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Ingredients 15 oz mixed vegetables, (2 cans), preferably Veg-All, drained 8 oz water chestnuts, (1 can), drained, diced 3 oz red onion, diced 1 cup celery, diced 10¾ oz condensed mushroom, (1 can), or condensed chicken soup 1 cup mayonnaise 1 cup cheddar cheese, shredded 13¾ oz saltine crackers, (1 stack), preferably Ritz, crushed 4 oz unsalted butter, melted cooking spray ¼ tsp parsley, chopped Preparation Preheat the oven to 350 degrees F and grease a baking casserole dish of your choice with cooking spray....

Ingredients 2 oz vodka club soda, to top 1 lemon, squeezed, optional lemon wedge, for garnish Preparation Fill a Collins glass with ice, then add the vodka. Top with the club soda. Garnish with a lemon wedge, squeezing some juice into the drink if desired. Enjoy! Related Video

Ingredients 6 cups Wheaties 1 cup sugar 1 cup light Karo syrup 1 cup peanut butter Preparation In a saucepan, heat sugar and syrup until blended. Bring to boil for one minute, remove from heat. Add peanut butter until blended. Pour mixture over Wheaties in a bowl and mix until all of the cereal has some of the mixture on it. Form bite-sized clusters and place on waxed paper to cool....

Ingredients ¾ cup warm water 2 ¼ tsp dry yeast, (1 pkg) 2 cups whole wheat flour 2 tbsp olive oil 1 pinch sugar ½ tsp honey 1 bag low-fat mozzarella cheese, shredded 6 oz pizza sauce toppings , of your choice Preparation Mix together yeast water, sugar and honey. Add flour. Knead. Put oil on bottom of your bowl and place dough on top. Roll around in the oil and cover....

When it comes to cooking chayote, there are tons of options. This squash cook quickly and it is safe to eat raw. You can enjoy chayote squash pickled, roasted, baked, stir-fried, or served ceviche-style with lemon juice and vinegar. You will also find chayote in recipes from all over the world. These 15 chayote squash recipes will give you a taste of this dynamic vegetable. 1. Garlic Chayote Squash This rich and flavorful recipe for garlic chayote squash is a stellar side dish for almost any entrée....

4 heads Belgian endive ¼ cup dried cranberries ½ cup California walnuts, coarsely chopped Roquefort cheese, crumbled ½ cup Roquefort dressing, prepared Roquefort Dressing ¼ cup Roquefort cheese ¾ cup mayonnaise ⅓ cup buttermilk 1 lime, juiced ½ tsp Worcestershire sauce ⅛ tsp cayenne pepper 1 tbsp red wine vinegar pinch black pepper Trim the base of the endive using a diagonal cut, then separate the leaves. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much....

1 can cream of mushroom soup, or cream of chicken 1/2 cup milk 2 inches Velveeta cheese, chopped off the block of cheese 5 yellow squash, peeled (optional) and chopped in chunks 1 onion, medium, chopped Salt and pepper, to taste 12 oz. Doritos , broken up and crumbled, not too fine 2 cups cheddar cheese, shredded, use more or less Heat the soup and milk in a saucepan. Add Velveeta and stir until it is melted....

1/2 cup butter 2 cups sugar 4 eggs 3 tsp vanilla 1 ½ cups flour, sifted 1/2 cup cocoa 1/2 tsp salt 1 cup coconut flakes Toppings 1/2 cup chocolate chips 2 tbsp sugar 1/2 cup walnuts, optional, chopped Melt butter over low heat, then remove it from the heat. Beat in the sugar. Blend in eggs and vanilla. Mix in the flour, cocoa, and salt. Stir in the coconut last....

Ingredients 1 can crescent rolls 1 ¼ cups cheddar cheese, shredded ¼ lbs ham slices Preparation Unroll the crescent rolls so it’s a flat rectangle. Top the rectangle with ham and cheese. Roll up into a log of dough then slice into circles. Cook on a foil-lined cookie sheet for about 15 minutes or until golden brown. Related Video

Teriyaki Chicken – The EASY Way! If you have walked through a mall food court, chances are you have had a sample of teriyaki chicken! The tender, tangy, bite sized pieces of chicken are a staple at Asian restaurants, and one of my son’s favorites! He has been begging me to make an at home version of the “mall teriyaki chicken” for years! It has taken awhile for me to get this recipe where I feel like it is absolutely perfect, but we finally agreed, it is time to share!...

