Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
Ingredients
- Servings: 20
- 2 envelopes microwave popcorn without butter, popped
- 4 cups corn cereal puffs (e.g. kix™)
- 1 (10.5 ounce) bag extruded corn chips (e.g. fritos™)
- 2 (2.25 ounce) packages blanched slivered almonds
- 2 cups thin pretzel sticks
- 1 pound vanilla flavored confectioners' coating
Recipe
Preparation Time: 20 mins
Cook Time: 3 mins
Ready Time: 23 mins
- cover a large flat surface with waxed paper. in a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
- melt the confectioners' coating in a glass bowl in the microwave for 1 minute. continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
- pour melted coating over the cereal mixture. it's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (a second person can be useful here - one to pour, one to mix.) once everything is coated, spread the mixture out waxed paper in a thin layer. let stand for about 1/2 hour, or until coating is dry. transfer to a bowl to serve, or store in an airtight container.
Ingredients
- Servings: 12
- 1 roast turkey carcass
- 6 quarts water
- 4 medium onions
- 6 medium carrots
- 5 stalks celery
- 6 cups leftover stuffing
- 6 egg whites
- cooking spray
- 1 cup peas
- 1 cup corn kernels
- 1 cup cubed turnips
- 1 cup fresh green beans, trimmed
- 1 (16 ounce) can jellied cranberry sauce
- 1 (16 ounce) can whole berry cranberry sauce
- 1 tablespoon poultry seasoning, such as bell's
- salt and pepper to taste
Recipe
Cook Time: 2 hrs
Ready Time: 4 hrs
- set the oven rack about 6 inches from the heat source and preheat the oven's broiler. remove all meat from cooked turkey carcass and set aside. arrange bones in a roasting pan and broil until browned on both sides.
- transfer browned bones to large stock pot and cover with 6 quarts of water. trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. simmer bones and vegetable scraps for 1 hour. turn off the heat and allow stock to cool for 20 minutes. strain the stock, discarding the bones and vegetable scraps. remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
- combine leftover stuffing and egg whites in a large bowl. form the stuffing mixture into small balls and place on a microwave-safe plate. microwave the dumplings on high for 1 1/2 to 2 minutes. heat a large skillet over medium heat, and coat with cooking spray. add the dumplings and cook until the are golden brown on all sides. remove from pan and set aside.
- add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. when the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.
Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
Ingredients
- Servings: 4
- 12 thin slices prosciutto
- 4 10-inch low carb whole wheat tortillas
- 1/2 cup hummus spread, divided
- 4 slices mozzarella cheese
- 1 avocado - peeled, pitted, and sliced - divided
- 4 small tomatoes, sliced
- 1 cup torn lettuce leaves, divided
Recipe
Preparation Time: 15 mins
Cook Time: 8 mins
Ready Time: 23 mins
- preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
- arrange the prosciutto slices on the baking sheet so they don't touch, and bake them in the preheated oven until crisp, 6 to 8 minutes. remove from the oven, and let cool.
- stack the tortillas on a plate and microwave them on high until warmed and pliable, 20 to 30 seconds.
- spread each tortilla with 2 tablespoons of hummus spread, and top each with 3 slices of crisped prosciutto per wrap. place a slice of mozzarella cheese on top of the prosciutto, and spread 1/4 of the avocado slices per wrap on the cheese. top each wrap with 1 sliced tomato and about 1/4 cup of torn lettuce leaves.
- fold the bottom of each tortilla up about 2 inches to enclose the filling, and roll the wrap tightly into a compact cylinder.
