Type what you have

Ingredients

• ✓ egg white
• white sugar
• cream of tartar
• saltine cracker
• walnut
• vanilla extract
• cherry pie filling
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
3. 3 Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
4. 4 Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

By BUCHKO

Ingredients

• ✓ egg white
• sugar blend
• flax seed meal
• banana
• skim milk
• sour cream
• whole wheat flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
2. 2 In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

By EILEENMA

Ingredients

• ✓ egg white
• white sugar
• cinnamon
• salt
• water
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
3. 3 Whisk egg white and water together in a large bowl until frothy.
4. 4 Toss pecans in the egg white mixture to coat.
5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. 6 Spread onto a baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8. 8 Serve and enjoy!

By Alix

Ingredients

• ✓ egg white
• cooking spray
• water
• sugar
• salt
• cinnamon
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking sheet with cooking spray.
2. 2 Whisk together egg white and water in a medium bowl until frothy.
3. 3 Mix together sugar, salt, and cinnamon in a separate bowl.
4. 4 Add pecans to egg white mixture; stir to coat.
5. 5 Transfer pecans to sugar mixture; toss to coat.
6. 6 Spread pecans out on the prepared baking sheet.
7. 7 Bake in the preheated oven until crisp, about 1 hour; stir every 15 minutes.

By Carolyn

Ingredients

• ✓ egg white
• canola oil
• water
• egg
• banana
• sugar
• all-purpose flour
• baking soda
• salt
• flax seed
• pecan
• blueberry
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Ingredients

• ✓ egg white
• butter
• saltine cracker
• walnut
• sugar
• cream of tartar
• white vinegar
• vanilla extract
• blueberry pie filling
• lemon juice
• heavy cream
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
3. 3 With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
4. 4 Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
5. 5 Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

By DECEMBER0

Ingredients

• ✓ egg white
• whole wheat flour
• all-purpose flour
• active dry yeast
• salt
• sunflower seed
• sesame seed
• pumpkin seed
• rolled oat
• water
• molasses
• milk

Instructions

1. 1 In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
2. 2 In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
3. 3 Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
4. 4 Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
5. 5 When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

By Robyn Webb

Ingredients

• ✓ egg white
• all-purpose flour
• active dry yeast
• milk
• white sugar
• shortening
• salt
• egg
• water
• poppy seed
• walnut
• honey
• lemon zest

Instructions

1. 1 In a saucepan, heat together milk, sugar, shortening, and salt until warm.
2. 2 Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
3. 3 Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
4. 4 Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
5. 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

By Ruth

Ingredients

• ✓ egg white
• butter
• white sugar
• almond meal
• all-purpose flour
• vanilla extract
• salt
• peach

Instructions

1. 1 Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
2. 2 Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
3. 3 Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
4. 4 Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
5. 5 Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
6. 6 Let cool at least 10 minutes before removing from the pan.

By John Mitzewich

Ingredients

• ✓ egg white
• cooking spray
• bittersweet chocolate
• confectioners' sugar
• cocoa powder
• cornstarch
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ egg white
• ✓ egg white
• yellow food coloring
• lemon juice
• egg yolk
• sugar
• cream cheese
• nut
• flour
• salt
• vanilla extract
• lemon juice
• egg yolk
• cream cheese
• sugar
• margarine
• butter

Instructions

1. 1 Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
2. 2 Chill at least 1 hour.
3. 3 Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
4. 4 Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
5. 5 Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

By ReaLemonReaLime

Ingredients

• ✓ egg white
• white sugar
• water
• lemon juice
• salt
• confectioners' sugar
• vanilla extract
• cream cheese

Instructions

1. 1 Combine white sugar, water, lemon juice, and ⅛ teaspoon salt in a heavy-duty pot; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, about 3 minutes. Uncover the pot; continue to cook, stirring often, until sugar and salt dissolve, about 3 minutes more. Cool for 5 minutes; pour syrup into a large bowl.
2. 2 Add confectioners' sugar, egg white, and remaining ⅛ teaspoon salt to syrup; beat until thick, 5 to 10 minutes. Beat in vanilla extract until well combined, about 1 minute. Add cream cheese; beat until smooth.

By mjsmitsz

Ingredients

• ✓ egg white
• active dry yeast
• water
• white sugar
• all-purpose flour
• shortening
• sugar
• salt
• egg
• lemon zest
• lemon juice
• all-purpose flour
• egg
• heavy cream
• candy sprinkle
• egg yolk

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ egg white
• white sugar
• cream of tartar
• salt
• nutmeg
• clove
• ginger
• cinnamon
• egg
• milk
• brown sugar
• heavy cream
• pumpkin puree
• cinnamon
• all-purpose flour
• butter
• brown sugar
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Ingredients

• ✓ egg white
• butter
• cream cheese
• all-purpose flour
• walnut
• honey
• egg
• poppyseed filling
• confectioners' sugar

Instructions

1. 1 Combine butter and cream cheese in a large bowl until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in flour, 1 cup at a time. As dough becomes stiff, turn out onto the counter; knead in flour until no longer sticky. Continue to knead dough for 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pulse walnuts in the bowl of a food processor to a fine consistency. Pulse in honey and egg. Set aside.
4. 4 Transfer dough to a well-floured surface; roll out to 1/4-inch thick. Cut dough into 3x3-inch squares. Place 1 teaspoon filling in center of each square. Use walnut for some and poppyseed for the rest. Roll squares up and seal the edges. These can also be formed into triangles. Place cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
5. 5 Bake in the preheated oven until lightly browned, 15 to 17 minutes. When cool, dust with confectioners' sugar.

