xiaoxl/recipe_data huggingface dataset:
Banana Cake Cookies
Category: desserts
By Robin J.

I won a local "banana" recipe contest with this cookie.

Ingredients:
½ cup shortening
1 cup packed brown sugar
2  eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cloves
½ cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
¾ teaspoon vanilla extract
3 tablespoons milk

Directions:
Preheat oven to 350 degrees F (180 degrees C). Cream shortening; add brown sugar, beating well.  Add eggs and banana; beat well. Sift together flour, baking powder, baking soda, salt, and spices.  Add to creamed mixture; mix well.  Stir in pecans. Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets.  Bake  for 12 minutes.  Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing. To Make Icing:  Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract.  Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 dozen

Calories: 276.5
Fat: 9.3 g
Saturated fat: 2.3 g
Carbohydrates: 47 g
Sugars: 34.2 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 22.6 mg
Sodium: 171.3 mg
School Lunch Bagel Sandwich
Category: main-dish
By VeggieLovinHippie

This sandwich mixes the goodness of bagels with the crunch of dill pickles. I came up with this sandwich for my son who loves bagels and cream cheese but I felt his favorite needed something extra to really make it a lunch. This is kid-tested good, and you can alter the veggies according to what your child likes.

Ingredients:
1 tablespoon herb and garlic flavored cream cheese
1  multigrain bagel, split and toasted
2 thin slices  Cheddar cheese
2 slices dill pickle
¼ cup shredded carrot
1 leaf lettuce

Directions:
Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 473.6
Fat: 16 g
Saturated fat: 9.7 g
Carbohydrates: 66.8 g
Sugars: 4.2 g
Dietary fiber: 11.3 g
Protein: 20 g
Cholesterol: 44.4 mg
Sodium: 1055.1 mg
Brown Sugar Ice Cream


Ingredients:
light brown sugar, vanilla extract

Directions:
Combine milk and cream in medium saucepan.
Bring just to simmer.
Remove from heat.
Place sugar in large saucepan.
Stir over medium heat until sugar melts (some soft lumps will remain] and is deep brown, about 5-7 minutes.
Stir the sugar continuously while it melts.
Whisk in hot milk mixture.
Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled].
Whisk yolks in large bowl to blend.
Gradually whisk in brown sugar mixture.
Return mixture to saucepan.
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil].
Cool.
Mix in vanilla.
Puree custard in batches in blender until very smooth.
Refrigerate until cold, at least 1 hour or overnight.
Process custard in ice cream maker according to manufacturer<U+0092>s instructions.
Transfer to container; cover and freeze until firm.
Decadent Veggie Soup


Ingredients:
onions, zucchini, celery, green beans, frozen spinach, diced tomatoes, diced tomatoes, garlic, dried oregano, dried basil, mustard seeds, lemon pepper, seasoning salt, chicken broth, water, olive oil, parmesan cheese

Directions:
Heat olive oil in large saucepan over medium heat.
Add garlic and saute for 2 minutes.
Add chopped onion and saute for 4 minutes.
Halfway through the saute time, add mustard seeds and celery salt to the onions.
Add celery and saute for 1-2 mins, until tender.
Add chicken broth, water, tomatoes, and beef bouillon.
Bring to a boil, stirring often.
Reduce heat to low and add spinach, green beans, zucchini, oregano, basil, lemon pepper, and seasoned salt.
Stir well.
Simmer for 40 mins (or longer, for more flavor].
Serve with sprinkled Parmesan Cheese.
Greek Chicken Stew With Cinnamon Couscous


Ingredients:
extra virgin olive oil, onion, green bell pepper, garlic, crushed tomatoes, garbanzo beans, chicken broth, bay leaves, pepper, oven-roasted deli chicken, kalamata olive, lemon juice, chicken broth, extra virgin olive oil, salt, couscous, raisins, cinnamon

Directions:
To make the stew:
Heat the oil in a large stockpot over medium-high heat.  Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
Add the tomatoes, garbanzo beans, broth, bay leaves and pepper.  Stir well.  Bring to a boil and boil for 5 minutes, stirring frequently.
Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes.  Stir frequently to prevent sticking.  (The mixture will thicken.].
Remove the bay leaves and discard.  Stir in the olives and lemon juice and serve immediately over the couscous.
To make the couscous:
While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat.  Stir in the couscous and raisins, cover, and remove the pan from heat.
When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous.  Fluff with a fork to combine the flavors and loosen the couscous.  Do not stir.
Shrimp Carbonara
Category: main-dish
By CHETNEY

Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.

