xiaoxl/recipe_data huggingface dataset:
Chile Relleno Pancakes
Category: uncategorized
By Chef John

This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.

Ingredients:
4 medium poblano chile peppers
1 tablespoon olive oil
½ cup diced onions
3 cloves garlic, minced
salt to taste
2 cups marinara sauce
1 ¼ cups chicken broth, or more as needed
4 teaspoons chili powder, or to taste
1 teaspoon dried oregano
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
5 large eggs
6 ounces Monterey Jack cheese, cubed
4 tablespoons all-purpose flour
1 teaspoon olive oil, or as needed

Directions:
Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes. While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed. Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips. Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs. Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy. Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake. Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges. Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes. Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

Yields: 4 servings

Calories: 466.3
Fat: 28.1 g
Saturated fat: 11.7 g
Carbohydrates: 31.4 g
Sugars: 14.2 g
Dietary fiber: 6.6 g
Protein: 23.2 g
Cholesterol: 274.7 mg
Sodium: 1226.3 mg
Algerian Kisra


Ingredients:
semolina flour, salt, olive oil, water

Directions:
Combine the first three ingredients and blend until mixture has a crumbly texture.
Slowly add the water until a soft, pliable dough forms.
Divide the dough into two balls and flatten until the size of your pan.
Place in the pan and cook over medium heat until golden, then turn and cook the other side.
Cut into wedges and serve.
Strawberry-Banana-Peanut Butter Smoothie
Category: breakfast-and-brunch
By Cynthia

This creamy treat has protein and no added sugar for a yummy breakfast or dessert!

Ingredients:
½ cup nonfat plain yogurt
2 tablespoons peanut butter
1  banana
4  fresh strawberries, hulled
10  ice cubes

Directions:
Place yogurt, peanut butter, banana, strawberries, and ice cubes into a blender. Puree until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 388.8
Fat: 18.8 g
Saturated fat: 4.8 g
Carbohydrates: 45.6 g
Sugars: 28.4 g
Dietary fiber: 6 g
Protein: 16.2 g
Cholesterol: 7.4 mg
Sodium: 243 mg
Easy Fish Pie
Category: seafood
By CharlieB

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Ingredients:
6 medium potatoes
½ cup butter, divided
1 medium white Spanish onion, chopped
1 ½ cups grated medium Cheddar cheese
1 ¼ cups light cream, or as needed
2 teaspoons Dijon mustard
1 teaspoon lemon juice
salt and ground black pepper to taste
1 ½ pounds white fish - skinned, boned, and cut into chunks
½ pound fresh shrimp, peeled and deveined
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes. While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat. Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined. Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish. Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Prep time: 30 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 35 mins
Yields: 1 3 1/2-quart baking dish

Calories: 528.8
Fat: 31.2 g
Saturated fat: 17.1 g
Carbohydrates: 31.7 g
Sugars: 2.3 g
Dietary fiber: 3.9 g
Protein: 30.7 g
Cholesterol: 171.8 mg
Sodium: 401.4 mg
Bourbon and Baby Bella Mushroom Sauce
Category: uncategorized
By Big Poppa T

Sweet and savory sauce with baby bella mushrooms. Easy and delicious with beef, chicken, or pork.

Ingredients:
⅓ cup bourbon (such as Maker's Mark®)
¼ cup low-sodium soy sauce
3 tablespoons packed brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon ground black pepper
1 tablespoon clarified butter (ghee), or more as needed
1 ½ pounds baby bella mushrooms, sliced
2 small shallots, sliced, or to taste
1 cup heavy cream
salt to taste

Directions:
Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved. Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed. Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 192.4
Fat: 12.8 g
Saturated fat: 7.9 g
Carbohydrates: 12.1 g
Sugars: 6.9 g
Dietary fiber: 1.5 g
Protein: 3.3 g
Cholesterol: 44.9 mg
Sodium: 298.2 mg
Low Carb Chili


Ingredients:
ground beef, onion, garlic cloves, diced tomatoes, tomato paste, green chilies, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, black pepper

Directions:
In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized]. Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.
Twice Baked Potato


Ingredients:
potatoes, sour cream, mustard, sugar, green onion, paprika

Directions:
Heat oven to 350., Bake potato., Cut in half lengthwise and dig out insides, leaving a sturdy shell., Put insides into a bowl and mash with potato masher or fork., Mix in remaining ingredients., Spoon mixture back in shell., Heat in oven for 20 minute., Sprinkle with paprika.
Vegan Brownie-Ish Carob Oat Cookies


