Get the latest Ice flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/ice May be a bit time consuming for this different spin on hummus and pita chips! Dukkah is an Egyptian spice mixture. It is often served with pita bread that has been basted with olive oil. The bread is then dipped in the mixture. It has a variety of uses. You can use it on meats, rice, veggies - the possibilities are endless with dukkah http://www.grouprecipes.com/107757/asparagus-hummus-and-dukkah-spiced-pita-chips.html This nicely spiced bread, with chunks of apple and a hint of ginger, cinnamon and nutmeg, always wins raves. I like it best served warm with a dollop of whipped topping. It freezes well, too. Adapted from Pam Blockey's recipe posted in Light and Tasty August/September 2002 along with the photo. http://www.grouprecipes.com/107692/apple-gingerbread.html Moist,soft oatmeal cookie..not one to break your toe should you drop it. http://www.grouprecipes.com/107547/soft-n-moist-oatmeal-cookies.html Ah, another of my fav, that is, a tasty treat in a caramel apple, but SPIKE IT, and you get a comforting SPICED APPLE MARTINI. http://www.grouprecipes.com/107639/spiced-caramel-apple-martini.html Ah, another of my fav, that is, a tasty treat in a caramel apple, but SPIKE IT, and you get a comforting SPICED APPLE MARTINI. http://www.grouprecipes.com/107638/spiced-caramel-apple-martini.html from the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D., this Fruity Spice Cake recipe will come in handy during the holidays. http://www.grouprecipes.com/107526/fruity-allergy-friendly-spice-cake.html I've made this bread recipe for at least 10 yeasr. It only take 10 minutes to stir together. Wedges are marvelous served warm and great with soup. Adapted from Patricia Vatta's recipe posted in Light and Tasty April/May 2003 along with the photo. http://www.grouprecipes.com/107501/rustic-round-herb-bread.html Enjoy authentic Galbi(or Kalbi) at your home! http://www.grouprecipes.com/107479/galbi-marinated-beef-short-rib.html Tried my hand at a home-made egg nog last night, using this recipe from the Womans Home Companion Cook Book (pub. 1946). It was reeeaal nice :) not too dense, doesnt have that raw egg taste about it, and the fluffy whites on top are a nice addition i wouldnt have thought of doing. I just used some of it today to make egg nog fudge, which has turned out superb :) http://www.grouprecipes.com/107470/egg-nog-circa-1946.html Taste Tips: The Dash That Makes The Dish complied by Vera R. Fox. I haven't made this yet. The recipe calls for 1 can pineapple juice, I assume it's a large can because of the quantity of ice. No idea to what degree the egg whites should be beaten, but I would go to the soft peak stage. I guessed the serving size. http://www.grouprecipes.com/107452/pineapple-juice-eggnog.html