Rate & Review
This refreshing cucumber salad with spicy accents makes a colorful side dish or starter.
Ingredients:
2 medium cucumbers, peeled, halved, seeded and thinly sliced
1/3 cup diced red bell pepper
1/4 cup fresh lime juice
2 to 3 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
2 tablespoons thinly sliced fresh basil
2 tablespoons diced red onion
1/4 teaspoon salt
2 to 3 tablespoons chopped unsalted peanuts
Directions:
COMBINE cucumbers, bell pepper, lime juice, sweet chili sauce, basil, onion and salt in medium bowl. Refrigerate for 1 hour. Sprinkle with peanuts before serving.
Review This Recipe
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Yummy!
Sarah s from
St. Paul, MN
What a great way to use up those extra cucumbers! I added extra crushed red pepper to add more spice, other than that, the recipe is great as is!
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Delish!!
John Sutton from
Lakewood, CA
Prep time was a litte longer for me (30 mins) The salad accompanied eggrolls which I served alongside.This made for a delicous light snack. I also used some of Sweet Chili Sauce as a dip for the eggrolls.
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Nice cucumbers!
Jennifer Jerlstrom from
Anaheim, CA
These cucumbers have a little sweetness, a bit more tartness and a tiny bit of heat. I need to make another batch!
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Refreshing Salad
A. Helton from
Florida
This salad has a nice clean flavor and is pleasing to the eye. No complaints, very easy to make.
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
- Calories: 45
- Calories from Fat: 15
- Total Fat: 1.5g (3% of DV)
- Saturated Fat: 0g (0% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 180mg (8% of DV)
- Carbohydrates: 7g (2% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 4g
- Protein: 1g
- Vitamin A: 8% of DV
- Vitamin C: 35% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Keep the audience on their toes with this zesty two cheese blend of spices and macaroni noodles. Crushed tortilla chips and a pinch of chili flakes in the topping provide a fun surprising kick. No one will call foul on this hearty Pepper Jack Cheesy Mac combination.
Ingredients:
2 cups (8 oz.) dry elbow macaroni
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions:
PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.
COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
Estimated Times:
Prep Time:
10
Cooking Time:
35
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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Yummy
Julie Julich from
Louisville, KY
I tried this recipe just for something new. Wasn't sure how it would go over. Everyone loves it! I don't put the topping on because I don't want it mushy when we reheat it. I also add a dash of a spicy seasoning called Hot and Sassy to give it a little more of a kick. My family has even added it to our traditional holiday meals instead of regular mac and cheese.
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Best Mac n Cheese
Carrie Williams from
Ohio
I have tried to make mac n cheese many times and nothing has come close to being as good as this recipe. We ALL loved it!
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Amazing!
Robin Walker from
Omaha, NE
We call this the "fancy mac & cheese" at home, even though it is super easy to make. It has so much flavor and the chips add a perfect crunch. It stores really well for leftovers. I could eat it everyday. YUM!
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pepper jack mac and cheese
Deana Larson from
Ramah, NM
I did not like this at all, but my husband said that it was pretty good. My kids did not like it either.
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Great!
Chrissy Spencer from
Littleton, CO
I made this last night for my husband who LOVES pepper jack cheese. I thought it needed more spice and should have used more pepper jack and less cheddar. My husband also thought it would be good to add hamburger to make a meal.
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WONDERFUL TASTE!
MELISSA CUMMINGS from
Pineville, LA
I MADE THIS MAC & CHEESE FOR VALENTINE SUNDAY AND IT WAS GONE QUICK. EVERYONE LOVED IT! THE PEPPERJACK CHEESE GIVES IT SO MUCH FLAVOR. THIS IS EASY ENOUGH TO MAKE ON A WEEKDAY TOO.
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now thats game time chow
Sean Eagan from
Danvers,Ma
cheesey,crunchy, yummy goodness.
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Macaroni
Peter Grotsky from
I liked this because the ingredients were easy to find. The recipe was simple to follow. My family enjoys a fast good tasting meal that everyone will eat.