Ingredients:
flour, sugar, salt, oats, carob powder, baking powder, Ener-G Egg Substitute, water, vanilla, maple syrup

Directions:
Preheat oven to 350 degrees., Mix dry ingredients in a medium sized bowl, set aside., In a smaller bowl, mix wet ingredients., Slowly mix the wet ingredients into the dry ingredients., Stir until well mixed., Bake in the oven for about 8 minutes., I hope you like them!
Crawfish Fettuccine I
Category: seafood
By CYNTHIA2

One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.

Ingredients:
6 tablespoons butter
1 large onion, chopped
1  green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 (8 ounce) package processed cheese food
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 pinch cayenne pepper, or to taste
1 pound dry fettuccine pasta
½ cup grated Parmesan cheese

Directions:
Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper.  Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 489.8
Fat: 22.6 g
Saturated fat: 13.1 g
Carbohydrates: 48.9 g
Sugars: 5.8 g
Dietary fiber: 2.8 g
Protein: 24 g
Cholesterol: 121.5 mg
Sodium: 681.8 mg
Passionfruit Pudding


Ingredients:
caster sugar, butter, eggs, lemon rind, passion fruit pulp, self raising flour, milk

Directions:
Beat egg yolks and half cup sugar till pale;.
add rind, butter, flour, juice, milk.
Beat whites till stiff; add half cup sugar.
Mix slowly and carefully into the other mixture.
Pour into an oven dish, or six small dishes.
Place in a baking dish, place in a preheated oven to 200C;
pour hot water into the baking dish till it's about half way up the dish with the pud in it.
bake 50 minutes for a large pud; about 30 minutes for small ones. They should be golden brown but not burnt on top, and have separated into a light sponge on top with lots of creamy sauce underneath.
Serve with cream and icecream.
Low - Fat Fettuccine Carbonara  for One


Ingredients:
spaghetti, fettuccine pasta, mushrooms, 97% fat-free cooked ham, bacon, garlic powder, fat-free evaporated milk, egg, low-fat cheddar cheese, fresh parsley, fresh ground black pepper

Directions:
Lightly spray a medium saucepan with cooking spray (I use the same pan that I cooked the pasta in].
Add ham and mushrooms to pan and add the garlic powder, cook until soft, over medium heat (If it starts to stick to bottom of pan spray with water].
Take off the heat and add cooked pasta, egg, evaporated milk, cheese, pepper and parsley.
Reduce heat to low and return pan to heat, stirring constantly until sauce thickens (about 1-2 minutes]. Serve topped with extra cheese and pepper, if desired.
Rhubarb Lemonade


Ingredients:
rhubarb, lemon, lemon, zest of, sugar, water, water, carbonated water

Directions:
Rhubarb Lemon Syrup:
Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup].
Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy]. Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
Strain the mixture into a clean jar or container and chill.
Lemonade:
Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.
Cheese Filling
Category: desserts
By POKEY-TURTLE

This is the cheese filling I use for several different sweet breads and it tastes like cheesecake.  Everyone loves it.  Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.

Ingredients:
2 (8 ounce) packages cream cheese, room temperature
1 cup white sugar
1  egg yolk
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together cream cheese and sugar.  Beat in egg and vanilla.  Refrigerate before using to fill pastries prior to baking them.

Prep time: 10 mins
Total time: 10 mins
Yields: 1.5 pounds

Calories: 100.1
Fat: 6.7 g
Saturated fat: 4.2 g
Carbohydrates: 8.9 g
Sugars: 8.4 g
Protein: 1.5 g
Cholesterol: 29.1 mg
Sodium: 55.6 mg
Triple the Ginger Cookies
Category: desserts
By Laria Tabul

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Ingredients:
¾ cup butter
1 cup packed brown sugar
1  egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

Directions:
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 3 dozen

Calories: 197.8
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 29.7 g
Sugars: 15.4 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 30.7 mg
Sodium: 269.8 mg
Pumpkin Spice Cake With Honey Frosting


Ingredients:
butter, all-purpose flour, baking soda, salt, pumpkin pie spice, eggs, sugar, pumpkin puree, butter, low-fat cream cheese, honey

