Fruit Crumble Recipes: Rhubarb Crunch | Submitted By: Carolyn

3 cups diced rhubarb1 cup white sugar3 tablespoons all-purpose flour1 cup packed light brown sugar1 cup quick cooking oats1 1/2 cups all-purpose flour1 cup butterPreheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold. Amount Per Serving  Calories: 365 | Total Fat: 16g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 365

Total Fat: 16gCholesterol: 41mgSodium: 165mgTotal Carbs: 53.8g    Dietary Fiber: 1.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Deep Fried: Nene's Jalapeno Hot Fries | Submitted By: JEANENNE1

1 1/2 cups vegetable oil for frying2 tablespoons hot jalapeno chili oil2 large potatoes, cut into wedges4 cloves garlic, minced1 tablespoon minced onion1 fresh jalapeno chile pepper, finely chopped1 1/2 teaspoons spicy seasoned salt1 1/2 teaspoons ground black pepper1/4 cup jalapeno hot sauceHeat the vegetable oil and jalapeno oil in a large, deep skillet over medium-high heat. Place potato wedges in the skillet, and cook 10 minutes, stirring occasionally. Place garlic, onion, jalapeno chile pepper, spicy seasoned salt, and black pepper in the skillet. Reduce heat to medium, and carefully pour in the jalapeno hot sauce. Continue cooking 5 minutes, stirring occasionally, until potato wedges are golden brown. Drain on paper towels. Amount Per Serving  Calories: 276 | Total Fat: 14g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 276

Total Fat: 14gCholesterol: 0mgSodium: 884mgTotal Carbs: 34.9g    Dietary Fiber: 4.5gProtein: 4.3g VIEW DETAILED NUTRITION
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Halloween Recipes: Sweet and Salty Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extract1 1/2 tablespoons coarse sea salt1 cup semisweet chocolate chipsInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve. Amount Per Serving  Calories: 445 | Total Fat: 13.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Sweet and Salty Caramel Apples

Servings Per Recipe: 6

Amount Per Serving

Calories: 445

Total Fat: 13.7gCholesterol: 5mgSodium: 1485mgTotal Carbs: 85.1g    Dietary Fiber: 4.3gProtein: 4.6g VIEW DETAILED NUTRITION
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Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart, salty is to die for. We prefer to omit the chocolate. You really just need to strategically place a few large grains of the salt on the caramel. That is A LOT of salt on the apples that are pictured. Fleur de sel is always a treat, if you have it. And always use a tart variety apple, NEVER Red Delicious. Was this review helpful? [ YES ]
8 users found this review helpful Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart,... 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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St. Patrick's Day: Nell's Irish Boiled Cake | Submitted By: Barbara Bratcher

1/2 cup raisins1/2 cup golden raisins1/2 cup dried currants3/4 cup packed brown sugar1/2 cup butter1 cup water1/4 cup dry sherry1 cup whole wheat flour1 cup all-purpose flour1 1/2 teaspoons baking powder1/8 teaspoon salt1 teaspoon ground cinnamonIn a medium saucepan, combine the raisins, golden raisins, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. Preheat oven to 350 degrees F (175 degrees). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared pan. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 325 degrees F (165 degrees C) and bake 15 more minutes, or until a toothpick inserted comes out clean. Amount Per Serving  Calories: 251 | Total Fat: 8g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 251

Total Fat: 8gCholesterol: 20mgSodium: 177mgTotal Carbs: 43.8g    Dietary Fiber: 2.5gProtein: 3.2g VIEW DETAILED NUTRITION
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Reviewed on Aug. 9, 2004 by ESSEESEE    Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like. Was this review helpful? [ YES ]
24 users found this review helpful Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in...

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Healthy Lunch Recipes: New Year Three-Bean and Artichoke Salad | Submitted By: Sisterlulabell

1 (15.5 ounce) can Great Northern beans, drained1 (15.5 ounce) can garbanzo beans, drained1 (15.5 ounce) can black-eyed peas, drained1 (13.75 ounce) can marinated artichoke hearts, drained and chopped4 green onions, chopped2 large tomatoes, diced3 cloves garlic, minced3 tablespoons olive oil3 tablespoons balsamic vinegar1/4 cup chopped fresh parsley2 teaspoons crushed dried oregano1 teaspoon ground black pepperMix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving. Amount Per Serving  Calories: 184 | Total Fat: 6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

New Year Three-Bean and Artichoke Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 184

Total Fat: 6gCholesterol: 0mgSodium: 345mgTotal Carbs: 27.2g    Dietary Fiber: 6.5gProtein: 7.9g VIEW DETAILED NUTRITION
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