xiaoxl/recipe_data huggingface dataset:
Irresistible Double Chocolate Muffins
Category: bread
By Fiestaqueen

The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

Ingredients:
1 cup whole wheat flour
¾ cup ground flax seed
½ cup wheat germ
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ cup cocoa powder
1 tablespoon ground cinnamon
½ cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
¾ cup pumpkin puree
1 cup brown sugar
1  egg
1 teaspoon vanilla extract

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 237.4
Fat: 8 g
Saturated fat: 2.3 g
Carbohydrates: 39.9 g
Sugars: 23.5 g
Dietary fiber: 6.9 g
Protein: 6.7 g
Cholesterol: 16.3 mg
Sodium: 240.8 mg
Sticky Buns I
Category: bread
By Holly

Yum!  What can be better than a hot sticky bun for breakfast-or a late night snack? Pop one (leftover) into the microwave for a few seconds to make them taste fresh from the oven.

Ingredients:
2 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2  eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons margarine, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup melted butter
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Directions:
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs,  2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board. Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled. Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

Yields: 2 dozen

Calories: 270.2
Fat: 11.6 g
Saturated fat: 3.7 g
Carbohydrates: 37.8 g
Sugars: 14.8 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 26.2 mg
Sodium: 347.1 mg
Lutheran Church Basement Egg Coffee


Ingredients:
egg, cold water, regular grind coffee, boiling water

Directions:
Use a graniteware (enamel] coffee pot.
Wash egg; break it into a small bowl, reserving shell, and beat slightly. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. (I remember the ladies adding the coffee/egg mixture directly to the boiling water.]  Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.
Healthy Wake up Shake


Ingredients:
banana, skim milk

Directions:
Blend all ingredients until smooth., Serve immediately.
Chocolate Cheesecake Chunks


Ingredients:
butter, cream cheese, sugar, egg, vanilla

Directions:
Preheat oven to 350 degrees.
Melt butter in 9-inch square baking pan.
Stir in crumbs and 1/2 cup nuts.
Press to cover bottom of pan.
In a small bowl, beat cream cheese, sugar, cocoa, egg, and vanilla at medium speed until smooth.
Pour over crust and sprinkle with remaining 1/2 cup nuts.
Bake 20 minutes.
Let Stand at room temperature 2 hours.
Cut into 1-inch squares with a sharp knife.  Store covered, in refrigerator.
These cookies are best presentted in a single layer.
Hawaiian Pineapple Stuffing


Ingredients:
butter, margarine, white sugar, eggs, vanilla, crushed pineapple, brown sugar

Directions:
Preheat oven to 350.
Cream butter and white sugar in a large bowl.
Beat in eggs and vanilla.
Stir in crushed pineapple.
Fold in bread cubes, taking care to make sure that all pieces are covered with the pineapple mixture.
Pour stuffing mixture into a greased 9x13 glass baking dish.
Sprinkle brown sugar over the top (use more or less to taste].
Bake, uncovered, for 45-55 minutes until the center is firm and springs back when touched and the brown sugar is nice and crunchy.
If the brown sugar starts burning before the center is set, cover it with tinfoil and continue baking.
Refried Bean and Cheese Enchiladas
Category: world-cuisine
By hunni662

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Ingredients:
cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12  small corn tortillas
2 (10 ounce) cans red enchilada sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute. Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas. Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil. Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 478.8
Fat: 19.6 g
Saturated fat: 11.3 g
Carbohydrates: 55.4 g
Sugars: 1.9 g
Dietary fiber: 12.4 g
Protein: 22.7 g
Cholesterol: 55 mg
Sodium: 1056 mg
Superfood Blueberry Muffins
Category: bread
By mls89

These delicious and wonderfully-textured muffins are packed with healthy ingredients: whole wheat flour, oats, antioxidant-rich blueberries, walnuts, and Greek yogurt. These will have a more dense consistency and a wonderful texture. Before baking you can sprinkle the tops with a few oats, cinnamon, white sugar, or walnuts as you desire.

