g
Carbohydrates: 30.5 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 11.8 g
Cholesterol: 31.4 mg
Sodium: 230.7 mg
Cherry Crunch Dessert


Ingredients:
cherries, margarine, sugar

Directions:
Mix cherries&liquid, sugar, and  flavoring., Grease 13 x 9 pan., Put cherry mixture in first., Sprinkle dry cake mix over cherry mixture., Sprinkle nuts over cake mix., Melt margarine and pour evenly as possible over all., Bake until brown and bubbly at 350°F 35-40 minutes.
Balsamic Marinated Chicken Breasts
Category: meat-and-poultry
By R.Upchurch

This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.

Ingredients:
¾ cup balsamic vinegar
½ cup water
1 teaspoon dried minced onion
½ teaspoon crushed red pepper flakes
½ teaspoon dried minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon crushed dried rosemary
¼ teaspoon dried parsley flakes
¼ teaspoon chili powder
⅛ teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Directions:
Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet. Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 4 chicken breasts

Calories: 222.4
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 8 g
Sugars: 6.8 g
Dietary fiber: 0.4 g
Protein: 35.7 g
Cholesterol: 96.9 mg
Sodium: 244.3 mg
Pecan Butter Balls


Ingredients:
granulated sugar, salt, butter, vanilla, pecans

Directions:
If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
Sift flour (very important to do this for lighter cookies], sugar, and salt in medium to large bowl.
Cut up butter into workable pieces, add to flour, and add vanilla.
Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
Add and work in 2 cups of the nuts.
Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
Roll balls in the remaining 1 cup nuts.
Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
You can remove them right away to a wire rack to cool.
You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.
Whimpies
Category: main-dish
By Cheryl Butchko

This is my Mom's recipe and she's the best cook in the world. This is a family favorite and freezes well too!

Ingredients:
¼ cup vegetable oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
2 pounds ground beef
1 cup ketchup
1 cup chili sauce
½ cup water
2 tablespoons chopped fresh parsley
1 tablespoon white vinegar
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard powder
1 teaspoon chili powder
½ teaspoon paprika
2 teaspoons Worcestershire sauce

Directions:
Heat the oil in a large pot over medium heat. Stir in the celery, onion, green bell pepper, and garlic. Cook and stir until the vegetables have softened, about 5 minutes. Add the ground beef, increase the heat to medium-high, and stir until crumbly and browned, about 10 minutes. Stir in the ketchup, chili sauce, water, parsley, vinegar, brown sugar, salt, pepper, mustard powder, chili powder, paprika, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 352.4
Fat: 20.6 g
Saturated fat: 6.3 g
Carbohydrates: 21.7 g
Sugars: 14 g
Dietary fiber: 1.6 g
Protein: 21.1 g
Cholesterol: 68.8 mg
Sodium: 1177.8 mg
Gluten Free Crumb Topping for Pies


Ingredients:
cheese, dried basil

Directions:
Mix the breadcrumbs and the grated cheese., Spread over the top of the pie., Sprinkle with dried basil or herb of your choice., Cook as for regular pastry pies.
Porketta


Ingredients:
boneless pork roast, garlic, salt, paprika, oregano, pepper, potatoes

Directions:
Preheat oven to 350*., Cover roast with oil., Mix together all other ingredients except salad dressing and potatoes., Rub over the roast., Place in roast pan., Spoon on salad dressing., Seal with foil., Bake for 2 hours., Add potatoes and more salad dressing if necessary., Seal again and cook 1 more hour.
Sirloin Steak with Mushrooms
Category: meat-and-poultry
By brandon

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Ingredients:
1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½  shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

Directions:
Season steak with salt and pepper on both sides. Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet. Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 568.6
Fat: 42.6 g
Saturated fat: 19 g
Carbohydrates: 5.5 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 32.6 g
Cholesterol: 119.3 mg
Sodium: 446.6 mg
Pineapple Cheese Dip


Ingredients:
cream cheese, sour cream, crushed pineapple

Directions:
Beat the cream cheese until light and fluffy., Add the sour cream and the crushed pineapple., Blend well., Serve well chilled., Serve with potato crisps/chippies or savoury biscuits., NOTE:., Cook time is chilling time.
Pancakes With Mac 'n' Cheese


Ingredients:
"black beans"

Directions:
Cook pancakes the same way you always do.
Cook Mac & Cheese the right way (fresh pasta & real cheese].
--  when the Mac & Cheese is done add a can a beans.
Serve pancakes on paper plates & napkins (no plastic ware needed].
Allow distinguished guests to add their own Mac and Cheese on top of their pancake.
Remind them not to put too much on top as they'll want to curl up the pancake with Mac and Cheese.
Eat'em  -- .
Crescent Mummy Dogs
Category: uncategorized
By Anonymous

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.

