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May Recipes


1       Tbsp. Extra Virgin Olive Oil

1       Onion (chopped)

1 1/2 lb. Ground Beef

2       Cloves Garlic (minced)

2        tsp. Chili Powder

2        tsp. Ground Cumin

1/4     tsp. Cayenne

1        (15 oz.) Can Fire Roasted Tomatoes

1/2     Cup Sour Cream

3/4     Cup Water

1/4     Cup Cilantro (fresh, chopped, plus more for garnish)

1        Bag Tortilla Chips

2        Cups Shredded Cheddar Cheese

2        Cups Shredded Pepper Jack Cheese

In a large skillet over medium heat, heat oil. Add onions and cook until soft, about 5 minutes. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat. Add garlic, cumin, chili powder, cayenne, fire roasted tomatoes, sour cream and water to skillet and stir until combined. Let thicken for 5 minutes. Stir in the cilantro.

In a casserole dish, place a layer of tortilla chips, ground beef mixture and cheeses. Repeat until ground beef mixture is used up.

Bake until cheese is melted and tortilla chips are soft, about 20 minutes. Let cool 5 minute before slicing and serving.

Serves 4 to 6.


2 1/2 Cups Bow-tie Pasta (uncooked)

1       lb. Ground Beef

1/2    Cup Green Onion (chopped)

1       Can (10 3/4 oz.) Condensed Cheddar Cheese Soup

1       Cup Thick and Chunky Salsa

1 1/2 Cups Cheddar-American Cheese Mix (shredded)

In a 12 inch non-stick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Reserve 2 tablespoons of onions for garnish; stir remaining onions, the soup and salsa into the beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

Cook the pasta according to the directions on the package. Stir cooked pasta into beef mixture and cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cover and cook just until melted. Sprinkle with reserved 2 tablespoons of onion.

Serves about 4.


4    oz. Cream Cheese (softened)

1/4 Cup Peanut Butter

1/4 Cup Sugar

1    tsp. Vanilla Extract

1    Tub (8 oz.) Whipped Topping (thawed)

1    Chocolate Crumb Crust (8 inches)

2    tsp. Chocolate Syrup

In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Gently fold in the whipped topping. Spoon into the 8 inch chocolate crust. Drizzle top with chocolate syrup. Cover and freeze for 4 hours or until set.

Remove from the freezer 30 minutes before serving.

Yield: 6 servings.



1/3    Cup Sugar

1       tsp. Ground Cinnamon

Cookie Dough:

1/2    Cup Canola Oil

1       Cup Sugar

1/4    Cup Maple Syrup

3       Tbsp. Milk

1       tsp. Vanilla Extract

1       tsp. Chocolate Extract

1 2/3 Cups Flour

1/2    Cup Unsweetened Cocoa Powder

1       tsp. Baking Soda

1/4    tsp. Salt

1/2    tsp. Cinnamon

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

Mix the sugar and cinnamon together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to mix together oil, sugar, syrup, and milk. Mix very well. Mix in the extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs.

Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Makes about 20 cookies.


2 1/4 Cups All-purpose Flour (divided)

2       Tbsp. Sugar

1       Envelope Fleischmann’s® RapidRise Yeast

1       tsp. Salt

3/4    Cup Sour Cream

1/4    Cup Water

2       Tbsp. Butter

1       Large Egg

Bake at 400 degrees F for 15 to 18 minutes or until done. Remove from pans; cool on wire rack. Makes 12 rolls.Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1 1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2 1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.


2    Cups Chicken Broth    

2    Cups Potatoes (cubed peeled)

1    Cup Carrots (chopped)

1/2 Cup Onion (chopped)

1/4 Cup Celery (chopped)

1    Can (14 3/4 oz.) Cream-style Corn

1    Can (12 oz.) Evaporated Milk

3/4 Cup Cheddar Cheese (shredded)

1/4 Cup Fresh Parsley (chopped)

1/2 Cup Fresh Mushrooms (sliced)

1/4 tsp. Pepper

2    Tbsp. Bacon Bits

In a large kettle, combine the potatoes, broth, carrots, celery and onion; bring to a boil. Reduce the heat and simmer, uncovered for 10 to 15 minutes or until vegetables are tender.

Add corn, milk, cheese, mushrooms, parsley and pepper; cook and stir 4 to 6 minutes longer or until heated through. Sprinkle with bacon bits. 

Yield: 7 servings.



1      Cup Granulated Sugar

3      Tbsp. Flour

3      Cups Strawberries (sliced)

3      Cups Rhubarb (diced)

Crumble Topping:

1 1/2 Cups Flour

1       Cup Brown Sugar (packed)

2       Sticks Butter

1       Cup Rolled Oats

Preheat oven to 375 degrees F.

