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    46 Recipes

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    Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!

    Recipe #454070

    These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)

    Recipe #445782

    I fell in love with beer cheese soup at a local brewhouse in Columbus. That restaurant went out of business quite a while ago and I still miss that soup! I found this recipe in our local paper and I can't wait to make it for next weekend's Buckeye game! YUM! I added the garlic croutons and dash of paprika since I'm trying to replicate that old soup that I love. It would also be great in a sourdough bread bowl! MMMmmm. I love fall weather.

    Recipe #329297

    I'm making this for the first time this Thanksgiving and I can't wait. It looks delicious and quite easy!!! From Kraft. You can also change the flavor of the cake by using different flavored instant coffees. You will also need to have on hand the extra ingredients to prepare your cake mix depending on the brand you use.

    Recipe #329175

    This recipe comes from Martha Stewart's Everyday Food. A great, fast way to spruce up frozen veggies. I use organic.

    Recipe #298247

    This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.

    Recipe #278516

    This recipe comes from Moosewood Restaurant Low Fat Favorites. Would be a great summer salad. The dressing can be used on many other salads/veggies/fish as well. If your chutney has large pieces of mango, chop them before adding.

    Recipe #278503

    This recipe is a gift to my husband. We took our first vacation ALONE without kids in over 10 years to the Riveria Maya in Mexico this November. We had an amazing time! Mexican food has always been our favorite but we were delighted to have an authentic Mexican breakfast for the first time. Every morning we had omelettes made to order with everything else you could imagine on the side. The new big thing for us was Chilaquiles...It was the best addition to our breakfast! So, the weekend after we came home, I went to work. Amazingly, I think I perfected it right away. I just took what I thought I tasted and went with it. Pair this with eggs 'your style' and whatever else your heart desires, and you will be glad to make it again and again. I also found out while in Mexico, apparantly this is THE BEST hangover fix known to man...just to let you know...Also, when I was looking for the perfect Mexican tomato sauce, I stumbled upon El Pato Brand Tomato Sauce (Mexican Hot Style) and it is perfect for this dish!!!! Please look for it when trying this for the first time. (It's a yellow can with a duck) If you can't find it, I'm sure your favorite salsa will work. This was originally created by using leftovers, so use what you have!

    Recipe #277969

    Made these quick and easy graham cracker "cheesecakes" as an after school snack for my children. Yum!

    Recipe #259877

    I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.

    Recipe #241625

    This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.

    Recipe #240252

    I'm posting this now since I keep forgetting to try it when I have leftover ham and 'zaar is where I keep all of my recipes now. It looks delicious and would be perfect after Easter. Recipe comes from Hormel. Serve with fresh fruit or a salad. Could be an appetizer if you used smaller bread slices and cut the asparagus.

    Recipe #239697

    I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

    Recipe #237214

    Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it.

    Recipe #224407

    I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.

    Recipe #224406

    I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

    Recipe #218299

    I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup.

    Recipe #218229

    Another yummy way to make a reuben. From BH&G.

    Recipe #212475

    I'm always looking for new ways to make enchiladas. This is a staff favorite from Cooking Light.

    Recipe #212173

    This is my ultimate comfort food. Tomato, basil, cheese and polenta with garlic and onions....I'm the only one in my family who likes polenta so I don't make it very often because I'd eat the whole thing in 2 days. I first made this 2 weeks before my due date with our last child when my friend was coming to visit. She now makes it as well. She uses 2 tubes of the already made polenta (tomato and basil flavor) and just layers the cheese in between for a faster meal. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. She is one of my ultimate favorite cookbook authors. Approximate cooking times.

    Recipe #211396

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