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pepper jack chesy mac
sandra wright from
lauderhill fla
simple ingredients which i like. prep. time is great. never thought about pepper jack in mac n cheese. i'm always plain jane. what flavor
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Mac and Cheese with Zing
jim hahn from
EVANSTON, IL
The pepper and red pepper really make this recipe for me. Macaroni and cheese with grown-up taste!
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Delicious
keith leaman from
FREDERICK, MD
I made this for my nephew and he loved it.
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YUMMY!!
Janet Tebbe from
Cincinnati, OH
Very creamy, easy to make! Will definitely make it again, might add chicken or veggies the next time!
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What a crowd pleaser
Maryann McGrath from
Bridgewater, NJ
Your guests will think that you outdid yourself when it's so easy.
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Pepper Jac Cheesy Mac
Kathy McCoy from
Coppell, TX
This is wonderful, and yummy! My teenagers absolutley love it; I will add it to my list of things to make often, especially when my kids and their friends gather at my house.
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Pepper Jack Cheesy Mac
NANCY CHAPMAN from
Yorba Linda, CA
This is such an easy to make and crowd pleasing dish! If you like extra cheese, cut up some other cheese (e.g. chedder) and pour on top when it is fresh out of the oven. Viola! Yummy cheesy mac with unbeatable taste. I also add in cut up hotdog pieces before I put it in the oven.
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Best Jack & Mac I've ever eaten!
Karen Brackenbury from
Pine City, MN
My granddaughter saw this recipe on your site and insisted that I make it for supper tonite. So I did - and it was the Best Jack & Mac ever. Even my picky husband said so! Served it with foot-long hot dogs topped with more pepper-jack cheese. M-m-m good!
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great combo
adriene Sanders from
Phoenix, AZ
very comforting
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Super Bowl
Ed Shaftan from
Tenafly, NJ
Great for Super Bowl Sunday. Adds great warmth during cold winter days
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i love this
hollie brunning from
Henderson, TN
this really is a great recipe.my whole family loves it.even my very picky 5 year old.if you have not tried you should.
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pepper jack mac
Laura Nost from
Bear, DE
this is easy to make and delicious!!!
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Hottie!!!!
Sunny King from
Belleview, FL
Woooooooh! Nibble on this and other Assorted Spicy bites, Crack open an ice cold one, watch the Game and Enjoy!!
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Pepper Jack Cheesy Mac
Vicki Kawa from
Bozeman, MT
This was excellent Mac and Cheese I had made meatballs the two together was like eating a cheeseburger.
Thank you
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Pepper Jack Cheesy Mac
Jack Erdmann from
GRAND CHUTE, WI
It takes the mundane mac and cheese and heats it up just a bit. Yum.
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Cheesy!
Elizabeth Belanger from
Massachusetts
I substituted Montery Jack cheese as many of our guests have weak stomachs and can't eat spicy foods. It was delicious. I had never tried it with canned milk before.
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Grown Up Mac and Cheese
cheryl hauble from
Maplewood, MN
I found this recipe in the Sunday Flyer along with a coupon. I made this for my family. For Easter I make the homemade Mac for meatless days. I will add this version for varity.
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COMFORT FOR THE CROWDS
donna young from
Albany, OR
I ADDED SOME NACHO CHEESE SOUP TO THE MIXTURE AND THEN, INSTEAD OF ADDING THE CHIPS INSIDE I CRUSHED CHIPS AND MIXED WITH CHEESE AND PUT ON TOP OF DISH AND BAKED IN OVEN TILL CHEESE MELTED. EVERYONE LOVED IT. THIS WOULD BE GOOD FOR GAME DAY MEALS. MAKE IT YOUR RECIPE, YOUR WAY.
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Add IN:
Lisa Darrow from
Hopkins, MI
I added a can of white meat chicken breast to this recipe and it was even more of a hit!
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soooooooo yummy
Debbie Thomas from
Racine, WI
My 2 favorite things to eat, mexican and a great mac and cheese, it doesn't get any better than this!! it's a keeper!!
