Baked Macaroni and Cheese – The EASY Way! When you end up at the church potluck for lunch or in line at your nephew’s graduation, there is probably a tray of baked mac and cheese. It is a classic potluck or holiday dish because it is so simple and travels well. You can also prep it and toss it in the oven wherever you are to make sure it is creamy and fresh....
Banana Oatmeal Pancakes Weekend mornings were made for pancakes – a tall stack of pancakes, that is! Here, we’ve added ground oats and mashed banana to the batter for extra flavor and a nutrition boost. Add a few extra slices of banana and a sprinkle of cinnamon, and you’ll have yourself a scrumptious and absolutely delicious breakfast. Whether it’s a weekend or a weekday, for kids or adults, this Banana Oatmeal Pancake recipe is one that’s hard to resist!...
Firecracker – The EASY Way! It is hard to use words to describe just how delicious this dish is! A hint of sweetness and a tiny bit of spice, the flavors are so good that it is hard to believe how easy this recipe really is! We love to make it when we get the hankering for takeout because you can have this meal from the fridge to your fork more quickly than you can call something in and drive down the street to pick it up....
Gluten-free Pumpkin Coffee Cake All of your baked pumpkin dessert dreams are coming true! An easy-to-bake coffee cake recipe filled with pumpkin, warm pumpkin spice, crunchy pecans, and a crumb topping to boot. A ribbon of buttery cinnamon and pecans swirls through the center of each piece of coffee cake giving every bite an extra soft, warm, and sweet taste. And don’t forget that nutty flavor mixed in right alongside the fluffy moist pumpkin....
Ingredients 1 can apricot nectar, 46 oz 1 can orange juice concentrate, 12 oz, thawed 2 pkgs unsweetened sliced peaches, 16 oz each, thawed 7 cans lemon-lime carbonated beverage, 12 oz each, chilled Preparation In a food processor, bowl, or blender container, add one third each of the apricot nectar, orange juice concentrate, and peach slices. Cover and blend or process the ingredients until they form a smooth mixture. Pour the mixture into a freezer container....
Ingredients 1 bag chocolate chips ½ cup milk 1 cup sugar ⅛ stick butter 1/2 tsp. salt 2 tbsp. Kahlua 1 cup coconut, shredded 1 cup nuts 3 cup oatmeal Preparation Place chocolate chips, butter, milk, sugar, and salt in microwave-safe bowl. Microwave for 2-3 minutes or until melted. Remove and pour in Kahlua, coconut, nuts and oatmeal. Mix well. Shape into little mounds and place onto greased cookie sheet....
2 small lemon jello 3 bananas , sliced 2 apples, chopped ½ cup small marshmallows 1 can pineapple, drain and save juice, crushed Topping: ½ cup sugar 3 tbsp flour 1 cup pineapple juice , saved and water added to make the cup 1 egg, beaten 1 pkg dream whip Mix jello with water according to package directions. Add rest of the ingredients (not topping ingredients) and refrigerate until set....
Ingredients 1 can crescent roll dough 1 pkg cream cheese, softened 4 tbsp powdered sugar 1 cup sugar 1 tsp. vanilla extract 2 cup raspberries 2 tsp. cornstarch Preparation Preheat oven to 350ºF. Unroll crescent roll dough and pinch perforations together. Cut sheet into a 15-in square, then into equal smaller squares. Place squares on a greased or lined baking sheet and set aside. In a medium saucepan over medium heat, combine raspberries, sugar, cornstarch....
2 cups barbecue sauce, preferably Kansas City-Style 2 lb baby back ribs, or spare ribs, trimmed 1 cup beef broth 2 tbsp vegetable oil salt and ground black pepper, to taste For Serving: 5 oz french fries 5 oz asparagus, grilled Mix barbecue sauce, oil, and broth in a mixing bowl. Pour the mixture into the crockpot and place the ribs, make sure it’s all coated with the sauce, cover, and cook for 6 hours....
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Homemade Protein Bars – Sensible, Satisfying, and Delicious Mini Peanut Butter Protein Bars are great for lunch packing, afternoon snacking, serving as a tasty treat, or really any occasion. We like to keep a stash of them in our freezers for when we’re in a bind and need something fast and easy. They’re even great for packaging as a food gift for a friend (perfect for new moms) or just a nice treat to have on hand when that afternoon craving for something a little sweet hits....
