Halloween Recipes: Worm Cake | Submitted By: Sarah

1 (18.25 ounce) package chocolate cake mix3 cups chocolate cookie crumbs1 (16 ounce) package prepared chocolate frosting1 (16 ounce) package gummi wormsPrepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Amount Per Serving  Calories: 300 | Total Fat: 8.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 300

Total Fat: 8.7gCholesterol: < 1mgSodium: 296mgTotal Carbs: 54.3g    Dietary Fiber: 1.1gProtein: 4.2g VIEW DETAILED NUTRITION
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Healthy Appetizers: Jersey Summer Salsa | Submitted By: Sarah

2 ears fresh corn, husked1 large fresh tomato, chopped1 large fresh peach, pitted and chopped1 red onion, chopped6 pepperoncini peppers, chopped1 tablespoon green chile pepper, choppedgarlic salt to tasteBring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Amount Per Serving  Calories: 17 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 17

Total Fat: 0.2gCholesterol: 0mgSodium: 245mgTotal Carbs: 3.6g    Dietary Fiber: 0.7gProtein: 0.6g VIEW DETAILED NUTRITION
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This is a great recipe! It is quick and easy, and very versatile. You can make changes to the recipe, based on your preferences or what you have, without changing the character of the recipe, as long as the three main ingredients--peach, corn, and tomato--are there. For example, both times I made this, I forgot to puree the ingredients. It's great just chopped, though I will try it the correct way sometime. One time I inadvertently added a lot of extra peach and tomato, and it was still good. I like it and the people I have served it to like it. Everyone says it tastes "fresh." It's good with tortilla chips; I have yet to try it on fish or meat. The other change I make is that I use fresh garlic instead of garlic salt. I was afraid that fresh garlic might be overpowering, but it's not--just one clove is perfect. I highly recommend this recipe. Was this review helpful? [ YES ]
14 users found this review helpful This is a great recipe! It is quick and easy, and very versatile. You can make changes to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stir Fry: Rainbow Stir-fry | Submitted By: Sarah Caron

1 large yellow bell pepper, seeded and chopped1/2 large red bell pepper, seeded and chopped1/2 small head cabbage, chopped1 small head purple cauliflower, chopped1 small onion, diced1 cup water1/2 pound boneless chuck, cut into 1-inch cubes2 tablespoons olive oil, divided1 large orange - peeled, sectioned, and cut into large pieces1 tablespoon grated orange zest1 large green onion, chopped1/3 cup teriyaki sauce1 tablespoon oyster saucePlace the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly. Amount Per Serving  Calories: 315 | Total Fat: 18.6g | Cholesterol: 41mg

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