Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Enter a region:
May Recipes


1/2    Cup White Sugar

1       Tbsp. Butter or Margarine

1/2    Cup Nuts (chopped)

1       tsp. Ground Cinnamon

1 1/2 Cups Packed Brown Sugar

1/2    Cup Shortening

1       Egg

2       Cups All-purpose Flour

1/2    tsp. Salt

1       tsp. Baking Soda

1       Cup Sour Cream

1 1/2 Cups Rhubarb (cut into 1/2 inch pieces)

Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.

In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping.

Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool. Makes about 20 bars


12  Chips Ahoy! Cookies

1    pkg. (8 oz.) Philadelphia  Cream Cheese (softened)     

1/2 Cup Sugar

1    Can (12 oz.) Frozen Berry Juice Concen trate (thawed)

1    Cup Strawberries (crushed)

1   Tub (8 oz.) Cool Whip Topping (thawed)

2    Cups Whole Strawberries (cut in half)

Arrange cookies in single layer on bottom of 9-inch spring form pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in cool whip until well blended. Pour over cookies in pan.

Freeze 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves. Servings total: 16 servings.

Substitutions: Prepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.


This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!

1    Cup (4 oz.) Shredded 4-Cheese Mexican Blend Cheese (divided)

1/3 Cup Fat-free Milk

1/4 Cup Egg Substitute

1    tsp. Ground Cumin

1/8 tsp. Ground Red Pepper

1    (14 3/4 oz.) Can Creamstyle Corn

1    (8.5 oz.) Box Corn Muffin Mix 

1    (4 oz.) Can Green Chilies (drained, chopped)

      Cooking spray

1    (10 oz.) Can red Enchilada Sauce

2    Cups Chicken Breast (cooked, shredded)

1/2 Cup Fat-free Sour Cream

Preheat oven to 400 degrees. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.

Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.  Yield: 8 servings. 


1       pkg. Regular Oreo Cookies (not Double Stuff, about 36 cookies)

6       Tbsp. Butter (melted)

1       (8 oz.) pkg. Cream Cheese  (softened)

1/4    Cup Granulated Sugar

2       Tbsp. Cold Milk

1       (12 oz.) Tub Cool Whip (divided)

2       (3.9 oz.) pkgs. Chocolate Instant Pudding

3 1/4 Cups Cold Milk

1 1/2 Cups Mini Chocolate Chips

Begin by crushing 36 Oreo cookies. Use a food processor for this or place them in a large ziplock bag and crush them with a rolling pin, until the Oreos have turned into fine crumbs.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


This casserole can be made in advance and warmed at mealtime, or it can be frozen and baked off at a later date.

1/4 Cup Unsalted Butter

1/4 Cup All-purpose Flour

3    Cups Half and Half

1    tsp. Salt

1/2 tsp. Freshly Ground Black Pepper

6    (10 oz.) pkgs. Frozen Chopped Spinach (thawed and drained)

16  Slices Havarti Cheese (or other sliced cheese)

Preheat the oven to 400 degrees F. In a heavy-bottomed, large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the half and half and cook until thickened, stirring occasionally with a whisk, about 5 minutes. Season with salt and pepper. Add the well-drained spinach to the sauce and toss well to coat.

Pour half the mixture into a buttered baking dish; evenly top with 8 slices Havarti. Pour the remaining spinach mixture into the pan; evenly top with the remaining 8 Havarti slices. Bake uncovered for 25 minutes until the cheese has melted and turned golden brown. Serve immediately. Makes 8 servings.


You’ll love the simplicity and the sweet, tangy outcome. 

1    Bottle (8 oz.) Italian Salad Dressing

1    Cup Honey

1/2 tsp. Minced Garlic

2    lb. Uncooked Medium Shrimp (peeled and deveined)

In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup.

Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.

Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill, uncovered, over medium heat or broil 4 inches from the heat for 1 to 1 1/2 minutes on each side. Baste with reserved marinade.

Grill or broil 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently. Servings: 8


This is fast and easy to prepare, and you won't ever have to worry about bringing leftovers home… because there won't be any! 

1    lb. Lean Ground Beef (90% lean)

2    Cans (15 oz. each) Pork and Beans

2    Cups Frozen Pitted Tart Cherries (thawed)

1    Can (16 oz.) Kidney Beans (rinsed and drained)

1    Cup ketchup

1/2 Cup water

1    Envelope Onion Soup Mix

2    Tbsp. Prepared Mustard

2     tsp. Cider Vinegar

In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; stir in beef.

Transfer to an ungreased 2 1/2 qt. baking dish. Bake, uncovered, at 400°  for 40 to 45 minutes or until heated through, stirring occasionally. Yield: 12 servings.

Recipe From: Margaret L. Smith


If you've never tried hickory smoked burgers then you are missing out. This is one of the best hamburger recipes for the grill around. 

