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    57 Recipes

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    I got this at the Taste of Home Cooking School on a card from the American Egg Board. I haven't tried it yet, but it looks quick and easy.

    Recipe #439095

    This came on a Publix Apron's Simple Meals recipe card as an accompaniment to recipe #464355. I got to try them one day when they were doing the demonstration in store. I'll be making them soon! Hope you enjoy them too!!

    Recipe #464356

    I got this a while ago from a Light and Tasty magazine and it quickly became a favorite. We have it a lot over cauliflower or broccoli but it would be good over roasted meats as well.

    Recipe #414985

    I got this from a pamphlet from Chex at the Taste of Home Cooking School. I am hoping I can try it before this Halloween! The sprinkles are listed in the recipe as Betty Crocker orange and black candy decors.

    Recipe #440311

    This was in the February 2011 Martha Stewart Living magazine. I hope to try it soon as DH LOVES peanut butter and chocolate. Additionally, the magazine talked about letting the hot cocoa cool slightly and making it into hot cocoa ice pops by pouring the liquid into molds. I definitely want to try that!

    Recipe #446631

    I haven't made this (yet), but at Publix grocery stores (FL, GA and SC), they have a feature called Apron's Simple Meals and they provide recipe cards and have a kiosk where they cook a different meal idea each week. I don't live in FL any more, but while I have been down visiting my mom, this was the feature. It tasted very good. The cilantro/jalapeno hummus may not be available everywhere as it was their deli brand, but I'm sure you could use a variation.

    Recipe #464355

    This is from the Dec 2010/Jan 2011 Simple and Delicious magazine, submitted by Nancy Zimmerman of Cape May Courthouse, NJ. She writes "As special as Christmas morning itself, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds anyone?" I have yet to try these, but hope to soon!

    Recipe #450059

    Another recipe from the Taste of Home Cooking Show. This one from Campbell's Soup. Haven't tried it yet, but it looks good!

    Recipe #439097

    I got this on a card at the Taste of Home Cooking School. It's from the American Egg Board and I'm putting it here for safekeeping. The card says that you can bake these and refrigerate and rewarm in the microwave to an internal temperature of 165F.

    Recipe #439092

    I got this recipe online from another source when looking for a way to use up an abundance of Christmas stuffing. Since the stuffing I make has sausage in it, I tweaked the original recipe somewhat, removing the additional turkey it called for and using sharp cheddar cheese. This was really tasty for dinner and I'm sure it will be great for breakfast as well. The eggs were really light and fluffy.

    Recipe #346499

    This is a great use for that leftover turkey! I got this recipe from the Raleigh News and Observer from a syndicated column called "Desperation Dinners". I tried it tonight and it was tasty. The original recipe called for 16oz of frozen cheese tortellini, but I could only find 20oz of fresh. It doesn't really matter since you add the tortellini after it has been cooked to the other mixtures. I'm listing here as I made it. Hope you enjoy!

    Recipe #269160

    I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!

    Recipe #359951

    This was in an edition of Light and Tasty, submitted by Annette Abbott. It tastes sinful, but isn't so bad with the use of reduced fat ingredients and applesauce instead of oil. I don't keep reduced fat peanut butter on hand, so I use the full fat.

    Recipe #248705

    I got this basic recipe from Dec 2010/Jan 2011 Simple and Delicious magazine. It was submitted by Sarah Gilbert of Beaverton, Oregon. I doubled her original recipe and made a few changes based on what I had on hand and it was delicious! If all pepper Jack cheese seems too spicy for you, it would be good with 1/2 pepper Jack and 1/2 Monterey Jack, I think.

    Recipe #450055

    DH and I attended the Southern Women's Show in Raleigh back in April and saw a presentation from the White Lily Flour folks on cookies. The cookies were tasty so I am saving the recipes here for future use. DH loves this kind of cookie from the store, so I hope to make them for him soon.

    Recipe #384088

    This recipe was in the April/May 2011 Taste of Home. The original had 8 oz cream cheese, but I used a small chunk of local goat cheese instead. I also left out the shallots since I didn't have them. It was delicious! The recipe was submitted by Barbara Estabrook and she said about it "A lovely vinaigrette coats this green salad that's tossed with tomatoes, olives and marinated cream cheese 'croutons.' I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes."

    Recipe #452203

    Another old stained, faded 3"x5" card I've used forever. Preparation and cooking time assumes the chicken is already cooked.

    Recipe #377435

    From Mama Dip's Family Cookbook by "Mama Dip, Mildred Council" which I sent to my partner **Mandy** for the 2009 Cookbook Swap. I've had this in her restaurant in Chapel Hill, NC and it is tasty!

    Recipe #388275

    When I got married, one of my showers was one where each guest brought a recipe for me. This one is from my best friend and we enjoy it often.

    Recipe #377439

    DH and I went to the Southern Women's Show in Raleigh back and April and saw a presentation on cookies by the White Lily Flour company. The cookies were really good and I wanted to save the recipes for safekeeping. I haven't made these myself yet, so let me know how they are if you make them before me!

    Recipe #384109

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