Recipe from Mari Williams of Mississippi More
Recipe from Italian Cooking & Living Magazine More
Recipe from Sue Conrad in So. Pasadena, Fla. More
Recipe from Sherri Butler of Kentucky More
Recipe from Melissa Woosley of Kentucky More
Recipe from Brittney Blume of Blythewood, S.C. More
Recipe from Mari Williams of Mississippi More
Recipe from Sabrina VanCleve of Iowa More
Recipe from Melissa Goff of Fort Sill, Okla. More
Recipe from Carol Reed of Tennessee More
Recipe from Elizabeth Miller of Kentucky More
Recipe from Kym Allen of Virginia More
Enjoy a savory warm meal this winter with a pot of delicious fondue! More
Recipe from Faith Hacker of Lexington, Ky. More
Recipe from Mike Zimmerle of Illinois More
Enjoy some mini breakfast quiches. More
Recipe from Carol Douglass of Garfield, Ariz. More
Recipe from Mrs. Mah Sr. More
Recipe shared by Nori Kelley of California More
Recipe from Erica Laust of Iowa More
http://www.bestbonesforever.gov/recipes_main/party.cfm More
Recipe from Ginny Michael of Glen Allen, Va. More
Source: Heart Healthy Home Cooking - African American Style http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf More
Recipe from Candis Moore of Burkeville, Va. More
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying. More
Recipe from Italian Cooking & Living Magazine More
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, More
Recipe from Trisha Hill of Tennessee More
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 More
Source: CDC More
Recipe from Georgene Trewatha of Campbell, MO More
Recipe from Nona Parris of South Carolina More
Recipe from Connie Campbell of Lyndhurst, Va. More
Recipe from Dusti Walters of Junction City, Ky. More
Recipe from Marilynn Young of Pennsylvania More
Recipe from Rosalyn Sprinkles of Portland, Tenn. More
- 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 - More
If you want kids to learn to enjoy vegetables, show them! More
Recipe from John Jokoty of Ind. More
Recipe from Virginia Fisher of Independence, La. More
Recipe from Jim Dunston of IA More
Recipe from Tammy Espe of Ga. More
Recipe from Georgene Trewatha of Campbell, Ill. More
Recipe from Myria Rogers of Ga. More
Recipe from Amanda Gautreau of Denham Springs, La. More
Recipe from Maria Alfaro of Russellville, Ala. More
Recipe from Kathi Limoges of R.I. More
Recipe from Celena Jones of Dawson, Ga. More
Recipe from Faith Hacker of Lexington, Ky. More
Recipe from James Patterson of Madison, Wis. More
Recipe from Georgene Trewatha of Campbell, Mo. More
Recipe from Ann L. Ogle of St. Louis, Mo. More
Recipe from Sharon Crady of Linden, Ind. More
Recipe from Robert DuBos of Baton Rouge, La. More
Recipe from Georgene Trewatha of Campbell, Mo. More
Recipe from Randy Seratte of Skiatook, Okla. More
Recipe from Jeanne Rheaume of Monaca, Pa. More
Recipe is from Georgene Trewatha of Campbell, Mo. More
Recipe from Shirley Ridiner of Fayetteville, Tenn. More
Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta. More
Recipe from Joyce Austin of Bethpage, Tenn. More
Recipe from Nedra Olenick of Wichita, Kan. More
Recipe from Chef Sharynne Frazer of Las Vegas, Nev. More
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 More
Recipe from More
Recipe from Markie Travis of Calif. More
Recipe from Darren Grant of Bossier City, La. More
Recipe from Vicki Angelo of Yorktown, Va. More
Recipe from William Kendie of Greenbackville, Va. More
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 More
Recipe from Jolene Anderson of Wash. More
Recipe from George Santos of Calif. More
Recipe from Andrea Guerrero of Ind. More
Recipe from Barb of Mich. More
Recipe from Ann Shaner of IA More
Recipe from Mary Wood of ME More
Recipe from Italian Cooking & Living Magazine More
Recipe from Ruth Murchison of Tenn. More
Recipe from Eva D of S.C. More
Recipe from Tiffany Thompson of Ala. More
Recipe from Olean Brown of Oaklandon, Ind. More
Recipe from Rita Ward of Albany, Ga. More
Submitted by Amanda Kelley of Highland Home, Ala. More Recipe from Amanda Kelley of Highland Home, Ala. More
Recipe from Darrell Lucas of TX More
Recipe from Nyenye Johnson from Ala. More
Recipe from Theresa Danylak of N.Y. More
Recipe from Cindy Pitochelli of Nev. More
Recipe from Danielle Skasko of Va. More
Recipe from Bill Voss of TX More
Recipe from Deni Lathrop of Sacramento, Calif. More
Recipe from Thea Franklin of Reno, Nev. More
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 More
Recipe from The Gastronomer More
- 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 - More
Recipe provided by: Joshua King of Columbia, South Carolina More
Recipe provided by: Tammie Vester of Bismarck, MO More
Recipe Provided By: Mary Holcomb of Columbia, South Carolina More
Recipe provided by: Gabrielle Johnson of Gilbert, South Carolina More
Recipe from Susan Hernandez of Baton Rouge, La. More
Recipe from Pam McGriff More
Recipe shared by Carlese Carroll of Georgia More
Recipe from John Harris of Reno, Nev. More
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset. More
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 More
Who doesn't love crunchy snack mix? More
Change the line-up of fruit each time you make this recipe! More
These are a great treat throughout the fall and winter, and make a wonderful surprise for your kids' lunch boxes! More
Check here for the full archive of recipe collections. More Check here for the full archive of recipe collections. More
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes. More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes. More
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts. More
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes. More
Try these Ingredient Substitutions when you're in a bind! More Try these Ingredient Substitutions when you're in a bind! More
Simple solutions for healthier cooking. More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More
A pinch of this, a dab of that... click here for a printable conversion chart. More Keep this posted on your refrigerator for easy reference! More
Money saving ideas to bet on. More
