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Kris Anderzohn shares his recipe for a tasty and addictive snack.
Do you have just a bit of pumpkin leftover or did you buy an extra can and didn't end up using it?
I highly suggest using a candy thermometer for this one because the flavor will change depending on how long you let this stuff simmer. For this fudge I let it slooooooowly come up to 238 degrees on the thermometer and since it technically cooked longer, the flavor developed a deep, almost dark chocolate flavor. Very rich tasting!
We are making Pan Seared Tilapia with Black Bean Salsa on this week's Dinner Tonight!
If you took a look in my purse right now, you would probably find a prepackaged granola or trail mix bar. I ALWAYS carry at least one in there for times when I'm out and about and need just a little snack, but don't want to go all the way back home to eat something or be enticed by fast food!!
All the cool, fresh, fall air leads to hungry boys. This recipe has been on heavy rotation at our house lately. It pairs really well with tomato soup or a good vegetarian chili. Kind of like cinnamon rolls without all the work.
Vegetables are an easy side dish, but they aren’t best from a can and cooking a variety from scratch isn’t always time friendly, but this easy recipe is a breeze and can be whipped up to bake while the rest of your meal cooks, while you give the kids a bath, or while you just catch up on some reading and relaxation.
With its yummy layer of powdered sugar, this is a great confection to indulge in or give as a holiday gift.
We are making Stewed Chicken & Vegetables on this week's Dinner Tonight!
These pumpkin cheesecake bars are super easy to make due to using a boxed pound cake mix. They take about 10 minutes to prep, 30 minutes to bake and taste so good. These are tasty for dessert, treats for a party or as a homemade food gift for the holidays.
We are making Cajun Shrimp & Rice on this week's Dinner Tonight!
This is the time of year when many grocery stores will put sweet potatoes on sale. Here's another great way to use them!
When I make chili (whether it's with meat or with veggies), I usually make up some elbow macaroni to use as a "base" at the bottom of the bowl and then put the chili on top. This time I whipped up some white rice instead. Try it sometime - it's pretty tasty together.
We are making "Chicken a la King Bake" in this week's Dinner Tonight!
In the past, potatoes have gotten a bad wrap in the nutrition department. In reality, they are actually an even better option than whole wheat pasta or brown rice.
Portobello caps are delicious and incredibly versatile. Here’s just one easy, and yummy, way to enjoy them.