Ingredients:
1 (16 ounce) package spaghetti
20  uncooked medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
salt and ground black pepper to taste
1 small onion, minced
2 cloves garlic, minced
1 cup skim milk
¼ cup half-and-half
1 cup grated Parmesan cheese
4  eggs, beaten
1 tablespoon fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to pot. While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm. Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes. Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 471.4
Fat: 14.1 g
Saturated fat: 5 g
Carbohydrates: 60.5 g
Sugars: 4.9 g
Dietary fiber: 2.6 g
Protein: 24.2 g
Cholesterol: 170.5 mg
Sodium: 337.8 mg
Spicy Korean Pork Stir Fry


Ingredients:
boneless pork shoulder, pear, onion, fresh ginger, garlic clove, soy sauce, brown sugar, garlic clove, onion, scallion, sesame seeds, cooked rice

Directions:
Cut pork into thin slices. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
To cook, heat oil in a large non stick skillet (Note 4] over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelized, and just cooked through.
Serve immediately with rice, garnished with sliced shallots and sesame seeds.
Green Halloween Monster Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 8 rectangles. Decorate with frosting and/or candies to make monster faces. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Super Easy Chicken and Dumplings
Category: soups-stews-and-chili
By ALLIE101

This could not be easier and it tastes great too!

Ingredients:
2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Directions:
Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 400.1
Fat: 18.1 g
Saturated fat: 4.7 g
Carbohydrates: 36.4 g
Sugars: 6.3 g
Dietary fiber: 0.5 g
Protein: 21.5 g
Cholesterol: 49.7 mg
Sodium: 1923.9 mg
No Bake Cafeteria Peanut Butter Bars


Ingredients:
butter, brown sugar, vanilla extract, peanut butter, confectioners' sugar

Directions:
Place all ingredients except the chocolate chips in a large microwave safe bowl.
Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave].
Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl.
Pat into a 9x13 pan.
Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.
Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening.
Cut into squares and serve to some awfully happy people!
Pork Chops & Apple Butter


Ingredients:
boneless pork loin chops, apple butter, applesauce, water

Directions:
Oil 6 X 10 oven proof dish, or one your chops will fit in best.
salt and pepper both sides of chops, (onion powder and garlic powder if you wish in this step.].
spoon and spread first cup of apple butter in dish.
Place chops on Apple butter.
In second cup of apple butter add water, mix well.
Spoon Apple butter over chops, evenly over top of pork.
cover with lid or foil.
Bake 350, 2 hrs to improve for tenderness. I have also put this in the crock pot in the am on low all day, or high for 1/2 day.
You can use pork loin instead of chops or  use bone in chops.
Almost Martha’s Pumpkin Pancakes (Milk-Free)


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, pumpkin pie spice, ground cinnamon, salt, brown sugar, pumpkin puree, egg

Directions:
Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is].
Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
Serve topped with leftover cranberry sauce (as I did], pumpkin butter, or the traditional maple syrup.
This batter also works well for waffles.
Cajun Rémoulade Sauce


Ingredients:
mayonnaise, yellow onion, celery, red bell pepper, fresh flat-leaf parsley, ketchup, yellow mustard, garlic, creole mustard, fresh lemon juice, table salt, fresh ground black pepper

Directions:
Process first 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped.
Serve immediately or chilled.
Refrigerate in an airtight container up to 3 days.
Spinach  Pancakes  Finnish


