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    216 Recipes

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    I found two recipes here for peanut butter pie and couldn't decide which one to make. So, I did the next best thing - I combined (for the most part) Mile High Peanut Butter Pie by Luvthelord recipe #254792 and Peanut Butter Pie by Sara C recipe #37461 and came out with what I consider to be one fantastic pie. If you prefer smooth peanut butter you certainly can make that substitution. The cook time is the chilling or freezing time.

    Recipe #345279

    The strawberry flavor is a refreshing change from chocolate fudge. I chose to add the pecans, but if you don't care for them you can leave them out . Also, be sure to stir constantly because it will stick to the bottom of the saucepan if you don't. The cook time includes time for cooling.

    Recipe #345274

    This fudge would be great served at Halloween or Thanksgiving due to the flavor and color. The cinnamon flavor is actually very mild and the fudge turns out very creamy and soft. For ease in cutting and to avoid breaking it I heat my knife under hot tap water, wipe dry and then cut in long strokes without lifting the knife up and down. The cook time includes time to cool.

    Recipe #345272

    This is a Taste Of Home recipe that originally called for 1 1/4 cups dried cherries. Since I find the white chocolate to be so sweet I subbed cranberries to give it a little tartness. I buy the pistachios already roasted to save time and if I can find peeled ones that's even better. I think next time I make this I'm going to double the cranberries and pistachios - I'll come back and post my thoughts on doubling these ingredients after a taste test. This makes a very pretty and festive looking bark for the holidays. Also, I find Merckens has a much better taste so if possible use Merckens which is sometimes packaged under the brand name of CK Products.

    Recipe #343632

    Cranberry sauce was not something we served on Thanksgiving until recently. I adapted another recipe to our liking and this is the end result. If you don't want to juice your oranges substitute 1 1/4 cups ready-made orange juice. Also, I used 1/2 cup Splenda For Baking (which is half Splenda and half sugar) and could not tell the difference from the batch I made using all sugar. If you like your sauce a little sweeter just add an additional 1/2 cup sugar or 1/4 cup Splenda For Baking.

    Recipe #340912

    This is a recipe I came up with after trying a few different Cream of Cauliflower Soup recipes. I think the roasted garlic and the white wine imparts such a wonderful flavor in the soup. I like it to have a little consistency and not to be broth-like so I don't usually need to add any additional chicken broth, however, if you prefer a thinner soup you may need to add a little broth depending on how big your cauliflower heads are. I know it may look a little labor-intensive, but once you taste it I think you will agree it is well worth the time and effort especially if you serve it on a cold winter night.

    Recipe #332634

    This is one of Emeril Lagasse's recipes and it is wonderful. The coconut custard is so smooth, creamy and absolutely luscious. The original recipe called for unsweetened flaked coconut, but I use sweetened because I'm unable to find unsweetened and I think you can substitute without an adverse affect. I also cut the vanilla in half and only use 1 teaspoon. I make the meringue while waiting for the milk mixture to scald to save on time. The original recipe calls for a whipped cream topping, but I use a meringue so use whichever one you prefer.

    Recipe #326480

    This is a spin-off of Trisha Yearwood's Chicken Tortilla Soup. The first time I cooked it I followed the recipe exactly and it was very good. However, I never can leave well enough alone. I added some things and took away some things and came out with this version which turned out to be just right.

    Recipe #319010

    DH and I LOVE pork ribs. This is a recipe he came up with one day while I was at work. WOW - what a great surprise to come home to. These ribs are wonderful - the flavor is outstanding. An important step is removing the membrane from the back and it can be a bit tedious, but it does make all the difference in the world between a chewy rib and a tender rib.

    Recipe #315358

    DH found this recipe on the internet and, of course, he tweaked it a bit to his liking. You can control the amount of "heat" by adjusting the amount of Jamaican Jerk Rub, Hot Sauce and the type of Pepper Jelly used. We used Tabasco brand pepper jelly (red in color) which is not "smokin' hot". They do take a little time to cook, but they really are finger-licking good! The original recipe stated to cook covered for 2 hours, but after cooking that long covered the meat just fell off the bones. We suggest cutting the covered cooking time back to 1 hour and just test for tenderness. The broiling step is very important to get that crispy and crusty exterior that is so delicious. Also, removing the membrane from the back of ribs is a crucial step in achieving tender ribs - it can be a little tedious, but once you get the hang of it you'll never cook ribs again without removing it. Be sure to watch closely while broiling as it doesn't take too long to burn.

    Recipe #314849

    I found this recipe on the internet and have to say it is divine. I use Nellie & Joe's Key Lime Juice to save time and I like to add a little more zest than what is called for in the recipe. Sometimes a crack will develop and I really don't know what to do to prevent it. I've tried every suggestion and sometimes it just cracks, but at least the flavor won't be affected. The cooking time includes chilling.

    Recipe #310683

    When DH and I got married I made my wedding cake as well as cooking all of the food for the reception. This is the recipe I used for the meatballs. This not only works for appetizers, but for any type of meatball for any dish. I use lean ground beef because because ground pork usually tends to be a little fatty. Also, I like to use Progresso's Italian Bread Crumbs

    Recipe #309477

    A co-worker of mine brought this to the office and it is absolutely delicious. You can use it on a salad, but it's also great as a dip. The cook time is the chill time.

    Recipe #300057

    My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.

    Recipe #244740

    This recipe came from Weber and the original recipe used Cornish Hens but DH used a fryer that we had in the freezer. We loved the distinctive flavor of the lime and rosemary. If you want to use Cornish Hens you will need two for this recipe.

    Recipe #244700

    I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.

    Recipe #241799

    We have a next-door neighbor at our fishing camp who always gives us a quart bag of fresh blueberries every summer. I look forward to this wonderful gift each year so I can make this delicious bread. It has the texture of a cake and is very moist and delicate. I would check it at 60 minutes using the toothpick method - you may need to go a little longer depending on your oven. The berries do sink to the bottom so you may want to shake them in flour before adding to the batter.

    Recipe #238303

    This recipes comes from the master baker, Nick Malgieri's cookbook, Chocolate: From Simple Cookies To Extravagant Showstoppers (which won the prestigious IACP/Julia Child cookbook award). This recipe makes a very fudgey dense brownie - not at all cake-like. The original recipe stated to cook it for 45 minutes, but I found them to be done after 35 minutes. It also states to let the brownies cool in the pan and cover with plastic wrap until the next day. Additionally, it states to unmold onto a cutting board, turn brownies right-side up and trim away the edges & then slice into 2-inch squares. Well, we couldn't wait until the next day to eat them and I can't even imagine throwing away my favorite part - the edges! NOTE: According to the recipe you can use Bittersweet Chocolate, if desired but I used Semisweet.

    Recipe #236890

    This is the ham salad recipe I used for sandwiches at my wedding reception. The salt is optional depending on the saltiness of your ham - if the ham is salty you may not need the additional salt. You can certainly use it on any bread of your choice, but I like it on wheat bread that has been lightly buttered. Buttering the bread keeps the bread from becoming soggy.

    Recipe #236459

    I found this recipe on the Texas Beef Council website. Don't let the name of the dipping sauce fool you - DH and I didn't find it fiery. Some people may find it a little spicy, but not fiery. Freezing the meat prior to slicing and using an electric knife makes this job much easier. The original recipe did not call for seasoning the meat before grilling, but we found it needed a little seasoning. We loved this recipe and it can be used as an appetizer or a main dish. The flavor is great. Please do not overcook or you will wind up with very tough pieces of meat. The preparation time includes the marinating time. This will serve 6 as an appetizer or 4 as a main dish.

    Recipe #235728

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