Ever wonder what to do with the leftover meat toppings you didn't put on your pizza? Well, I had some italian sausage and pepperoni left over and this is a recipe that I came up with that I wanted to share with you all. My italian sausage was already cooked but if you wanted to use raw, you could omit the butter and oil and cook the onion, mushroom and garlic with the sausage.
I saw Rachael Ray prepare this on her show 30 min. meals the other day and was so wishing that I had smell-o-vision or taste-o-vision.... Instead, I went out and bought the ingredients and prepared it myself.... I wasn't disappointed.... I had to share this with my zaar family....
Found on the inside of a philadelphia cream cheese box and just had to try it. I was hesitant at first but was glad I did. This dip is wonderful and the zesty italian dressing gives it a wonderful kick.
We have a little cafe in our town that serves fruit with poppy seed dressing and it is wonderful. When I stumbled onto this recipe, I had to grabe it and share with my Zaar world. The dressing is wonderful and you can use it on any combination of fruits you choose. The ground mustard gives it a little kick.
This dressing is so flavorful and full of herbs. What a better way to use those herbs from your herb garden. You can prepare this and store it and use it on any salad combination you like. Fresh veggies from your garden or you can even marinate your choice of meat with it.
During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.
I took a recipe I found in a cook book for taco dip and another for ranch dip and made my own dip from it. This is wonderful and the ranch dressing gives this recipe a great kick. You could also serve this as a meal by adding 1 lb cooked ground beef on top of the refried beans.
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.
A wonderful idea for breakfast or brunch. This easy to put together dish is a hit at our house and a wonderful way to get in some extra veggies with the kids. I hope you enjoy it. From the Pillsbury 2008 Annual Recipes cookbook.
Here is a wonderful sandwich that I came across on the food network.com website.... We love fixing sandwiches in the summer and eating them with a small salad for lunch..... I hope you enjoy this as well....
During the summer, my family doesn't eat a lot of things that heat up our house..... We spend a lot of time outside grilling and when we aren't doing that we love to try different sandwiches and salads.... They seem to be so refreshing during the hot summer months.... I hope you enjoy this one......
I threw this recipe together for supper one night and it was excellent. I just had to share it with you guys. My mother-in-law got me started using the Ziplock Steming bags and as a working mom, they sure come in handy. This recipe was prepared using the bags, but you could also stir fry anyway you like. The vegetable variety could also be left up to your personal preference. My family loves broccoli so we use that along with our other vegetables. Frozen or fresh could be used for added convienence.