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This pudding is super easy to make, a great dish to bring along for a pot luck, and can be served warm, cold, or reheated. It was my late Mom's recipe that she brought to everyone's home. She was always begged by family and friends to PLEASE make this. It was, and still is, a staple at the holiday table for us.
This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time.
Ground beef chili recipe for the slow cooker, made with pinto beans and tomatoes.
Scroll down to see more dip recipes and cheese spreads.
A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting.
This elegant salad is perfect beside a centerpiece turkey or lamb. With the crunch of walnuts, sweetness of cinnamon and fresh-picked goodness of apples, it will become a holiday staple.—Lynn Silva, San Diego, CA
This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.
These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen
We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.
Steamed broccoli with butter and lemon pepper.
A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!
Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.
These are the perfect vegan treat for anyone who loves peanut butter. The best part? There's no eggs!
This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
I can't tell a difference between this version and the non-vegan. Very good!
My aunt made this favorite recipe over and over at the request of family and friends. It's a very easy side dish to make. — Lois Jeffery Chesterland, Ohio
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color.
A dash of Seasoned Salt and a splash of Worcestershire sauce pack a ton of flavor into this classic burger.
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
No need to bake, although they can get really messy, so I suggest latex gloves! They work wonders when dealing with sticky food. The recipe spawned from my head one day during my early vegan days when I felt like something yummy. The measurements vary according to how many you wish to make and how big you want them. Make sure you mould them together really hard or else you'll have crumbs all over when you bite through!
I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!
Piquant schug makes a fantastic condiment for pita and falafel sandwiches. This recipe is based on one in Claudia Roden's The Book of Jewish Food (Knopf, 1996), and it first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
Heat up your holiday meal -- or any occasion -- with our steamy apple drink.
This is an easy quick meal popular in Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions include sliced mushrooms while others would never consider adding it. The dish is often served over noodles with a side of Dampfkartoffeln (boiled potatoes).
This is a delicious Indian lentil soup with spicy red onions!
Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate.
The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!—Taste of Home Test Kitchen
Two rich layers--one with cream cheese, the other chocolate--are coated with a chocolate glaze and topped with toasted, slivered almonds in this elegant dessert.
"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”
This salad has been a staple for the family for years. A friend and I prepared enough to serve 200 at my oldest son's wedding reception.—Dona Sundsmo, Tacoma, Washington
Every bit the taste of an all day recipe reduced to a working mothers schedule. I sometimes omit the bacon and replace it with sausage. Very tasty.
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