Recipe Exchange

'' The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe." Ingredients 1/4 cup light olive oil  3/4 cup white sugar  2 teaspoons vanilla extract  1/2 teaspoon almond extract  2 eggs  1 3/4 cups all-purpose flour  1/4 teaspoon salt  1 teaspoon baking powder  1/2 cup dried cranberries  1 1/2 cups pistachio nuts Directions Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the

"Everyone will love this simple treat - Nutella®, a chocolate hazelnut spread, with almond butter and sliced bananas between slices of bread. It just proves you can have chocolate almost any time with almost anything." Ingredients 2 tablespoons almond butter  2 slices multigrain bread  1 tablespoon chocolate hazelnut spread  1/2 bananas, sliced Directions Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.

"You no longer have to have a campfire to eat a good smore! These smores use Nutella® and marshmallow fluff, so there is no cooking involved." Ingredients 4   whole graham crackers, broken into two square halves 2 tablespoons   chocolate-hazelnut spread (such as Nutella®) 2 tablespoons   marshmallow creme Directions Spread 1 1/2 teaspoons chocolate-hazelnut spread onto 4 of the graham cracker halves. Spread 1 1/2 teaspoons marshmallow cream onto the remaining 4 graham cracker halves. Press 1 chocolate-hazelnut graham cracker half together with 1 marshmallow cream half. Repeat with remaining graham crackers.

"Excellent for breakfast or dessert and best served warm. Serve with ice cream or fruit." Ingredients 1/4 cup   chocolate-hazelnut spread (such as Nutella®) 4 slices   bread 1   banana, sliced 1/4 cup   chocolate milk 2   eggs, beaten 1 tablespoon   vanilla extract 1/2 teaspoon   ground cinnamon 2 tablespoons   butter Directions Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches. Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely. Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

"A delicious snack for anytime!" Ingreditens 1 tortilla  1/4 cup chocolate-hazelnut spread (such as Nutella®)  1 small banana Direction Put tortilla on plate and warm in microwave for about 10 seconds. Thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. Place banana near an edge of the tortilla and roll tortilla around the banana. Cut into halves.

"This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices." Ingredients 2 (8 ounce) packages cream cheese, room temperature  1/2 cup white sugar  1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella®  1/4 teaspoon vanilla extract Directions In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

"These brownies always turn out!" Ingredients: 1/2 cup butter  1 cup white sugar  2 eggs  1 teaspoon vanilla extract  1/3 cup unsweetened cocoa powder  1/2 cup all-purpose flour  1/4 teaspoon salt  1/4 teaspoon baking powder Frosting:  3 tablespoons butter, softened  3 tablespoons unsweetened cocoa powder  1 tablespoon honey  1 teaspoon vanilla extract  1 cup confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

"I love banana pancakes and my daughter loves chocolate chip pancakes, so we came up with this yummy recipe to make us both happy! Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup." Ingredients 1 cup all-purpose flour  2 teaspoons baking powder  1 teaspoon baking soda  1/4 teaspoon salt  3/4 cup skim milk  3 tablespoons butter, melted  2 eggs  1 tablespoon white sugar  1 teaspoon vanilla extract  1 large banana, diced  1/2 cup miniature semisweet chocolate chips  1/4 cup chopped pecans  cooking spray Directions Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts. H

"Nutritious, delicious, easy, and so elegant. Garnish with a strawberry, a blueberry and a drizzle of honey." Ingredients 2 cups   sliced fresh strawberries 2 cups   vanilla yogurt 1 cup   granola 1   bananas, sliced 1/2 cup   fresh blueberries 1 tablespoon   honey, or to taste (optional) Directions Place about 1/2 cup strawberry slices into 2 glasses or parfait dishes. Spoon about 1/2 cup yogurt into each glass and top with about 1/4 cup granola. Divide remaining strawberries into glasses and top with banana slices. Place about 1/4 cup blueberries over bananas and top with remaining 1 cup yogurt. Layer remaining 1/2 cup granola over yogurt and drizzle each parfait with honey.

"This salmon is so easy, you won't believe how delicious it is. I serve it with rice prepared with chicken broth and a little onion instead of plain water and buttery steamed broccoli with sliced almonds." Ingredients 1/3 cup   soy sauce 1/4 cup   olive oil 1/4 cup   brown sugar 2 teaspoons   lemon pepper 2 cloves   garlic, minced 1 pound   skin-on salmon fillet Directions Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade. Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slici

"Creme-filled chocolate cookies are great in this white chocolate fudge." Ingredients 3 (6 ounce) packages white chocolate baking squares  1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk  1/8 teaspoon salt  3 cups coarsely crushed chocolate creme-filled sandwich cookies Directions In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

"You can't go wrong with this combination!" Ingredients 1 1/2 cups   all-purpose flour 1/2 teaspoon   baking powder 2/3 cup   packed brown sugar 1/4 teaspoon   salt 1/4 teaspoon   baking soda 2/3 cup   butter, softened 2   eggs 1/2 teaspoon   vanilla extract 1/4 cup   butter 3/4 cup   chopped, unsalted dry-roasted peanuts 1 1/4 cups   confectioners' sugar 1 1/2 cups   peanut butter 1/2 teaspoon   vanilla extract 2 cups   semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). To make Pastry: Cream together 2/3 cup butter and brown sugar. Stir in the flour, baking powder, salt, and baking soda until well blended. Separate the eggs and beat in the yolks. Add in 1/2 teaspoon vanilla and mix well. Press mixture into the bottom of a 9 x 13 inch pan. Bake for 12 minutes or until golden brown. To make the Topping: In a medium bowl, mix together the powdered su

"At present time (2012), this is a 207-year-old meatloaf recipe, that has been handed down through our family since my great-great-grandmother back in 1807. It may be older than this, but that's as far back as I can trace it. Originally it was made using deer meat, but I prefer using beef as did my Mother. Enjoy." Ingredients 2 pounds ground beef  2 tablespoons water  1 tablespoon milk  1 cup bread crumbs  1 onion, diced  1 carrot, diced  1 small Granny Smith apple, diced  1 egg Directions Preheat the oven to 375 degrees F (190 degrees C). Mix ground beef with water and milk in a large bowl using your hands until beef is evenly moistened. Mix bread crumbs, onion, carrot, apple, and egg into the beef mixture until evenly integrated. Form the beef mixture into a loaf. Transfer the meatloaf to a deep baking dish; tent with a sheet of aluminum foil. Bake in preheated oven for 1 hour; remove foil tent and bake until no longer pink the center, about 30 m

"This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!" Ingredients 1 tablespoon olive oil  4 skinless, boneless chicken breast halves, cubed  2 cloves garlic, chopped, or to taste  1 (28 ounce) can Italian-style diced tomatoes  8 ounces small seashell pasta  5 ounces fresh spinach, chopped  1 cup shredded mozzarella cheese Directions Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the