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    431 Recipes

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    I found this one on the Taste of Home website and I'm posting it here for safe keeping. I'll give a better description once I make it.

    Recipe #449446

    I love this "hot mess." It's something somewhat healthy that I make once a week and keep it on hand to eat for lunches (and it makes a great side dish!). You can throw in anything that you want and feel free to switch it up. Add meat or serve it without for a great vegetarian option. My SO also calls it my "slop" and my "garbage casserole." I don't care because it tastes so good! And remember - all ingredients are optional!

    Recipe #449372

    I wanted to make a Jambalaya but all I had was the 10 minute Boil-in-Bag Success Rice and I was worried about it getting mushy. Low and behold, I found a recipe on their website. Here it is! (This is the healthy version. I used 2 medium chicken breasts in place of the cubed chicken strips, kielbasa instead of smoked turkey sausage, brown rice instead of white rice and we used regular salted tomato products and Creole seasoning and it turned out fine)

    Recipe #449133

    I found the basis to this recipe on the 10 Minute Success Rice website and added to it to bulk it up a little bit. I love Tex Mex anything and I'm really trying to get my family (okay, my kids) to eat more rice. Anything with BBQ sauce in it does the trick!

    Recipe #449130

    I'm not a big pork fan, but these chops are great! I love that they're breaded and then seared in olive oil. It helps to keep the breading in place and makes it crunchy, even after baking it in the oven. You can add pretty much whatever you want to the stuffing to make them work for your family. This is delicious with onion cheddar mashed potatoes and corn. I hope you like them!

    Recipe #449045

    We made these for my 6 year-old's "half-birthday" party at school. The concept is really easy but they are time consuming (the reason for the large amount of steps listed include the amounts of food coloring needed to dye the batter). The end result was worth it after the kids saw these and thought they were awesome. I didn't have the heart to tell them they were eating plain old vanilla cake with plain old vanilla frosting. They'll be perfect for your little hippie, too!

    Recipe #448868

    This is one of my creations that got it's name from the "island" that I live on in Selinsgrove, PA. "Isle of Que" translates to "Island of the Dead," but the flavors in this are quite lively! This is our go to dressings for Reuban sandwiches. I prefer to mix it up and refrigerate it overnight to let the flavors blend. Also, I use the Hellman's mayo that is made with canola oil (to cut way down on the bad stuff) and the sweet chili sauce was found in the Thai section of my grocery store.

    Recipe #448856

    I made this for my son's Gross Out themed birthday party. It's supposed to be like an owl pellet (the little thing that they regurgitate) and does look similar. It's actually a peanut butter no-bake cookie with pretzel rods (to represent the bones) and coconut flakes (to represent the fur). The kids loved them. It would be a good idea for a Halloween party, too. And everything is done on the stove top so kids can help out!

    Recipe #446818

    I made this gruesome little appetizer for my son's 11th birthday party with a "gross out" theme and they were a huge hit. I got the idea from a recipe on the Disney Family Fun website and twisted it a little to get this. They look just like little toes with overgrown toenails but they sure didn't taste as bad as that sounds! They didn't last very long (I only got to eat ONE) and when they were gone, the kids kept asking for more. They would also make a good addition to a Halloween party.

    Recipe #446817

    I got this recipe from my friend, Renie, after she made them for a holiday party and my oldest son ate 14 of them. My fiance hates any kind of olives and he ate quite a few of them, too. Even the worst of cooks can put these together and have a tasty, little appetizer to take to a party! (Plus, their cheap as heck to make) Add the olives, chilies and pimentos to suit your own tastes.

    Recipe #446807

    I combined a few recipes that I had and came up with this one. You can adjust the creole seasoning and add hot sauce to your tastes. The first time I made it, I couldn't taste the spiciness until after I let it cook for a bit so I added more Creole seasoning and it got way too spicy for my tastes. Please use caution! If you follow the recipe, you have a mild spiciness from the Creole seasoning and a creaminess from the Alfredo sauce. Add some protein and a pasta, and you have got yourself a wonderful meal!

    Recipe #446401

    A simple way of cooking salmon on the stove top (and it's pretty tasty, too!).

    Recipe #446169

    We had a luau for my step-daughter's 5th birthday and we found a recipe for Luau Smokies on the internet. We messed around with it a bit and this is what we came up with. We used 2 packages of Lil' Smokies like the recipe suggests but next time we will be doubling that amount. These things disappeared really quickly. They have a good balance between tangy and sweet and they really go well with the rest of the luau food. The best thing is that after it's cooked, you just throw it in a crock pot and forget about it!

    Recipe #443500

    I found this on the net (cooks.com, I think) and figured I'd give it a shot. WOW! The bread was fabulous and held together really well. Plus the brown sugar topping gave it a really nice crunch as an added touch. I can't imagine it's very good for you but with a taste like this, it's worth the extra time at the gym. Instructions for baking it in a jar are included.

    Recipe #443498

    The recipe title sounds like a tongue twister, but it is DELICIOUS! This is my attempt at recreating a dish that was created and served at Micheal's Cafe in Duncannon, PA by the late, great Micheal Sean Kapp. It was my absolute favorite entree on the menu, but THE FLAVORS MAY BE OVERWHELMING TO SOME SO PLEASE PROCEED WITH CAUTION. I prefer the complexity and this dish is what got me eating tomatoes AND asparagus. I hope that you enjoy. (Also, when I cook, I do not measure the ingredients so all measurements are approximate. Please adjust to you own tastes). This can also be served as a vegetarian entree by removing the meat and doubling the ravioli.

    Recipe #443413

    I'm not sure where this recipe came from. I thought it was from Zaar but I can't find it anywhere. I made these last year for Thanksgiving and they were really good. They definitely get fluffy. I hope you enjoy. I think I used Yukon Gold potatoes last year, but I can't remember off the top of my head. And thank you to whoever marked the other 3 posts of this recipe as duplicates! I didn't think it was posting so I kept clicking submit. I must remember that patience is a virtue.

    Recipe #442107

    As far as I know, this is my Mama's recipe that she passed on to me in a recipe box that she gave me. I love it. It's on the sweeter side which always makes the kiddos happy. I've always followed the microwave instructions so if anyone bakes it in the oven can clue me in on how to do it, please let me know!

    Recipe #442104

    I found this in a magazine at my son's dentist's office (Disney's Family Fun, I think but I'm not sure) and decided to try it. YUMMY! It's going to become a Halloween tradition in our house! It's SUPER easy and tastes sinfully delicious. It looks like a lot of steps but I broke them down to simplify them for other chefs. I hope you enjoy!

    Recipe #440873

    My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!

    Recipe #437195

    I kinda just fudged this one together one night by combining a few recipes that I had made before. My fiance loved it but I thought it might be lacking on salt or that little extra something (but my taste buds have been odd since I quit smoking so it might be perfectly okay). Any suggestions would be great. This can be cooked on High in the crock pot, but I would suggest doing it on Low so it gives the flavors time to cook into the chicken!

    Recipe #437194

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