Recipe from Mari Williams of Mississippi Full Story
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Recipe from Mari Williams of Mississippi Full Story
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Enjoy a savory warm meal this winter with a pot of delicious fondue! Full Story
Recipe from Faith Hacker of Lexington, Ky. Full Story
Recipe from Mike Zimmerle of Illinois Full Story
Enjoy some mini breakfast quiches. Full Story
Recipe from Carol Douglass of Garfield, Ariz. Full Story
Recipe from Mrs. Mah Sr. Full Story
Recipe shared by Nori Kelley of California Full Story
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http://www.bestbonesforever.gov/recipes_main/party.cfm Full Story
Recipe from Ginny Michael of Glen Allen, Va. Full Story
Source: Heart Healthy Home Cooking - African American Style http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf Full Story
Recipe from Candis Moore of Burkeville, Va. Full Story
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying. Full Story
Recipe from Italian Cooking & Living Magazine Full Story
Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt, Full Story
Recipe from Trisha Hill of Tennessee Full Story
Recipe shared by Jennifer of Georgia 1 package of bacon 8 oz. of sour cream 8 oz. of mayonnaise 1 tsp. garlic powder 1 pinch of salt (to preferred taste) 4 - 6 medium tomatoes (diced to bite Full Story
Source: CDC Full Story
Recipe from Georgene Trewatha of Campbell, MO Full Story
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Recipe from Dusti Walters of Junction City, Ky. Full Story
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Recipe from Rosalyn Sprinkles of Portland, Tenn. Full Story
- 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin - Full Story
If you want kids to learn to enjoy vegetables, show them! Full Story
Recipe from John Jokoty of Ind. Full Story
Recipe from Virginia Fisher of Independence, La. Full Story
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Recipe is from Georgene Trewatha of Campbell, Mo. Full Story
Recipe from Shirley Ridiner of Fayetteville, Tenn. Full Story
Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta. Full Story
Recipe from Joyce Austin of Bethpage, Tenn. Full Story
Recipe from Nedra Olenick of Wichita, Kan. Full Story
Recipe from Chef Sharynne Frazer of Las Vegas, Nev. Full Story
Recipe from Virginia Fisher of Independence, La.
Prep time: 20 min
Total time: 1 3/4 hours
1 round bread
6oz cream cheese (soft)
2 cups sour cream
1 cup dieced ham
1 can green chilies
1/2 Full Story
Recipe from Full Story
Recipe from Markie Travis of Calif. Full Story
Recipe from Darren Grant of Bossier City, La. Full Story
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Recipe from William Kendie of Greenbackville, Va. Full Story
Recipe from Nikki Caldwell of Cape Girardeau, Mo.
Total Time: 30 min
1-8 oz. Cream Cheese, room temp
2 fully cooked smoked sausages chopped
3/4 cup of shredded sauerkraut drained
2 Tbs. Worcestershire
3 Full Story
Recipe from Jolene Anderson of Wash. Full Story
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Submitted by Amanda Kelley of Highland Home, Ala. Full Story Recipe from Amanda Kelley of Highland Home, Ala. Full Story
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Recipe from Thea Franklin of Reno, Nev. Full Story
Ingredients: 1 16-oz. sour cream 1 8-oz package cream cheese, softened 1 6-oz can crab meat, drained 1 small white onion, finely chopped 4 green onions, chopped 1 5-oz. can water chestnuts, drained Full Story
Recipe from The Gastronomer Full Story
- 3 to 4 California kiwifruit, peeled and diced (1 1/2 cup) - 2 medium tangerines or 1 orange, peeled and diced - 1 cup peeled and diced jicama - 1/2 cup diced sweet red or yellow bell pepper - Full Story
Recipe provided by: Joshua King of Columbia, South Carolina Full Story
Recipe provided by: Tammie Vester of Bismarck, MO Full Story
Recipe Provided By: Mary Holcomb of Columbia, South Carolina Full Story
Recipe provided by: Gabrielle Johnson of Gilbert, South Carolina Full Story
Recipe from Susan Hernandez of Baton Rouge, La. Full Story
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Recipe shared by Carlese Carroll of Georgia Full Story
Recipe from John Harris of Reno, Nev. Full Story
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset. Full Story
2 cans smoked oysters 1/4 cup light vegetable oil 1/2 lb bacon 3 tbsp minced garlic toothpicks Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through Full Story
Who doesn't love crunchy snack mix? Full Story
Change the line-up of fruit each time you make this recipe! Full Story
These are a great treat throughout the fall and winter, and make a wonderful surprise for your kids' lunch boxes! Full Story
Try these Ingredient Substitutions when you're in a bind! Full Story Try these Ingredient Substitutions when you're in a bind! Full Story
Simple solutions for healthier cooking. Full Story Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! Full Story
A pinch of this, a dab of that... click here for a printable conversion chart. Full Story Keep this posted on your refrigerator for easy reference! Full Story
Money Saving Ideas Full Story Money saving ideas to bet on. Full Story
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see. Full Story
