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    125 Recipes

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    This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).

    Recipe #142560

    I found this recipe in a cooking magazine that I pick up occasionally. My family loves these with pasta, and they're great in meatball subs with fresh tomato sauce (recipe posted separately). No frying required, either.

    Recipe #124958

    This is the sauce I use with my Family Favorite Basic Meatballs (recipe posted separately) to make meatball subs.

    Recipe #124957

    I use my Recipe #124958 and Recipe #124957 (recipes posted separately) to make these for family movie nights (hence the name). They are a little less messy to eat than most meatball subs due to the hollowed-out rolls, and the unused bread chunks can be used for other purposes.

    Recipe #124902

    My friends could eat this stuff by the gallon, I swear. Easy and quick to make, and it's great with chocolate or Moose Tracks ice cream. From the Eagle Brand condensed milk website. Preparation time includes cooking time.

    Recipe #124900

    This is one of my favorite main dish orzo recipes. Quick and easy to make (always good for weeknight dinners), and it reheats well. It's actually not bad cold, either. Adapted from a Betty Crocker website recipe.

    Recipe #124895

    This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time

    Recipe #124736

    A nice variation on the typical grape jelly links. Easily multiplied for larger groups. Adapted from a BHG recipe. Cook times listed are for the stove top method.

    Recipe #124734

    This is an adaptation of a recipe found on another cooking site. Great with rice, noodles, or mashed potatoes.

    Recipe #124337

    These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

    Recipe #124336

    I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

    Recipe #124335

    From www.TopSecretRecipes.com Posted by request, this came from TSR. I haven't actually tried it myself, nor have I ever been to a Baja Fresh restaurant, but I've gotten pretty good results with many other TSR recipes. Note: prep and cook time are estimated, and the key points are the firm, chilled tomatoes and stem-side-down start to blackening them.

    Recipe #108594

    This is my adaptation of a recipe from Nestle, posted by request. I decreased the amount of instant coffee, because I found the original amount to be waaay to much. This is a good recipe to use the new swirled morsels in. NOTES: yield given is if a cookie scoop is used to dole them out. Cooking time is approximate per batch.

    Recipe #102667

    These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them.

    Recipe #73197

    Lovely Brazilian dessert recipe from the CookBrazil website (I make this one often). Not exactly a dieter's dream, but some fat-free ingredients can be substituted to cut the calorie and fat count without compromising the dish. Although prep and cook times are long, very little of it is hands-on (chilling time and boiling of the dulce de leche are included).

    Recipe #72676

    Pretty much a Black Moon/Fudge Brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy Russel's winning entry in the '99 Great American Family Cookie Swap, from the Land O'Lakes site. (Prep time includes total baking time; listed cook time is merely per-batch.)

    Recipe #72516

    This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".

    Recipe #67110

    This is a recipe from Better Homes and Gardens which was included in a promotional recipe pamphlet from Driscoll's berries. I haven't been able to try it myself (no ice cream maker), but it looked really yummy anyway (I love berry and chocolate together). Preparation and freezing/ripening (cook) times are guesses, since I don't know how long ice cream makers take to do their thing.

    Recipe #67105

    Another variation of those famous magic layer bars, this one gets it's title from the combination of salty, sweet, crunchy, and creamy (Which is what most of us chickies clamor for when having an "attack"). I think some of my male coworkers pretend to suffer from PMS occasionally, just so I'll bring them a pan of these treats!

    Recipe #64653

    This is a Kraft Interactive Kitchen recipe, posted per a request for glazed cake recipes. Not exactly a cake for the fat-and-calorie conscious, but very good nonetheless. Moist,lemony and sweet, a regular in my cake recipe rotation.

    Recipe #63863

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