Directions:
Preaheat oven to 350°F.
Butter 9-inch square baking pan.
In a medium bowl, whisk the dry ingredients.
In large bowl, whisk eggs, puree, sugar and butter.
Add flour mixture to the pumpkin mixture and mix gently till smooth.
Pour batter into prepared pan and bake until toothpick inserted in center comes out with just a few moist crumbs - 45 to 50 minutes.
Cool cake 10 mins in pan, then turn out of pan and cool completely on wire rack.
Spread cooled cake with frosting.
Cut into squares to serve.
Cake can be served, before frosting, in an air-tight container at room temperature for 2 days.
Frosting:
In a medium bowl whisk butter, cheese and honey till smooth.
Mrs Claus Christmas Welcome Soup


Ingredients:
bay leaves, cloves, Worcestershire sauce, Tabasco sauce

Directions:
Heat at a low simmer, all ingredients for 1 hour or use a crock pot]., Serve hot in tea cups.
Chicken Drumsticks With Asian Barbecue Sauce


Ingredients:
Chinese five spice powder, chicken drumsticks, salt, fresh ground pepper, hoisin sauce, rice vinegar, chicken broth, fresh ginger, garlic cloves, toasted sesame seeds

Directions:
Preheat the oven to 425F°.
In a large bowl, mix the vegetable oil with the five-spice powder.
Add the chicken, season with salt and pepper and toss.
Arrange the chicken on a foil-lined baking sheet.
Roast for about 35 minutes, turning twice, until cooked.
Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth.
Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
Transfer the chicken to a bowl and toss with the sauce, until completely coated.
Preheat the broiler and position a rack 8 inches from the heat.
Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
Add the sesame seeds to a bowl.
Dip the chicken in the seeds to coat; serve.
Moroccan Garlic Chicken


Ingredients:
boneless skinless chicken breast halves, salt, pepper, butter, margarine, onion, garlic, zucchini, couscous, raisins, fresh basil, dried basil, powdered saffron

Directions:
Cut chicken into bite-size pieces, and sprinkle with salt and pepper.
Melt butter in a large nonstick skillet over medium heat; add onion and garlic, and saute until tender.
Add chicken and cook, stirring often, 8 minutes or until done.
Add zucchini, and saute 3 minutes or until tender; remove from heat.
Prepare couscous according to package directions; stir in raisins.
Cover and remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir in basil and saffron.
Let stand 5 minutes.
Stir couscous mixture into chicken mixture; cook over medium-high heat 2 minutes or until thoroughly heated.
Serve immediately.
Chicken With Cheese Sauce


Ingredients:
spinach fettuccine, butter, boneless skinless chicken breasts, flour, pepper, onions, chicken broth, milk, white wine, sharp cheddar cheese

Directions:
Boil fettuccini according to the package directions until al dente.  Drain well and keep warm on a serving platter.
Combine flour and pepper to taste.
Dredge chicken in flour mixture (reserve leftovers for later].
Melt butter in a large skillet over medium heat.
Add chicken to skillet and cook until golden brown on both sides and cooked through (approximately 10 minutes per side].
Place chicken on top of fettuccini and keep warm.
Add onion to drippings in skillet and cook for 1 minute.
Add 1/4 cup flour/pepper mixture cook 1 minute stirring constantly.
Add chicken broth, milk and wine.  Bring to a boil and cook until thickened, stirring constantly.
Add cheese and stir until melted.
Pour evenly over chicken and fettuccini.
Serve immediately.
Jeweled Creamy Rice Pudding


Ingredients:
water, long-grain white rice, evaporated milk, dried cherries, granulated sugar, vanilla extract, ground nutmeg, salt, eggs

Directions:
Place water and rice in medium saucepan; bring to a boil.
Reduce heat to low; cover.
Cook for 12 to 15 minutes or until liquid is absorbed.
Stir in evaporated milk, fruit, sugar, vanilla extract, nutmeg and salt; bring to a boil.
Stir a portion of rice mixture into the eggs.
Add egg mixture to rice mixture; mix well with wire whisk.
Bring to a boil.
Cook, stirring constantly, for 2 minutes. Serve warm or chilled.
Lunch Box Chicken Chowder


