COLLARD GREEN, OLIVE AND CAPER SPREAD Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place - the only place! Makes 2-2/3 cups 14 oz. pkg. froz. PictSweet Chopped Collard Greens - cook in … Continue reading Collard Green, Olive And Caper Spread
AFC CHEW CUPCAKES / Mint Carob Chocolate Chip © This is my decadent cupcake! Eat it like a popover! Makes 2 dozen Preheat oven to 375 degrees 2 med. ripe bananas, cut into chunks 1 c. Diet Faygo Vanilla Cream Soda 1 c. white sugar 1 c. dark brown sugar, firmly packed zest and strained … Continue reading AFC Chew Cupcakes / Mint Carob Chocolate Chip
SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about 30 leaves) 1 c. walnut … Continue reading Saffron Walnut Pesto
PINEAPPLE MINT CRANBERRY SAUCE Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint! Serves 6 14 oz. pkg. fresh cranberries, washed and drained 1 c. water ½ c. light brown sugar ¼ c. white sugar 1 sm. can pineapple rings, including liquid, cut into tiny triangles/wedges ¼ t. ground allspice 1 t. powdered ginger … Continue reading PINEAPPLE MINT CRANBERRY SAUCE
BING CHERRY AND RED GRAPE SALAD with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander! Makes 7 cups 2 c. fresh seedless red grapes, cut in half 3 c. fresh Bing cherries, pitted and … Continue reading BING CHERRY AND RED GRAPE SALAD