Ingredients:
1 ½ cups whole wheat flour
½ cup oats
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup applesauce
6 ounces Greek yogurt
¼ cup skim milk  (Optional)
3 tablespoons vegetable oil
1  egg
2 tablespoons skim milk, or as needed  (Optional)
1 cup blueberries, or more to taste
⅔ cup coarsely chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl; stir in applesauce, yogurt, 1/4 cup skim milk, vegetable oil, and egg. If the dough us a bit too dry, add extra milk 1 tablespoon at a time. Batter should be about the consistency of a thick oatmeal. Fold blueberries and walnuts into the batter. Spoon into prepared muffin cups until almost full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 14 large muffins

Calories: 183
Fat: 8.7 g
Saturated fat: 1.5 g
Carbohydrates: 23.9 g
Sugars: 11 g
Dietary fiber: 2.7 g
Protein: 4.5 g
Cholesterol: 16.2 mg
Sodium: 206.7 mg
Easy Homemade Beefy Macaroni


Ingredients:
lean ground beef, onion, garlic cloves, whole tomatoes, chicken broth, kosher salt, chili powder, elbow macaroni

Directions:
Cook ground meat in a large Dutch oven type pot over medium heat, breaking meat apart during cooking.
Drain off any accumulated grease or fat.
Add and stir in onion, garlic, salt, chili powder, tomatoes and chicken broth.
Cook about 30 minutes, stirring occasionally, until onion is no longer "crunchy".
Stir in the macaroni and continue cooking for about 12 minutes or until pasta is just al dente.
Turn off the heat so macaroni doesn't contine to cook and get all mushy.
Mandarin Orange Tea Cake


Ingredients:
eggs, milk, mandarin oranges in light syrup, powdered sugar, orange, rind of

Directions:
Preheat oven to 350°F  Grease 9-inch bundt pan.
Beat cake mix, 1/2 cup orange juice, eggs and milk in a large bowl with electric mixer at medium speed 2 minutes or until light and fluffy.  Fold in orange segments.  Pour batter into prepared pan.
Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool in pan 15 minutes on wire rack.  Invert cake onto rack, cool completely.
Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth.  Drizzle glaze over cake.  Allow glaze to set about 5 minutes before serving.
Mashed Red Potatoes With Horseradish


Ingredients:
new potatoes, milk, butter, salt

Directions:
In saucepan, cover the potatoes with salted water.
Bring to a boil; reduce heat to a simmer.
Cook until tender when pierced with tip of pairing knife, about 25 minutes.
In a small saucepan, bring milk to a simmer.  Mash the potatoes with the butter, horseradish, hot milk and salt.  (If too thin, cook over medium, stirring until thickened.].
Scalloped Corn and Sausage  Casserole


Ingredients:
butter, bell pepper, onion, milk, salt, pepper, pork sausage

Directions:
Melt butter; saute green pepper and onion.
Add milk, salt and pepper, and number 2 can of creamed corn.
Add cracker crumbs.
Pour into a greased 1 quart casserole.
Shape pork sausage into 6 patties.
Brown in a heavy skillet; discard fat.
Place patties on top of corn mixture.
Bake 20 minutes at 350 degrees Fahrenheit.
Tim O'Toole's Famous Stuffed Quahogs
Category: meat-and-poultry
By Scotty

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Ingredients:
4 cups water
1 (16 ounce) package Portuguese chourico sausage links
12  quahogs
1 large onion, coarsely chopped
1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
½ cup margarine
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage. Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells. Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture. Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need. Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon). Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 24 stuffed clams

Calories: 350.3
Fat: 23.2 g
Saturated fat: 7.8 g
Carbohydrates: 23.7 g
Sugars: 2.9 g
Dietary fiber: 1.1 g
Protein: 11.2 g
Cholesterol: 43.4 mg
Sodium: 901.2 mg
Ham and Potatoes Au Gratin


Ingredients:
potatoes, ham, onion, butter, margarine, all-purpose flour, milk, cheddar cheese, salt, white pepper

Directions:
Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside., Melt butter in a med saucepan over med heat., Stir in flour until smooth., Gradually add milk, stirring constantly until mixture thickens and bubbles., Add cheese, salt and pepper., Stir until cheese melts., Pour over potatoe mixture and stir gently to mix., Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.
Vegetarian Tortilla Casserole


