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    You are in: Home / Cookbooks / Yummy Cookbook for 2012
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    41 recipes in

    Yummy Cookbook for 2012

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    9 Reviews |  By bes1111

    This recipe came from my sister-in-law Denise who is an awesome cook, mother and wife! Originally we were using it only for pork but last night I had boneless, skinless chicken breasts thawed and thought, "why not?" The brown sugar flavor really came through with the chicken. I'm guessing it would also be great with venison. I often double the marinade for plenty to boil and pour over the grilled meat.

    Recipe #486450

    The recipe suggests using these onions on burgers, to perk-up beans, cooked rice and mashed sweet potatoes. Another 4-ingredient dish.

    Recipe #467927

    Posted for the Zaar World Tour 2006-Hungary. I haven't tried this recipe, but it seems to be a very quick and easy cookie to make. These bars are sticky and gooey and similar to a walnut pie.

    Recipe #175807

    This is a pretty good healthy and easy to prepare dish

    Recipe #304705

    I love roasted vegetables - this is a simple, meatless meal that's easy to throw together on a weeknight. From Real Simple.

    Recipe #361618

    8 Reviews |  By Karen67

    I got this recipe from my sister, Judy. They are a great side dish for dinner or soup, and are easy to make. These muffins might just convert some non-spinach lovers. If you make these in mini-muffin tins, bake for 10-15 minutes.

    Recipe #208071

    Spicy, sweet and delicious! A nutritious side dish that's a great source of fiber. The servings are quite large.

    Recipe #384843

    I've always made these on the BBQ grill in foil packets, and the directions work great as is. If you want to make them in the oven, take a look at the reviews for suggestions on modifications & cooking times.

    Recipe #204218

    from Dinosaur BBQ

    Recipe #318843

    slow cooker pork chops with a orange mermalade topping

    Recipe #316330

    Easy and delicious recipe for your slow cooker!

    Recipe #205367

    A great taco soup that is WW friendly. 2 pts a cup.

    Recipe #141661

    I found a meatloaf recipe that used StoveTop Stuffing. I really liked it, but tweaked it to make it my own. Here is my version! (For appetizers, you can make these into meatloaf balls and use decorative appetizer picks to serve)

    Recipe #469508

    from darlene kossman she says these are special cookieok ive made these rascels and they are like a pie crust cookie you had best like cinnamon .and i cut the recipe in half when i did them because you would have cookies coming out your ears.these are not my fav recipe of darlenes but rudy liked them he said they would be good with or milk , i would not put as much sugar topping on next time but rudy was happy and wanted them for later

    Recipe #343578

    These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!

    Recipe #277118

    This is part of my OAMC chicken rotation plan. It's a favorite of my family My family likes it with hot sauce added but I like it the way it's written. I have added the hot sauce as an optional ingredient for this reason.

    Recipe #325580

    Yet another recipe from a regional magazine.

    Recipe #111530

    This is an exquisite soup. You won't believe the depth and complexity of the broth (especially w/o the use of alcohol or sour cream). The original recipe calls for 9 cups of chicken broth. My two containers only had 8, so that's all I used. It turned out so well, that's what is listed below. You can also substitute regular white mushrooms for the portobellos.

    Recipe #435529

    These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

    Recipe #397923

    Based on a recipe from Jordan Maerin’s book, Raw Foods for Busy People. Note: Jordan subscribes to the 80% raw and 100% whole and organic foods definition. On the question of “How raw is raw?” she identifies her sources: 100% Raw Plant Food Diet, Hippocrates Diet, Natural Hygiene, Essene Diet, Macrobiotic-Raw Diet, Hunza Diet, and the Temporary Raw Diet. Jordan advises, “Keep this one handy. It makes a great marinade too.” Jordan suggests marinating cherry tomatoes or mushrooms, or any other vegetable of your choice, in the Basic Vinaigrette for three hours at room temperature, stirring often, or overnight in the refrigerator, stirring occasionally, to enjoy as a salad garnish, or as munchies at any time of day.

    Recipe #368677

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