3/4 cup pecans
Salt and black pepper
2 pounds green beans, trimmed
1/4 cup olive oil
2tablespoons red wine vinegar
2tablespoons Dijon mustard
1 tablespoon pure maple syrup
Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.
Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
2 cups of softened ice cream, any flavor
1½ cups of self rising flour
Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan. In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.
Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
Remove from oven and allow bread to rest for about 5 minutes.
Remove from the pan and allow bread to cool the rest of the way on a cooling rack.
Enjoy warm or at room temp. Keeps for 2-3 days.
This recipe won a nationwide cooking contest. My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there. You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.
Preheat oven to 350 degrees
3 large eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 cups all purpose flour
2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)
1 tsp cinnamon
1 cup walnuts
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups confectioner’s sugar
Enough milk for consistency you want
1 tsp vanilla
Mix first 4 ingredients until blended. Add the rest of the ingredients and mix until well blended. Grease and flour 6 mini loaf pans or one large loaf pan. Bake until knife inserted in the center comes out clean. Let cool, then drizzle glaze on top.
2 ¼ Cups Flour
1 tsp Baking Soda
½ Tsp Salt
1 Stick of Butter
1 Cup Crisco Shortening
¾ Cup Sugar
¾ Cup Brown Sugar
2 tsp Vanilla Extract
2 Cups Milk Chocolate Chips
1 Cup Walnuts
Preheat the oven to 350 Degrees F. Stir flour with baking soda and salt. In mixing bowl beat sugar, with brown sugar at medium speed until creamy. Add vanilla extract and eggs. Mix until incorporated.
Gradually blend dry mixture into the creamed mixture. Add chocolate chips and walnuts, mix together.
Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.
Makes approx. 3 dozen cookies
1 Cup Sugar
1 Cup Fresh Lime Juice
Lime Slices for Garnish
In a small pan over medium heat combine the sugar and 1 cup of water. Cook until sugar is dissolved. Remove the syrup from the heat.
In a large pitcher combine syrup, lime juice and 4 cups of cold water. Garnish each glass with lime slices. Serve Cold.
140 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 37 g Carbohydrates, 1 mg Sodium
¾ Cup Sugar
1 Tbsp Raspberries
1 Cup Fresh Lemon Juice
Raspberries for Garnish
Combine Sugar and ¾ cup of water in a saucepan over medium heat. Cook until sugar is dissolved about 2 minutes. Remove from heat.
Blend together the berries and 1 cup of water. Strain through a fine mesh sieve into a large pitcher.
Add syrup, lemon juice and 6 cups of cold water to pitcher. Stir to combine. Drop a few raspberries in each glass to garnish. Serve ice cold.
80 Calories, 0 Fat, 0 Fiber, 0 Protein, 21 g Carbohydrates, 1 mg Sodium
12 Cups Seedless Cubed Watermelon
2 Tbsp Honey
½ Cup Fresh Lime Juice
Watermelon Cubes for Garnish
In a blender, puree watermelon and honey in batches until smooth. Set a fine mesh sieve over a large bowl and strain, pressing gently to squeeze out juice. Discard pulp.
Put all ingredients into a pitcher and stir in lime juice. Garnish each glass with a watermelon. Serve ice cold.
118 Calories, 1 g Fat, 1 g Fiber, 2 g Protein, 30 g Carbohydrates, 4 mg Sodium
1 Cup Sugar
8 Black Tea Bags
1 Bunch Mint, Rinsed
1 ½ Cups Fresh Lemon Juice
Mint Leaves for Garnish
Mix sugar and 1 cup of water in a small saucepan over medium heat. Cook until sugar is dissolved. Remove from the heat.
Bring 4 cups of water to a boil in a medium pot over high heat. Add the tea bags and mint to the pot and turn off the heat. Steep for 15 minutes then strain it into a large pitcher pressing solids before discarding them.
Add syrup, lemon juice and 4 cups of cold water to the tea. Garnish each glass with mint leaves.
108 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 28 g Carbohydrates, 1 mg Sodium
4 Cups Unsweetened Pineapple Juice
2 Cups Orange Juice
1 Lemon Juiced
1 Lime Juiced
2 Cups Seltzer
Pineapple Wedges for Garnish
Combine all ingredients in a large pitcher. Garnish each glass with pineapple wedges. Serve ice cold.
99 Calories, 0 g Fat, 1 g Fiber, 1 g Protein, 24 g Carbohydrates, 4 mg Sodium
||cup cold milk
||cup powdered sugar
||cup crunchy peanut butter
||baked 9-10 inch deep pie shell
||cups whipped topping (sweetened)
Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge
Mix powdered sugar and peanut butter until small crumbs form (mix with water)
Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs
Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.