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What We REALLY Feed Our Families - 2006

This is a compilation of all the recipes that people have posted as having made for their family. The thread changes week to week but it is usually very easy to find in the Kid-Friendly Forum. Stop by and see what we are cooking up!
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9 Reviews |  By ladypit

In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.

Recipe #106516

These are a great sweet muffin without being cloyingly sweet. My kids love muffins and we eat them a lot. Most of the time I put fruits or veggies in them, but this is the one I created for a sweet treat. The molasses gives it a nice darker color.

Recipe #72830

This is a combination of several different taco seasoning recipes. I took the best of each recipe to make this one. Hope you like it.

Recipe #66591

I used to think that Brussels Sprouts were gross. But I never had them roasted, only steamed. Roasting brings out a whole new flavor that is very enjoyable.

Recipe #119219

6 Reviews |  By Saturn

My fiance "invented" this dip. He was just learning how to cook and this was the first thing he created without a recipe. Over the years, he has perfected it. It is now a family favourite. My FIL and step-daughter can't get enough of this. Every year, we get the family all together for the town Christmas parade then RUN back to the house for this dip and hot chocolate. It is the best part of the entire night!

Recipe #134106

From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising

Recipe #194745

Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.

Recipe #175534

3 Reviews |  By basia1

This is from the Mori-Nu Tofu box.... very easy and non-veggies love it too! Cook time includes chilling time.

Recipe #50171

This fabulous dessert is 3 WW points a serving and can be made with fresh, canned, or frozen fruit. It is adapted from a recipe in the "More With Less Cookbook." Incredibly easy to make, I fall back on this when unexpected company comes for dinner.

Recipe #73927

Broccoli Cheese Soup for people who love broccoli and real cheese. No velveeta here! Great served with crusty or fresh bread.

Recipe #115100

Not low fat by any means.

Recipe #113965

This is a really fast and tasty "home cooking" sort of dinner. I top it with my Recipe #73236 but you could use any kind of drop biscuit. You could also use a can of refrigerated biscuits if you'd like. In that case I would cut each one in 4 pieces and then sprinkle them on the top. This recipe is adapted from one in JoAnna Lund's "Cooking Healthy With a Man In Mind."

Recipe #77745

2 Reviews |  By ladypit

My kids and I went peach picking and had a ton of wonderful peaches to use up! This is a recipe I found somewhere on line and tweaked a bunch. It is still high sugar, but is low fat. It also is not the prettiest looking dessert I have ever seen. But it is homey comfort food that tastes great! I actually used 1/3 cup splenda and 2/3 cup sugar with great results. Also, we used the 2 cups of peaches specified in the original recipe. But my husband said that next time he would like more peaches. (He ate most of it in 1 sitting so he definitely liked it, but I will try more peaches next time for him!)

Recipe #96884

37 Reviews |  By Libby1

from the Rival Crock-Pot Cooking Cookbook.

Recipe #3439

This is a great casserole for those cold winter nights, delicious and comforting...

Recipe #71006

Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy!

Recipe #103158

Have you ever had one of those nights when you realize you need bread to dunk into dinner, but you don't have time to let anything rise and biscuits just won't do? This is great. In less time then it takes my oven to preheat this is ready to go in the oven. The original recipe, from Sarah Schlesinger's 500 Fat Free Recipes, called for 2 cups whole wheat & 1 cup white. I happened to be running out of whole wheat and just subbed with what I had. Feel free to use more whole wheat, though. And I never have fat free buttermilk; I always use skim and lemon juice and it is just fine! This is a little dense but great to dunk into soups and stews.

Recipe #83433

This quick-cooking vegetable accompaniment is best with tender, young spinach. Recipe from Fine Cooking

Recipe #110043

I found this recipe in an award winning 30 - Minute Dinner category in Better Homes and Gardens, in 1997. It is now one of our fast and favourite Stir-Fry's for busy workdays. If you enjoy stir-fry's then this one is for you!

Recipe #75484

This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)

Recipe #55135

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