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Recipe Results 148 of 232 pages
Baked Taco Casserole
Submitted by Amber and her Dad of Canton, OH Ingredients: 1 lb. ground beef 1 taco seasoning packet 1 can corn 1 green pepper, diced small 1/2 onion, diced small 4 cups shredded cheddar cheese, divided 1 box Jiffy Cornbread mix Directions: rown the ground beef, and add seasoning according to directions on package. Set
St. Patrick’s Day Popcorn
Ingredients: 4 quarts popped popcorn 1 cup sugar 1/2 cup packed brown sugar 1/2 cup water 1/2 cup light corn syrup 1 teaspoon white vinegar 1/4 teaspoon salt 1/2 cup butter 8 to 10 drops green food coloring Directions: Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a
Easy, Cheesy Calzone
Ingredients Prepared pizza dough (16 oz) 1/2 cup pizza sauce 2 cups shredded part-skim Mozzarella 3 cups cooked, chopped broccoli, drained 1 tablespoon butter, melted Directions Preheat oven to 400°. Grease a baking sheet. On a lightly floured surface, roll dough to form a rectangle, about 1/4 inch thick. Transfer to prepared baking sheet. Spread
Bit ‘o Blue Cheesecake
Ingredients 1/2 cup finely crushed water crackers, about 16 2 packages (8 oz each) Neufchatel cheese, softened 1 package (4 oz) crumbled blue cheese 6 eggs 3 tablespoons flour 1 tablespoon fresh lemon juice Spinach leaves, optional Directions Preheat oven to 350º. Evenly coat an 8- or 9-inch springform pan with spray. Set pan on
Strawberry Yogurt Cake
Ingredients 1 package Betty Crocker SuperMoist white cake mix 3/4 cup water 1/3 cup vegetable oil 3 egg whites 2 (6 oz) containers strawberry yogurt 1 (4 oz) container frozen whipped topping, thawed Red food color, if desired Directions Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Beat cake mix (dry), water,
Baked Potato Salad with Dill
Ingredients 4 baking potatoes 4 ounces fresh bean sprouts 1/4 cup coarsely chopped walnuts 4 celery, thinly sliced 4 radishes, sliced 3 tablespoons chopped fresh dill weed 2 tablespoons chopped fresh parsley 1/3 cup mayonnaise 2 tablespoons lemon juice 4 teaspoons Dijon-style prepared mustard 1/4 teaspoon curry powder Directions Preheat oven to 400°. Pierce potatoes
Cheesy Ranch Chex Mix
Ingredients 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination) 2 cups bite-size pretzel twists 2 cups bite-size cheese crackers 3 tablespoons butter or margarine, melted 1 package (1 oz) ranch dressing and seasoning mix 1/2 cup grated Parmesan cheese Directions In large microwavable bowl, mix cereal, pretzels and crackers. In small
Pumpkin Nut Bars
Ingredients 1 cup cooked pumpkin puree, fresh or canned 1/2 butter or margarine, melted 2 egg whites, slightly beaten 2 cups oats 1 cup brown sugar, packed 1/2 shredded coconut, toasted 1/2 wheat germ 1 cup chopped salted peanuts, pecans or almonds Directions Preheat oven to 350°. In large bowl, beat egg whites slightly; add
Golden Pecan Bars
Ingredients 1 pkg. yellow cake mix (pudding-added version) 1/3 margarine or butter, softened 1 cup ground or finely chopped pecans 1 cup powdered sugar 1 teaspoon vanilla extract 4 egg whites 1/2 chopped pecans Directions Heat oven to 350°. Grease 9×13 pan. In large bowl, combine cake mix and margarine at low speed until crumbly.
Dutch Beets
Dutch Beets Ingredients: 4 medium Dutch Beets 2 Tbsp. butter 1/2 small finely sliced onion 2 Tbsp. flour 2 Tbsp. cider vinegar 2 Tbsp. sugar 1/2 tsp. salt 1/8 tsp. pepper Directions: Start by boiling the beets until they are tender. This usually takes about 30 to 40 minutes, depending on the size of the
