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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    The basis for this recipe was from Taste of Home. I changed it to reflect our likings. It has a bit of kick without being over the top. Does have a strong cumin flavor, but that is the way we like it. I like to use seasoned salt and pepper to sprinkle over the raw chicken before putting it in the crockpot.

    Recipe #468641

    This aired on today's (9-12-11) show. It looked so good I had to whip some up for lunch and share it on this website. It was quick and easy to make. Don't let the amount of ingredients intimidate you.

    Recipe #464068

    I started making this recipe back when I was following a low carb diet. This in not low fat, so if you are looking for that you might as well hit your back button. It is easy to pull together and something different for a side dish. I have even substituted french style green beans for the spinach with good results. And yes, you should use the butter and heavy cream for the best results.

    Recipe #462878

    Found this recipe years ago when I was looking for a nice change for a hot broccoli side dish. Be light with the seasoned salt because Parmesan cheese is already salty

    Recipe #462875

    My very good friend Jana McK. gave me this recipe for the stove top. I have adapted it for the crock pot. It makes for a super easy, no fuss caramel dipping sauce. Great for fruit, nuts and even pretzels. Only 2 ingredients. Remember crock pots vary in their heat intensities. Mine gets very hot on high. Finally, you might want to line the crockpot with those disposable liners to make it easier to clean up the sticky glue from the can and make sure you wait until the can is warm, not hot or the "sauce" will explode.

    Recipe #440793

    Who says pasta sauce has to take a long time to make or involve a lot of ingredients? I made this to be a compromise between my husband's love of red sauces and my love of white sauces. I also wanted something that was not as fattening as white sauces tend to be. Don't get me wrong, with the use of real butter and cream there is still plenty of fat. But hey, what can I say? I am just that kinda girl. I think this sauce could be adaptable to have more veggies in it (mushrooms, artichokes) and even some meat if desired. Amount of servings is an estimate. I don't like a lot of sauce, but my husband likes to drown his pasta.

    Recipe #439517

    The original recipe is old, very rich, and very high in fat/cholesterol. It was made with heavy cream. Although this adaption still is rich and not low fat by any means, it is lower than the original. I tried substituting something other than butter, but it just didn't give it the "right" taste. Please note the whipping cream is the stuff used to make homemade whipped cream. It is not the stuff in the tub or spray container.

    Recipe #439231

    What I love about this recipe is the ease of preparation. The asparagus comes out still crisp. To make things easier I use a Tupperware microwave steamer and I have a gadget called "Misto" that you put olive oil in to mist your foods. Cooking time includes standing time.

    Recipe #418414

    About 15 years ago I went to a girls get together and one of the women brought this drink/dessert. It was amazing. Whenever I bring it to an event, it is the first thing to go. Great for when the weather gets cold. Leftovers, if there is any, can be reheated and put over vanilla ice cream. Finally, the recipe works whether you use the expensive or the cheapest ingredients around. Can/jar size is approx.

    Recipe #397286

    Great dish to use those fresh summer veggies from the garden. Full of flavor. I usually line the crockpot with those special liners made by Reynolds for quick and easy cleanup.

    Recipe #382826

    This is such a yummy blend of cucumbers and onions in a sweet creamy sauce. When I was young my Grandma would make this for me all the time. That was over 30 years ago. It is a wonderful go to recipe for those hot summer days when you don't want to cook. I prefer using Vadalia onions, but any yellow onion will do. I try not to use too big of cucumber (diameter) because there are too many seeds. I have even substituted splenda for the sugar and light miracle whip with good results. (However, the juice doesn't flavor as long with the splenda). Finally, the cook time is the refrigerator marinate time. I hope you enjoy.

    Recipe #379896

    I was wanting a small serving of cake, but didn't want to make the whole box. This is what I came up with. It came out light and fluffy and hit the spot. I think it could be used with any boxed cake, but I used a Betty Crocker brand. Also, if you decide to use the real egg try beating the whole egg in a separate bowl and then pouring off about half.

    Recipe #328252


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