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    131 Recipes

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    1 Reviews |  By flower7

    I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.

    Recipe #472980

    I have not made this yet but it sounds great! Found in the July 1911 issue of "Keith's Magazine on Home Building" published in Minneapolis, MN. From the Table Chat section, by Beatrice D'emo. Original text included in directions with my comments. Servings and cooking times are a guess.

    Recipe #472978

    2 Reviews |  By flower7

    I found this on Kraft's website but made a few changes and additions to suit my own taste. Hope you enjoy!

    Recipe #460179

    We were headed to my brother & SIL's house for a Father's Day lunch and they have a ceramic cooker. I was instructed to bring a side dish or salad and since I was in the mood for eggplant, and wanted to take advantage of their cooker, I searched for a grilled eggplant salad. I found one that sounded like a good start and after some adjustments and additions, came up with this. Everything except the onion, eggplant, and tomatoes was measured by eye so it is all more or less to taste. Hope you enjoy!

    Recipe #459053

    1 Reviews |  By flower7

    From Kraft. An "almost" dump cake, as most call for just dumping the cake mix over the rhubarb, then drizzling over the butter and water (instead of mixing them together first). This is also good served cold: bake ahead of time then cool completely - refrigerate until ready to serve.

    Recipe #455486

    1 Reviews |  By flower7

    From BHG, made for a co-worker's birthday and enjoyed by all with rave reviews! I made two and the first one, I forgot the oats (oops!) but it was still good :) I couldn't get my hands on apricot nectar so used peach. Served with vanilla ice cream (caramel would also be good) and caramel sauce over the cake *and* ice cream.

    Recipe #453164

    4 Reviews |  By flower7

    This recipe was inspired by my Spicy Cocoa Sloppy Joes (#237942) and a comment left by my friend Cookgirl, that it would make an interesting chili with the addition of kidney beans. I did change a few things other than adding beans though :) I think it is better the next day, after melding in the fridge overnight. It is very thick, which is exactly how I like my chili :) I have to also add my thanks to my co-worker Nate for the great name!

    Recipe #448787

    I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely.

    Recipe #447674

    This was inspired by a recipe I saw on Kraft Foods' website, but made my own way. I really enjoyed the smoky spicy hit from the chipotle in the coleslaw paired with the rest of the ingredients. If you want more spice, use a whole chile instead of half. I like to individually freeze the remaining chiles from the can with a little adobo sauce on each one, then bag and save in the freezer for future recipes.

    Recipe #436288

    My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray.

    Recipe #421599

    1 Reviews |  By flower7

    I recently had a coupon for some flavored tunas and created this to use one of them. It sounds a little crazy but I thought the combo was really good! If you don't want to use the Pillsbury crust, you could make your own or use another kind of pre-made crust, just adjust baking times and temperatures accordingly.

    Recipe #417166

    I got a free sample of these potatoes in the mail from Betty Crocker and was looking for a way to use them other than just as mashed potatoes. This would be a great way to use left over "real" mashed potatoes (use about 5-6 cups prepared) and homemade shredded barbecue. Instead of beef, barbecued pork or chicken could also be used.

    Recipe #413393

    1 Reviews |  By flower7

    From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.

    Recipe #410737

    1 Reviews |  By flower7

    From The Soup Mix Gourmet, by Diane Phillips. This savory cream cheese spread will remind you of Boursin and is great to spread on crackers, toasted bagels, or French bread slices. Also good in mashed potatoes or as a topping for a baked potato. I didn't have fines herbes so instead used 1/4 tsp each parsley, tarragon, basil & oregano. Cook time is chilling time.

    Recipe #406554

    2 Reviews |  By flower7

    I got this recipe from my mom who got it from a breakfast cookbook. There are a few similar recipes on Zaar but none quite the same as this one. Mom makes these occasionally for the Rotary breakfast she serves and I'm always begging for the leftovers (when there are any!) I finally got the recipe from her so I can make them myself!

    Recipe #402035

    1 Reviews |  By flower7

    From Betty Crocker. Feel free to experiment with other fruit or fruit combos (I used peaches & blackberries my first time making this). In place of the canned peaches you can also use 5 cups frozen peaches (or other fruit), thawed and drained. There is a lot of crumble topping on this crisp so you may wish to use a larger pan (11x7 perhaps) and a bit more fruit, but I liked it this way :)

    Recipe #393412

    2 Reviews |  By flower7

    From Bon Appetit with a couple small changes. The Brie coats the rigatoni like a creamy pasta sauce.

    Recipe #385695

    1 Reviews |  By flower7

    My mom made this when my brother & I were kids and I have always had fond memories of it :) She pulled out the recipe yesterday and made one and it was just as good as I remember LOL You can make your own crust or buy a pre-made crust; either way works :)

    Recipe #366712

    7 Reviews |  By flower7

    I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.

    Recipe #364909

    1 Reviews |  By flower7

    I had a chicken breast to use and came up with this to help clean out the fridge. This is a good-size lunch or dinner salad. Everything is to taste so feel free to make any adjustments/additions or subtractions you like. If you don't have Mrs. Dash or bacon salt, season the chicken with your favorite spices (those were just what I had and the combo was good!) I used recipe #223381 for the dressing but please use your favorite!

    Recipe #364039

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