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    12 Recipes

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    Poached eggs can be intimidating, but with this easy method you are guaranteed perfect poached eggs every time, whether you like the yolks soft and runny or firm.

    Recipe #208601

    This is the perfect fall dish. It is a great blend of sweet and savory. As soon as apple season comes around, I hit the local apple orchard for fresh cider just to make this dish!

    Recipe #189589

    After trying many recipes, I have finally come up with the ultimate blueberry pie recipe. It is incredibly simple with few ingredients to let the blueberry flavor shine through without being too thick or too runny.

    Recipe #189231

    This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!)

    Recipe #189229

    I started making this recipe in 2000, when it first appeared in Bon Apetit Magazine. My family claims they won't let me come to Thanksgiving dinner unless I bring this with me! It is easy to make ahead and everyone is sure to love it.

    Recipe #189213

    The cornmeal crust makes a crunchy coating. It is a great alternative to the same old boring boneless/skinless chicken routine.

    Recipe #189179

    This is a recipe from Bobby Flay that I absolutely love. If you don't have the fresh herbs on hand you can easily use dried, as I have many times. Just cut back the amount of oregano and parsley to one teaspoon each.

    Recipe #189177

    These delicious muffins are very close to the kind you can get at Starbucks. If you want to cut back on the fat, substitute some or all of the oil with natural unsweetened applesauce.

    Recipe #189156

    This recipe has become a staple in my home. The crushed red pepper gives the dish some zing without being too spicy.

    Recipe #188742

    I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

    Recipe #180304

    Sounds impossible, doesn't it? I found this amazing recipe in Cooking Light Magazine a few years ago and have been making it ever since. This is great for entertaining at brunch, as all of the work is done the night before.

    Recipe #167587

    I actually prefer using ground turkey over beef, as it makes the chili less heavy, not to mention lower in fat, although ground beef can be used if you prefer. This chili has a good zing of heat without being too hot. I like to serve it with a sprinkle of grated cheddar cheese on top and a side of cornbread. If you have leftovers, it freezes very well. Just put the leftovers into a zip top bag and thaw it out before you want to use it again.

    Recipe #158567

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