Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
This delicious chicken salad is bursting with different flavors and textures: tender chicken teams up with crunchy celery, nutty pecans, pungent cilantro, tangy pineapple, spicy green onion and sweet red apples for an unforgettable treat.
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Make the most of peach season with a few jars of this sweet peach salsa.
A really simple, good tasting, low sodium white bread that is very light and lower in fat than many other white breads! Works well on delay cycle so you can have it ready when you are ready to eat.
Too much zucchini? Soak in Italian dressing, grill, and they are gone.
This sweet potato pie is made very creamy with evaporated milk and gets a bit of a kick with rum. Along with sugar, salt, cinnamon, nutmeg, eggs and butter, all the ingredients are put into a food processor and blended until very smooth. Then the filling goes into a pie crust and bakes for less than an hour.
Your bread machine does the mixing — all you have to do is roll out the dough, coat it with butter, cinnamon sugar and raisins or walnuts, roll it up and pop them in the oven. A powdered sugar icing seals the deal for these prize-winning rolls.
Big, moist and delicious.
This is my Dad’s recipe that he taught me years ago. Dad is in his 70’s now but still cooks just as well as he ever did. Simple but great!