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    124 Recipes

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    Use this colourful spread to top your naked recipe #415902. Also great on a variety of crisp breads and crackers. Works well with raw veggies too. Servings will depend on how thick you pile it on. :)

    Recipe #415921

    I purchased a box of 'garlic chips' the other day. I arrived home only to discover my four dollar box of bread slices were all broken. It was then that I decided I'd simply make my own...less expensive with better flavour. Crostini are multi-use flavoured and baked thin bread slices. I've used them to float cheese in onion soup, broken into giant croutons for salads, and my a base for flavourful spreads and appetizers. Don't discount their use plain, as a crunchy snack either. Recipe #415921 is an easy and tasty spread that goes well with these. I recommend using day old baguettes to make slicing easier.

    Recipe #415902

    This is my alternate bran muffin recipe when I don't have sour cream on hand for recipe #307011. This is also very delicious and easy to make. Found on the box of Quaker's Natural Wheat Bran.

    Recipe #407240

    This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)

    Recipe #406972

    This would make a great addition to your Shortbread Collection. Slightly crispy but retains that 'melt in your mouth' quality. The maple flavour is delicate. Very easy to make. My maple leaf cookie cutter measures 3-1/2" wide, and yielded 24 cookies. This is the companion recipe to Recipe #336430, also from King Arthur Flour. Chilling time is not included in the prep time.

    Recipe #403830

    A 'Chocolate Lovers' dream. :) Moist, chewy, quick to make. What more could we ask for? Toffee!!! I took the liberty of topping these gems off with a sprinkling of toffee bits. Whichever road you decide to take, the trip is very worthwhile. Another winner from the Company's Coming Cookbooks.

    Recipe #402713

    My husband and I are bird lovers, and are always looking for ways to bring them closer to us. Suet is essential for winter survival, as it provides heat and energy for their little bodies. I've recently read several articles on how to render beef fat for making your own suet cakes. Although they aren't expensive to buy, it's always rewarding to make something yourself. The best base for the cakes is fat rendered from beef suet. The heating process not only eliminates impurities, but it becomes harder with each 'melting/cooling' process. This will give you a finished product that can withstand higher outdoor temperature (if hung in shade). Many bird food recipes I've read mention using only peanut butter, lard or shortening as a base for the cakes. These however, will soften and go rancid faster. In addition to suet 'cakes', you can also load pine cones with warm suet and roll in seeds. What a great gift for your 'bird loving friends'. Suet is fat that is located around the kidneys. It is not the same as fat bits that are trimmed from cuts of meat. Notes: - 2 lbs of raw suet will yield approximately 12 cups of fat. - Purchased suet cakes measure 4-1/2 x 4-1/2 x 1-1/4" thick. Save your 250ml dairy containers (sour cream, cottage cheese etc) to use as molds. They are also 4-1/2" in diameter. - Drill 1-1/2" holes in logs and fill with the suet/seed mixture. - Raw suet cuts much easier when frozen. - My yield from 12 cups of fat - 14 cakes, 12 cones - Yields will vary with the amount of seed, and molds used. - Please ignore the indicated number of servings. :)

    Recipe #401865

    Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.

    Recipe #390799

    What an easy recipe, and only 4 ingredients. This was on the cover of the newest issue of Kraft's "What's Cooking" magazine. I did add minced garlic and some Italian seasoning....just couldn't help myself :) I baked the meatballs on a rack to eliminate excess fat. Two sauce options were given as serving suggestions. I have listed them in the instructions so that they will not interfere with the nutritional values of the meatballs. These are terrific for freezing, making future meals even faster.

    Recipe #389638

    This corned beef is easy to prepare, and is so tasty you'll want to make it often. I like to serve it with Recipe #44013. If there are any leftovers, I slice it thinly and serve with mustard between slices of warm rye bread. Serving sizes will vary depending on the thickness of slices.

    Recipe #389219

    I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.

    Recipe #389064

    Yes, this is the thirteenth entry for this particular recipe, and yes, it is different from all the rest. This is one of the most requested desserts I have. Easy to put together, and ohhhhhh soooooo gooooood. (People actually make strange noises while eating it.) It will keep for a few days in the fridge, but only if you padlock the door. :) Cooking time does not include the time needed for chilling. NOTE: whipped cream is measured after it has been whipped.

    Recipe #388606

    My neighbour Jenn delivered this wonderful dessert to our door last week. Tastes just like the drumstick cones you get at the store. Super easy to make, and wonderful to have on hand when unexpected company arrives...or a spur of the moment treat. :) I made mine in a 9x13 plastic container with a fitted lid. This version is slightly different than those already posted here on Zaar.

    Recipe #387532

    There certainly is no lack of french toast recipes here on 'Zaar. Lots of variety, and no doubt very delicious. This however is how our family likes it. Lower in fat, with no sweetener added. After all, don't most serve with butter and syrup? This makes a 9 x 13 pan, enough for serving the multitudes. Easily halved and quartered. Just remember to adjust the cooking time and the size of the baking dish.

    Recipe #380336

    Getting kids to eat healthy is easy when you make it fun. They won't care that it's good for them. How about a Regatta, with Salad Boats. Easy enough to assemble, the kids might want in on the action. Created for the Craze-E Salad Contest.

    Recipe #378893

    "Salad Envy": That's what they'll have when you show up at the next potluck with this creamy, colourful and delicious offering. You can tell them it's low in calories too, but they probably won't believe you. :wink: Substitute the shrimp with salmon, tuna or lobster for a different taste experience. Note: After several hours of chilling, the pasta will absorb some of the dressing. To return it to a creamier consistency, simply add one or two tablespoons of salad dressing. Cooking time does not include time for refrigeration. Created for the Craze-E Salad Contest.

    Recipe #378891

    Turn a simple meal into an occasion. Big on flavour - while taking almost no time at all to prepare. Can be assembled up to two hours in advance, then simply add the dressing just before serving. Cooking time is for assembly, and does not included time needed for the dressing to sit. Created for the Craze-E Salad Contest.

    Recipe #378846

    I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try some on steamed vegetables. :) Serving size will vary depending on how you use it.

    Recipe #376371

    I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

    Recipe #374366

    Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.

    Recipe #374354

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