2    lbs. Lean Ground Round 

1    pkg. Dry Onion Soup Mix

1/2 Cup Water

1    tsp. Hot Sauce

3/4 Cup Bread Crumbs (if desired)

      Hickory Chips

      Worcestershire Sauce

Soak hickory chips in Worcestershire sauce and water for one hour or more.

Combine food ingredients in large mixing bowl and mix well. Shape into patties, making roughly about 12 to 14 patties, depending on size and thickness desired.

Spread hickory chips over hot coals and wait until they flame up. If cooking on a gas grill, reduce heat when this occurs. Grill burgers to desired state (rare, medium rare, medium well or well). Well usually takes about 20 minutes or so to cook, turning frequently and depending on heat applied. 

Serve between sesame seed buns and if desired, plenty of lettuce, tomato, onion, and pickles. Makes for a great summer cookout and is nicely complimented by potato salad and/or baked beans. Makes around 12 patties depending on size.


3/4    tsp. Garlic Powder

1       tsp. Salt

1/2    tsp. Pepper

3 1/2 to 4 1/2 lbs. Pork Spareribs (2 racks)


1    Can (10 3/4 oz.) Condensed Tomato Soup (undiluted)

1    Small Onion (chopped)

1    Cup Water

1/2 Cup Light Corn Syrup

1/2 Cup Ketchup

1/4 Cup Cider Vinegar

2   Tbsp. Worcestershire Sauce

2    tsp. Chili Powder

1    tsp. Hot Pepper Sauce

1/2 tsp. Ground Cinnamon

Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325°  for 30 to 35 minutes; be sure to drain off any liquid. Combine sauce ingredients; pour over ribs. Bake 50 to 60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces. Yield: 6-8 servings.


3 1/2 Cups Biscuit/Baking Mix

2/3    Cup plus 2 tsp. Sugar (divided)

1/2    Cup Baking Cocoa

1       Cup 2% Milk

1/3    Cup Butter (melted)

1       Egg White

2 1/2 Pints Fresh Strawberries

2       Cups Heavy Whipping Cream

3       Tbsp. Confectioners' Sugar

1       Cup Chocolate Syrup

In a large bowl, combine the biscuit mix, 2/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 inches apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. 

Bake at 400 degrees for 15 to 18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a large bowl, beat cream and confectioners' sugar until soft peaks form.

Just before serving, split shortcakes horizontally. Spoon half of the whipped cream and all of the sliced berries between cake layers.

Spoon remaining whipped cream on top. Drizzle with chocolate syrup; top with a whole berry. Yield: 10 servings.


3  Cups Ginger Ale

4  Tbsp. Grenadine

4  Tbsp. Orange Juice

3  Scoops Orange Sherbet

Blend together ginger ale, grenadine, orange juice, and sherbet. Pour into ice-filled cocktail glasses. Makes: 4 servings.


Think a traditional Red Velvet Cake (complete with cream cheese frosting) with a little extra something. 

2       Cups Flour

2       tsp. Baking Powder

1 1/2 tsp. Cinnamon

1       tsp. Baking Soda

1/2    tsp. Ground Nutmeg

1/2    tsp. Ground Ginger

1/2    Cup Heinz®  Tomato Ketchup

1/2    Cup Water

1       Tbsp. Red Food Coloring

3/4    Cup Butter (softened)

1 1/2 Cups Packed Dark Brown Sugar

2       Eggs

Frosting Ingredients:

6    oz. Brick-Style Cream Cheese (softened)

3/4 Cup Butter (softened)

1    tsp. Vanilla Extract

4    Cups Confectioner's Sugar

Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. In a separate bowl, combine Ketchup, water, and red coloring. Set aside.

In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute.

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the center springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.

Frosting Preparation:

With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, scraping the bowl as needed. Beat on high until fluffy.

Frost between the cake layers and over the sides and top of the cake.  Serves: 12


3/4    Cup Miniature Jelly Beans (cut in half)

2       Cups Flour

1 1/4 Cups Sugar

1       Cup Butter or Margarine (softened)

8 oz. Cream Cheese (softened)

1       tsp. Vanilla

3       Eggs

1 1/2 tsp. Baking Powder

1/2    tsp. Salt

         Powdered Sugar

Preheat oven to 325 degrees F. Generously grease and flour a 12 cup fluted cake pan. Lightly spoon flour into measuring cup; level off. In a small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In a large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt, blend well. Spoon 1 cup batter evenly over the bottom of prepared pan. Stir jelly beans into remaining batter and spoon into the pan.

Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool upright in pan for 10 minutes. Invert onto a serving plate and remove pan. Cool completely. Sprinkle with powdered sugar. 16 servings.

Recipe From: Lucy Kreider