Wonderful meal on a cold winter day. Serve it over hot, buttered cornbread. We especially like Recipe #83625, which is just the right amount of sweetness to balance all the spicy. Top with grated cheddar cheese and a dollop of sour cream. Just a note: many people soak their beans the night before. I prefer to skip that step and think the bean broth is much more tasty when slow cooked for hours. Delicious!
Perfect for a cold winter day! Spice it up or down, depending upon your tastes. We like it SPICY and served with fresh mozzarella cheese over toasted ciabatta rolls. So good! Preparation on this is super easy, but allow plenty of time for cooking.
This is my favorite recipe for acorn squash. It's very sweet, but not overly so. I based this off a recipe by Paula Deen. It's best to use real maple syrup. My husband who doesn't like squash and my 3 year old daughter really liked this. I served it with a pork roast and mashed potatoes.
Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do.
Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!
I wasn't sure about apple and onion in scrambled eggs, but it's very tasty and this has become one of my favorite single-serving breakfast recipes. When I first made the recipe, I used cheese for Laughing Cow Light Swiss by mistake, but it's a good alternative -- and fewer calories than Mini Babybel Light Cheese (50 vs. 35). In addition to the spices, I also use a sprinkling of recipe #396007 (Green Herb Seasoned Salt). Nutritional Information: 188 Calories with Babybel and 173 with Light Swiss.
The first time I made this recipe, it was okay. I wasn't thrilled about it because I found that I like my oatmeal warm, not chilled. The second time around, I skipped the chilling step, ate it warm, and was much happier with the results.
This is Rachael Ray's take on the American classic. It's from one of her earlier cookbooks. Rachael serves this over canned biscuits (like GRANDS!) that have been separated, placed on a baking sheet and sprinkled with a pinch of cayenne pepper or sweet paprika, then baked according to package directions. I tried to include this in the recipe but for some reason the site will not let me list the canned biscuits.