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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
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.
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.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
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.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
Money Saving Ideas
Money saving ideas to bet on.
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.
2 T butter
1 ½ c onion, diced
1 c green bell pepper, diced
½ c celery, diced
2 cloves garlic, minced
16 c herb stuffing mix (okay to substitute cubed, stale bread)
½ c water
1 T dried parsley
1 tsp dried thyme
1 tsp oregano
4 10-ounce containers oysters, undrained
1 c green onions, chopped
1 c Parmesan cheese
Melt butter over medium heat. Saute onion, pepper, celery, and garlic until tender. (do not burn garlic!) Add bread, water, spices, and oysters. Cook & stir constantly until oysters are done (5-10 minutes). Mix in scallions and cheese.
Bake uncovered in a 13x9 baking dish, 30 minutes to an hour at 350°.
