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    231 Recipes

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    A want-to-try recipe from Best of Country Cooking

    Recipe #351907

    From Family Fun Magazine. This is one of my kid's favorite sandwiches. I use whole wheat bread. I don't find it necessary to oil the nonstick griddle I grill these on, but you may need to do this depending on your pan, so have left that step in. I don't think the nutritional facts can be right on this recipe...it boggles my mind....:) Nutrional values from my offline recipe software are: Per Serving: 628 Cal (48% from Fat, 9% from Protein, 43% from Carb); 15 g Protein; 35 g Tot Fat; 12 g Sat Fat; 14 g Mono Fat; 70 g Carb; 5 g Fiber; 33 g Sugar; 86 mg Calcium; 3 mg Iron; 564 mg Sodium; 31 mg Cholesterol --- I use either Smart Balance Light with Flax Oil or I Can't Beleive It's Not Butter Spray, but this is calculated with the butter called for.

    Recipe #300031

    A want-to-try recipe from Quick Cooking.

    Recipe #299425

    Adapted from Quick Cooking Magazine. This is a good recipe when you need a very quick-to-fix meal on the table. I have made it with the chicken broth option, as I didn't have white wine the night I made it (I don't drink, so unless I buy wine for a recipe - it's not something I have readily available in the pantry). I used shrimp and with the chicken broth, I thought it was a bit bland and added 1/2 tsp. garlic powder (rounded), 1/4 tsp. onion powder (rounded), and 1/2 cup parmesan cheese to make it more to our liking. I also used evaporated fat free milk instead of the heavy cream to make it lighter and more healthy. If you use the wine, you may not need these extra additions. The magazine also suggests using broccoli or asparagus in place of the artichike hearts, if desired.

    Recipe #299423

    A want-to-try recipe from Quick Cooking.

    Recipe #299420

    A want-to-try recipe from Best of Country Cooking.

    Recipe #299371

    From Best of Country Cooking. When I get around to making this, I will probably substitute coconut extract for some - if not all - of the vanilla.

    Recipe #299367

    A want-to-try recipe from Best of Country Cooking. Looks very kid-friendly! Cooking/prep time includes chilling.

    Recipe #299359

    I made this cake for my DD's 8th birthday. I got the "pattern" from Family Fun - the original recipe and instructions are below, but as you can see from the pic, I made some changes to suit our tastes. Serving size is a guesstimate, as is the cook/prep time since that will be determined by your cake recipe and how fast or elaborately you decorate!

    Recipe #296813

    One of my kid's favorite things about their birthdays is watching me create their birthday cakes. This is one that I made for DS#1's 6th Birthday - I got the "pattern" from Family Fun. I printed the checkered flags and banner on the computer, "laminated" by using clear packaging tape on the front and back and then trimming to fit. The number of servings (16-20) is a guesstimate, as well as prep/cook time since it depends on your cake recipe and how quickly you decorate.

    Recipe #296607

    From "Chinese Cooking the American Way". My mom wasn't much for cooking, but she would make these for me every year on my birthday during my teen years - I always requested them! When I moved out, she gave me the cookbook. I no longer eat egg rolls in restaurants - these are so much better! My kids love to help roll them up - it becomes quite an event when we have them! They freeze very well - my mom used to make up a batch and freeze them in packages of two so that we could take out a couple here and there as we wanted them. It was just the two of us, so that worked well. I have a family of five, so have to double the recipe if I want any left for freezing...These days, I'm always trying to cut fat and calories, so will often set aside some of the filling for myself before making the egg rolls - it's so yummy that it satisfies me and saves my waistline from the frying! Times are a guesstimate, as there are no times listed in the recipe for things like marinating (not included in time estimates) and sauteeing the veggies - and I haven't actually timed myself when I've made them in the past. The next time I make them, I'll try to remember to write times down....the amount of egg rolls will vary depending on how much filling you use for each one. The recipe yields 30-35 according to the cookbook; however, I usually end up with between 18-24 because I put more filling in them....if you do also, you won't need all of the egg roll skins......

