|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
HOT PICKS:: |
|
The Editor’s Choice |
|
©2007 The Savvy Homemaker, Inc. All rights reserved. |
Dessert :: |
|
Become an Instant Gourmet with this Quick & Festive treat! |
Quick & Festive :: |
|
TANGY HARVEST PUNCH |
|
1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. 2. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
|
|
s 1 (32 fluid ounce) bottle apple juice, chilled s 1 (12 fluid ounce) can frozen cranberry juice concentrate s 1 cup orange juice s 1 1/2 liters ginger ale s 1 apple, 1 orange & cinnamon (optional)
|
NUTRITION INFORMATIONServings Per Recipe: 12 Calories: 169 Total Fat: 0.2g Cholesterol: 0mg Sodium: 19mg Total Carbs: 42.3g Dietary Fiber: 0.5g Protein: 0.2g |
|
. . . ˜–—™ . . . |
|
. . . ˜–—™ . . . |
|
CHOCOLATE :: |
|
VANILLA :: |
|
MAKE AHEAD :: |
|
SUPER SIMPLE :: |
|
SPICY :: |
|
KID FRIENDLY :: |
|
GIFT QUALITY TREATS :: |
|
FAMILY FAVORITES :: |
|
INSTANT GOURMET :: |
|
FOOD FACTS :: |
|
EXPERT TECHNIQUES :: |
|
QUICK-N-TASTY :: |
|
INTERNATIONAL :: |
|
RECIPE OF THE DAY :: |
|
RICOTTA BLUEBERRY CHEESECAKE A unique and delicious cheesecake made with the heavenly combination of ricotta cheese, sour cream and cream cheese! Ingredients: 1 1/2 pounds ricotta cheese 16 ounces cream cheese 1 cup white sugar 6 eggs 6 tablespoons all-purpose flour 1 cup sour cream 1 teaspoon vanilla extract Method: 1. Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seepage. 2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch pan. 3. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes. 4. After 90 minutes turn oven off, leaving the cake in the oven for another 60 minutes (do not open door). 5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Servings Per Recipe: 12 NUTRITIONAL Calories: 368 Total fat: 24.2g Cholesterol: 174mg Sodium: 225mg Total Carbs: 24.7g Dietary fiber: 0.1g Protein: 13.4g
|