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A Yummy Mac N Cheese
Thomas Frink from
Tucson, AZ
This is an excellent south of the border take on Mac N Cheese. I highly recommend it.
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Tip off
Lois Cisneros from
Cameron, NC
I like this divided in small personel size baking dishes. Serve with hot wings or hot dogs while we watch the game. It is a full meal with cookies for dessert. Little work so I can watch the game also.
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SS
debbie lewandowski from
Houston, TX
SO SIMPLE......SO YUMMY
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Not a pasta eater
BERNADETTE Burch from
Mechanicsburg, PA
Everyone in the family enjoys pastas except for me. I made this for Sunday TV Football watching, and the family really enjoyed it. I gave it a taste, also, and it was pretty good. I will make this for the hubby again.
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Chip In - Dig In
Phyllis Myers from
Vancouver, WA
The Chips and Red Pepper give extra color and a bit-different taste to a traditional kid-lovin meal!
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Great Game Recipe
SHARLENE NOVAK from
Spring, TX
This is good for any game day and as an all-round winter comfort food. Definitely give it a try, you can leave out the pepper flakes if you wish and it's just as good.
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went over really well
Tracy Iglesias from
Bronx, NY
wouldn't have thought to put the chips in it!
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Football Favorite
JOHN SCHMIEDER from
Sandusky, OH
I love these recipes that are easy to prepare and do not take a lot of time. This was a big hit for my guests for Monday night football. People actually think I'm a good cook now.
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Great Recipe
Linda Randles from
North Canton, OH
My husband loves Pepper Jack Cheese and when I made this dish was he surprised. I know I'll be making this recipe for a LONG time to come. Thanks for sharing it.
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Great Mac & Cheese
LYNN BORG from
Encinitas, CA
Easy to make. Love the heat and the crunch. Will serve this often, everyone loved it!
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Vegetarian friendly
lisa smith from
Lansdale, PA
It is delicious and vegetarian friendly.
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Pepper Jack Cheesy Mac
Shirley Younger from
Bala Cynwyd, PA
I made this a couple of nights ago for dinner and it was a real hit!
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Best ever!
Carole Losczyk from
Anytime I use pepper jack on anything it becomes fantastic and delicious..thanks for the great recipe!
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pepper jack cheesy mac
alice robinson from
Greenwood, SC
I made this for lunch as a side dish and my husband loved it. He said I could definitely make again.
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Loved it
Pauline Baldori from
ELIZABETHTOWN, PA
This recipe is a keeper for me. We loved it just the right amount of heat with the peppers. Very tasty.
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Not Good
Roudy Morrow from
I don't know how the other reviewers prepared this, but I followed the recipe to the tee and it came out very bland and dry. It sounded so good when I looked at the recipe that I am very disappointed that it was just a waste. If anyone has done this recipe and made changes to it that made it good please write in!
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This was so good
Lisa Stephenson from
WICHITA, KS
This was so good. I took some to work for potluck day. And everyone loved it!
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Pepper Jack Mac n Cheesy
Donna Buckmeier from
CHESTER, MD
Easy to make and you will definitely get noticed with this one!!!
Nutrition Facts
Serving Size:
6
servings
Servings Per Recipe:
0
- Calories: 520
- Calories from Fat: 260
- Total Fat: 29g (45% of DV)
- Saturated Fat: 19g (95% of DV)
- Cholesterol: 85mg (28% of DV)
- Sodium: 560mg (23% of DV)
- Carbohydrates: 37g (12% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 7g
- Protein: 25g
- Vitamin A: 15% of DV
- Vitamin C: 0% of DV
- Calcium: 70% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
This baked 'omelet' has a golden brown edge and a firm texture. Cheddar cheese, mushrooms and red bell pepper make this Confetti Frittata a hearty meal or a great side dish for a family meal!
