This recipe does not use noodles but crepe-like shells you can make quickly and easily in a skillet. The recipe comes from a good friend (who also happens to be a great cook). The spices for the sauce are a total guess (I was very conservative in my estimate...adjust according to your taste).
I know there's a million brownie recipes out there but my cousin's recipe is fantastic and I had to share. I posted ingredients for a 13x9 inch pan but if you want to use a 8x8 pan, just half the recipe. Follow same instructions.
Great weeknight supper. When you want to eat healthy and can't take another bite of chicken...this meal will really hit the spot! I found this in an issue of Taste of Home's Quick Cooking several years ago.
A good friend of mine used to make this for our youth group a lot. It was a big favorite. Years later I still crave it although I lighten it up a bit with fat-free ingredients and splenda rather than sugar. Obviously, you don't have to use the fat-free ingredients if you don't want. Cook time does not include time to cool crust.
My husband's grandmother was known by everyone for her good cooking and her peach cobbler was among her all-time favorite crowd pleasers. Unfortunately she became ill with cancer and, not to sound heartless, but it occurred to me that her recipe would be lost forever. She dictated this to me not long before she passed away. I scribbled it on some paper and hope it's accurate - she was one of those "pinch of this" type of cooks so some of the measurements are guesses. I have made it once and the family said it was her cobbler. Hope you enjoy it as much as we do.
This was my one of my dad's favorite recipes growing up. My grandmother wrote it out for me hoping I will pass on the tradition. She made a note that white sugar can be substituted for the brown. Also, she says it's also good cold. I have not yet made this but plan to soon. Sounds like it might be a little more cake with sauce than an actual pudding.
I used to be in charge of a hall in my dorm during college. I organized a group to go to various professor's homes and have their wives teach us a favorite recipe. This is one of the more memorable ones I've saved. The professor and his wife, Jolene, are also the more memorable of the people I met during college. I often substitute Neufchatel cheese for the cream cheese. It doesn't make it healthy but a little less fattening is good. Cooking time includes initial cooling but not refrigerator-cooling time.
This recipe comes from a good friend. She calls it a salad. I call it a dessert. Regardless, it's fantastic. Feel free to substitute vanilla ice cream for the sherbet. The servings are a total guess (haven't made this for a long time).
My husband loves Mimi's Cafe's Barbecue Chicken Salad. We don't live near a Mimi's anymore so I improvised this and now enjoy the rave reviews Mimi's once received. I won't say this is an exact copycat, just my version.
For chocolate-peanut butter lovers! This recipe is a family tradition. Our family couldn't wait to get Minnesota bars mailed to us from Grandma every Christmas. My sister and I would also make them with our grandmother when we would visit. I don't know where the name came from--my dad spent some of his childhood in Minnesota.
This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331).
I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.)
The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well.
I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions.
COOKING TIME INCLUDES FOUR HOURS OF CHILLING.
This recipe is used in Branson, MO at the Christmas on the Trail show at Shepherd of the Hills. To me it's kind of a cross between chili and stew. And, although I'm not usually a big fan of chili I love this! (I've guessed on servings.) I'll admit... I don't always wait 4 hours. It's good right away, too!
This is a recipe from a friend who actually grew up in Africa though this is definitely a more Thai-inspired dish. I like it because it's easy and quick and uses ingredients I usually have on-hand. Adjust the curry according to your taste. I usually use less because of some wimps in the family... ha ha.
I like this recipe because, well, it's quick, easy, healthy, and, most of all, yummy. No special ingredients needed...just baking staples and a couple of ripe bananas. This recipe comes from "the best of Cooking Light" cookbook.