Party Recipes (Most Popular)
This southern classic can easily be turned into a Vegetarian meal by omitting the turkey sausage and using vegetable broth. You can also use water in place of the broth to lower the sodium content. For you meat lovers, you can subsitute a different type of protein as you wish.
It looks like meat, feels like meat, tastes like meat (in the good I remember when way,) but these delicious balls are meatless. You can make them with or without the sauce.
Like almond cookies and other types of Chinese cookies, sesame cookies were traditionally made with lard. Using butter or shortening (or a combination of both, as in this recipe) gives a healthier cookie with just over 75 calories. For extra flavor, try incorporating a few tablespoons of toasted sesame seeds into the cookie dough before baking.
SERVES: 48-50
This is a very yummy & hearty dish that is great for cold nights! It makes a lot so we always have lunch & possibly dinner again the next night.
Delightful to use on top of the Kickin' Croissant Bread Pudding or whatever else you'd like to put it on.
I found this while trolling my daily food blogs and made it for dinner that very evening. Even the kids loved it!
This is a chowder made with low-fat coconut milk. It has cumin, garlic, lemongrass, cilantro, lime juice, and fresh minced gingerroot, jalapeno peppers for flavor. The addition of your choices of seafood are crab meat, bay scallops, medium shrimps, oysters, or lobster meat! I use a combo of shrimps and crab. Leave out the salt completely and you'll never miss it!
This light, refreshing cake is the perfect end to a traditional Brazilian meal. Garnish with powdered sugar and fresh fruit for a festive presentation.
Adapted from http://frazgofeasting.blogspot.com/2009/03
/sourdough-dried-fruit-scones.html, these are made without any kind of added fat or eggs (and would be fat free if you use skim milk). They're a good, quick carb hit that's completely customizable and a great way to use up starter toss-off. For Easter I soaked the fruit (raisins and currants) in amaretto and made crosses on the baked scones with a confectioner's-sugar and almond extract icing.
Gooey, very chewy and over the top delicious - that's what these bars are made of! The parchment is really a good idea with this recipe, I guess greased foil would work but you need to take the bars out of the pan to cut them.
I'm not much of a baker, but this one even I haven't been able to flop. It's always light & moist.
Oven roasting pecan with butter or margarine makes them even more tasty! Highly addictive.