By TRISH1452

Ingredients

• ✓ egg white
• whole wheat flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• banana
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.
2. 2 In a large bowl, mix whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix bananas, egg whites, and vanilla extract.
3. 3 Mix banana mixture into flour mixture until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan.
4. 4 Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

By ELEMMIRE

Ingredients

• ✓ egg white
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• cinnamon
• banana
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
2. 2 Stir flour, sugar, baking powder, baking soda, and cinnamon together in a large bowl. Add banana, applesauce, and egg whites; stir just until combined. Pour batter into the prepared pan.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Turn out onto a wire rack and allow to cool before slicing.

By Allison

Ingredients

• ✓ egg white
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• blueberry
• buttermilk
• powdered sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
2. 2 Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
3. 3 Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

By CHINER

Ingredients

• ✓ egg white
• pear
• pear
• egg
• water
• vanilla extract
• all-purpose flour
• sugar
• vanilla pudding mix
• cinnamon
• baking soda
• salt
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
2. 2 In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
3. 3 Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

By coolbeans

Ingredients

• ✓ egg white
• milk
• all-purpose flour
• white sugar
• salt
• cinnamon

Instructions

1. 1 Mix 1 cup milk, flour, and egg whites in a large bowl.
2. 2 Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
3. 3 Serve in a large dish or in individual cups with cinnamon sprinkled on top.

By Lil-mama-cassandra

Ingredients

• ✓ egg white
• white cake mix
• margarita mix
• vegetable oil
• lime juice
• lime peel
• cream cheese
• butter
• lemon peel
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
2. 2 Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour.
4. 4 Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake.

By Tori Belle

Ingredients

• ✓ egg white
• cooking spray
• egg
• sugar
• vanilla extract
• self-rising flour
• sweetened condensed milk
• evaporated milk
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.
2. 2 Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.
4. 4 Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.
5. 5 Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.
6. 6 Spread meringue frosting over cake.

By Blanca

Ingredients

• ✓ egg white
• cooking spray
• olive oil
• red bell pepper
• onion
• milk
• egg
• salt
• black pepper
• cumin
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
2. 2 Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
3. 3 While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
4. 4 Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
5. 5 Bake in the preheated oven until eggs are set, about 30 minutes.
6. 6 Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

By tracyfer

Ingredients

• ✓ egg white
• cooking spray
• ground turkey
• ground chicken
• black bean
• corn
• green chile
• salsa
• taco seasoning mix
• breadcrumb
• enchilada sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
4. 4 Pour half the enchilada sauce over the meatloaf.
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Ingredients

• ✓ egg white
• white cake mix
• water
• oil
• cinnamon
• vanilla extract
• lemon extract
• sugar
• butter
• confectioners' sugar
• honey
• cinnamon
• milk
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Ingredients

• ✓ egg white
• sugar
• water
• water
• lemon juice
• sugar
• ice cube
• tequila
• cointreau
• lime juice
• lime
• kosher salt

Instructions

1. 1 Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
2. 2 Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
3. 3 Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
4. 4 Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

By The Prothro's Kitchen

Ingredients

• ✓ egg white
• olive oil
• onion
• garlic
• tomato sauce
• water
• white rice
• mint
• salt
• ground sirloin
• tomato
• onion
• salt
• pepper
• mint

Instructions

1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Ingredients

• ✓ egg white
• ground turkey
• onion
• garlic
• salsa
• cumin
• salt
• black pepper
• chili powder
• milk
• polenta
• butter
• corn flour
• baking soda
• cheddar cheese blend
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
4. 4 Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
5. 5 Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

By Jessica Delaney

Ingredients

• ✓ egg white
• cilantro leaf
• salsa
• sour cream
• guacamole
• flour tortilla
• cayenne pepper
• pepperjack cheese
• water
• oregano
• chipotle
• cumin
• chicken breast
• black pepper
• salt
• mushroom
• poblano pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until vegetables begin to brown, 5 to 10 minutes more.
3. 3 Move vegetables to edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into center. Add chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until chicken pieces are browned, about 5 minutes.
4. 4 Stir chicken and vegetable mixture together. Off heat, drizzle water over chicken mixture; scrape browned bits of food off the bottom of the skillet with a wooden spoon. Transfer mixture to a bowl; set aside to cool. Wipe the skillet clean.
5. 5 Stir pepper Jack cheese into chicken mixture to combine; season with cayenne pepper, salt, and black pepper.
6. 6 Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet; heat until warmed and flexible, about 30 seconds per side.
7. 7 Place tortilla onto a work surface; spoon 1/4 filling in a line across middle of the tortilla. Fold bottom of tortilla just over filling; brush top and exposed inside parts of tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing filling. Roll tortilla to enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
8. 8 Heat remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add chimichangas; cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.
9. 9 Bake in the preheated oven until tortilla is puffed up, golden brown, and outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga to serve.

By John Mitzewich

Ingredients

• ✓ egg white
• sour cream
• oil
• egg yolk
• salt
• all-purpose flour
• cinnamon
• hot pepper sauce
• black pepper
• cumin
• oregano
• white vinegar
• chicken broth
• garlic
• onion
• vegetable oil
• tomato
• cheddar cheese
• monterey jack cheese
• mozzarella cheese
• all-purpose flour
• poblano pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.
3. 3 Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.
4. 4 Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.
5. 5 Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.
6. 6 Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.
7. 7 Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.
8. 8 To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.
9. 9 To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.
10. 10 Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.
11. 11 Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.
12. 12 To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.
13. 13 Serve hot with a dollop of sour cream over top.

By FatDogLane