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These lovely little cheesecake tartlets are the perfect finish to a nice dinner. I got the recipe from the Kraft Philadelphia Creme Cheese Cookbook of 1988. Use your favorite preserve or fresh fruit as topping. They also freeze well. Wrap chilled cheesecakes individually in plastic wrap and freeze. Let stand at room temperature for @ 40 minutes before serving.

Recipe #476173

This is a foolproof recipe. The dough can be made up in the morning and placed in the refrigerator until evening when they are ready to be rolled out and cut.

Recipe #239941

Tender, flaky, buttery...it's a biscuit lover's dream. These rise HUGE. My mom's recipe, I hope you enjoy these as much as I do. :)

Recipe #201583

GREAT for potlucks. This makes a ENORMOUS amount of potato salad. I've never had left overs! Crowd pleaser! The Dijon mustard gives this a unique flavor.

Recipe #200103

An unusual but oh-so-simple, pot pie. This is the only way my husband will eat a pot pie. He hates those recipes with a thick biscuit-y crust and this is thinner. It makes a nice gravy with the cream of celery soup and chicken broth.

Recipe #163128

From Laura Dolson,Your Guide to Low Carb Diets on About.com. "I call this "focaccia" because it is baked in that style - flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you."

Recipe #160607

7 Reviews |  By ladypit

Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.

Recipe #158511

I have a co-worker that is addicted to those hot cafe mocha drinks...So for Christmas, last year, I decided to make them their own 'instant' mix...I even bought a 60 oz 'coffee-themed' container (that came with it's own TBSP measure) for them to store it in! A few TBSP of the 'mix' and some hot water and voila! Cafe Mocha!

Recipe #155100

You don't need a lot of ingredients for this bread and it always turns out the same, which is why I love it. From The Bread Machine Cookbook by Donna German, who always gives amounts for small, medium and large machine. I'm posting the large recipe.

Recipe #144746

I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

Recipe #143307

Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

Recipe #137562

Ok, in TEXAS we do NOT cook with sauce! It is only used as a condiment to top anything we want or to dip things in. There have been so many arguments started over whose is best- but we all know Mama's is best! This makes a bucket load so use the tool to change the number of servings or freeze, can or give away the rest. "Samantha in UK states that this is not safe to can as it has butter in it. I have never had a problem but please be aware of that info. If you are concerned please try substituting with ButterBuds / Molly McButter type butter substitute or do not can. Freezing is another option as well " If you do decide to can this use a Boiling Water Bath, process half-pints and pints for 20 minutes at 0-1000 feet in elevation, 25 minutes for more elevation.

Recipe #135656

From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.

Recipe #133767

The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour recipe #110497 (http://www.recipezaar.com/110497) to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.

Recipe #130262

This recipe is good and fast. Served with salad it makes a great filling meal on a busy night.

Recipe #104312

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

Recipe #97428

The beauty of this recipe is that the ingredients are mixed in one step. It is a no-fail recipe that is simple and delicious.

Recipe #97077

219 Reviews |  By Marie

You will never want to buy hamburger buns again after trying this recipe. Easy to do using a bread machine and so awesome! You can also top rolls with sesame seeds after brushing with melted butter.

Recipe #80413

These are amazing. My husband couldn't believe I made them the first time we ate these. These are truly restaurant quality and so easy too! This recipe was given to me by an online friend.

Recipe #63831

Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.

Recipe #61900

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