Here’s a fun Neapolitan twist (literally) on your favorite soft amaretti cookie – with swirls of almond, strawberry, and chocolate doughs in one delightful bite. At this point I’ve made five different flavors of my popular soft amaretti cookies. It’s about time we mash some of them together. Or, to be more precise, elegantly marble them into a triple flavored swirl. These Neapolitan amaretti cookies combine the original almond and chocolate varieties, along with a pink fruity variation (I used freeze dried strawberries instead of raspberries this time, though either would work)....
Now, well, now it’s a different story, as I tremble at the mere mention of hot, boiling sugar. I figured salt water taffy would be a perfect challenge for this month. I mean October is all about candy, right? Candy and fear. Because October is about scary things too. I say it’s time we conquer those fears with candy. Saltwater taffy to be exact. Here’s the thing about saltwater taffy: the name is kind of misleading....
I love the idea of throwing everything into one pot or skillet and not having to wash loads of dirty dishes. Let’s face it, kids love chicken better than anything else, and if you are watching your weight, chicken is the way to go, so easy chicken recipes are always popular. You can make them as simple or as fancy as you want, depending on the ingredients you use or the ones you have at hand....
16 oz crab meat, drained if using canned 1⅓ cups breadcrumbs, homemade or store-bought, divided 2 pcs eggs, beaten 4 tbsp green onions, chopped 4 tbsp mayonnaise 2 tbsp parsley , chopped 2 tbsp olive oil 2 tsp lemon juice, or lime juice 2 tsp Dijon mustard 1 tsp Worcestershire sauce salt and ground black pepper, to season and to taste To Serve: ¼ cup sweet chili sauce, per serving...
A Customizable Breakfast Casserole You can modify this recipe to fit your taste preferences or with ingredients you have on hand. We are all for saving trips to the grocery store so improvising and modifying recipes is a common practice in our homes. This Sausage Egg Casserole can be made using whatever veggies sound good to you like broccoli, asparagus or tomatoes, whatever breakfast meat you have tucked away in your freezer like bacon or ham, and you could also substitute shredded sweet potatoes for the hash browns....
Recipe from Bon Appetit. This will be the last recipe we make from the April ’07 issue… seeing as Taylor made a mess with the fish and spilled raw fish juice all over the magazine, so now it is contaminated. Ooops. Some good recipes in there too! Makes 4 servings. Fish: 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh thyme 4 6-8oz striped bass fillets (with or without skin) Spiced Carrots: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 3 tablespoons extra virgin olive oil, divided 12 ounces medium carrots, peeled, thinly sliced into rounds 1/8 teaspoon dried crushed red pepper 1 cup low-salt chicken broth 3 tablespoons fresh lemon juice Directions For pesto: blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms....
Ingredients 6 chicken leg quarters 1½ tsp kosher salt, or to taste 1 tsp black pepper, or to taste 2 tsp garlic powder 2 tsp onion powder 1 tbsp ancho chile powder ½ tsp cayenne pepper, optional, adjust the amount to taste ½ tbsp vegetable oil, for rubbing ½ cup cooking oil, for frying; or butter Preparation Preheat smoker to 275 degrees F at the grate level. Rub the chicken with oil and evenly sprinkle the seasonings on both sides of each leg quarter....
Ingredients 1 large spaghetti squash 2 cups water butter, optional salt and pepper , for topping Preparation Wash your spaghetti squash. Poke several holes in it with a knife. Place in your slow-cooker or crockpot with the water. Cook on low for 6 hours. Gently remove from the slow-cooker. Let it cool and cut it down the center and remove the seeds. Use a fork to scrape out the insides- it will have a texture of spaghetti on its own....
Cake or bread? That is the ultimate question. Technically, this is a sweet potato quick bread. Think banana bread, but with sweet potato instead of banana (in fact, I used my own banana bread recipe as a jumping off point, if that gives you any indication of the overall texture). But once I added the sweet, crunchy topping, I couldn’t quite bring myself to call it crumb bread. That just sounds silly....
