Wednesday, September 30, 2015
Tuesday, September 29, 2015
Monday, September 28, 2015
Fruits And Vegetables - Coconut Ice Cream Balls
Coconut-graham cracker crumb-coated ice cream balls are served with strawberries--or any summer berry--plus whipped cream and caramel sauce to make a decadent treat all ages will love.
Sunday, September 27, 2015
Soups Stews And Chili - Tomato Dill Soup
This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired.
Friday, September 25, 2015
Saturday, September 19, 2015
Thursday, September 17, 2015
Desserts - Apple Pecan Cobbler
Sliced apples are layered in a baking dish, sprinkled with sugared pecans, and topped with a mixture of flour, butter, evaporated milk, sugar and baking powder. The top of the cobbler is then sprinkled with more pecans, and it 's baked until bubbly and beautiful.
Tuesday, September 15, 2015
Monday, September 14, 2015
Sunday, September 13, 2015
Saturday, September 12, 2015
Desserts - Tip Top Toffee Ice Cream Pie
A homemade chocolate-covered almond toffee is blended into premium ice cream in this delicious dessert.
Friday, September 11, 2015
Thursday, September 10, 2015
Appetizers And Snacks - Spicy Pretzels
Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
Tuesday, September 8, 2015
Salad - Broccoli Buffet Salad
This is a great salad to pack for lunch at work, or to take to family gatherings. Broccoli, feta cheese, and other goodies are tossed with a homemade dressing made with low fat yogurt and mayonnaise, and seasoned with lemon juice and salt and pepper.
Friday, September 4, 2015
Breakfast And Brunch - Alices Easy Blueberry Cake
Fresh blueberries are folded into a made-from-scratch batter and baked to a golden brown. Melted butter and a sprinkling of sugar add a finishing glaze.
Wednesday, September 2, 2015
Salad - Aunt Dorothys Marinated Carrot Salad
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Tuesday, September 1, 2015
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