16-oz bag frozen french-style green beans or 2 cans french-style green beans, drained 16-oz bag frozen whole kernel cornor 2 cans whole kernel corn, drained Salt and pepper to taste ⅓ C onions, finely minced,or diced green onions 10.5-oz can cream of celery soup 8-oz container of sour cream 1 C sharp Cheddar cheese, grated 1½ sleeves Ritz crackers, crushed 1 stick unsalted butter, melted ⅓ C slivered almonds Layer beans in a greased 9-by-13-inch glass baking dish.
Cookies: 1 C butter ¾ C sugar 1 tsp almond extract 2 C flour ½ tsp baking powder ¼ tsp salt Sliced almonds Glaze: ½ C powdered sugar 1 tsp almond extract 3 tsp water Preheat oven to 400 degrees. In a bowl, blend the butter, sugar and almond extract. In a separate bowl, mix the flour, baking powder and salt. Add the flour mixture, 2 tablespoons at a time, to the butter mixture until completely combined. Roll dough into small balls and
14 oz sweetened condensed milk 4 C sweetened flaked coconut 4 C powdered sugar 1 C butter, softened 2 tsp vanilla Dipping chocolate Toasted almonds Mix milk, butter, coconut, vanilla and sugar in a large mixing bowl. Shape into 1-inch balls and place on wax paper or heavyweight dipping sheets. Gently press one almond to the top of each coconut ball. Refrigerate for about an hour or until firm. Melt dipping chocolate according to package directions. Dip the coconut balls into the
Crust: 1¼ C graham cracker crumbs ½ C chopped whole roastedlightly salted almonds 5 Tbsp unsalted butter, melted 3 Tbsp granulated sugar 1 Tbsp dark brown sugar Cheesecake: 4 8-oz pkgs cream cheese,room temperature ¾ C granulated sugar ⅓ C light brown sugar 1 Tbsp Tahitian vanilla ½ tsp pure almond extract 1 C sour cream, room temperature 4 large eggs, room temperature 1 large egg yolk, room temperature Preheat the oven to 400 degrees.
8 oz roasted almonds 1 C whole-grain old-fashioned oats ½ C dried cranberries ½ C shredded coconut, sweetened or unsweetened ½ C almond butter and more as needed 3 Tbsp honey Zest of one orange ½ tsp cinnamon ¼ tsp salt ⅛ tsp nutmeg Finely chop the almonds in a food processor. Add them to a large bowl with all the other ingredients.You may need to add more almond butter or honey to get the energy bites to stick together.In tablespoon-sized
5 C Corn Chex, Rice Chex, Wheat Chex or a mix 3 C bran cereal or Crispix 2 C honey graham bears 1 heaping C pretzel sticks 1 C shredded sweetened coconut flakes, to taste 1½ C whole almonds Syrup coating: ½ C butter (1 stick) 1½ C light corn syrup 1½ C granulated sugar ⅛ tsp baking soda Add all the cereals, almonds, coconut, pretzels and honey grahams to a large mixing bowl. Add butter to a large saucepan over medium heat. Once melted, add
4 fresh halibut fillets (about 1½ lbs total) ¼ C butter 2 Tbsp packed fresh basil leaves,roughly chopped 1 small garlic clove 3 Tbsp almond meal (ground almonds) Salt and pepper Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and set the halibut fillets on top. Place the butter in a small food processor and add the fresh basil and garlic. Puree until smooth. (Or place the ingredients in a bowl and puree with an immersion
4 C chopped, cubed chicken 1½ C seedless grapes, halved 1 C celery, chopped 3 hard-cooked eggs, peeled and chopped ½ C mayonnaise ¼ C sour cream 1 Tbsp mustard ½ tsp salt ¼ tsp pepper ¼ tsp onion powder ¼ tsp celery salt ⅛ tsp ground mustard ⅛ tsp paprika ½ C slivered almonds In a large bowl, combine the chicken, grapes, celery and eggs. In another bowl, mix the next 9 ingredients until smooth. (All but the almonds.)
½ C light brown sugar, packed ½ C granulated sugar 2 tsp vanilla bean paste (or vanilla extract) 1 tsp ground cinnamon ¾ tsp salt ¼ tsp ground ginger 1 egg white 1 lb whole, raw almonds Preheat oven to 250 degrees. Line a large, rimmed baking sheet with foil and spray lightly with nonstick cooking spray. Set aside. To a small mixing bowl, add both sugars, cinnamon, salt, ginger and stir to combine. Set aside. Add egg white to a larger mixing bowl
Small but mighty. That’s how one website described almonds. In observance of National Almond Day on Feb. 16, let’s look at just how mighty the almond is. According to Blue Diamond’s website, bdingredients.com, almonds are an excellent source of vitamin E, an important antioxidant. They are also low in saturated fat, are cholesterol-free and a good source of both dietary fiber and calcium. A 1-ounce serving (about 23 almonds) has only 1 gram of saturated fat, 13 grams of