Just like any great cheesecake, this ice cream is better the next day. From THE ULTIMATE ICE CREAM BOOK.
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From Southern Living Cookbook. You have all the sugar from the brown sugar, maple syrup, and apple juice…then the tang of the dijon mustard…along with the saltiness of the ham. Ummm…yum! Ham is typically to salty for me, and these flavors really balance everything out. Plus I’m a sucker for salty and sweet together (anyone else remember dipping french fries in Wendy’s frosties?).
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Though it isn't ready in 30 minutes, there's a lot that is express about this grand cake. It's even better once you've chilled it. This impressive dessert makes the most of cake mix, canned frosting, frozen cheesecake bites, and a jar of caramel sauce.
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My whole family LOVES this dish. We were very skeptical when we first decided to make it, because none of us really love cabbage, but even the kids ask for this one! Also, try doubling the sauce so you have extra to dip hot rolls into. It is so good! This has become a non-negotiable at our Christmas dinner.
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A quick-to-make balsamic syrup enhances these roasted green beans. The balsamic syrup's also good drizzled over pork roast or even sliced fresh strawberries. From CHRISTMAS WITH SOUTHERN LIVING 2006.
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Love this Pampered Chef favorite! Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips are the ultimate dippers.
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Another Pampered Chef fave! Nothing quite compares to the sweet taste of ripe tomatoes and fresh basil atop creamy mozzarella and fresh Parmesan cheeses. It's a simple appetizer that gets rave reviews.
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Serve this with ice cream for perfect hot and cold treat!
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Grilling makes delicious pizzas. New tastes and textures come from first grilling one side of the crusts, then turning and topping the crust and grilling it until the tasty rounds are crisp. For the crust, I buy frozen dough balls by the case at the Sam's Club Food Court.
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I’ve always LOVED shrimp scampi. Shrimp is delicious - but combine it with garlicky cheesy pasta and ahhhhh…perfect.
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This is a yummy variation on deviled eggs!
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From Southern Living's SECRETS OF THE SOUTH’S BEST BARBEQUE. This is a great recipe for using up the loads of watermelon I tend to have on hand all summer long!
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Deviled eggs are classic. We love having a plate of these around to snack on Thanksgiving day as we spend the day prepping for the big meal. It can be hard not to eat too many, but make sure you save room in your belly for the main event!
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Life without macaroni and cheese would be sad indeed, but unhappily the current emphasis on low-carb diets could make this dish disappear. What I offer here is a recipe that uses half of the pasta but has all the goodness and even more flavor. The trick is to substitute a tasty cheese-friendly vegetable such as cauliflower for some of the starchy carbs.
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Vinaigrette is perhaps the easiest sauce of all for fish fillets, and it needs no cooking. Serve the fish with some steamed spinach and asparagus. The lemony olive vinaigrette will enhance the side dishes, too.
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From Art Smith's KITCHEN LIFE. Here is a recipe that makes a lot for the bonus of extra meals. Country pork ribs have a lot of meat, all the better to cut off and turn into sandwiches for a lunch or supper entree. You can certainly use this sweet and spicy marinade/sauce for spareribs or baby back ribs too.
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From Art Smith's KITCHEN LIFE. Roasting the chicken first gives this soup a ton of flavor. Dark-meat chicken thighs stand up to the roasting and simmering without drying out, something that cannot be said of chicken breasts. They are full of good flavor and cost less, too.
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There should be a culinary law that every freezer have at least one quart of this basic tomato sauce ready to defrost and turn into dinner. This recipe makes two quarts, but if you have a big enough pot and freezer, go ahead and double or even triple the recipe. You won't regret it.
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From Art Smith's KITCHEN LIFE. Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick.
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From Art Smith's KITCHEN LIFE. Hot, piping corn bread is a favorite accompaniments to almost any main course, especially stews and chilies. This corn bread, packed with bacon and made with buttermilk, does the tradition proud.
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