Ingredients:
onion, flour, poultry seasoning, hash brown potatoes, frozen corn

Directions:
Cook onion in oil until tender, about 4 minutes, stirring frequently. Sprinkle seasoning over onions and cook 1 minute longer then add milk.Cook and stir until mixture comes to a boil.
Add potatoes and corn. Bring to a boil, then reduce heat, cover pan and simmer for 10-15 minutes until potato is tender. Add flour to a bit of water and pour in and then cook until slightly thickened. Add chicken and heat thoroughly to serve immediately or cool completely and then freeze in single serve containers.
To serve:Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
Great with a biscuit on the side.
Tomato Achar


Ingredients:
tomatoes, cherry tomatoes, hot red chili peppers, garlic, ginger, cumin seed, mustard seeds, szechwan pepper, asafoetida powder, cilantro, lime juice, mint leaf, salt, fenugreek seeds, garlic, cilantro

Directions:
Roast tomatoes in oven for about 30 minutes, or until charred.
Remove charred skin and reserve flesh in a bowl.
In a sauce pan, heat oil.
Add cumin and mustard seeds; fry for 30 seconds or so.
Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired].
Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
Add slices of garlic and fry till light brown.
Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
Mix well and refrigerate for at least two hours before serving.
Kielbasa Au Gratin Casserole


Ingredients:
kielbasa, onion, cayenne pepper, water, milk, margarine

Directions:
Brown kielbasa and onions in large skillet; drain if necessary.
Add au gratin potatoes, pepper, water, milk and margarine. Bring to a boil; reduce heat, simmer 10 minutes.
Stir in vegies. Simmer an addition 10-12 minutes until potatoes are done.
Mac and Cheese Bake


Ingredients:
elbow macaroni, sharp cheddar cheese, monterey jack cheese, mozzarella cheese, Velveeta cheese, egg, parmesan cheese, butter

Directions:
Cook pasta according to directions on box (salt and pepper to taste].
butter casserole dish  (9X13].
pour half of cooked pasta into dish.
layer half of the mixed cubed cheese over the pasta.
pour the remaning pasta over cheese.
top with the remaining mixed cubed cheeses.
whisk 1 egg and 1 cup of whole milk together and pour over the pasta and cheese.
top with the grated Parmesan  cheese and bread crumbs.
Dot the top of the dish with the 2 T. of butter.
bake at 350 degrees for 30 minutes.
Warm Goat's Cheese on Toast and Lettuce


Ingredients:
lettuce leaves, olive oil, Dijon mustard, vinegar, walnut halves

Directions:
Wash and dry the lettuce ; on chopping board, crumple a few leaves together in your hand and cut thin strips with a knife on a chopping board. Share them among the individual dishes.
Put one goat cheese on each bread slice and pre-heat oven on grill position.
Make your vinaigrette : In a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oil, always mixing.
When ready to serve, put the toast and cheese under oven grill for about 5 to 10 minutes ; the cheese should begin to get warm and slightly melt ; in the meantime, pour a bit of vinaigrette on the lettuce strips of each dish.
When cheese is ready, put the toast on lettuce and serve right away.
Decorate with a walnut half or parsley.
I used a  roll of Goat cheese and cut thick slices.
Mom Florences Baked Pork Roast


Ingredients:
brown mustard, rosemary, thyme, salt, pepper, sage

Directions:
Cover roast with brown mustard.
Sprinkle with onion seasoning, garlic seasoning, rosemary, thyme, salt, pepper and sage.
Bake in a 350 degree Fahrenheit oven for 90 minutes.
Cover with foil.
Bake 30 minutes.
Hg’s Snack-Tastic Holiday Mix - Ww Points = 2


Ingredients:
light butter, Splenda granular, light corn syrup, cinnamon

Directions:
Since this is a quirky recipe, it's best to have all ingredients measured out and ready to go before starting (to avoid burning].
Begin by setting out a large piece of tinfoil for the recipe to cool on after it's prepared.
In a medium-sized saucepan, combine butter, Splenda, corn syrup and cinnamon. Stir while cooking over low heat. Once mixture is well blended and bubbling, stir in and coat Gerber Puffs and cereal. Continuously stir for approximately 2 1/2 minutes, until mixture looks well coated and toasty. Stir in apple crisps and almonds and remove from heat.
Spread mixture out on tinfoil until cool. Serves 4!