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    8 Recipes

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    A simple seasonal recipe that’s perfect for a cool fall night. From Everyday Food, October 2012 .

    Recipe #493703

    Adapted from Martha Stewart at this link:

    Recipe #478956

    1 Reviews |  By JHope

    from Everyday Food, 12 December 2011. Use whatever nuts, seeds and dried fruit you like best. Great for gift giving around the holidays! Original recipe found here:

    Recipe #469525

    1 Reviews |  By JHope

    I came up with this because I had to omit dairy from my diet due to a gassy baby and needed to be able to make a good savory biscuit without cheese. Hubby wanted it to be a bit moister, and so I also cut in some extra butter and used buttermilk. Family seems to really enjoy - hope you do too!

    Recipe #464938

    2 Reviews |  By JHope

    An adaptation of #50876 because I had 15 min to prep.

    Recipe #447571

    This is a work in progress. It was suggested to me that green enchilada sauce far exceeds red enchilada sauce in taste, so I figure I should find out by making my own. This is an amalgamation of recipes # 55478, 181743 & 31704, not to mention what I could find in the grocery store at the time!

    Recipe #446763

    a.k.a. Crustless Quiche Muffins with Pasta. -- This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper. Quick and easy, it has never failed to please. Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version -- taco seasoned ground beef (or turkey) & monterey jack/cheddar. The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach. This can also be made ahead to make for a party, large or small. Complete all the way through baking, cool thoroughly, and place on a cookie sheet. Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage. Simply put on a cookie sheet and bake at 350 for 10 min until heated through. Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch. I would suggest figuring out how to deal with the fat & calories of the cream first. Please feel free to post any other combination you come up with!

    Recipe #438724

    adapted from a Martha Stewart recipe

    Recipe #437298

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