4 6-oz mahi-mahi fillets, or any choice of fish salt black pepper 5 tbsp butter ½ cup chicken stock ¼ cup dry white wine, or more chicken stock For Pomegranate Sauce: 5 medium pomegranates, (about 8 oz. each), reserve ¼ cup seeds for garnish 2 tbsp yellow onion, minced 2 tbsp fresh basil, chopped 2 tbsp fresh coriander, chopped 1 clove garlic, minced Season the fish with salt and pepper on both sides....

Ingredients 16 oz swordfish fillets ⅓ cup olive oil 1 Lime, juiced ¼ cup fresh basil leaves 2 tsp salt 1 tsp freshly ground black pepper Preparation Place fish fillets in a small pan. Drizzle with half the olive oil, pepper, and lime juice. Crush basil leaves lightly and coat the surface of the fish with basil leaves. Place remaining basil leaves in the liquid sitting in the pan. Let marinate for 1 hour....

3 zucchini ¼ cup onion, chopped 1 tbsp butter 10 oz frozen whole kernel corn, cooked and drained 1 cup Swiss cheese, shredded 2 eggs, beaten ¼ tsp salt ¼ cup fine dry bread crumbs 2 tbsp Parmesan cheese, grated 1 tbsp. butter, melted Wash zucchini; do not peel. Cut into 1 inch thick slices. Cook, covered, in a small amount of boiling salted water until tender, 15-20 minutes. Drain and mash with fork....

This awesome 30-page Instant Pot Recipe Binder Printable gives you everything you need and all in one place. It contains all sorts of easy-to-use tools and helpful information to give you a truly organized and easily accessible recipe collection. Best news is that this binder is currently on offer for only $9.99!!!!! You know how much I love my Instant Pot (soooooo much!). And I am always on the hunt for ways to get more from cooking with the little kitchen miracle....

1/4 cup rum 1 tbsp shallots, chopped 4 tbsp butter 1 tbsp parsley, chopped 2 tsp lime juice 1/2 tsp tabasco pepper sauce 10 oz New York steaks In a saucepan, combine rum and shallots. Bring to a boil. Be very careful as rum could ignite. Reduce heat, simmer 2 minutes. Stir in butter, parsley, lime juice and Tabasco. Brush steaks with rum butter. Grill or broil steaks 6 inches from heat for about 8 minutes, turning once and brushing with rum butter occasionally....

Simplicity is the new sophistication That’s the saying on my favorite coffee mug. The one with the glued-on handle and chip on the rim. The one I grab before any other even if it’s at the back of the cupboard. But this post isn’t about coffee or haphazard mug collection, it’s about simplicity. Years ago (pre-egg allergy) I would have never dreamed of making a no-bake cheesecake because I loved the challenge and the tedium of making a real New York-style cheesecake....

It is quick and easy and an inexpensive dish to prepare. Why This Recipe Works For those unfamiliar with goulash, it’s a delicious mix of ground beef, elbow pasta (macaroni), tomatoes, and various spices. Goulash was a weekday meal every week growing up. And we loved it! As an adult, I can understand why. Being a very quick meal to prepare with affordable ingredients made this very easy for the parents to feed the six of us....

If yesterday’s recipe had you salivating, just imagine what the entire book will do to your taste buds. Goodbye, inhibitions… hello, peanut butter. And today’s your lucky day, because I’m giving away one copy of Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread by the lovely Averie Sunshine. Inside you’ll find over 100 recipes for brownies and bars, cakes and cookies, and yes, even a few savory recipes too....

Ingredients 1 lb poblano peppers 4 cloves garlic ¼ cup Mexican crema, or sour cream 1 tsp salt Preparation Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees F for 20 to 30 minutes, or until the skins char and bubble. Remove from heat and place them into a paper bag or plastic baggie....

There are few things as satisfying as a hearty bolognese on a blustery winter day. It fills your stomach and warms your body from the inside out. Bolognese is an Italian meat-based sauce named after its place of origin: Bologna, Italy. The city of Bologna is actually the birthplace of most of what we consider “Italian” food here in the US: things like tortellini and lasagna and (duh) bolognese, a fact we learned 5 years ago when we spent a few days exploring its porticoed streets....