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    147 Recipes

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    Mother gave me this recipe 40 years ago, and we still love it. The oil and vinegar, mixed with the Ramen noodle flavor packet, make a light dressing for this luscious salad which keeps well. Great for buffets and covered-dish suppers!

    Recipe #138949

    Want a delicious breakfast, yet desire the healthy benefits of fiber and whole grains? These healthy pancakes or waffles are the perfect answer. Even though I wouldn't choose to eat a bowl of hot oatmeal, I can't get enough of these pancakes. Kids love them, too!

    Recipe #77542

    A quick, easy and healthy gift idea for those blustery Winter days. A very hearty soup that's full of taste, yet low calorie and full of fiber. A good base soup mix that lends itself to other variations, which I have listed. Or create your own.

    Recipe #76510

    Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

    Recipe #74644

    You'll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat. They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute. Perfect for a brunch, luncheon, appetizer, or light, romantic supper. For a bite-sized appetizer, place mini-crabcakes on a warm serving tray. Garnish tray with small sprigs of fresh parsley and basil. Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm. If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each). The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified.

    Recipe #74637

    This recipe came from a cookbook (unknown) back in December 1964. This was the first cake I baked after getting married, and DH has been requesting it ever since. I've modified it slightly over the last 30+ years, and every year, I give these during the Holidays to Fruitcake-Loving friends. Everyone says it's the best fruitcake they have ever eaten! Make these at least 3 weeks before you plan to eat them (or give as gifts), as they need time to "season".

    Recipe #73101

    A fresh apple cake that bakes beautifully, smells wonderful and tastes sinfully delicious! The recipe was given to me by sister who got it from a friend. A great cake for bazaars, fund-raisers, potluck suppers, picnics, or a special family occasion. This freezes very well. NOTE: Gram/ounce measurements are from King Arthur Flour Cookbook

    Recipe #73088

    When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

    Recipe #71967

    A new twist on a marinated bean salad! Simple and easy to prepare, yet very delicious and free of refined sugars. Great for a dinner party or potluck supper. Cook time is actually chill time.

    Recipe #71639

    Although many steps, this dish is really quite easy to prepare and can be made ahead. Not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! Adapted from a Southern Living recipe collected long ago. Lobster, scallops, or fish may be substituted as some of the seafood. Serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. The Shrimp Crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.

    Recipe #71506

    With this lemonade syrup in the refrigerator, it's a breeze to stir up a thirst-quenching pitcher of fresh lemonade. Recipe by Kathy Kittell of Kansas came from Quick Cooking. It can be made with sugar or Splenda for Baking. If you like, substitute some fresh lime juice for the lemon juice.

    Recipe #71336

    A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with boston butt, and cook until very tender. Chop pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

    Recipe #70983

    A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!

    Recipe #67166

    This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!

    Recipe #65987

    Made specifically for low-carb diets, this batter is very versatile for making hamburger or hot dog "bun-pancakes". Use two pancakes for each hamburger bun. Use one rolled pancake for a hot dog bun.

    Recipe #65171

    Addictive sweet/hot pecans which are as hot or as mild as you like them, depending upon amount of cayenne used. Although they are slightly sweet, they don't stick to your hands. A well-balance blend of flavors that whets your appetite, but are good for diabetics and other persons trying to lower their carbohydrate intake. Each Tbs. of nuts contains 0.9 grams of carbs, versus double that amount if made with regular sugar. Atkins fans take note!

    Recipe #64763

    This is my favorite cauliflower dish. At a training seminar, teachers could "teach" anything to demonstrate their teaching techniques. One teacher taught us how to cook this recipe, and I love it!

    Recipe #64128

    Dress your salmon patties with the Creamed Pea sauce to give them a new flavor dimension and set them apart from the ordinary! Asparagus can be substituted for the peas.

    Recipe #64127

    Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!

    Recipe #64125

    We keep this cold, low-fat, low calorie veggie in the refrigerator at all times during the hot Summer months. We eat it as a side dish or my favorite way - spooned on top of a green salad just before adding the dressing! NOTE: This is a versatile salad. Let your imagination run wild and create new versions from ingredients you have on hand!

    Recipe #64111

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