Ingredients:
light ricotta cheese, egg, salsa, corn tortillas, black beans, mozzarella cheese

Directions:
Preheat oven to 350*.
Combine ricotta and egg.
Stir till smooth& set aside.
Spray 2 quart casserole dish with Pam.
Spread 1/2 c. salsa to cover bottom.
Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas.
Spread half of the beans onto the cheese layer.
Top with 1/2 cup salsa.
Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese.
Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.
Asparagus Beef Bundles
Category: appetizers-and-snacks
By BurntMuffin

Great alternative to normal appetizer party fare. Easy to prepare. Can be made the day before and refrigerated until ready to serve.

Ingredients:
25  thin asparagus spears, cut into 3-inch pieces
¾ cup cream cheese
1 ½ tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 pound thinly sliced deli roast beef
25  whole chives

Directions:
Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water. Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus. Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

Prep time: 20 mins
Cook time: 5 mins
Total time: 55 mins
Yields: 25 rolls

Calories: 48.9
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 4.6 g
Cholesterol: 16.4 mg
Sodium: 207.6 mg
Baked Bananas


Ingredients:
bananas, lemon juice, brown sugar, butter

Directions:
Peel bananas and slice lengthwise., Place in buttered pie plate., Sprinkle with lemon juice and sugar., Dot with butter., Bake at 350 degrees for 15 minutes.
Easy Potluck Macaroni Salad


Ingredients:
elbow macaroni, carrot, red onion, flat leaf parsley, tomatoes, prepared mayonnaise, mustard, sugar, cider vinegar, sour cream, salt, fresh ground black pepper

Directions:
In a large bowl combine the macaroni, red pepper, carrot, onion, parsley and tomato.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine.
Season with salt and pepper to taste.
Refrigerate for several hours or over night.
Fried Dill Pickles
Category: appetizers-and-snacks
By DMJOLLY

Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.

Ingredients:
1  egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¾ teaspoon ground black pepper
3 ½ cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

Directions:
In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Yields: 16 servings

Calories: 173.2
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 24.6 g
Sugars: 1.6 g
Dietary fiber: 1.4 g
Protein: 4.1 g
Cholesterol: 12.8 mg
Sodium: 848.6 mg
Double Pesto Pizza


Ingredients:
warm water, active dry yeast, salt, pesto sauce, flour, pesto sauce, mozzarella cheese, parmesan cheese

Directions:
Pour water and yeast into a bowl and let sit for 5 minutes till it becomes bubbly.
Add salt and pesto;mix together.
Add flour 1/2 cup at a time.
When it starts to stick together and form a loose ball in the bowl scrape the dough out onto a clean surface and knead until it is relatively smooth and only sticks a little to your hands-about 7-10 minutes.
Place dough back into the bowl and let rise for a half an hour or till doubled.
Preheat oven to 425°F.
Once the dough has risen divide it in half and place each half on a greased or cornmealed baking sheet.
Spread the dough out gently to get it close to the edges but not all the way, let it sit 5 minutes and push it to the edges of the pan(waiting like this make it easier to spread].
Spread 1/4 cup of pesto over each pizza.
Sprinkle with your choice of either mozzarella or parmesan.
Bake near the bottom of the oven for 8-13 min- until it turns golden on the bottom and around the edges.
Weekday Creamy Seafood Pasta


Ingredients:
pasta, alfredo sauce, ground nutmeg, milk

Directions:
Cook pasta as directed according to package.
Pour alfredo sauce into a large saucepan set over medium heat. Meanwhile, slice crab into chunks.  Stir in crab and nutmeg.  If pasta is not ready yet, reduce heat to low and cover to keep warm.
When pasta is cooked, drain well.  Then add to sauce in pan.  Stir in spinach.  If sauce is too thick, stir in milk, 1/4 cup at a time.  Stir until warmed through, 1 or 2 more minutes. Serve in big pasta bowls.
Chocolate Frozen Yogurt
Category: desserts
By BREEZYLOU

Wonderfully rich frozen yogurt. The taste is like chocolate cream pie filling with a bit of tang from the yogurt. Lots of calcium, but low in fat and calories - a sweet treat you can feel good about!