    Recipe #295384

    This is what my DH referred to as a bad meal gone good....it began as a light and healthy recipe I found in a magazine and after I made the sauce, it was so bad that I threw it out and started over. I changed it so much that it only bears a faint resemblance to the original. This is the result, not quite as healthy as the original - but it tastes a lot better! I have made it many times over the years - but never wrote it down until now ! So...here ya go! Hope you like it as much as my DH and kids do. :)

    Recipe #290388

    I love peaches, so I naturally like this! You may want to double the amount of peaches. I actually stock up on fresh peaches from the farm when visitng relatives while they are in season and freeze them - I rarely use canned. I am submitting the original recipe, however as I know many do not have access to peach farms! This crisp has a bottom crust and a crumbly, oat-y topping....Good warm with or without ice cream and cold.

    Recipe #289322

    From the back of the Quaker Oat Bran hot cereal box. These are not indulgent, fluffy muffins by any means, but tasty little healthy ones! They make a nice healthy breakfast or snack - I usually make them as a nutritious snack to take along when we are going to be gone and active all day, as they hold up well when wrapped and tossed into tote bags, backpacks, picnic baskets, etc. I usually make mine with the raisins, but I'm sure the blueberries would taste good, too.

    Recipe #288786

    Originally from Taste of Home. I make this during the Christmas Season - It's loaded with scrumptious ingredients such as coconut, mandarin oranges, dates, cherries, chocolate chips and almonds.

    Recipe #288754

    This is my bread recipe that I make twice a week - makes great sandwich bread and toast! If I get too busy and buy bread from the store, it's not long before my children protest and make the above request. No kidding - one has even told me at the store, "You can buy that bread, but I'm not going to eat it! I want YOURS!" There's nothing like the smell of fresh bread baking in the oven - guaranteed to bring the kids running in from outside trying not to miss the moment when I pop it out of the pans. They know if they're there at the right time and ask with those big blue eyes, they're sure to get a warm slice spread with butter.....talk about comfort food!!! Posted for safe-keeping - made public at the request of a friend who calls me "The Bread Lady" - anytime we have a field trip with a picnic, she is always inspecting my kids' lunches trying to figure out my "secret".....she brings her kids over and says, "See how good that bread looks? If I could get my bread like that, wouldn't you eat it?" I don't even know what my secret is.......but here's the recipe for you! Good Luck! I mix and knead this with a KitchenAid stand mixer using the dough hook attachment. **NOTE** Flour amounts will not be the same if using store bought all-purpose or wheat flour.

    Recipe #288672

    I make these on a large electric T-Fal griddle so that I can make the whole family's meal at once. Instructions are given based on cooking in this manner, but these could easily be made on a grill or Panini grill as well. The pesto recipe is a little thicker than I normally make it to prevent the oil inthe pesto from saturating the bread before the sandwich is done. Cook and prep time include time for making pesto and marinade, but do not include the time needed to marinate the chicken, so plan ahead! You'll be glad you did! :) **We really like this sandwich (created for RSC#11), but not the Nutritional Facts! If you would like to lighten it up a bit, instuctions are at the bottom of the page......

    Recipe #283025

    My first introduction to quinoa. A very good recipe that I make frequently. The serving size is estimated....

    Recipe #278074

    One of the many recipes pulled from my Granny's good ol' country cookbooks! I've been making this since I got married (in 1995). I recently misplaced it (obviously found it now) and tried in vain to find the recipe elsewhere. I tried several different recipes and none came close to this one. Could be sentimentality, but I think it's the best one out there! I often substitute some unsweetened applesauce for some of the shortening and whole grain flour for all purpose, but for the best pound cake texture and, if it's for a treat - go all out and make it as written! If it lasts long enough, the flavor gets better with each day that passes. I have tried in the past to wrap it and let it sit for a few days, but with my houseful of hungry little beggars, that rarely happens. As soon as they smell it baking, they're waiting with hands outstretched....

    Recipe #277708

    My Granny's banana pudding - the only one that's worth me spending the calories on! As the recipe title suggests, I won't touch the kind made with instant banana pudding - and don't give me anything with meringue on it, either...this doesn't last much more than a day around here. Chilling time is not included in time estimates.

    Recipe #277686

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