My daughter has been asking me for a long time to get our recipes together. Most of these recipes came from friends, people I worked with, or family. Lots of love . I have sadness and happiness as I look at these, but most of all I feel so blessed to have shared food and fun with all of them.
I feel honored that my daughter has good feelings about this food and wants to continue the tradition.
One of my daughter's inlaw shared this delightfully different tuna casserole with me better then ten years ago. After the first time I made it it was good bye to the retro version. LOL Serving and prep time are approximate. ENJOY..!! :)
I got this recipe from an old Pillsbury book. They had the lighter, healthier version vs the older higher fat version. I opted for the higher fat version....its comfort food, don't mess with it! (if you want to make the ligher version just substitue low fat milk, reduced fat cheese and 98% fat free soup)
If you've been in the SCA or around any of the fighters, you'll know what I'm talking about. Fighter Biscuits are not only popular with my family, they are served as mundane cocktail party appetizers. I think that is where the recipe originally came from. Their main drawback is the fact that due to the sausage in the mix, they should be kept cold. I think that 25 fighters used 75 biscuits per day of battle.
This is an easy and fun way to make omelets. Everyone can have exactally what their tastebuds desire in their omelet. We added other ingredients such as ham and cheese. You don't have to use these specific ingredients. Be creative and add whatever you would like to your omelet. My mother-in-law sent it to me to try and it is a family favorite.
This is a recipe that I made in junior high cooking class many years ago :) Feel free to adjust the recipe by using your own bread dough or equivalent. This requires refrigeration overnight (not included in prep time) so plan ahead.
Chocolate covered potato chips and nuts? Count me in! Found this recipe in Simple and Delicious magazine Dec 2008, submitted by Pat Maxwell of California. Only four ingredients and super simple. Note - preparation time does not include cooling time.
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
I have seen a couple of recipes for taco soup, but this is different. I received it from my ww leader. It is very much like a chili and is so easy. My family loves it and I love it topped with 1 tbsp low fat sour cream.
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine