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    216 Recipes

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    This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer.

    Recipe #190910

    These are so simple to make and you can do them ahead of time and just place in refrigerator until ready to use. I have a potato ricer that I use to squeeze all the water out of frozen spinach. The original recipe called for 6 green onions, but I found that to be a bit much, but feel free to use all six if you like. This recipe came from a cookbook called "True Grits" in Atlanta, GA. The cook time is the chill tiime.

    Recipe #190903

    This recipe is so versatile that's why I named it as such. This is great as a topping over vanilla ice cream, a slice of cheesecake or a slice of pound cake. It can also be used as a pastry filling. Place filling in baked phyllo cups (frozen food section) for a quick dessert or you can use as a filling in pre-made frozen puff pastry by rolling out to a rectangle, spooning filling down the middle and fold sides in leaving middle somewhat exposed and baking until golden brown. Then again, it's great just all by itself.

    Recipe #190890

    A co-worker gave me this recipe, but I believe the original came from a lady named Joanne Chang who operates a bakery. This batter is very versatile in that you can make whatever type of muffins you like. So far I made this recipe and peach muffins. For peach muffins use 1 tsp cinnamon, 1/2 tsp almond extract, one 1 Pound bag of frozen peaches and sprinkle top of batter with brown sugar before baking. This recipe produces a not-too sweet muffin that is light and tender. I think the blackberries are my favorite and DH can't decide between these and my raspberry muffins. You can't go wrong with either one and you can certainly use any combination of your favorite fruit and flavorings. You can certainly use fresh fruit if available.

    Recipe #178345

    This recipe came from an open air market located in Lake Forest, Illinois called Angiporto. This market was known for its muffins, jams, pestos, salad dressings and soups all made from locally grown produce. This muffin is purported to be their most famous and most requested. If you prefer you can use cupcake liners in your muffin pans and you can skip greasing the pan. You can also use frozen raspberries if fresh ones aren't available, but be gentle folding them in as they tend to break more easily than fresh ones. As with any muffin recipe please do not overbeat the batter. Also, do not put too much topping as it can cause the muffin to sink. I find it's easier to use your hands to mix the topping. This is DH's favorite new muffin recipe. I was afraid the allspice and clove might be overpowering, but it's just right.

    Recipe #177547

    This recipe originated from a former co-worker and I've made a few minor adjustments in the quantities. You can adjust the seasonings to your own taste. The cooking time for shrimp is minimal so please do not make the mistake of overcooking your shrimp. One of my favorite ways of eating the shrimp is to drop them in a salad of Romaine lettuce and Blue Cheese dressing.

    Recipe #177213

    This recipe comes from a cookbook, A Cause For Applause. I posted the recipe as stated in the book, but I'll list a few "good to know" tips I discovered when making it. I used 2 tbsp sugar, 1 1/2 tsp dried basil leaves, 1 tsp salt and an 8 ounce container of chive & onion cream cheese spread because that's all I could find. I used a 14 1/2 Ounce can of diced tomatoes. Be sure to buy two 8 Ounce boxes of manicotti shells to allow for breakage. A little tip I learned about manicotti shells and lasagna strips is not to boil them. I clean my sink very well and fill it with hot tap water and let the pasta soak for 20 minutes. It finishes cooking in the dish when baked. The pan I used was apprxoximately 10x14 and I was able to fit 21 shells in the pan. I still had a little filling left and probably could have stuffed about 4-5 more shells but I didn't have any shells that weren't broken. The left over filling makes a great spread for crackers. I guess I may not have stuffed mine as full so I was able to yield more shells. I found the best way to stuff the shells was by hand - just simply put a little stuffing in at a time until full. Also, I did not grease my pan and nothing stuck. I covered the dish with foil and baked it for 20 minutes then uncovered and baked another 20 minutes. This dish is a little labor intensive, but is so good and so worth it. I cook my sauce one day and put it together the next so it doesn't seem so time consuming.

    Recipe #166512

    I named this recipe because it's one I made up off the top of my head and DH absolutely loves it. I find letting the bread soak in the egg mixture gives the bread a "custardy" type consistency on the inside. I use Splenda as the artificial sweetener. If you prefer you can certainly use sugar instead of Splenda and butter instead of cooking spray to grease your pan. Also, you will probably need to respray your pan between batches.

    Recipe #164884

    This is an incredibly moist cake with a wonderful flavor. No, you cannot taste the prunes. I guess that's the "surprise" in the cake. I ran the prunes through my food processor and found this to be much easier than trying to finely chop them. When you pour the glaze over the cake the majority of it will gather in the middle and drip onto the plate. You can either keep spooning the glaze back on top or I find it's easier to use a pastry brush and keep brushing the glaze on the cake. This recipe comes from "Texas Blossoms" and purports to have won "best of show" at a Texas State Fair.

    Recipe #158775

    This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor.

    Recipe #158165

    This recipe comes from Weber's Big Book of Grilling. I have to admit I was skeptical when I read the list of ingredients for the paste - I just wasn't sure if I would like the flavor combinations. DH cooked these to perfection and the flavor was great. I highly recommend this recipe for grilled pork chops.

    Recipe #157119

    This is from one of our local chefs, John Folse. A great way to use those delicious Vidalia onions when in season. Cook time includes the chill time.

    Recipe #155034

    I saw Michael Chiarello on Food Network make this salad and it just looked so scrumptious. If you can't find prosciutto substitute thin slices of smoked ham. I can't wait for peaches to come into season to try this delightful looking salad.

    Recipe #154818

    A different twist to a timeless classic. We really enjoy topping this with recipe #153697

    Recipe #154117

    This recipe comes from the cookbook "Texas Blossoms". In order to get the full flavor marinate overnight. We like it served plain, but it's just as good served over buttered noodles. For rare only cook about 5 minutes and 10 minutes for well done. We also like to "kick it up" a bit and sprinkle with additional crushed red pepper after serving. You can mix it up the night before and you'll have dinner cooked the next night in no time - can't get any easier or quicker than that. Cook times include marinating time.

    Recipe #153939

    I'm not sure what makes them "french", but nevertheless they are certainly tasty little morsels.

    Recipe #153775

    To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

    Recipe #153762

    This is a great recipe to use your bounty of fresh, home-grown tomatoes. I use my potato ricer to squeeze the water out of cooked spinach - it does a wonderful job.

    Recipe #153753

    This is one of Ina Garten's recipes that looked absolutely delicious.

    Recipe #153744

    A friend of mine wrote this recipe down on a small scrap of paper. She swears it is TO DIE FOR!!. I haven't made it yet so I wanted to post it here for safekeeping and will add it to my ever growing list of "to try" recipes. If you try it before I do please let me know what you think. 6/4/07 Edited: I made this cake and wanted to add helpful comments. The recipe as is makes more batter than you will need for a bundt pan. I would fill the bundt pan half way & then use the rest for cupcakes. Also, after cooking for 56 minutes the edges started to burn so I took it out. I think the problem was too much batter & it rose too high out of the pan. When I tested it with a toothpick it didn't come out completely clean, but it was done on the inside. Also, I would crumble the almond paste and beat it with the liquids and then add the cake mix & pudding. You will get a more evenly mixed batter. I also have to question the necessity of 2 cans of almond paste. I'm going to try it again with just one & compare. Anywho, I just wanted to give a few pointers from my experience. Additionally, DH really liked it a lot so I guess it will be a "regular" from now on.

    Recipe #153741

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