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    31 Recipes

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    When I was a kid I never went to a card party or gathering of any kind without seeing dressed bananas on the table. My Dad alone would go through at least a banana and a half!! People would ask my mother to make these and bring them as a dish for potluck parties, so I was in charge of smearing on the mayo. They sound odd when you read the ingredients, but just give them a try. I loved them then, and I have to admit, I make them every now and again now! Of course now I choose a healthier mayo :)

    Recipe #501847

    This is great with all kinds of fruit (strawberries, blueberries, kiwi, bananas, grapes, canteloupe, apples, etc.). When one of my friends stayed with me during a visit, I came up with this for a quick breakfast before we headed out for the day. If I make it for just a few people, I serve it on the side so you have the option to dip your fruit or top it with as little or as much as you prefer. I make a big bowl of fresh fruit (8-10 cups of whatever is in season) along with this recipe. I have also served it for a family brunch and used this as a yogurt dressing for the fruit. I came back with no leftovers, and several requests for the recipe. This stuff is good!!!

    Recipe #500932

    I never buy taco seasoning mix, since this is very easy to mix up. I usually have all of the ingredients on hand, so I make a big batch and store it in an airtight container until taco night. Also good for enchiladas, burritos, and dips!

    Recipe #500469

    This recipe was on a card handed to us at a liquor store when they were pushing Tito's Vodka. Man is this tasty and a pretty drink! 1 grapefruit yields approximately 3 ounces of juice. The St. Germain can easily be subbstituted with Grand Marnier equally. I have made it both ways, and they are both sweet liqueurs and make a great drink!!!

    Recipe #489586

    I never thought about having a taco for breakfast until I moved to Texas. Now, I can't imagine NOT making a taco for breakfast! I make this casserole on the weekend and keep it in the fridge. Then my husband and I take out what we want in the morning, heat it in the microwave, and throw it in a whole wheat or regular tortilla with some salsa or verde sauce. We we are out the door with a healthy breakfast in no time! He didn't realize it was soy chorizo until after I had made this about 6 or 7 times. You can serve the casserole as it is for breakfast, or use it as a great taco or burrito filling for a grab and go breakfast.

    Recipe #479665

    This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.

    Recipe #470792

    Once you make this eggnog, you won't be able to drink that stuff in the cartons again!!! Aunt Nixie would have a yearly family party for Xmas. I remember being a kid and a couple of us would cause a distraction to lure the adults away, then the other kids would sneak into the punch bowl for one ladle. We would take it downstairs and split it between 6 kids: which was about a good sip each! Once we got older, we found out they all knew and let us because we all needed a nap afterwards! Since there are so few ingredients, use good quality ones. DON'T BE AFRAID of the eggs not being cooked. If you use fresh, properly refrigerated, clean grade A or AA eggs with intact shells there is very minimal risk of any problems. Aunt Nixie always said the alcohol killed anything in the eggnog :) She would triple this recipe for her parties, and sometimes she would have to make more for us all on the spot. This stuff is amazing!!!

    Recipe #468812

    I always have these ingredients in the pantry. You can use either all purpose flour or whole wheat, quick cook or old fashioned oats, and chunky or smooth peanut butter. When these are in the oven, the house smells so good that my husband would even try them I think. I love to whip these up for the girls (dogs). It's only fair they get special treats now and again :) I also make these around Christmas and give them to my friends with dogs! Great gift for pet owners!!!

    Recipe #463503

    I found this recipe on, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!

    Recipe #460613

    I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins.

    Recipe #460519

    I got this recipe from Marcela Valladolid, who hosts Mexican Made Easy on Foodnetwork. I love Mexican rice, and this is really tasty. I am posting this as it was written, but keep in mind it does make quite a bit of rice! This is really easy to tweak as long as you follow the golden rule of rice: 1 cup rice to 2 cups liquid (1 cup brown rice to 2 1/4 cups liquid). Sometimes if I'm in a hurry I will use a small can of tomato puree OR one can of diced tomatoes and chiles instead of the fresh tomatoes. But now that it is Summer and the tomatoes are so good I can't skip that step! Hope you like it!!!

    Recipe #460417

    We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!

    Recipe #459986

    Here is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)

    Recipe #456007

    Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

    Recipe #433467

    This is a favorite salad in our house. I change it around to match the fruits of the season. Some of our favorites are: canned mandarin oranges, diced apples, diced pears, fresh berries, or even Craisins. I love the fact I always have something in the fridge to top the salad. My husband doesn't like blue cheese, but the Gorgonzola isn't as strong to him. I use Paul Newman's light dressing, but use one you like!

    Recipe #430664

    The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :)

    Recipe #406990

    My mother used to make these for card parties. I make them on those nights when the hubby and I want munchies and not a big meal. I have also made them for football parties, and people love them. They are super easy, but really tasty. Some tasty sausage choices are the chicken habanero with jack cheese, jalapeno and cheese, turkey n cheddar, or just regular smoked sausage. You will find them over next to the hot dogs, and there are usually 4 or 5 to a package (Johnsonville or Bistro Sensations are good).

    Recipe #398350

    My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold.

    Recipe #398013

    I love these cause they are super easy. I not only make them for Thanksgiving, I keep them in the freezer when I make a turkey sandwich special! I have switched out the brandy for orange liquor, but it's up to you and your taste. If you don't want to use the alcohol, then just substitute water. You just throw everything together in your baking dish, and you can serve in that dish too.

    Recipe #397989

    This recipe is great because it uses frozen concentrate limeade instead of sour mix, which I think makes them better! Sometimes sour mixes can be hit or miss, but the frozen limeade makes them consistent. Once you dump the limeade in your pitcher, just reuse the can to measure the water and the tequila. We like them much better than some restaurants here in Texas, plus the pitcher is great for entertaining instead of making individual glasses. The secret ingredient is the almond syrup. You can find the almond syrup in the coffee aisle as a flavoring in the big bottle. You can use this as a basic margarita, and add flavors to change it up: mango, strawberry, peach, etc....

    Recipe #395586

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