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    37 Recipes

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    When we go to Cozumel this is what we have every morning for Breakfast. It is a traditional dish from the town of Motul in the Mexican state of Yucatan. I haven't made the Salsa yet (used Pace), but the main part sure takes me back to the Island.

    Recipe #232599

    I love Chinese chicken salad and have tried many recipes over the years. This is my favorite. I think it’s the 5-spice powder that sets it apart from the others. I got the recipe from my friend Laurie. You do need cook the chicken and make the dressing the night before as it needs to marinate overnight. If you have little ones, they love to watch the “magic” Mai Fun noodles as they hit the oil. This travels well, great for the beach or park. I package each prepared ingredient into separate containers and baggies, and my prepared lettuce goes into a large Tupperware container. When it’s time to eat, everything is tossed in with the lettuce. Add a nice baguette and you have an instant lunch or supper. Note: You will not need all 6 ozs. of the Mai Fun noodles; I have only found them in 6 ozs packages. Just fry as much as you think you would like in your salad. You may also want to start with less sugar in your dressing and adjust the sweetness to our tastes. You can buy toasted almonds and sesame seeds or toast them yourself in a frying pan, until fragrant.

    Recipe #232598

    1 Reviews |  By JT'sMom

    When I saw the recipe and picture of this in “Cottage Living” magazine, I just had to make it immediately. What a delicious once in a while indulgence. --Recipe Courtesy Karen Barker-- COOKS NOTE: Using a frozen banana will give the shake an extra-creamy consistency and store bought caramel sauce can be substituted for the homemade. Time does not include freezing the banana or cooling the caramel sauce. I topped ours with whipped cream, a drizzle of caramel, and garnished with a maraschino cherry and a couple of banana chips. Enjoy! * 5/16/07 – I have edited step #3 to include more detailed directions and added an approximate cooking time. It is the most important step in making a successful caramel sauce. My apologies.

    Recipe #227289

    2 Reviews |  By JT'sMom

    I use this recipe for all holiday cutout cookies. They are crisp, buttery, and flaky. This is NOT like gingerbread cookie dough. It has just a hint of ginger taste. You could always leave it out if you prefer, the cookie will still be delicious (you may want to add some vanilla, almond, or other flavored extract if you do). My son loves to help me deocrate them.Yield will vary with size of your cut-outs. Time does not include chill time and of course each batch will bake for 6 - 8 minutes.

    Recipe #205246

    This is very quick to prepare and therefore it is one of my “go to” recipes for easy entertaining. The sweet and piquant reduction complements the pork beautifully. I usually serve this with steamed asparagus, roasted fingerling potatoes, and butter lettuce salad with a chunky Roquefort dressing. Simple and elegant.

    Recipe #195599

    1 Reviews |  By JT'sMom

    You can't go too wrong with a "Southern Living" recipe. This one is from their 1987 Annual Recipe Book. This is pretty basic and is very good as is although, you can doctor it up as well. This makes a great potluck dish and I often take this to friends, family, and neighbors when they require some TLC. Cooking time does not include standing time.

    Recipe #194499

    2 Reviews |  By JT'sMom

    This Pineapple Upside-down Cake used to grace the table every Easter at Grandma’s. My sister gave me the recipe it is from "The Silver Palate". It is truly decadent garnished with fresh whipped cream. In addition to the pecans, maraschino cherries can be used as well. **COOKS NOTE: The baking time in The Silver Palate recipe states 30 - 35 minutes, however those who have reviewed the cake have had to bake it for 60 minutes. My sister always baked this cake and I made it public before baking it myself. As I went to bake it, I realized my pan was too small so I need to purchase a 9 1/2 inch pan.

    Recipe #171021

    2 Reviews |  By JT'sMom

    This recipe is an Anne Byrn creation. Anne Byrn is better known as “The Cake Doctor” who says, “Think outside of the box”. Her many cookbooks teach how to transform store-bought cake mixes into, cheesecakes, coffee cakes, cookies and much more.

    Recipe #170756

    These little Cream Cakes/Tarts are the perfect Summertime Dessert. With the abundance of fresh raspberries and not having to turn the oven on, make these a great choice. They make a lovely presentation and the recipe yields 12 cakes, which can be stored in the freezer for up to 2 weeks (perfect for unexpected guests). This recipe was in the April edition of Cottage Living Magazine. Recipe courtesy of Anne Byrn. Note: Cooking time includes 3 hours for freezing the cakes.

    Recipe #169628

    This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

    Recipe #169500

    9 Reviews |  By JT'sMom

    Eating this Paula Deen Classic is like throwing a party in your mouth. The crunch of the toasted nuts in the crust contrast beautifully with the cool creamy filling; while the blueberries just pop open with each bite. There is a lot of action going on in this pie...don't miss out. Time does not include chilling. My pie took a good 4 hours.

    Recipe #169045

    2 Reviews |  By JT'sMom

    There are few words to describe this Martini... Maybe, a love affair for your taste buds?? You just have to taste one yourself. The title and list of ingredients sum it up beautifully.

    Recipe #168631

    I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

    Recipe #166577

    3 Reviews |  By JT'sMom

    Extra large bread cubes dipped into sweetened condensed milk then rolled in coconut and slow roasted over the campfire. The ingredients meld into a toasted bite of bliss and smell incredible! We can hardly wait each year for camping season so that we can make these. Note: For best results do not use an airy bread like Wonder. I make mine in my bread machine. A more dense bread works best. Enjoy!

    Recipe #165964

    1 Reviews |  By JT'sMom

    I knew these beans had to be over the top, considering the fact that my DH asked for the recipe from a co-worker, who brought them to a potluck. They are! Take the time to use fresh pineapple, that is what takes them over the top. 5/4/08: I made this recipe using crushed pineapple, in juice (one 20-ounce can and one 8-ounce can). The beans were still good, but I think I prefer the fresh to the canned. It seems a lot of the natural sugars and flavor is lost when it is processed; to me, it changed the taste. Maybe I should have used more pineapple??

    Recipe #159659

    2 Reviews |  By JT'sMom

    This recipe has been in my family for generations. The brown sugar and the juices from the fresh peaches caramelize as the batter on top bakes into a moist cake. This is wonderful served warm with heavy cream, whipped cream, or ice cream. **NOTE: The number of peaches needed will depend on their size. You want an even layer, covering the bottom of your baking dish. I have use anywhere from 4 large peaches to 6 small peaches. If you place your peaches into a pot of boiling water for about 30 - 40 seconds and then into cold water, the peels come off very easy. Another tip; before peeling (after the plunge into the boiling water), take your paring knife and starting from the stem end, slice around the peach ending were you started, then while holding each half, twist in opposite directions to release the pit (much like you would like an avocado). Then peel and slice. If you have really sweet peaches, you can adjust the brown sugar to 3/4 cup.

    Recipe #158112

    Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.

    Recipe #157964

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