Ingredients:
¾ cup white sugar
2 teaspoons cornstarch
1 (12 fluid ounce) can fat-free evaporated milk
½ cup semisweet chocolate chips
1 cup plain lowfat yogurt
1 teaspoon vanilla extract

Directions:
Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning. Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 4 cups

Calories: 180.4
Fat: 3.7 g
Saturated fat: 2.2 g
Carbohydrates: 33.2 g
Sugars: 31.6 g
Dietary fiber: 0.6 g
Protein: 5.4 g
Cholesterol: 3.6 mg
Sodium: 73 mg
Orange Chili Roasted Turkey


Ingredients:
turkey, margarine, chili powder, garlic powder, kosher salt, black pepper

Directions:
Remove giblets and neck from turkey, reserve for gravy.
Rinse turkey with cold running water and drain well.
Blot dry with paper towels inside and out.
Preheat oven to 325° degrees.
Reduce orange juice down to 1 cup.
Melt margarine with chili powder and garlic powder.
Mix in reduced orange juice.
Cool slightly.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep] roasting pan.
Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs (see photo].
Sprinkle inside and out with salt and pepper.
Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
Roast turkey in a pre-heated, 325° F oven.
Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.
Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Apler Magrone (Macaroni With Bacon)


Ingredients:
elbow macaroni, potato, bacon, nutmeg, cheese, swiss cheese, onion, butter

Directions:
Saute bacon until crisp., Add cream, salt, pepper and nutmeg., Mix in macaroni and potatoes., Layer into a baking dish., Sprinkle with cheese and bake for 10 minutes at 350*., Meanwhile saute onion in butter until golden., Serve sprinkled with the onion.
Delectable Dinner Rolls!!


Ingredients:
warm water, sugar, shortening, egg, salt, flour

Directions:
Measure water into a large bowl.
Add yeast and stir until dissolved.  Add sugar, margarine, egg, salt and half of the flour.  Beat with electric mixer until smooth. Add remaining flour by hand until dough is easy to handle.  Turn dough onto a floured board and knead for 10 minutes.
Place dough in greased bowl turning the dough until coated.  Cover and let rise until double in size. Make dough into small balls and place on greased cookie pan with edges.  Let rise until double again.
Bake at 350ºF.
Best Gluten Free Belgian Waffles EVER


Ingredients:
baking powder, salt, sugar, eggs, milk, seltzer water, vanilla

Directions:
Add all dry ingredients to a large bowl and mix well.
Separate the eggs.
In a medium bowl, beat egg whites until stiff peaks form.
Mix together the egg yolks, milk, oil, seltzer water, oil and mix.
Add dry ingredients to to egg/milk/oil/seltzer/oil mixture and beat on high speed for 3 minutes.
Fold in egg whites.
Cook in waffle maker until deep golden brown for a great crunch and light fluffy inside and enjoy!
Sausage 'n Hamburger Rounds


Ingredients:
lean ground beef, Velveeta cheese, oregano, Worcestershire sauce

Directions:
Line cookie sheets with wax paper or parchment paper.
Spread party rye slices onto the lined cookie sheets (Makes approximately 60 pieces].
Brown Ground Beef and Pork Sausage together.
While browning meat, cut up velveeta into chunks.
Drain grease thoroughly from meat mixture.
Add all other ingredients to the meat mixture and cook until the cheese melts, stirring as it cooks.
Remove from heat and drop mixture by spoonfuls onto the party rye slices.
Place cookie sheets into freezer and freeze the party rye rounds.
When frozen, remove from cookie sheets and slide into plastic bags returning to the freezer for later use.
When ready to use, take desired amount from the bag and place on cookie sheet under the broiler until brown and bubbly.
(Few minutes].
Enjoy.
Reduced Fat Waffles


Ingredients:
skim milk, canola oil, egg substitute

Directions:
Combine all ingredients., Pour onto hot nonstick waffle iron or greased regular waffle iron.  Close lid., Cook about 5 minutes or until steaming stops.