Ingredients:
spinach, self rising flour, milk, eggs, cheese

Directions:
stir fry spinach  3 minutes ,(im using frozen so can skip this step ].
have to squeeze  out as much  moisture  as you  can with  towel
mix in flour  and  eggs
heat oil.
make a heap press down.
fry 3 minutes.
flip
put slice of cheese on top
fry 5 minutes.
Chili Dog Ala Sonic


Ingredients:
ground beef, onion, bell pepper, mushroom, Worcestershire sauce, crushed tomatoes, barbecue sauce, chili powder, cumin, oregano, kidney beans

Directions:
Brown the ground beef., Add your onions, peppers, and mushrooms, browning them lightly., Add the worcester sauce, tomatoes, and barbecue sauce.  Simmer for half an hour., Add the spices and kidney beans.  Simmer for 1 hour., Add the hot dogs and cook them for 15 minutes in the sauce., Serve on a toasted roll.  Melted Cheese optional.
Easy Cheddar Potato Cakes (Made With Instant Potatoes)


Ingredients:
cheddar cheese, flour, cornmeal, seasoning salt, garlic powder, green onions, cayenne pepper, fresh ground black pepper, milk, egg, butter

Directions:
In a bowl combine the first 9 ingredients.
In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
Let mixture stand for about 10-12 minutes until the liquid is absorbed.
Heat oil in a skillet over medium heat.
Using slightly wet hands tightly shape into small balls (about 2 tablespoons] place into hot oil then press down lightly with back of a spoon].
Cook about 3 minutes on each side or until browned adding in more oil as needed.
Remove to paper towels.
Wisconsin Slow Cooker Brats
Category: meat-and-poultry
By Ly

These are the best and easiest brats you'll ever taste.

Ingredients:
8  bratwurst
2 (12 fluid ounce) cans or bottles beer
1  onion, sliced
¾ cup ketchup

Directions:
Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill bratwurst on preheated grill until they are browned, about 5 minutes.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 377.1
Fat: 27.4 g
Saturated fat: 9.4 g
Carbohydrates: 12.8 g
Sugars: 5.7 g
Dietary fiber: 0.3 g
Protein: 13.8 g
Cholesterol: 69.2 mg
Sodium: 1046.2 mg
Lemon-Zucchini Texas Sheet Cake
Category: fruits-and-vegetables
By AFGRANDMA

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

Ingredients:
2 cups white sugar
2 cups shredded zucchini
1 cup vegetable oil
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup lemon juice
1 tablespoon lemon extract
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon lemon extract
4 ½ cups powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan. Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes. Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 15-1/2x10-1/2-inch sheet cake

Calories: 363.3
Fat: 17 g
Saturated fat: 6.1 g
Carbohydrates: 50.9 g
Sugars: 40 g
Dietary fiber: 0.5 g
Protein: 3 g
Cholesterol: 43.7 mg
Sodium: 146.9 mg
Brueggers Turkey Sandwich Makeover


Ingredients:
whole wheat bagels, romaine lettuce leaves, fat free cream cheese, red onion, cranberry sauce

Directions:
Slice the bagel and put 3 tablespoons of cream cheese on.  Layer with lettuce, turkey, red onion, and top with 2 tablespoons cranberry relish.
Options: You may like these with toasted bagels or wrap them in foil and bake for 10 minutes to serve warm.
Tofu Walnut "meatballs" (Vegan)


Ingredients:
walnuts, oats, garlic powder, onion powder, salt, extra firm tofu, water, soy sauce

Directions:
Mix first 4 ingredients in a large bowl.
Add seasonings and mix until combined.
Drain tofu and crumble with hands into the meatball mixture, mix.
Add soy sauce and mix until all ingredients are incorporated.
With clean hands, roll about a tablespoon's worth of mixture into a ball.  If it is too dry to stick together, up to 1/2 cup water can be added.  (I don't ever have to add water.].
Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart.  I use a cookie dough scoop to get mine a uniform size.
Bake at 350 for 30-40 minutes (depending on size], until nicely browned.
Cool and transfer to container or bag for freezing, or serve hot as desired.
(These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.].
Apricot-Jalapeno Glazed Carrots


