This is a cookbook that I started for my granddaughter Anna who was born on February 18, 2004. This cookbook has my recipes and others from the 'zaar. It is also a cookbook for her baby brother Matthew, who was born on September 8th, 2005 and for our newest grandson Nicolas was born December 10th 2009.
I got this recipe from a Blog on Facebook. I tried it with leftover Halloween candy and 2 packages of Cream Cheese that were almost dead in my refrigerator. Really good and easy. The original recipe called for a homemade chocolate cookie crust, but I used an Oreo Pie crust instead.
I found this recipe on a Facebook blog site named Very Culinary and made it to take to a dinner party. It was a hit. Every body loved it and were shocked when they found out what one of the main ingredients was.
This recipe comes from a magazine from 1990. I used to make it all of the time and guess what, I lost the recipe. I found it this morning tucked in a very old cookbook. It is delicious, rich and creamy and uses a yellow cake mix. the hardest thing to do is prepare the almonds.
This is a Sandra Lee recipe that I modified to use drumsticks instead of drummettes which I think are expensive and a not even worth using, just an opinion. These were very easy to make and a big hit at our Super Bowl party. I just doubled the marinade/spice mixture. Oh and it uses a slow cooker, the greatest invention of mankind.
This recipe is just Scrumptous, I found it searching on line. I start the recipe on the stove top and then throw it into a Crock Pot on low for 8 hours. A few extra steps but well worth the extra work. Food.com is not letting add the Fava Beans as a canned ingredient, so here it is 2 14.5 ounce cans Fava Beans. Great over steamed Quinoa.I also use jarred Harissa, but will post with a Harissa Paste recipe.
This is a very delicious prune butter(Lekvar) cake, that starts from scratch, I know, I am making a cake from scratch, a true miracle. I do use the lemon juice in the cake but not the lemon zest, I think it is too bitter.
I have had this recipe pre-DH and used to make it all the time and lost it in the move to Florida and found it again, today. It is easy to make and very flavorful. Easy for weeknights and delicious enough for company.
This is a very crispy and crunchy candy. The trick to this candy is to keep the candy in the pan, covered loosely with wax paper for 2 days before you eat it. If you try it too soon, it will be tough and chewy.
This is a recipe from Epicurious by Dale Talde, Thistle Hill Tavern, Brooklyn, NY that we made for dinner. DH loves cauliflower and me, not so much. But this is awesome, spicy and delicious. I will now eat cauliflower.