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    You are in: Home / Cookbooks / DPG!
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    DPG!

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    These are a family-favorite they fry up light and so fluffy, a must drizzled pancake or maple syrup on top, servings is only estimated it will depend on how much the batter you drop from the spoon --- these can also be made in a deep-fryer with oil heated to 365°F :)

    Recipe #194819

    My family loves this and I make it on regular rotation, it's so easy to make just mix everything in one large bowl then bake, you may prepare the complete casserole and refrigerate until ready to bake, which makes this a perfect potluck dish! --- I have even made this using frozen french fries that I cut up into small pieces when I had no hash browns on hand and can also be made using cooked cubed potatoes --- cream of chicken soup may be used in place of mushroom soup, you may even throw in some chopped cooked ham or chicken also, I most always increase this by using two cans of soup, 1-1/2 cups sour cream and using half a 5-pound bag of hash browns --- you will love this! :)

    Recipe #78853

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.

    Recipe #134871

    This reicpe comes from Bon Apetite's 50th Anniversary Issue. The recipe looks kinda long, but it's very simple and the results are fabulous. I usually share my desert with folks at work, but not these...I kept them all to myself. Please try them! You won't be dissapointed!

    Recipe #187792

    This is delicious with chicken. The apples in this recipe will turn soft, if you desired you may add in more coarsley chopped or sliced apples towards almost the end of cooking.

    Recipe #135399

    Since red cabbage is one of my favorite veggies, I have collected many recipes, this is another easy favorite that makes a wonderful side dish to turkey, or beef. I like to add in chopped cooked bacon, but that is optional. The amounts can be doubled to serve more than 4.

    Recipe #145226

    This is a delicious cabbage dish, I could make a meal on this alone served with rice! Use Golden Delicious apples for this if possible. You can throw in other ingredients that you wish to this too, this dish is very versitile!

    Recipe #152357

    Cabbage is one of my favorite veggies, so I am always looking for good recipes for cabbage, this is a really great one, and all ingredients can be adjusted to suit taste. This can also be made using green cabbage. I have even added a heaping tablespoon of garlic in with the onions. If you do not have any bacon fat handy, then use all oil, or oil with a few tablespoons of butter. Please, use only Granny Smith apples for this recipe, they hold up better than any other kind. This is a delicious side dish for beef!

    Recipe #131364

    This is a wonderful recipe for asparagus, you can cook the asparagus hours or even a day in advance and refrigerate, just warm the spears slightly in the microwave before placing them in the baking dish and broiling them. Adjust the amount of garlic to taste.

    Recipe #162549

    These muffins are fantastic, and rise very high when baked! If you prefer a sweeter muffin add in more brown or white sugar. I have even made these in mini loaf pans and they were great! If you like nutmeg just add in 1/2 teaspoon to the flour mixture if desired.

    Recipe #122949

    My kids love these! They are from the Barefoot Contessa.

    Recipe #168388

    A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger... ;)

    Recipe #161335

    If you are making more than 4 tenderloins then double all ingredients. They can also be broiled as well as grilled on the outdoor grill.

    Recipe #140879

    This is just a different twist on 2 Southern favorites. Cook, eat and enjoy!!!!!

    Recipe #89285

    This is a great brunch recipe, and serves quite a few people, remember, this souffle needs to sit in the fridge overnight, so prepare a day ahead, which is great, as it gives you more time to spend with friends and family......oh, and may I add, this souffle is delicious!

    Recipe #72143

    Posted for Zaar World Tours: A chilled soup for those sultry summer evenings. Please note that if using frozen peas then the amount required will be half that of the fresh peas. Vegetable stock can be substituted for the chicken stock if a vegetarian version is required. Cook time INCLUDES chilling time. REGION: France.

    Recipe #179205

    If my memory serves me right, this recipe comes from a Taste of Home cookbook. If you are a asparagus lover, then this recipe is for you. Great as a side dish for a special dinner.

    Recipe #70041

    You can use frozen cranberries but increase the flour by 2 teaspoons. The topping can be prepared up to a day ahead and refrigerated.

    Recipe #143193

    This is commonly served at room temperature.

    Recipe #170706

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