This is TOH recipe by Jane Paschke that is so fast and simple that you can have them any time without having to worry about thawing pizza dough. They're great with a side of marinara for dipping when you're watching football and just want a little something or as a side with spaghetti when you forgot the garlic bread
A very tasty scone recipe that takes no time at all. Though the recipe calls for dried cranberries, I usually use a mix of dried cherries and berries for variety and often use more than the 1/2 cup called for. I also sprinkle turbinado sugar on the top for a bit of crunch. I specify cutting this in sixths, which makes a good size scone, but if you want smaller ones, try eighths and cut down on baking time.
Growing up I spent summers in Texas with my grandparents and my Granny used to make mint tea all the time. I never got her recipe, but after trial and error I have found that this is pretty close. Everyone who has tried it has loved it; see if it suits you!
I love three bean salad, but have never found a recipe I really liked until my friend Carol Bolduc gave this one to me. She makes it in the summer at Mrs. B.'s Deli in Lake George, NY and I fell in LOVE the first time I had it. It's really simple but, oh, so good!! This makes alot of dressing so I usually omit the chickpeas (personal pref.) and use two cans of wax beans.
My mother made this when we were growing up and I always requested it for my birthday dinner. The chicken comes out so tender and juicy - yum. The sauce is wonderful over rice, but would be good over mashed potatoes or egg noodles. Thanks, Mom!!
This is my Mom's recipe that she gave me when I moved from home (oh, those many moons ago) and I love it. She didn't make it very often so it was a real treat for me when she did. I'll eat it in the summer by itself or with some homemade pita for a wonderful lunch. Nothing I've ever bought; mix or pre-made, can compare. Thanks, Mom!
Oven Classics came out with a honey mustard chicken bake that DH nd I both loved. Of course, we can't find it around here anymore, so this is what we came up with. We like to put it on a bed of preared stuffing as the sauce is awesome with it.
Serve it with some steamed broccoli and you've got yourself a meal.
This is a wonderful recipe that is from Alton Brown of "Good Eats". They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home.
This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.
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