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    20 Recipes

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    This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles.

    Recipe #408377

    4 Reviews |  By CFRP

    California Pizza Kitchen has a Thai Crunch salad that combines the Thai Peanut Dressing and a Lime Cilantro Dressing. I prefer to use only the recipe for the Thai Peanut Dressing, found in the CPK cookbook, to accompany my Chinese Chicken Salad (cabbage, romaine, steak or chicken, crushed peanuts, shredded carrots, pepper and cucumbers). It is absolutely DELICIOUS and very easy to make. I usually double the recipe and store any leftover dressing in the fridge.

    Recipe #383202

    1 Reviews |  By CFRP

    This is the perfect recipe to make for lunch or brunch. It is elegant enough to serve at a bridal luncheon of any kind but easy enough to throw together if you're just having some friends over. It also makes an easy weeknight dinner - especially in the summer when you don't feel like cooking. It can be made ahead (although don't add the green onions or tomatoes until just before serving or they might get a little soggy).

    Recipe #377653

    1 Reviews |  By CFRP

    From the November 2008 issue of Cooking Light

    Recipe #337097

    This recipe originally appeared in Cooking Light but no one will ever guess that it's a "light" recipe. It tastes great, is very festive (especially during the holidays), and is a cinch to make.

    Recipe #328446

    From the July 2008 issue of Southern Living.

    Recipe #317637

    9 Reviews |  By CFRP

    I love this recipe because it tastes homemade but it's a cinch to make. It's also a great base recipe that can be easily customized to fit your family's tastes.

    Recipe #311888

    After years of searching, I finally found the best meatloaf recipe, courtesy of Fine Cooking magazine. I actually typically make this without the ground veal and instead use 1 pound of ground beef and 1 pound of ground pork.

    Recipe #309723

    This recipe was given to me by a former babysitter. These cookies are so good they are addictive! They are slightly crunchy but soft on the inside. I typically freeze half of the dough and keep it in the freezer so I can make these cookies whenever I have a craving!

    Recipe #309689

    2 Reviews |  By CFRP

    This is my absolute favorite marinade/sauce for pork tenderloins but it could also be used for pork chops or chicken.

    Recipe #309671

    This is a Cooking Light recipe that's great for weeknight meals.

    Recipe #309665

    This is adapted from a Cooking Light recipe. This is a great recipe for an easy weeknight dinner because it comes together very quickly and I almost always have the ingredients on hand. I usually make it for a main course with salad and bread but you could also serve it as a side dish with virtually anything. It is delicious!

    Recipe #309660

    This is an easy but incredibly delicious and attractive looking cake. It gets rave reviews and is perfect for an afternoon snack or a dinner party dessert (served with fresh strawberries and whipped cream of course!).

    Recipe #308797

    1 Reviews |  By CFRP

    This recipe came from Bon Appetit. It is incredibly delicious, easy to make and very impressive.

    Recipe #292864

    These crab cakes are the best - no fillers, no gimmicks so don't use imitation. Splurge for the good stuff and you won't regret it. Except for the crab, you can really add the rest of the ingredients to taste. Instead of doubling or tripling the recipe, make several batches to ensure the crab is seasoned properly. This recipe will make about 6 dinner sized crab cakes (or crab cake sandwiches!) but also delicious mini hors d'oeuvres. Serve with the mixed greens and lemon vinaigrette and cole slaw. Or serve on buns with tartar sauce for crab cakes sandwiches!

    Recipe #239614

    4 Reviews |  By CFRP

    This recipe, from Cooking Light September 2005, is easy, tasty and low fat. Although I don't normally prefer recipes with cans of soup in them, this is a great weeknight meal and also freezes well. The original recipe calls for 1 cup of low fat mayo - I eyeball it but tend to use only 2/3 cup or 3/4 cup. I also use a blend of cheeses including cheddar, parm, and whatever else I have on hand. If you only have uncooked chicken breasts on hand, cube them and poach them with the broccoli.

    Recipe #191315

    17 Reviews |  By CFRP

    No mayonnaise, no "cream of whatever" soups - just an old fashioned chicken divan recipe that is definitely worth the extra effort. You can substitute chicken thighs for the breasts and use any combination of shredded cheese that you happen to have on hand. You can also substitute any dairy product (i.e. cream) for the milk depending on how decadent you would like to be. The recipe can be doubled or tripled easily and it freezes beautifully. Serve over rice.

    Recipe #190335

    Very tasty dish. Not difficult to make but nice enough for a special occasion or dinner party. Serve with mashed potatoes, grits, polenta or rice to soak up the delicious sauce. You could substitute any dried fruit (cranberries, apricots, etc) for the dried cherries. Use a complimentary fruit preserve accordingly.

    Recipe #189032

    2 Reviews |  By CFRP

    This is my great grandmother's recipe and our every day salad dressing.

    Recipe #186433

    54 Reviews |  By CFRP

    Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.

    Recipe #186432


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