I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise!
I like this salad because it isn't fruity like many spinach salads out there. My cousin always brings this to family dinners and everybody loves it, even the ones that don't like spinach! Be sure to make the dressing the night before! The original recipe called for 1 lb. of swiss cheese. I think that's a bit much and usually make it with 1/2 lb.
I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.
I was watching "Everyday Food" on PBS one day and they were making these pot stickers. They looked so easy and delicious that I had to try making them myself. They turned out just as great as they looked on tv and have become one of my favorite meals. I serve them with Recipe #62708.
This is one of my Mom's recipes. I'm very picky about lasagna. I like this one the best because it has cottage cheese in it and isn't as dry as many others. Feel free to add more cheese and/or sauce. I usually just eye-ball it. Also, I love to use the sauce from Recipe #22782. If you make the full amount of the sauce from that recipe, this recipe will use about half. You will not need the ground beef/sausage if your sauce already has meat added.
I got this recipe from America's Test Kitchen/Cooks Illustrated:
"Our streamlined recipe lets you put this classic dish on the table in 30 minutes or less."
*I used the sauce from Recipe #22782 instead of the sauce recipe shown because I already had some on hand.
I don't really like plain cream cheese on my bagels, so I made some of this! I use reduced fat cream cheese because the consistency is naturally softer, even when cold. Plus, it tastes just as good as the regular stuff. I have used regular, softened cream cheese, and added a tablespoon or two of milk to adjust the consistency.
I got this recipe from my sister in law who brought these to a family dinner. She got the recipe from a church cookbook. I had to have the recipe when I tried them! They have just a hint of sweetness and are just perfect. I have made these myself and I couldn't believe how well they turned out! (p.s. These freeze really well after they are baked & you can just unthaw the amount of rolls you need in the microwave!)
I got this recipe from my cousin who made it for our Christmas party this year. I don't usually like soups with rice in them but I could not believe how good this was! Don't forget the almonds, it's not the same without em! Note: The wild rice takes about 45 minutes to cook.
I tried making this after watching the Good Eats episode "Wake Up Little Sushi" with Alton Brown. It turned out really great. The original recipe called for 1 tbsp of kosher salt, but some reviewers said that it was way too much and that 1 tsp was plenty. I made this using only 1 tsp of kosher salt, so that is how I've posted it here.