21 down crumb Recipes

eggs, beaten, milk, soft bread crumbs, chopped onion, chopped green pepper, prepared horseradish, salt, ground mustard, ground turkey or beef, ketchup

butter, divided, flour, salt, milk (for a more rich taste use evaporated for part of the ), velveeta cheese, cut up, sharp cheddar cheese, shredded, elbow macaroni, cooked, drained, seasoned dry bread crumbs (optional)

butter, melted, graham cracker crumbs, butterscotch chips, flaked coconut, chopped pecans, shortening, sugar, vanilla, eggs, all-purpose flour, salt, baking powder, milk

butter, softened, brown sugar, fresh peaches - pitted, skinned, and sliced, eggs, white sugar, milk, vanilla extract, ground graham cracker crumbs, baking powder, salt

fat-free strawberry yogurt, fat-free cream cheese, low-fat cream cheese, sugar (or splenda ), unflavored gelatin, water, chopped fresh (or thawed frozen) strawberries, graham cracker crumbs

graham cracker crumbs ( the boxed kind work quite nicely ), tb sugar, cinnamon ( probably should use mccormick...), nutmeg, butter, cream cheese - leave out so they soften ..., sugar, tb flour, vanilla extract, orange extract, milk, eggs, fruit , chocolate or other topping of your choice

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

you will need : you can easily double recipe., fresh goat cheese medallions (1/2 of the log), egg, beaten, fresh bread crumbs, grated parmesan cheese, oil ( i used olive ), salt and pepper to taste, you can process some almonds and mix with the bread crumbs for a nuttier taste., you can also add some of your favorite herbs in the bread crumbs mixture, directions: cut goat cheese into 1/2 inch slices using a string of floss ., just press down into the cheese with the dental floss and it will slice pretty nice(that is what i did). alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(that might be a better way! in a small bowl, mix the parmesan with the bread crumbs and set aside. in another small bowl, beat egg and add some seasoning. bring all ingredients in close proximity for easier handling., take 1 goat cheese medallion and dip into the beaten egg., take the egg dipped goat cheese medallion and cover with the breadcrumb mixture., make sure it is well coated ., i dipped mine again in the egg and the breadcrumbs to ensure that i would have a thick enough coating., in a nonstick skillet , add about 1 tbsp oil heat on medium heat until hot. add the coated goat cheese medallions. cook for about 20-30 seconds (or until nicely golden brown). make sure it doesn tsp burn., turn the goat cheese on the second side and cook for an additional 30 seconds or so., take out and place on a paper towel. serve on top of a salad or spinach.

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

uncooked rice, water, milk, salt, sugar, eggs, beaten ( put in a bowl and set aside), grated rind of 1/2 a lemon, raisins, vanilla extract, fine dried bread crumbs, butter

butter or 1/4 cup margarine, divided, flour, salt, nonfat milk, velveeta reduced fat cheese product, cut up, reduced-fat cheddar cheese, divided, elbow macaroni, cooked, drained, seasoned dry bread crumbs

brown sugar, ground cooked ham, ground lean pork, corn flake crumbs, eggs, milk, green peppers, finely chopped, salt (i omit), prunes, lemon juice, cinnamon stick, salt (i do not omit this ), cornstarch, cold water, allspice (i use just a pinch)

graham cracker crumbs, butter or 1 tbsp margarine, melted, nonfat cottage cheese, neufchatel cheese (light cream cheese), sugar, cocoa or 1/3 cup hershey s dutch-processed powder, frozen strawberries in syrup, thawed and drained, egg substitute, strawberry, for topping (optional)

ground beef, stale white loaf bread , crushed into bread crumbs, scallions, medium dice, dice yellow onions, dice green peppers, chopped garlic, eggs, black pepper, salt, meatloaf seasoning, beef gravy, shredded cheddar , optional, tomato paste

cream cheese, sugar, whole eggs, vanilla extract, sp.sp lemon juice, heavy cream, sour cream, quarter of a fresh pineapple (peeled and cut into tidbits), brown sugar, brown sugar for bottom, bottom crust, white chocolate (melted ), graham cracker crumbs

oreo cookies, crushed, butter, melted, vanilla ice cream, chocolate , fudge spread, peanuts, cool whip, chocolate cookie crumb

ground sirlon, seasoned dry bread crumbs, bottled tomato-basil or marinara pasta sauce, divided, sliced green bell pepper, hoagie or french rolls, split down the top, toasted if desired, shredded part skim mozzarella cheese, chopped fresh basil (optional), salt, sliced onion

melt, butter, wheat germ, dry milk, blend in with a spoon, peanut butter, powdered sugar, graham crackers crumbs, spread in 9x13 pan and press down firmly to form smooth surface. melt 1-1/2 cups chocolate chips( or) carob chips and spread evenly over peanut butter mixture.refrigerate to harden.