Ingredients:
butter, garlic clove, rosemary, brown sugar, Dijon mustard, lemon juice

Directions:
Steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done.  (Depending on your microwave and the size of your carrots, this may take longer.  My carrots were very thin.].
Melt butter over med-high heat in a small skillet.  Add partially cooked carrots and fry in butter until starting to brown a tiny bit.  Reduce heat to medium and add garlic, jalapeno, and rosemary and saute 1 minute until fragrant.
Add preserves, brown sugar and mustard.  Continue stirring until preserves are melted and carrots are glazed.  Add lemon juice and salt and pepper to taste.
My Weight Watcher Killer Soup


Ingredients:
water, tomato juice, green cabbage, onion, carrots, bay leaves, garlic cloves, celery ribs

Directions:
"Combine all ingredients and simmer."
Cobb Salad Club Sandwich


Ingredients:
hard-boiled eggs, bacon, tomatoes, red onion, romaine lettuce leaves, cherry tomatoes

Directions:
In small bowl, mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and black pepper.  Set aside.
Spread 8 of the toast slices with salad dressing.  Arrange bacon on 4 of the slices; top with sliced tomato.
Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce.  Place one egg-topped toast on top of each bacon-topped toast.  Top with remaining dressing-spread toast slices, spread side down.
Secure with wooden toothpicks; top with cherry tomatoes.  Cut each sandwich in half using a sharp knife.
Pear, Date and Cream Cheese Muffins


Ingredients:
light cream cheese, honey, flour, baking powder, salt, unsalted butter, brown sugar, egg, low-fat milk, pear, dates

Directions:
With the rack in the middle position, preheat the oven to 350°F  Line 8 muffins cups with paper or silicone liners.
Cream cheese filling:.
In a bowl, whisk together the cream cheese and honey. Set aside.
Muffins:.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened.  Add the pear and dates.
Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture.
Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes.
Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.
Gulliver's Corn


Ingredients:
frozen corn, salt, sugar, flour, butter, parmesan cheese, parmesan cheese, butter

Directions:
Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
Bring the whipping cream to a boil, reduce heat and add corn.
Simmer 5 minutes.
Stir in salt and sugar.
Make paste with 3 T butter and 3 T flour and stir into corn.
Cook until thickened.
Pour into baking dish, sprinkle with cheese and dot with butter.
Refrigerate for up to 4 days but do not freeze.
Bake at 350 for 30 minutes or until bubbling and golden brown.
Rabo Encendido (Cuban Oxtail Stew)
Category: soups-stews-and-chili
By goodmoodfood

Great basic recipe for Cuban-style oxtail stew.

Ingredients:
1 ½ cups vino seco (white cooking wine)
¼ cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil, divided
2  potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
½ teaspoon salt
¼ cup green olives, pitted and halved
3  bay leaves
2 teaspoons Miami-style sazon seasoning (sazon completa)
½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
½ teaspoon allspice
2 (15 ounce) cans tomato sauce
3 cups chicken broth

Directions:
Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours. Drain oxtails, discarding all but 1/2 cup of the marinade. Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes. Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth. Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

Prep time: 35 mins
Cook time: 4 hrs 14 mins
Total time: 16 hrs 49 mins
Yields: 8 servings

Calories: 785.2
Fat: 41.8 g
Saturated fat: 14.3 g
Carbohydrates: 23 g
Sugars: 7.9 g
Dietary fiber: 4.1 g
Protein: 72.9 g
Cholesterol: 251.6 mg
Sodium: 2008.4 mg
Apple Pie Shake


Ingredients:
sweetened condensed milk, applesauce, water, cinnamon, apple

Directions:
Place ice cubes, sweetened condensed milk, apple sauce, apple juice and cinnamon in blender.
Blend until smooth.
Serve immediately.
Garnish with apple wedges if desired.
TIP:  When using the apple as a garnish use any of your favorite apples such as Granny Smith, Royal Gala, Fuji, Golden Delicious or Pink Lady.