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    95 Recipes

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    This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.

    Recipe #184105

    First, these scones are quick, easy, great and a perfect project for a beginning baker. need to know how to pronounce Puyallup...I wouldn't want anyone to embarrass themselves!!..."Pew-allup", not Pooyloop!!...Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw...they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930's Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don't forget the butter and jam! FYI...Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G's Fair Scones Recipe #184105...try them both and see what you think!

    Recipe #183806

    Got this amazing recipe from dear old mom,not sure where she got it so I'm claiming it!! I am not a green bean casserole fan, but this is soooo good. The mushroom cooking in cream is something I am going to turn into a separate recipe sometime, it's soooo yummy. This is a staple on our Thanksgiving table, give it a try, you'll get rave reviews!! "All the components of this dish can be cooked ahead of time. The assembled casserole needs only 15 minutes in a 375-degree oven to warm through and brown. A gratin dish works nicely with this recipe."

    Recipe #183553

    I LOVE chicken pot pie, it is my ultimate comfort food, soI was very excited when I found this easy and fairly quick more frozen pot pies for me. I don't like cooked carrot so I leave it out, just personal preference. I would NOT leave out or substitute anything for the sherry. It is one of the main flavor components. The recipe uses a 13 x 9 baking dish, but I've also made them in small aluminum pot pie pans. The only problem with the small tins is reheating can not be done in the microwave. I like to make a batch in the tins and cook a few and freeze the rest uncooked to have later. The recipe calls for puff pastry, but the filling lends itself to a variety of toppings, pie dough, buttermilk biscuit dough or mashed potatoes. Super easy and super tasty! Enjoy!

    Recipe #182369

    Got and adapted this recipe from Bon Appetite. Quick, easy and really really good. The recipe calls for the peppers sauteed. I actually leave out the peppers until the very end and add with the corn kernels. Serving with sour cream is a must. Enjoy!!

    Recipe #181592

    This is a 5 minute "recipe". It's so simple it's silly. We came up with the idea when planning the food for my wedding last summer. We did all the cooking for 100 ourselves and really had no way to use my stove on the big day. Everything we served, except the salmon on the outdoor bbq, was a cold dish. The challenge we had was coming up with a vegetable "side" dish, that wasn't a salad to go with the salmon. This was the perfect answer. It was a huge hit. I think the key was using fabulous heirloom tomatoes, if you can't get heirlooms, use the best tastiest tomatoes you can. Using "buffalo mozzarella" is great if you have it. This recipe is just for 2's obviously easy to adjust! You do need a knife and fork for this. Enjoy!!

    Recipe #181572

    NOTE...I MADE A MISTAKE WHEN TRANSCRIBING THIS RECIPE! I NEED TO FIX! PLEASE DON'T MAKE THIS UNTIL I FIX AND THIS NOTE IS GONE! SORRY...This is soooo yummy....I can't remember where I got the recipe, but I think from's one of the 3 pies I make every year for the's easy and gets rave reviews every year!! Enjoy!

    Recipe #181535

    When we moved into our first house a few years ago, we were lucky enough to have the most fabulous italian plum trees. This was the first recipe I made that first summer with my plums. It is soooo good. I like dark meat chicken with the skin on (I am not ashamed!!!). But I'm sure you can make with white meat and save a few calories. It is easy and pretty quick, I hope you'll enjoy it!!

    Recipe #181354

    This comes from a Rival crock pot cookbook. It was easy and I just loved it. I actually didn't can it, I used all of it for a party. It's easy and yummy. Enjoy!

    Recipe #181114

    I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.

    Recipe #181113

    I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!

    Recipe #180889

    Not sure where mom got this recipe, but it is a staple on our Thanksgiving day that I'm old(er) I get to make the pies and this is one of the 3 I bring every year. It was my first pie, so I promise it's a pretty easy pie, even for beginners. I'm not really a fan of traditional pumpkin pie, but I like this no-bake version, it's sort of a pumpkin chiffon type of pie. I serve it with very LIGHTLY sweetened fresh whip cream. I don't have much call for Drambuie, so I buy one of the little airline bottles from the liquor store (which is exactly 1/4 cup). Please give it a try and I hope you enjoy!! (Time listed does not involve pie crust or chilling time)

    Recipe #180876

    This recipe comes from a Tom Douglas cookbook. The recipe calls for a red jalapeno, which is just a ripe version of a green jalapeno, if you can't find red, use green. You can make sauce a day ahead and keep covered in the fridge overnight, but don't add the cucumber until right before you serve. Enjoy!

    Recipe #180094

    I was about to make Sheri D's Amaretto Sourcream Strawberries #161835, when my mom stopped by with 3 pounds of fresh Bing Cherries from Eastern Washington. She makes the 5 hour drive annually in July just to get fresh cherries and stock up on wine for the year! She saw what I was making and suggested the following recipes for the cherries. I don't care for the taste of powdered sugar, and I don't think the recipe needs it, so I don't use it, but you decide. These are so simple, elegant (except for spitting out the pits) and yummy! Enjoy!!

    Recipe #176253

    Got this recipe from my new Silver Spoon cookbook, the quintessential Italian cookbook! Use whatever kind of sage you like, but some people find the large fuzzy leaves of Berggarten Sage to feel a little too fuzzy on the toungue. I listed the recipe as 30 sage leaves, but use as much or as little sage as you like. These can be dipped in any kind of creamy sauce for an added touch at an hors d'ouerve party. Enjoy!!

    Recipe #176232

    A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!

    Recipe #176231

    Posting this as a request for ZWT II...haven't tried it yet, so let me know how it is!!

    Recipe #176151

    This recipe comes from Rachel Rays 30-Minute Meals 2. It's easy and delicious not to mention elegant and worthy of a dinner party!! I don't always use filet, just whatever steak I have in the freezer that is 1 inch thick. Enjoy!

    Recipe #176143

    Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."

    Recipe #176120

    This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!

    Recipe #176016

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