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    281 Recipes

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    Smith note: This is a tasty way to use up leftover lamb, providing you haven't over-cooked the lamb in the first place. MY NOTE: Oh yum! I'm a believer in using up every square inch of meat -- especially stuff as expensive as lamb. AND since this year was my first foray into making, serving and EATING lamb, I wanted to get my money's-worth out of the roast! I didn't make it EXACTLY as Smith directed, but we loved it just fine the way I prepped it. Cooking time includes overlapping the pasta cooking with the meat prep/stir-fry.

    Recipe #492450

    1 Reviews |  By Debber

    After a recent move, with all that unpacking,, I came across a perpetual calendar from Gooseberry Patch that I'd stuffed in a drawer quite awhile ago. We moved to WV during a really hot spell (temps over 100* for many days). So you can imagine, on July 18th, when this was the "Every Day" highlight, how glad we were to have this COOOOL recipe on hand! EASY (as pie!!) and extremely refreshing summer dessert. Makes 2 pies. PREP TIME does NOT include thawing time--but on a hot summer day--thawing doesn't take more than a drive home from the grocery store! COOKING TIME includes FREEZING TIME. PLAN AHEAD!!! The hard part is waiting for them to "set" ... so ... go jump through the sprinkler!!!

    Recipe #434840

    Necessity is the mother of Invention. Our DS wanted "sammiches" for his grad party buffet--which is a reasonable request. Relatives & Friends celebrated and chowed down, but still--due to my bad estimating skills & coming from a family whose motto is "better too much than not enough"--we are now confronted with the reality of "What are we going to do with all this leftover ham and cheese?" And so, from desperation was born this cuisinary creation (yes, I just made up a new word). Adjust your recipe to whatever you have on hand --leftovers being the KEY ingredient and creativity being the necessary seasoning!

    Recipe #427983

    From Midwest Living magazine: "Sugar-topped banana slices caramelize as they bake on top of these sweet breakfast muffins."

    Recipe #425906

    1 Reviews |  By Debber

    This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.

    Recipe #407075

    Such pretty colors freckling the buffet or picnic table, with this salsa in the starring role! An easy-to-put-together QUICK little number that will tingle the taste buds with its perky piquant flavor combination. My mother didn't know my four brothers and I were throwing her a surprise party to celebrate her 75th birthday on December 25th (2009), but she had a slew of stuff already prepared for what she thought was a smaller Christmas party. My sis-in-law (Kim) shared this recipe with Ma, and she passed it along to me, so this is truly a family favorite--and my Dear Hubby (who usually doesn't like bean salads with vinegary-oil dressings) loved this concoction...AND my Dear Son-the-onion-hater actually thought this was pretty decent, too (even if he "had" to pick out the onjens/onions!). PREP time includes cooling time for the dressing and a 24 hour marinating period for the beans. PLAN AHEAD!!! Ma tells me that this "lasts forever" with the vinegar in there, and she added salt; I also thought it might be good to add some cilantro or a pinch of red pepper flakes.

    Recipe #405012

    1 Reviews |  By Debber

    Not your regular pie-crust and NO graham crackers either! Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.

    Recipe #400688

    2 Reviews |  By Debber

    A refreshing orange flavor that works nicely as a foil to all the chocolate-y confections offered in the candy dishes at the holiday parties and buffets. From Taste Of Home's Holiday Recipe Cards, December 09. NOTE: Cooking Time includes the COOLING TIME---plan ahead.

    Recipe #400678

    1 Reviews |  By Debber

    Traditional cheesecake loaded with fresh apple pieces, sandwiched between rich layers of caramelly goodness---oh yum! From Taste of Home's "Holiday" magazine for November (2009), another hit on the Thanksgiving menu.

    Recipe #400674

    2 Reviews |  By Debber

    Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!

    Recipe #399267

    This guide is helpful in planning how much to plan for and buy when you're ready to throw your next party. Remember that un-opened bottles can be used at other times, or even returned if the store allows. Thanks to Living's November 2009 issue for this wonderful little party helper! Prep time is perhaps the amount of time it will take you to gather your party supplies and set them out on your bar or buffet table. Serving size and bottle size is a guess, because you're doing the planning..but Zaar needs something filled in.

    Recipe #398869

    2 Reviews |  By Debber

    If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient."

    Recipe #393629

    Keep it simple and delicious! Look for b'sprouts that are bright green with tight leaves (the smaller the heads are, the sweeter they'll be). These mini-cabbages may be held in a plastic bag in the fridge for 3-5 days. If they start to smell like rotten eggs, well, then, they're past their prime! The original recipe came from Everyday With Rachael Ray's October 09 magazine. PREP TIME includes frying the bacon.

    Recipe #393621

    2 Reviews |  By Debber

    This is for the calorie-conscious snacker! You'll love the salt and crunch without all the fat! Use a mandoline or the long skinny blade on your box or flat grater (by hand) to get the slices real t-h-i-n! The original recipe comes from Karen Solomon's *Jam It, Pickle It, Cure It* c2009--excellent back-to-basics cookbook!

    Recipe #392303

    3 Reviews |  By Debber

    These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out.

    Recipe #392229

    This is a great panzanella bread salad using up those leftover pieces of turkey meat, rolls, and cranberries. Alternately, you could use Texas Toast croutons (from the store) or toast up some of the leftover rolls instead of using Italian bread. Thanks to the Taste Of Home folks for a great way to make the day after Thanksgiving as tasty as the Big Dinner.

    Recipe #386416

    1 Reviews |  By Debber

    Here's one to add to your bake sale repertoire--and they'll be just enough different [but still the same thing] to get the kids curious, and good enough that they'll sell like "hot cakes!" Save a couple for the home-folks, because you won't be bringing any home when you take these to the potluck or family reunion picnic! I use two bowls (recycle the first one) so I have everything ready to pour and mix--goes much quicker and no wasting time to measure when the stuff is hot! Again, the gals at Taste of Home get all the credit--Aug/Sep '09.

    Recipe #386411

    Here are some eggs with style! Get the skillet warming up while you're prepping the eggies, and have everything else ready to add in, so it all comes together easily at the end. Thanks to the wonderful cooks at Taste of Home (Aug/Sep '09) for another great one! If you'd like your sammie to be a bit heartier, add another egg (2 per person then). How easy can this be? :-)

    Recipe #386407

    The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread.

    Recipe #386381

    Here's a great way to use my Recipe #221678 or any focaccia bread recipe AND fill up a hungry crowd...and it's SO easy! Vary the filling ingredients to suit your tastebuds or what you have on hand in your fridge. OR let your guest make their own sammies so everyone gets exactly what they like and has fun doing it, too! Thanks to Taste of Home's "Holiday" booklet for the inspiration.

    Recipe #382893

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