Recipe from Mari Williams of Mississippi >>
Recipe from Italian Cooking & Living Magazine >>
Recipe from Sue Conrad in So. Pasadena, Fla. >>
Recipe from Sherri Butler of Kentucky >>
Recipe from Melissa Woosley of Kentucky >>
Recipe from Brittney Blume of Blythewood, S.C. >>
Recipe from Mari Williams of Mississippi >>
Recipe from Sabrina VanCleve of Iowa >>
Recipe from Melissa Goff of Fort Sill, Okla. >>
Recipe from Carol Reed of Tennessee >>
Recipe from Elizabeth Miller of Kentucky >>
Recipe from Kym Allen of Virginia >>
Enjoy a savory warm meal this winter with a pot of delicious fondue! >>
Recipe from Faith Hacker of Lexington, Ky. >>
Recipe from Mike Zimmerle of Illinois >>
Enjoy some mini breakfast quiches. >>
Recipe from Carol Douglass of Garfield, Ariz. >>
Recipe from Mrs. Mah Sr. >>
Recipe shared by Nori Kelley of California >>
Recipe from Erica Laust of Iowa >>
http://www.bestbonesforever.gov/recipes_main/party.cfm >>
Recipe from Ginny Michael of Glen Allen, Va. >>
Source: Heart Healthy Home Cooking - African American Style http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf >>
Recipe from Candis Moore of Burkeville, Va. >>
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying. >>
Recipe from Italian Cooking & Living Magazine >>
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, >>
Recipe from Trisha Hill of Tennessee >>
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 >>
Source: CDC >>
Recipe from Georgene Trewatha of Campbell, MO >>
Recipe from Nona Parris of South Carolina >>
Recipe from Connie Campbell of Lyndhurst, Va. >>
Recipe from Dusti Walters of Junction City, Ky. >>
Recipe from Marilynn Young of Pennsylvania >>
Recipe from Rosalyn Sprinkles of Portland, Tenn. >>
- 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 - >>
If you want kids to learn to enjoy vegetables, show them! >>
Recipe from John Jokoty of Ind. >>
Recipe from Virginia Fisher of Independence, La. >>
Recipe from Jim Dunston of IA >>
Recipe from Tammy Espe of Ga. >>
Recipe from Georgene Trewatha of Campbell, Ill. >>
Recipe from Myria Rogers of Ga. >>
Recipe from Amanda Gautreau of Denham Springs, La. >>
Recipe from Maria Alfaro of Russellville, Ala. >>
Recipe from Kathi Limoges of R.I. >>
Recipe from Celena Jones of Dawson, Ga. >>
Recipe from Faith Hacker of Lexington, Ky. >>
Recipe from James Patterson of Madison, Wis. >>
Recipe from Georgene Trewatha of Campbell, Mo. >>
Recipe from Ann L. Ogle of St. Louis, Mo. >>
Recipe from Sharon Crady of Linden, Ind. >>
Recipe from Robert DuBos of Baton Rouge, La. >>
Recipe from Georgene Trewatha of Campbell, Mo. >>
Recipe from Randy Seratte of Skiatook, Okla. >>
Recipe from Jeanne Rheaume of Monaca, Pa. >>
Recipe is from Georgene Trewatha of Campbell, Mo. >>
Recipe from Shirley Ridiner of Fayetteville, Tenn. >>
Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta. >>
Recipe from Joyce Austin of Bethpage, Tenn. >>
Recipe from Nedra Olenick of Wichita, Kan. >>
Recipe from Chef Sharynne Frazer of Las Vegas, Nev. >>
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 >>
Recipe from >>
Recipe from Markie Travis of Calif. >>
Recipe from Darren Grant of Bossier City, La. >>
Recipe from Vicki Angelo of Yorktown, Va. >>
Recipe from William Kendie of Greenbackville, Va. >>
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 >>
Recipe from Jolene Anderson of Wash. >>
Recipe from George Santos of Calif. >>
Recipe from Andrea Guerrero of Ind. >>
Recipe from Barb of Mich. >>
Recipe from Ann Shaner of IA >>
Recipe from Mary Wood of ME >>
Recipe from Italian Cooking & Living Magazine >>
Recipe from Ruth Murchison of Tenn. >>
Recipe from Eva D of S.C. >>
Recipe from Tiffany Thompson of Ala. >>
Recipe from Olean Brown of Oaklandon, Ind. >>
Recipe from Rita Ward of Albany, Ga. >>
Submitted by Amanda Kelley of Highland Home, Ala. >> Recipe from Amanda Kelley of Highland Home, Ala. >>
Recipe from Darrell Lucas of TX >>
Recipe from Nyenye Johnson from Ala. >>
Recipe from Theresa Danylak of N.Y. >>
Recipe from Cindy Pitochelli of Nev. >>
Recipe from Danielle Skasko of Va. >>
Recipe from Bill Voss of TX >>
Recipe from Deni Lathrop of Sacramento, Calif. >>
Recipe from Thea Franklin of Reno, Nev. >>
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 >>
Recipe from The Gastronomer >>
- 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 - >>
Recipe provided by: Joshua King of Columbia, South Carolina >>
Recipe provided by: Tammie Vester of Bismarck, MO >>
Recipe Provided By: Mary Holcomb of Columbia, South Carolina >>
Recipe provided by: Gabrielle Johnson of Gilbert, South Carolina >>
Recipe from Susan Hernandez of Baton Rouge, La. >>
Recipe from Pam McGriff >>
Recipe shared by Carlese Carroll of Georgia >>
Recipe from John Harris of Reno, Nev. >>
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset. >>
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 >>
Who doesn't love crunchy snack mix? >>
Change the line-up of fruit each time you make this recipe! >>
These are a great treat throughout the fall and winter, and make a wonderful surprise for your kids' lunch boxes! >>
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 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. >>
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