6 pounds ground chuck, browned and drained 2 (40 ounce) cans Brooks Hot Chili Beans 1 (128 ounce) can kidney beans (drained and rinsed) 2 (40 ounce) cans water 1 […]
Teriyaki-Pineapple Chicken
1 whole cut up chicken 1 20-ounce can pineapple chunks in juice- juice drained and reserved 1/3 cup reduced-sodium soy sauce 1/4 cup chicken broth 3 tablespoons brown sugar salt […]
Lemon-Thyme Marinade
Excellent on Pork sprigs lemon thyme (about 1 tablespoon leaves when removed) 1 tablespoon freshly chopped parsley 2 cloves garlic, minced juice of 1 lemon (about 1/4 cup) 1/2 teaspoon […]
Firecracker Ice Pops
from Everyday Food, July/August 2010 1/2 pound strawberries, hulled and quartered (1 1/2 cups) 1/4 cup sugar, divided 1/2 pound blueberries (1 1/2 cups) 1 1/4 cups low-fat plain yogurt […]
Two-Pan Apple Crisp
1 cup flour, sifted (1/2 white; 1/2 whole wheat) 1/2 cup oatmeal, uncooked 1 cup brown sugar, packed 1 teaspoon cinnamon 1/2 cup chilled butter 1/2 cup chopped nuts (optional) […]
Cheddar-Apple Turkey Meatballs
1 pound ground turkey 1 small apple, peeled and shredded on a box grater 1/2 cup shredded cheddar cheese 1 egg 2 tablespoons bread crumbs 1/2 teaspoon onion powder 1/2 […]
Poor Man’s Steak
From the book “From Amish And Mennonite Kitchens” *Note that this recipe requires an overnight rest. At the very least, give it several hours for the flavors to blend and […]
Zucchini Squares
4 large eggs — beaten until smooth2 teaspoons chopped parsley 1/2 teaspoon dried Italian spice blend (I used Penzey’s Tuscan Sunset) 1/2 teaspoon grey salt 1/2 teaspoon garlic powder 1/3 […]
French Toast Sticks
8 to 10 slices thick-cut bread 1/4 cup butter, melted 4 eggs 1/3 cup sugar 2/3 cup milk 1 teaspoon vanilla 1/4 teaspoon cinnamon pinch of salt Preheat oven to […]
Grilled Salmon with Apricot-Mustard Glaze
from Cooking Light Magazine Salmon:4 (6-ounce) salmon fillets (about 1 inch thick) 1 1/2 teaspoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Glaze: 1/4 cup […]