Ingredients:
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 ½ slices American cheese slices, quartered
10 frankfurter (5 in long x 3/4 in dia, 10 per pound)s large hot dogs
1  Cooking spray
Mustard or ketchup, if desired

Directions:
Heat oven to 375 degrees F. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.  Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Prep time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 252.9
Fat: 19.5 g
Saturated fat: 7.9 g
Carbohydrates: 9.8 g
Sugars: 1.7 g
Protein: 8.4 g
Cholesterol: 29.2 mg
Sodium: 788.1 mg
Cheese Kreplach


Ingredients:
flour, baking powder, salt, sour cream, eggs, butter, cottage cheese, cream cheese, egg, butter

Directions:
Preheat oven to 350°.
Combine all filling ingredients. Set aside.
Mix flour, baking powder, and salt. Mix sour cream, eggs, and butter. Combine two ingredient mixtures.
Roll dough on floured surface to 1/8 inch. Cut into 4 inch squares, put 1 T. filling on each, fold and pinch edges.
Place kreplach on greased sheet, and bake 30-35 minutes until golden brown.
Broccoli Pasta With Salmon


Ingredients:
broccoli, salt, pasta, smoked salmon, eggs, milk, black pepper

Directions:
Wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes.
Set aside.
Take it out and cook the pasta in the same water until al dente.
Set aside.
Cut the salmon into thin slices and then into bites (never into cubes].
Whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper.
Put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend.
Serve or store in fridge for up to 24 hours.
Escarole Soup
Category: soups-stews-and-chili
By Melanie Garland-Sloan

This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!

Ingredients:
1 tablespoon olive oil
2 pounds bulk Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce

Directions:
Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 1/2 quarts

Calories: 302.8
Fat: 19.4 g
Saturated fat: 6.3 g
Carbohydrates: 15 g
Sugars: 2.5 g
Dietary fiber: 4.3 g
Protein: 16.4 g
Cholesterol: 40.2 mg
Sodium: 1688.1 mg
Homemade Chips


Ingredients:
"baking potato"

Directions:
Preheat oven to 500°F.
Lightly spray cookie sheet with vegetable cooking spray.
Slice unpeeled baking potato into very thin slices.
In bowl, toss potato slices with dressing until evenly coated.
Arrange potatoes in single layer on cookie sheet.
Bake about 20 minute or until lightly browned on both sides, turning once after 10 minute.
Ravioli in Mushroom Broth


Ingredients:
onion, mushroom, garlic, flour, beef broth, red wine, parsley, basil, pepper

Directions:
Heat oil and saute onion, mushrooms, and garlic., Stir in flour and blend., Add broth, wine basil, parsley, and pepper., Bring the mixture to a boil, add the pasta, and cook until tender.
Salmon over Gritcakes With Tomato Alfredo


Ingredients:
quick-cooking grits, milk, salt, cheddar cheese, salmon fillets, salt, ground pepper, olive oil, half-and-half, cream cheese, parmesan cheese, tomatoes

Directions:
Stir together the grits - salt in a microwaveable bowl and microwave for 1 min and 30 seconds or until thickened.
Stir in cheese.
Pour the grits into greased muffin cups, about 2/3 of an inch deep. (I a silicone muffin "tin"].
Chill for several hours, until completely chilled.
Slide a knife around the edge of the grits, and try to pop out whole. (That's where the silicone came in].
Place cakes on a greased cookie sheet and bake at 350 for about 10 minutes per side.
Check to make sure it is golden brown, flip, and bake until the other side is golden.
Rub the salmon with the olive oil and top with the salt and pepper.
Broil skin side down for about 15 min or until desired doneness.
Slide a spatula under the salmon; it should separate easily from the skin.
Heat the half and half, cream cheese and parmesan in a small saucepan over low-med heat until thickens slightly and comes together.
Salt alfredo to taste.
Chop the tomato, rid of most of seeds/juice, and add to the alfredo.
Place gritcake on plate, top with half a fillet pour the tomato alfredo over top.
Irish Potato Candy
Category: world-cuisine
By SAUNDRA

A cute little confection that looks just like little potatoes. This kind does not contain potatoes; they are made using cream cheese and coconut.

Ingredients:
¼ cup butter, softened
½ (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 ½ cups flaked coconut
1 tablespoon ground cinnamon

Directions:
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Prep time: 20 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 59
Fat: 2.3 g
Saturated fat: 1.7 g
Carbohydrates: 9.7 g
Sugars: 9 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Cholesterol: 4.1 mg
Sodium: 19.9 mg