Blending

Almond-Fudge Freeze

Cooking — Remove lid from Smucker's Sugar Free Hot Fudge Topping, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat. Combine all ingredients in a blender container in the order listed. Process on and off, stirring in ...More…

Spiced Lime Chicken Salad

Cooking — FOR THE CHICKEN: Heat the oil in a frying pan. Sprinkle the chicken with cumin, add to the pan and cook until the chicken is well browned and tender. Remove from the pan and cut into thick slices. FOR THE SALAD: Peel the carrots lengthways into ...More…

Warm Orzo with Corn, Olives and Tomatoes

Cooking — In a medium skillet, heat the oil on medium heat and add the corn. Saute for a minute or until crisp tender. Add the tomatoes, olives and basil and cook another minute or until heated through. Reserve. Bring a large pot of salted water to a boil. ...More…

Lemonade Layer Cake

Cooking — This cake is lemony inside and out. The combination of frozen lemonade concentrate and fresh lemon zest give this cake a zingy flavor. Preheat oven to 350 degrees F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms ...More…

Peach Agua Fresca

Cooking — Cool and refreshing, agua frescas are popular south of the border and offer delicious thirst-quenching fruity flavor. See below for more flavors to try. Adjust sweetener to your taste and ripeness of the fruit. Place ingredients in a blender. ...More…

Summer Camp Shake

Cooking — This is the kind of frozen wonder you dreamed of at mess hall; a rare opportunity to rewrite childhood memories. Pulverize the Heath Bar in a blender. Add all the remaining ingredients. Blend until thick and smooth. Taste and adjust the flavors, ...More…

Chicken Noodle Soup with Parsnips and Dill

Cooking — Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and ...More…

Lighten Up! Graham Cracker Cheesecake

Cooking — FOR THE CRUST:Grind the graham crackers in a food processor with the sugar to fine crumbs. (yield should be approximately 1 1/3 cups) Place in a mixing bowl. Pour the melted margarine over the crumbs, and stir to combine. Press into an 8-inch ...More…

Radish Greens Soup

Cooking — Be sure to pick bunches of radishes with very fresh-looking leaves for this earthy, slightly bitter soup. Three 1/2 -inch-thick slices of firm-textured white bread, crusts trimmed Cut the bread crosswise into 3/4 -inch strips. Melt the butter in ...More…

Zesty Apple Butter BBQ Sauce

Cooking — In large bowl, combine all ingredients. Mix well. Add desired meat portions, making sure all pieces are well coated. Cover and marinate in refrigerator 3 to 4 hours or overnight. Bake or barbecue according to your favorite technique. Use ...More…

Vegetable Mold

Cooking — TO MARINATE THE VEGETABLES: In a large bowl, whisk together the mustard, water, lemon juice, and vinegar until well blended. Season with salt and pepper, to taste. Add the thyme and garlic. Add the vegetables to the marinade. Cover the bowl and ...More…

Candied Yams

Cooking — The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a Southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century -- especially at Thanksgiving. Try them ...More…