Lemon Sponge Pie
¾ cup sugar ¼ cup water 2 lemons, thinly sliced
¾ cup sugar ¼ cup water 2 lemons, thinly sliced
⅓ cup whipping cream 4 raspberry-flavor tea bags 4 ounce finely chopped white baking chocolate with cocoa butter red paste food coloring
½ cup pure maple syrup 1 tablespoon bourbon
¾ cup milk 3 tablespoon all-purpose flour ¼ teaspoon salt ⅛ teaspoon pepper 1 cup milk
½ cup apricot preserves 2 tablespoon ketchup 1 tablespoon rice vinegar 1 tablespoon soy sauce Cooled-Down Mexican Salsa ½ cup salsa ¼ cup dairy sour cream ¼ cup shredded Mexican cheese blend (1 ounce) Kids Buffalo Style ½ cup ranch salad dressing 3 tablespoon ketchup 2 tablespoon finely crumbled blue cheese Tropical Breeze 1 8 ounce can crushed pineapple, drained ¼ cup low-fat banana yogurt 3 tablespoon shredded coconut 2 tablespoon lime juice...
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1 cup mayonnaise or salad dressing ¼ cup finely chopped dill pickle or sweet pickle 1 tablespoon sliced green onion 1 tablespoon parsley 1 tablespoon diced pimiento 1 teaspoon lemon juice
2 3 ounce package cream cheese, softened ¼ cup butter, softened 2 teaspoon vanilla 4 cup powdered sugar
Test Kitchen Tip: If red meat isn’t your favorite, try using low-sodium ham or turkey. Buy It: Rubbermaid Food Storage Container ($8, Bed Bath & Beyond)