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 >
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 >
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. More >
