This is a very good cream style salad dressing using Hellman's dressing/mayo. Hellman's is known as Best Foods in some parts of the US. I don't recommend substituting a different brand of mayo--Hellman's has a distinct flavor that works well with this recipe.
Okay, so it's not low cal but you'll dip a lot of vegetables in it so that helps!! Keeps really well in the fridge and can be made with reduced fat ingredients. My dad's note on the recipe says "this is an excellent tasting dip."
I came up with this one a number of years ago and it was published in CL's reader recipes. I must be honest--when I make it I increase the blue cheese some and add crisped prosciutto on the top. Yummy!!!
This came from CL, a family favorite as a warm dip. I get my sun-dried tomato sprinkles from Trader Joes. Asiago has good, strong flavor so I wouldn't suggest substituting parmesan. Can be made ahead and cooked when ready. Clarification: put 1/3 cup cheese in the dip and then 1 T on top when cooking--I couldn't get the computer to list it correctly.
This is a little twist on traditional Jambalaya. You can vary the meats as you please (chicken vs. shrimp, etc.) and leave out the cayenne to get the kids to eat it. The turmeric gives it a nice color. A nice, hearty one dish meal.
I found this recipe on the back of Gold Medal "Best for Bread" flour, which credits it to Rose Levy Beranbaum's book "The Bread Bible". Easy to make and the potential add-ins are endless. My favorite is adding a head of roasted garlic. A very hearty bread. Prep time includes dough rising.
My aunt gave me this recipe from somewhere called 1823 Historic Rose Hill Inn. We made it Christmas morning and then shared the leftovers with our later rising neighbors. Made as stated, my non-heat tolerant dad liked it. I make it with more chiles when he's not around.
This is a simple to make gratin that's unique because it incorporates both white and sweet potatoes. I sometimes add swiss cheese to increase the flavor--some light garlic may be good too. I keep the potatoes in water after slicing so they don't turn brown before I get the dish assembled. From Sunset.
My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!