Ingredients:
Nonstick cooking spray
8 large egg whites
4 large eggs
1 1/3 cups (3.2-oz. envelope) dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
2 cups (8 oz.) shredded cheddar cheese
2 cups (about 6 oz.) sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium sliced green onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
PREHEAT oven to 400° F. Spray 10-inch oven-proof skillet with nonstick cooking spray.
COMBINE egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
BAKE for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.
FOR A LOWER-FAT FRITTATA
Substitute two 8-ounce cartons of egg substitute and 2 cups reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.
Estimated Times:
Prep Time:
20
Cooking Time:
30
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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Mushroom delight
Carol Ragghianti from
SHERMAN, TX
Very good recipe for any meal, just made a few changes. Cannot eat green bell pepper, so changed to red, and then lightly sauteed the red bell pepper, mushrooms, and onions in a bit of olive oil first. The frittata was a success. Thank you Very Best Baking!
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GREAT FOR BRUNCH
CHAR STIFTER from
ROCHESTER, NY
DELICIOUS.....COLORFUL, EASY AND HEALTHY! WILL ALSO MAKE FOR DINNER SOME NIGHT WITH A SALAD.
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Frittata
Debbye Trueman from
FRONT ROYAL, VA
This was a recipe that was easy to follow and the end results we teriffic. This was delicious I added a few extra muchrooms and served it with salsa. My family really like it and it is a keeper in my recipe box.
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confetti frittatta
louise colle from
MASSAPEQUA PARK, NY
This is an excellent recipe. Even my husband and children who generally do not like omletts really loved this. Thanks, LC
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Confetti Frittata
Janese Rosevelt from
WHITE LAKE, MI
This is great! Even my husband liked the veggies in it!
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A hit in my house
raina brown from
SICKLERVILLE, NJ
This was so good...I made it with egg substitute and my family never even knew! This recipe always turns out great.
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frittata
linda wilson from
SHIRLEY, NY
This was great, I added cut up lobster tails and I was a hit. Thanks for sharing
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Confetti Frittita
Carole Finney from
Harrisville, OH
This frittata is so delicious. With all of the veggies you do not need toast to go with it.
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confetti frittata
gerry boyd from
st charles, MO
this was a great recipe for me to follow. my husband always said my omelets always came out as scrambled eggs. now he isn't the only one in the family to make a great omelet. i made his with mushrooms, which he likes and mine without (allergic)
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Confetti Frittata
tray s from
San Jose, CA
Great brunch recipe. All the gang loved it!
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Confetti Frittata
K Lawrence from
Made this for my son and he loved it. Something easy to make and it really is great for lunch. I've made it for dinner too when I didn't want a heavy meal..add a few extra's and it was great.
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Frittata plus
Joan Nass from
Milton Mills, NH
This is a great recipe, but I like to add some cooked angelhair pasta to it as well. It goes a bit further and even more filling.
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Confetti Frittata
Carole Finney from
Harrisville, OH
This is a whole meal in itself. I have about one
every month. It is so de-
licious. I have o.j. with
mine and I am not the least bit hungry until about 2 o'clock that afternoon.This
is a wonderful breakfast to serve company. I have a large skillet that will accomodate
three at a time. My husband had one for supper tonight.
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This was good .
Janice Cauthen from
Abilene, TX
I made this, but I added 1 cup of ham. My husband likes meat in his eggs. Thank you.
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Good Low-fat Choice
M MAHER from
Washington, DC
I cut the recipe in half and used 1 carton of egg subsitute for the egg whites and the egg. Also used the low-fat cheese. After it was cooked, I topped it with salsa. Good for something different for a weekend breakfast.
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Everyone loves this!!!
Susan Day from
Franklin, IN
My whole family loves this! What's great about it is you can add whatever ingredients you want to suit your tastes (or your families' taste!).
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Delicious Breakfast
Karen Wanke from
Kennesaw, GA
I made this for a social gathering. Even the kids raved about it.
