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    46 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    For babies 10 months and up. I found this on a website for making baby food. It is very easy and versitile to make. I love that I can use whatever I have on hand. I precook everything and just heat and mash or cube. I've used leftover mashed potatoes, pasta (cut up), chicken/turkey, ground turkey. **Because I precooked everything, I don't know the actual cook time, so it's just approximate.

    Recipe #307201

    For babies 7 months and up. I found this recipe on a web-site for making baby food. My daughter loved this. I used leftover chicken, so the cook time does not include cooking the chicken.

    Recipe #307181

    I combined 2 family recipes, and came up with this one night. I've always had ketchup on top, but my DH would rather have cheese. My DH loves this recipe and requests it all the time. It's easy to make, and I always have the ingredients on hand. **Note: 1/4 lb. of saltine crackers is 1 sleeve, I use 3/4 - 1 full sleeve. Variation: you can also make a stuffed meatloaf by pressing the meat mixture down on a cutting board, spread some stuffing mix (or leftover stuffing) in the center of the meat mixture. Roll into a loaf shape and bake as directed.

    Recipe #305066

    Looking for something different to do with your leftover beef roast? Here is an easy sandwich. My Mom used to make this all the time when I was younger & my siblings & I loved it. I've never measured this, so everything is approximate. You can easily adjust this to make more or less, depending on the amount of meat that you have.

    Recipe #304815

    My sister gave me this recipe after making it for my baby shower. It was so good! You can substitute a graham cracker crust for the oreo crust. This would also be good with strawberries. We usually double this recipe and make in a 9X13 pan.

    Recipe #302980

    1 Reviews |  By Legna

    I'm not sure where my Mom got this recipe, but I love it! It is my favorite way to make eggplant. I'm told this is a Tammy Wynette family recipe. The original recipe didn't give the amount of spices to use, so I guessed. You can use a little more/less according to your taste.

    Recipe #302865

    I got this recipe from a day-time talk show years ago (I can't remember which show). It was a recipe from actress JoMarie Peyton Noble (she played the Mom on Family Matters). I made it a couple of times and it was really good, I've just recently found this recipe and wanted to post it so I could find it again.

    Recipe #302864

    3 Reviews |  By Legna

    This makes a great weekend breakfast/brunch. Also good with apple cinnamon bread. I have substituted skim milk for the half and half.

    Recipe #302861

    1 Reviews |  By Legna

    I got this recipe out of the Guidepost magazine and have made them several times. You can use half the amount of the chocolate chips and sugar for the same great flavor. I substitute milk chocolate chips for the semi-sweet. These are very moist and delicious.

    Recipe #302840

    This was my aunt's recipe. It is very easy to make, plus it makes 2 loaves so you can keep one, and give one away, or freeze it for a later day.

    Recipe #302834

    Have you ever been asked for a recipe, from the very person that gave it to you? Me too! I am posting this for my sister who has misplaced this recipe and will now always be able to find it! It sounds really good but I've yet to make it. *Note, prep time does not include marinading time.

    Recipe #302719

    I got this recipe from my mom who used to make these when I was growing up.

    Recipe #302667

    3 Reviews |  By Legna

    My mom made these cookies years ago. They are good with or without the frosting. Sorry, the recipe didn't say how long they cook (so I guessed on the prep and cook time), or how much powdered sugar to use, and I haven't made these in awhile so I don't remember. I'm also not sure about how many dozen this makes, I just guessed.

    Recipe #302554

    There are many similar recipes for this soup on Zaar, but this one is slightly different from them. It is quick & easy. My toddler loves it. I serve it with corn bread. I use dried beans, I soak & cook them, store them in a container & freeze for later use.

    Recipe #299193

    1 Reviews |  By Legna

    This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb.

    Recipe #298802

    2 Reviews |  By Legna

    My mom got this recipe from a friend of hers & we both make it all of the time. It is so easy to make & it may sound like a wierd combo, but it is very tasty. I've made it with splenda & sugar free jello, which is very good however, it makes a smaller batch. If doubling this recipe, only use 7 cups of sugar. *I just put the cooking time on this one because time will vary if you are using fresh or frozen already diced rhubarb.

    Recipe #298801

    1 Reviews |  By Legna

    Warning: This is very addicitive!! I found this recipe at my in-laws house & thought it sounded good. I was right, it is now a Christmas tradition to make it. You can play around with the ingredients, omitting coconut, using a chocolate flavored cereal instead of the kix cereal. I have only used the vanilla flavored almond bark, but I'm sure that any flavor would be very good.

    Recipe #296647

    2 Reviews |  By Legna

    I found this stuffed in my recipe box. I'm not sure where I found it, but I decided to try this with Gyros. These were delicious! The recipe wasn't specific on the temperature of the water, & after I had all of the ingredients in the pan, I remembered that I should have used warm water (120-130 degrees F). But I goofed & used cold water. I thought I'd try it anyways & if it didn't work I'd just make another batch. But I got lucky, because it raised just fine. I also used all-purpose flour. This was my first time making pita bread, so for any of you who are new to making pitas as well, here are some tips for rolling them out. If you roll them out to 6-7 inches, they do not puff very much & you can use them like a tortilla. However, if you roll them a little smaller (some of mine just didn't want to stretch to 6 inches) & have them a little thicker (not too much) they puff up & you can cut them in half for pita pockets. For some wierd reason, this really impressed me! Note: If you use a stone pan to bake these, bake for 4 minutes & do not turn. *Prep time varies for all bread machines, so I didn't list that part. My prep time was 1 hour, 20 minutes.

    Recipe #294683

    I found this recipe on a website for making baby food. It says it's for ages 6 months and up. My toddler loves when I make this.

    Recipe #292041

    I found this on a website with recipes for toddlers. My toddler loves them. I serve this for lunch, but you could also serve it as an appetizer. I freeze these & reheat for a quick lunch.

    Recipe #292002

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