Find Recipes Instantly! (Type the Recipe name or any Ingredient) Cappuccino Cooler 1 1/2 cups cold coffee 1 1/2 cups chocolate ice cream 1/4 cup Hershey's syrup crushed ice whipped cream In blender, combine coffee, ice cream and syrup. Cover and blend until smooth. Serve over the crushed ice, and garnish with whipped cream. Makes 4 servings. Caramel Cappuccino Shake This is TOTALLY delicious! It's hard to believe it's low in fat and calories! This comes from Weight Watchers. 1 cup fat-free vanilla frozen yogurt 1/4 cup skim milk 1/2 to 3/4 tsp. instant espresso powder 1/8 to 1/4 tsp. ground cinnamon 1/4 cup frozen fat free whipped topping, thawed 2 tbsp. fat-free caramel or butterscotch topping Blend frozen yogurt, milk, espresso powder and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping. Yield: 2 servings. (3 WW POINTS each) Citrus Tea Ice 6 cups water 1 cup honey 2 tsp grated orange peel 6 tea bags 1/4 cup lemon juice In a large saucepan, combine water, honey, orange peel. Stir over med. heat until it boils. Remove from heat and add tea bags. Let steep 5 minutes. Remove teabags and bring to room temperature. Add lemon juice. Pour into automatic ice cream maker canister and freeze according to manufacturer's instructions. Makes about 2 quarts. A refreshing slushy beverage!! Bouquet Mix Salad NOTES: Use a combination of flowers including Johnny-jump-ups and pansies (stems pinched off), nasturtiums (with stems), and rose petals. MAKES: 6 servings 1/4 cup orange juice 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon grated orange peel 2 quarts (6 to 8 oz.) salad mix, rinsed and drained 3 cups edible blossoms or petals (see notes), rinsed and drained Salt and pepper In a wide bowl, combine orange juice, lemon juice, oil, and orange peel. Add salad mix and blossoms. Mix and season to taste with salt and pepper. French Toast Sundaes 4 slices French bread 3 eggs, beaten 1 cup crushed Corn Flakes 1/2 cup sliced berries (strawberries, blackberries, or raspberries) 1/2 cup sliced bananas 2 sliced and peeled kiwi fruit 1/2 cup whipped cream Chopped nuts, to taste Dip bread in eggs, roll in crushed Corn Flakes. Lay in pan. Fry until golden brown. Chop into bite-sized pieces and place in sundae bowl or parfait glass. Place berries, and kiwi on top. Top with whipped cream and nuts to serve. Makes 2 servings. Mole Hole Muffins 2 eggs 1 (8 oz.) ctn. peach yogurt 1 (18.25 oz.) box yellow cake mix Apricot or peach preserves Toasted wheat germ Preheat oven to 350ºF. Combine cake mix, yogurt and eggs. Mix just until moistened. Spoon batter into lightly greased muffin cups or in bake cup-lined muffin cups, filling each half full. Spoon 1/2 teaspoon preserves into the center of each cupcake. Sprinkle ½ teaspoon wheat germ over each cupcake. Bake for 25 minutes. Makes 24. Rose Petal Cake 1/2 c. plus 2 TBSP butter or margarine 2-1/2 cups cake flour 1/2 teaspoon salt 1 tablespoon baking powder 1-1/2 cups sugar 3/4 cup milk 3 egg whites 1 tablespoon rum or brandy 1/2 cup coarsely chopped rose petals 1/2 cup sliced almonds toasted in oven until golden 1 tablespoon rosewater Pre heat oven to 350' Mix wet ingredients in a separate bowl. Fold wet and dry ingredients together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy. Bake in 2 greased, floured 9" pans for 30 to 35 minutes. Until a toothpick inserted in the center comes out clean. Cool on wire racks. Frosting 2 cups whipping cream 1/4 teaspoon almond extract 1/3 cup sugar 1/4 cup sliced almonds, toasted candied rose petals 3 opening rose blooms Whip whipping cream until soft peaks form. Slowly add almond extract and sugar. When combined fold in almonds and finely chopped petals. Frost the 2 cake halves. Garnish with candied roses and 3 opening rose blooms. Summer Slush Tea 6 Cups Strong Tea 1 Cup Sugar (while Tea is hot) 1 can Frozen Lemonade 4 cans water 2 1/2 Cups Pineapple Juice Mix together, then freeze.Serve as a "slush". Sweet Tacos (Summer "freezer" idea) 1 T. granulated sugar 1/4 tsp. ground cinnamon 4 (8-inch) flour tortillas 1 T. butter, melted 2 C. chocolate, mocha or rocky road ice cream 2 C. kiwi fruit, peeled and cut into strips 2 C. fresh strawberries, sliced 1 C. whipped topping Combine sugar and cinnamon. Brush tortillas with melted butter; sprinkle evenly with sugar mixture. Shape four sheets of aluminum foil into 4-inch balls on a baking sheet. Place tortillas, butter side down, on foil; press to resemble taco shells. Bake at 350ºF for 10 minutes or until crisp. Cool completely on foil-lined baking sheet. Remove tortillas from baking sheet; fill evenly with ice cream, kiwi fruit and strawberries. Dollop with whipped topping. Lemonade Muffins 2 cups flour 1/4 cup plus 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup frozen lemonade concentrate thawed from 6 ounce can reserve remainder for glaze 1/2 cup milk 1/3 cup butter melted 1 egg Glaze 1/4 cup reserved lemonade concentrate 1/4 cup sugar In a medium bowl combine first four ingredients. Beat together lemonade, milk, butter and egg. Beat until blended. Pour in to flour mixture and stir with fork just until dry ingredients are moistened. Fill paper muffin cups 3/4 full. Bake at 400 degrees for 20 minutes. Immediately remove from pan. Pierce top of each muffin three times with a fork. Combine lemonade and sugar in a saucepan. Heat until sugar has completely dissolved. Spoon hot glaze over warm muffins. Glaze will crystallize on top as it cools. Makes 1 dozen muffins. Triple-Lemon Muffins 2 cups all-purpose flour 1/2 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3 Tbsps. margarine, melted 1 tsp. grated lemon rind 1/4 cup fresh lemon juice, divided 2 large eggs 1 (8-oz.) carton lemon low-fat yogurt Cooking spray 1 1/2 Tbsps. sugar Preheat oven to 400 degrees. Combine first five ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 Tbsps. lemon juice, eggs and yogurt; stir well with whisk. Add to flour mixture, stirring just until moist. Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Combine 2 tablespoons lemon juice and 1 1/2 Tbsps. sugar in small saucepan; bring to boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans. Yield: 1 dozen (serving size: 1 muffin).