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frittata
Linda Wilson from
Shirley, NY
I was looking for something to go with breakfast, but not actually be breakfast, try this frittata in cup-cake pans. Thanks for the recipe. Try them in bite sizes, there de-licous
Nutrition Facts
Serving Size:
8
servings
Servings Per Recipe:
0
- Calories: 440
- Calories from Fat: 220
- Total Fat: 24g (37% of DV)
- Saturated Fat: 14g (68% of DV)
- Cholesterol: 275mg (92% of DV)
- Sodium: 950mg (40% of DV)
- Carbohydrates: 17g (6% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 15g
- Protein: 37g
- Vitamin A: 30% of DV
- Vitamin C: 70% of DV
- Calcium: 70% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé Toll House Premier White Morsels and toasted almonds tops a rich, buttery cookie crust to create these irresistible Razz-Ma-Tazz cookie bars.
Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds
Directions:
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.
MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Estimated Times:
Prep Time:
20
Cooking Time:
70
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
Dazzling Treats
KATHERINE DURNING from
PIPERSVILLE, PA
I've been making and sharing these delightful treats for several years now. They are ALWAYS a winner. Someone will taste them and quickly spread the word that they are the best sweets they have ever eaten and before you know it they are gone! I prep my pan by lining it with foil first, this makes it a cinch to remove without struggling at the corners.
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Not just for special occasions...
P Anderson from
PA
I made this recipe on a Saturday afternoon because I had a taste for something different...something sweet. It was easy to follow the directions and the bars came out so tender and tasted so good! My husband liked them so much that he tried them hot and then he tried them cold the next day with his coffee. He absolutely loved them!
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Not your average cookie
Anne Blanton from
Shelbyville, TN
I bake cookies all the time (for the football team, friends, family and even a caterer). They are my favorite thing to bake. These are not your average cookie. Make them smaller, because they are sweet, but by all means, bake them!!
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Wow these are wonderful
Betty Olsen from
Hurley, NY
Last year I baked these for a cookies exchange party and they were a huge sucess. This is a keeper.
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WONDERFUL!
Dale Sims from
Lancaster, SC
Great taste! Easy! Fast! Just plain wonderful!
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Yum!
Terri Benson from
Shoreline, WA
We love these!
-
Really Rich
Sonya Warren from
Richardson, TX
I'd say these are good but they are incredibly RICH and SWEET. If I make them again, (and they're easy enough to want to), I might try to cut some of the sugar or white choc or butter to tone down the sugar shock!
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RazMaTazz Yum!
Virginia Bushnell from
Clovis, CA
My husband and son-in-law kept sneaking into the kitchen and eating these bars before Easter dinner. They are moist, delicious, and full of yummy chocolate, almond, and raspberry flavor. They are a new family favorite.
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Great Recipe over 5 Years
Elizabeth Fisher from
Port Charlotte , Florida
I first tried this recipe five years ago and it is now a permanent fixture in my cookie line-up. It is simple to make and turns out pretty. The raspberry/almond/white chocolate combo is devine. I have had great response every time I make them.
BEWARE: They will disappear fast!
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Valentine's Sales
Michelle Duke from
SPOKANE, WA
I used this recipe and baked these bars in heart shaped pans. We sold them in our hospital cafe and made a ton of money and so many people e-mailed and called to get the recipe after buying them!
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So Yummy
bethany robinson from
My family loves these, and always begs for more when they are gone.
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Yum!
Cyndi Chizek from
Clear Lake, IA
Made these for a family gathering & even the kids liked them!
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Razz-Ma-Tazz Bars
Carole Thomas from
Lumberton, NC
Oh my, this was a big hit with family and friends....oh so rich and the raspberry in the middle of the bar enhances so nicely. I had chopped toasted pecans on hand, so I substituted them for the toasted almonds...delicious!
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where are the bars??
Dani G from
Topeka, KS
made this for an office party... they were gone in 10 minutes!!! people that got there late kept coming to me asking "where are your famous raspberry bars?" Sorry guys! get there on time next time... I'll make more but can't guarantee you'll get one!