Fruit: In a large bowl, mix the sugar, flour, strawberries and rhubarb. Place mixture in a 9 x 13 inch baking dish.

Crumble Topping: Mix the flour, brown sugar, butter and oats until crumbly. Spread on top of the fruit mixture. Bake for 45 minutes or until crisp and lightly browned.

Serves 18.


4       Cups Rhubarb (diced)    

1 1/2 Cups Water

1/2    Cup Sugar

1       (6 oz.) Pkg. Strawberry Jello

1       Cup Orange Juice

1       tsp. Orange Rind (grated)

1       Cup Strawberries (sliced)

Combine rhubarb, water and sugar. Cook and stir over medium heat until rhubarb is tender, 6 to 8 minutes. Remove from heat. Add Jello and stir until dissolved. Add juice and rind. Chill until it starts to thicken. Add Strawberries and pour into a jello mold if desired. Garnish with whipped cream.


1       lb. Fresh Apricots (pitted, sliced thinly)    

1       Cup Sugar

1       (12 oz.) Can Evaporated Milk

3       Eggs

1       tsp. Cinnamon

1       (15.25 oz.) Box Betty Crocker Super Moist Vanilla Cake Mix

1 1/2 Sticks Butter (melted)

3/4    Cup Apricot Fruit Spread

         Whipped Cream

Preheat oven to 350 degrees F.

In a large bowl, toss the sugar with the freshly sliced apricots. In another large bowl, whisk together the milk, eggs and cinnamon. Pour mixture over the apricots and toss everything together until combined.

Pour mixture into a lightly greased 9x13 inch baking dish. Then evenly sprinkle the cake mix over the wet ingredients. Pour the melted butter on top of the cake mix. Bake for 1 hour, or until the top is browned and slightly bubbly. Let cool completely.  Heat the apricot fruit spread in the microwave until warm, then spread it over the cake. Dollop with whipped cream and serve immediately.

Serves 12.


1 1/2 lbs. New Red Potatoes

1       Large Onion

1       Tbsp. Garlic (minced)

4       Tbsp. Butter

2       Tbsp. Worchestershire Sauce

1/8    tsp. Cayenne Pepper

         Salt and Pepper (to taste)

Wash and slice the potatoes and onions into 1/4 inch slices. Place the slices on a piece of aluminum foil large enough to fold over and to be able to roll up the edges.

Top potato and onion with garlic, butter, Worchestershire sauce, cayenne pepper, salt and pepper. Fold packet over and roll edges to close. Leave on a medium grill for 30 minutes.


4    Cobs Fresh Corn (cut in thirds)

4    Red Potatoes (washed, cubed)

20  to 30 Uncooked Shrimp (peeled or not - your choice)

1    lb. Smoked Sausage (cut into chunks)

      Butter (to taste, melted)

1/2 Cup Chicken Broth

      Cajun/Creole Seasoning (to taste)

      Salt and Pepper (to taste)

Heat grill to 400 degrees. Tear off 4 pieces of heavy-duty aluminum foil (approximately 12 x 18 inches). Evenly distribute the corn, potatoes, shrimp, and sausage between the 4 sheets of foil. Drizzle melted butter and about 2 Tbsp. of broth over each packet. Season evenly, to taste with the Cajun seasoning and salt and pepper. Tightly fold up and seal packets. Grill for 30 to 40 minutes or until potatoes are tender, flipping once, halfway through. Be careful when opening packets, the steam inside is very hot.

Makes 4 packets.


6       Aluminum Pie Pans

12     Red Potatoes (sliced)

1 1/2 lbs Ground Beef

2       Eggs

1 1/2 tsp. Dijon Mustard

1       Tbsp. Worcestershire Sauce

1       tsp. Salt and 1/2 tsp. Pepper

1/2    Cup Onion (chopped)

         Garlic Salt (to taste)

         Olive Oil

In a bowl, mix ground beef, eggs, Dijon, Worcestershire sauce, salt, pepper and chopped onion and form into 6 patties about 1 inch thick. Set aside.

Set out the 6 pie tins, divide the sliced potato evenly between the pans. Sprinkle the potatoes generously with seasoned salt or garlic powder or whatever seasoning you wish. Drizzle potatoes with olive oil. Top each pan with a beef pattie. Cover with foil and grill over fire for 35 to 45 minutes or until potatoes are tender. Serve with BBQ sauce or ketchup.

Serves 6.