This frozen frap recipe is great for hot summer days and warm summer nights! Servings: 4-5 You’ll need: ½ small seedless Watermelon (rind removed and cut up into 1” chunks – approx. 3 cups) 1 cup frozen red berries (Raspberry or Strawberry) 1 cup crushed ice ½ cup skim milk Splenda (optional – to sweeten to desired taste) 8-10 Tbsp. Fat Free Cool Whip topping In a Blender on medium speed blend together watermelon, frozen red berries, crushed ice and skim milk. Pour into tall glasses, top with 2 Tbsp. Fat Free Cool Whip, serve with an iced tea spoon and enjoy your delicious Watermelon & Red Berry Frozen Frap!
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This delicious “summer time” recipe will definitely go perfectly as a side dish or salad with any of Frank’s Grill: Barbecued Frank-Burgers, Barbecued Chicken Thighs or Grilled Chicken Breasts. Servings: 15-20 You’ll need: 5 large eggs (hard boiled and peeled) 5 large baking potatoes (peeled and quartered) 2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1 med. onion (finely chopped) ½ red bell pepper (seeds removed and finely chopped) 2 Tbsp. sweet relish ½ cup light mayonnaise ¼ cup mustard 1 tsp. paprika (to sprinkle on top later) Cool cooked and peeled eggs in fridge. In a Dutch oven add about 4-5 cups of water covering potatoes and bring to a boil; add salt, garlic powder and onion powder. Boil uncovered for about 7-10 minutes until fork goes in about ¼ inch. When potatoes are fork tender drain and set aside to begin cooling and then set in fridge for about an hour. After eggs and potatoes are completely cooled by refrigerator then dice eggs and potatoes and put into a large mixing bowl. Add all remaining ingredients, except the paprika later for topping. Mix ingredients thoroughly. Refrigerate the completely mixed Potato Salad for at least 3 more hours, however it really is prepared at its best when made the day before and chilled overnight. Prior to serving sprinkle the paprika on top, serve and enjoy! Servings: 10 You’ll need: 1-3/4 cups all-purpose white flour 1 cup sugar 3/4 cup unsweetened Dutch cocoa powder 1-1/2 tsp. baking soda 1-1/2 tsp. baking powder 1 tsp. salt 1-1/4 cups low-fat buttermilk 1 cup packed light brown sugar 2 large eggs (lightly beaten) 1/4 cup canola oil 2 tsp. pure vanilla extract 1 cup hot strong black coffee Non-stick cooking spray Icing: 1 cup powdered sugar 1/2 tsp. pure vanilla extract 1-1/2 tsp. low fat buttermilk Preheat oven to 350 degrees F. Lightly spray a 12 cup Bundt pan with non-stick cooking spray. Dust the pan with flour, invert and shake out the excess. In a large mixing bow, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.) Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until completely done. Allow to completely cool then gently loosen and remove from pan. Prepare icing and drizzle over top of cake. Enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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