Rotini with Shrimp and Bacon

Source: Good Housekeeping Magazine
Makes four servings

I wasn’t sure I would like this recipe because I’m don’t typically eat pasta without sauce. I tried it, though, and loved it! This one is going in my favorites, for sure :)  It’s even great cold!


Shown with penne.

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Lemon Meringue Cake

Source: Taste of Home
Makes one cake, 6-8 servings

“Delicious recipe if you love lemon meringue but are looking for something a little different. Huge hit with my family, anyway! Tip: Place the cooled cake on parchment paper before topping with lemon filling and meringue and baking, to easily move cake from baking sheet to serving plate.” 

 

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Shredded Brussels Sprouts

Source: All Recipes
Makes 8 servings

“I made this for only two servings and omitted the pine nuts. I didn’t think I liked Brussels sprouts but I loved this recipe! It was even tastier on top of sloppy joes (Yes, I have weird food combinations)”

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Sloppy Joes for 8 Dozen

Source: Taste of Home, April/May ‘09
Makes 96 servings

“I didn’t make this huge recipe, but I did make it for 6-8 servings. I was too lazy to calculate measurements so I just added until it looked and tasted right. This recipe would be a great way to include homemade sloppy joes in your batch cooking though!”

Ingredients
15lbs ground beef
6 medium onions
1 gallon ketchup
3/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup mustard
1/4 cup white vinegar
1 T. chili powder

1. In two soup kettles over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

2. Stir in ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for one hour to allow flavors to blend.

(Submitted by Tiffany)

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Oatmeal white chocolate apricot cookies

Source: Martha Stewart Living, March 2009
Makes about 4 dozen

“Delicious update of the classic oatmeal raisin cookies”

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Onion Cheese Breadsticks

Source: Tammy’s Recipes
Makes two dozen small breadsticks

“Nice flavorful breadsticks.”


Image Credit: Tammy’s Recipes

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Cherry Pie Filling

Source: Tammy’s Recipes
Makes about three cups

“Very tasty cherry pie filling/topping! Delicious on cheesecake :) Your’s probably shouldn’t come out as thick as mine, unless that’s how you like it. I’m pretty sure I used a little too much cornstarch. Tammy recommends Clear Jel because it is easier to see the thickness hot or cold, unlike cornstarch, which is probably why mine was too thick.”

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Rosemary Potato Wedges

Source: Rachel Ray & Happy to be Called Mommy

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Olive Garden’s Venetian Apricot Chicken

Source: What’s Cooking, America
Makes four servings

“Delicious take on an Olive Garden dish. (Actual recipe?) If you like a bit more apricot topping, double the preserves and chicken stock. I made only two chicken breasts and had the perfect amount of topping.”

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Cheesecake Supreme

Source: Better Homes & Gardens New Cook Book
Makes 12-16 servings/one cheesecake

“Very easy - and delicious - cheesecake recipe.  I made this with two packages of nonfat cream cheese and one regular, no walnuts, no cinnamon, no lemon peel, and topped it with homemade cherry pie filling.”

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