People love these and I have to laugh when asked for the recipe.
These are nice big & thick cookies!
I had to put a size for the cookie dough, hope I came close. heh heh!
Use the tube of white chocolate cookie dough in the refrigerated section of the store.
Do not spread the cookie dough out.
I had to put a size on the nuts, just use a regular size they have at the store.
Found this recipe in a Butterball chicken advertisement. Made it on the grill and it is very easy. To prevent charring, pound the chicken breasts to uniform thickness. Prep time includes marinating time.
Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.
We really like foccacia bread and hate to always buy storemade with their prices. This is a quick & easy method to get homemade foccacia when time is short. You can tailor this recipe to your own tastes by changing the herbs, spices and seasonings. Add some chopped veggies for a different spin on it. I use a store-bought crust, such as Boboli. Can use large pizza crust, as desired.
This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.
I saw Paula Deen make this on Foodtv for a Halloween show and it looked like so much fun. DS and I did have a blast making it. DS thought it was so great to have a snake for dinner. More fun with food! :) Change the meats & cheeses to whatever tickles your fancy. I mostly "eyeballed" when making this so not sure if I used the exact amounts specified. I didn't need a whole bell pepper so got a couple of strips from the grocery salad bar. Now what to do with the rest of the jar of olives!?!
This is an awesome, filling soup from Taste of Home's Quick Cooking magazine a few years back. You can dress it up for company or serve it simple any time. The odd combination of ingredients is what caught my eye the first time. I've modified the original recipe to thin the soup a little and stretch it out more. Freezes well.
I think this is another one of those recipes my mom clipped out of the Winnipeg Free Press. She doesn't have a bread machine, but she thought it sounded good, so the next time they came out to visit, she had me make a loaf for her! Since then, it's become a favourite around here -- especially at breakfast.