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Cherries and banana are given a shot of almond extract in this tasty smoothie.
cooking.nytimes.com
Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding) It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style
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Top tilapia with lemon-herb cooking creme and crushed crackers for a fish dish the whole family will like. Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. Garnish with lemon slices for a bright finish.
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This melty sandwich, made with peanut butter, bacon, and American cheese, is fit for The King.
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Chef John's quick-and-easy green onion potato salad passes by mayonnaise in favor of yogurt and garlic with a touch of mustard.
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Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.
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Make bakery-style chocolate chip cookies with these tips.
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Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. Chocolate chips will make them disappear in a hurry.
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This is a great keto dessert with only 3 ingredients. If you want you can sweeten it with stevia or other sweeteners, but the peanut butter is sweet enough.
Ingredients: peanut butter, coconut oil
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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The Italian classic gets a southwestern twist.
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Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!