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    13 Recipes

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    Steel cut oats are my new passion. I haven't tried this recipe yet, but will shortly. It comes from Bob's Red Mill, an excellent brand of healthy grains, etc. The recipe seems a tad fussy, but my mouth waters just thinking about the yummy (and healthy) end result.

    Recipe #212403

    A fast dip, great for last minute company. It improves while it sits, but it doesn't need meld time to be ready to serve right away. This recipe was created through improvising on a couple of recipes I found online. ** Garlic lovers only!** The fresh garlic is the prominent flavor in the dip. (If you can't get Old Bay Seasoning in your area, you might want to add some cayenne for a little kick.)

    Recipe #209748

    My family was outraged when I recently banned premade Jello cups from our house. Enough already with the new convenient society, how hard is it to make Jello? To appease the rioting horde, I promised them I would make the best Jello they'd ever had, Jello they could pick up, the Knox Box I used to eat when I was a kid. Finding the super simple recipe was harder than I thought it would be, but I looked and looked and this is what I remember from my childhood. (The new Jello Jigglers don't cut it for me; they taste too much like gummy bears.) I'm surprised this isn't already on Zaar, but now it is!

    Recipe #209226

    Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.

    Recipe #206883

    We created this recipe ourselves by borrowing from a few different excellent Chicken Salad search of the Ultimate Chicken Salad for our tastes. The key ingredients are sour cream and horseradish. If you like horseradish and you like chicken salad, you will like this recipe. (Please allow a few hours for the salad to meld; it changes everything.)

    Recipe #205366

    It doesn't get easier or more delicious to eat a reasonably healthy potato side dish from Barbara Kafka. This comes from her "Microwave Healthstyle Gourmet" book --published in 1989, I've been making it ever since.

    Recipe #204056

    Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

    Recipe #203920

    I picked the recipe up from the Southern Food section of My family loves Port Wine Cheese, but we've only had the pre-packaged Wispride version before. I'm looking forward to trying this for the holidays.

    Recipe #273367

    Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!

    Recipe #213718

    A wonderful recipe from my favorite cookbook author, Barbara Kafka. Easy but so "gourmet". I love this. To make this soup even easier, you can use store bought pesto with the canned beans and skip to step 6, combining pureed beans with your store bought pesto.

    Recipe #211910

    As the daughter of a daughter of North Carolina, I was delighted to come across this recipe on the North Carolina Sweet Potato Commission website. (Mom never made it, but she would have, if the internet had been around before she passed - this was her kind of dish.) Not only is this dish relatively easy and good comfort food, it's a nice way to use up leftover turkey if you have it. * This is the recipe, as written. I have to double it for my family, and leave out the bell pepper as hubby doesn't like it. *

    Recipe #211764

    Fresh and fast, this delightful recipe came to me some years back from a cookbook entitled, well, "Fresh and Fast". Because you are working with fresh herbs, feel free to experiment with whatever you are able to get the freshest. This spread has a nice, light feel and taste, and beats dip-in-a-can any day of the week.

    Recipe #204439

    Ultra easy and yet impressive. Apricots and horseradish aren't an everyday combination, folks will notice. (I got this recipe from attending a party a number of years back and noticing!) I suggest adjusting preserve and horseradish amounts to your personal taste. You can sneak a taste as you are mixing.

    Recipe #201746

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