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Razz-Ma-Tazz Bars
Jowanna James from
Sweeny, TX
I made these for a Order of Eastern Star Meeting I will see how they like the Razz-Ma Tazz Bars tonight. Thanks so much.
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Rave Reviews
MARTHA VAUGHN from
Cumberland City, TN
These bars are certainly wonderful. I bake five pans for my son and daughter-in-love's Christmas Open House and the guests raved about deliciousness of the bars. One guest described the bar as an "explosion of flavor" in her mouth.
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Work Love's them
David Haggerty Jr from
DEWITT, MI
I took these to work, for a every Monday treat I make and everyone loved them. The pan was empty in 10 minutes.
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yummy
melony hoefer from
Omaha, NE
these are the greatest---my family ate them before they were even completely cool...
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very Good
Brenda Brooks from
Largo, MD
I have a recipe all-most tlike this one, but it did not have almond in it. I am going to make this recipe again,but leave out the almond. I serve this for breakfast and they love it.
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Tastes great
Candice Trinidad from
Pocahontas, AR
I looked at it and had to try it, messy but fun to eat :)
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on my Super Bowl table
Rebecca Welz from
Strasburg, OH
This will be on my Super Bowl snack table for sure
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Yummy
Elizabeth Belanger from
Acushnet, MA
I SUBSTITUTED APRICOT JAM FOR THE RASPBERRY JAM. Great recipe! I brought them to a baby shower and they disappeared quickly.
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Yummy
Joni Lee from
SUMNER, WA
This was so good! My family loved them.
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so-o-o- easy
KATHY GREEN from
South Daytona, FL
This is such a great recipe and tastes great too.
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YUMMY
Vickie Crone from
NE
Can I just say wow...these were so good if you like Razzberries..you will love these!!!
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fUN BARS
Jennifer cramer from
jacksonville, NC
WE MADE THESE TREATS FOR A BAKE SALE AND THEY WENT WELL. Thank you. We also used strawberry and blueberry in place of Raspberry.
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So delicious!
Melissa Swabacker from
New orleans, LA
I would make them for every occasion!
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tasty!
Elise Franki from
Austin, TX
im always baking goodies and bringing them to work. this recipe is a requested favorite.
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Razz-Ma-Tazz Bars
M BLACK from
Toledo, OH
These are wonderful - and easy to make. They are very rich, so you can cut them into smaller bars.
I had numerous requests for the recipe.
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Mother of 5
Lisa Liggett from
Huntington Beach, CA
I made these for a baby shower and they got rave reviews!
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Razz Ma Tazz Bars are a Big Hit!!
Ann Messing from
McKinney, TX
I recently took these bars to our Bible Study and everyone raved about them--have to give the recipe to several ladies. They were a big hit!
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Razz-Ma-Tazz Bars
Maxine Goodyear from
INDEPENDENCE, IA
I took these bars to work-everyone loved them and are asking when I can bring them again. Different and Delightful.
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great combination bars!
joyceann dreibelbis from
Wooster, OH
had to try these delicious sounding bars and they were just that! Delicious!
Plan on making them again...and again!
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Razz Ma Tazz
Tina Bednarczyk from
Huntingdon Valley, PA
I made these bars with my summer school cooking class because we had a chocolate overload. They were fun to make,different,and the taste was sensational. A great change using white chocolate instead of milk or dark,and the rasberry jelly was just the right touch with the almonds. They asked to make them again.
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Loved them
Andrea M from
Morrisonville, NY
I have made these bars numerous times for different events and everyone always loves them. I have had so many people ask me for this recipe
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Delicious
Amanda Favreau from
Hamilton, MT
A coworker and I baked these the other day and brought them to work and they were a hit. I find sometimes when baking with white chocolate that it can become too sweet but it wasn't the case for this recipe. All in all it was a very good recipe, I will be cooking it again some time.
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Yummo!!
Sandra Pinkham from
Nashua, NH
These desert bars were sooooo yummy! My husband doesn't like nuts so I left out the sliced almonds-still delicious! And I usually don't like that much white chocolate but these were wonderful! I will definitely be making these again! Thank you for such a woderful recipe.
