CALORIES 79(7% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 35mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 16.5g
- Cooking spray
- all-purpose flour
- Dutch process cocoa
- fat-free milk
- vanilla extract
- large egg white
- powdered sugar
CALORIES 172(29% from fat); FAT 5.5g (sat 0.8g,mono 3.8g,poly 0.7g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 353mg; FIBER 3g; IRON 1.4mg; CARBOHYDRATE 27.8g
- Cooking spray
- chopped fresh chives
- white wine vinegar
- Dijon mustard
- chopped fresh tarragon
Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.
- granulated sugar
- almond paste
- Cooking spray
- baking powder
- salt
- large eggs
- vanilla extract
- seedless raspberry jam
- whipping cream
- powdered sugar
CALORIES 83(40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); PROTEIN 8.8g; CHOLESTEROL 127mg; CALCIUM 23mg; SODIUM 295mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 3.2g
- instant potato flakes
- fat-free mayonnaise
- chopped fresh chives
- Dijon mustard
- salt
- freshly ground black pepper
- ground red pepper
- chopped fresh parsley
CALORIES 277(34% from fat); FAT 10.5g (sat 3.8g,mono 4.7g,poly 0.8g); PROTEIN 38.8g; CHOLESTEROL 105mg; CALCIUM 48mg; SODIUM 669mg; FIBER 0.5g; IRON 1.4mg; CARBOHYDRATE 4.3g
- light brown sugar
- salt
- paprika
- chili powder
- garlic powder
- ground cumin
- dry mustard
- ground allspice
- ground red pepper
- Cooking spray
CALORIES 96(27% from fat); FAT 2.9g (sat 1.7g,mono 0.6g,poly 0.1g); PROTEIN 3.5g; CHOLESTEROL 8mg; CALCIUM 37mg; SODIUM 159mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 13.6g
- olive oil
- Cooking spray
- fat-free milk
- butter
- black pepper
CALORIES 308(30% from fat); FAT 10.1g (sat 5.9g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 59mg; CALCIUM 60mg; SODIUM 231mg; FIBER 0.6g; IRON 2.3mg; CARBOHYDRATE 48.9g
- semisweet chocolate minichips
- cake flour
- baking powder
- salt
- granulated sugar
- packed brown sugar
- vanilla extract
- large eggs
- Irish cream liqueur
- Baking spray with flour
- powdered sugar
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
- chopped celery
- - 16 ounce bottle of Ranch dressing
- - 8 ounce packages cream cheese
- breadcrumbs or crushed Ritz crackers
- grated parmesan cheese
- italian seasoning
- garlic powder
- lemon juice
- salt
- pepper
- garlic powder
- olive oil
flavor better if made a day in advance
- mayonnaise
- sour cream
- finely chopped onion
- finely chopped celery
- celery salt
- ground black pepper