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razz-ma-tazz bars
elaine hilton from
Little Falls, NJ
MMMMM!! Delicious! Worth the time to make. Great for a special occassion or everyday. bake and gobble some up today!
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Awesome Razz-Ma-Tazz Bars
Carol Ware from
Flemington, WV
Soo soo sooo good. Loved them. I ate three before the cooled completely. Had to send some to the relatives or I would have ate them all. Of course I saved some for later too though. Awesomely delicious refrigerated the next day too. Defintely will make again very soon.
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The best
Emily Gray from
My kids made this for their piano recital and their teacher loved it and is requesting that we make it again this year. Everyone loved it, from the littlest to the seniors, and we all agreed that it was the best.
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Decadence
Sarah Matthews from
Decatur, AL
I made these bars several times and I always receive requests for the recipe. The almond, white chocolate, and raspberry combination is divine!
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Great Dessert Bars
Kayla Tully from
GENOA, IL
These were a big hit with my husband. I've made them twice and found that they didn't really brown around the edges, but you don't want to overbake them. Also, I did nearly double the amount of jam called for. I would definitely recommend these - they're very, very good.
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Razz-Ma-Tazz Bars
Lori Framsted from
EL CERRITO, CA
Couldn't ask for a better "marriage" of flavors! I've always loved almonds and fruit together. This recipe is one I'll make again and again!
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Fabulous
MICHELLE CHADD from
TWIN FALLS, ID
I have made these a couple of times and they are really good. The second time I added a little bit more raspberry jam, as I love the flavor. They turned out great. Now, if I could just double the recipe and get them to set in the center well, it would be perfect. These really are great!
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Couldnt wait to make these!
cheryl Andrews from
EAST NORTHPORT, NY
The picture was exactely what I was in the mood to eat. I made them and ate only the edges because I wanted to bring the rest to work. I put them in my car so the kids wouldnt eat them, and prayed they tasted good for the girls in work the next morning. THEY WERE GREAT!! Everyone wanted the recipe.
I added more almond extract though. Everyone noticed the flavor and loved it. I'm bringing everyone the recipe in the morning.
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Razz Bars
Mabel Downey from
HOPKINSVILLE, KY
I just made these. They smelled soooo good while cooking. They are delicious and I will be making them again. Thanks. (I did use no sugar added raspberry jam).
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Razz-Ma-Tazz Bars
Debbie Rose from
FERGUS FALLS, MN
I really like these bars.they are really diffrent
they were a big hit when i took them to a party. I would make them again
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perfect
Kathryn Holliday from
Riverbank, CA
It was time to bake my christmas gifts again. I wanted to incorporate my mom's request which was white chocolate and raspberries. So when I came across this recipe with all the great reviews, I was destined to try it. It is true to it's name. I love the fact that it was a bar that kept it's moistness even after a couple weeks. I want to try them with toasted coconut next time. Thank you for another keeper.
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Just Fabulous!!
Joan Waters from
Salem, NH
The best of both worlds are in this delicious recipe - raspberry and white chocolate!! How could you go wrong? I made these for a Cookie Exchange Party I have at the holidays and they were an absolute hit! I had to hide them from my teenage son before the party so everyone could take a few home! The almond extract really adds so much flavor to this recipe. This one is a keeper and I will add it to my "best" recipe collection!
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Wonderful!
Lauren Versweyveld from
DELAVAN, WI
These bars are great! I entered these in a county fair and won a champion ribbon!
Nutrition Facts
Serving Size:
16
bars
Servings Per Recipe:
0
- Calories: 260
- Calories from Fat: 120
- Total Fat: 13g (20% of DV)
- Saturated Fat: 9g (44% of DV)
- Cholesterol: 45mg (14% of DV)
- Sodium: 135mg (6% of DV)
- Carbohydrates: 34g (11% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 27g
- Protein: 3g
- Vitamin A: 4% of DV
- Vitamin C: 0% of DV
- Calcium: 4% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: