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The Cranberry Craze continues here in the kitchen and this Cranberry, Apple Oatmeal Bake is a perfect warm des
Posted 9 years ago
The prep time includes the 5 hours the mixture needs to be refrigerated to thicken.
Posted 9 years ago
You ever want something sweet, like a slice of cake or pie and then, since there is an entire cake or pie, end
Posted 9 years ago
We were invited over to a friend’s house and his wife made this incredible first course salad. For the life
Posted 9 years ago
What to do with all of the incredible fruit on hand? I mean there's a plethora in my refrigerator and bowl. Â
Posted 9 years ago
These need to marinate in the refrigerator for at least an hour. The longer the better.
Posted 9 years ago
I wanted to update my Gramma's Apple Crisp recipe, one of my all time favorite dessert recipes, to a little m
Posted 9 years ago
OK, this one isn't rocket science, but it has been shaken up a bit. And what I like is this Open Faced Gruyer
Posted 9 years ago
This is a diabetic recipe.
Posted 9 years ago
The preparation time includes the time it take to roast the garlic.
Posted 9 years ago
This is one heavenly and impressive upside-down cake due to the fact that it is tailored to the diabetic. It's
Posted 9 years ago
Let me start off by saying I have never been a big sweet potato fan, but recently I have been playing around w
Posted 9 years ago
Feel free to use any fruit you like, but be sure to use 4 cups total.
Posted 9 years ago
So the net I bought to keep the birds from eating the first fig harvest worked! Dave's tile guy Manuel, who is
Posted 9 years ago
I could easily go to my local Mexican market and order some fresh masa or I can make it myself I thought. I me
Posted 9 years ago
This Kale Salad with Blackberry Tarragon Dressing came about by me being lazy and not wanting to hit the mark
Posted 9 years ago
This lovely heat wave continues here in San Diego where this past weekend had me riding up and over the Coron
Posted 9 years ago
This is made from leftover Pork Mole Negro, link for recipe provided.
Posted 9 years ago
So the chickpea craze continues over at my kitchen. What can I say, they are so versatile! You see it all st
Posted 9 years ago
Prep time includes refrigeration time for pudding to set.
Posted 9 years ago
These Easy Tangelo Ricotta and Blueberry Puffs are just that and quite delicious, too. Instead of the usual
Posted 9 years ago
Prep time includes marinating salad prior to serving.
Posted 9 years ago
This isn't your everyday opened faced sandwich really. Nope, not at all... My Open Faced Pollo Verde Sandwich
Posted 9 years ago
I'm just going to say it. This Raspberry Peach Chipotlé BBQ Sauce is my new favorite and I think if you try
Posted 9 years ago
In this recipe I use pre-cooked quinoa and the dark meat from rotisserie chicken.
Posted 9 years ago
Cauliflower Couscous with Cilantro, Red Pepper and Lime. This stuff is addicting and how cool it's good for yo
Posted 9 years ago
I have been on a chickpea recipe craze lately. I love them pureed in hummus, dropped in soups, stews, toasted,
Posted 9 years ago
I recently ran out of one of my favorite spice blends and since I have been on a chickpea kick lately, decided
Posted 9 years ago
Poking around in the refrigerator the other day I had all the fixings for a caprese salad and decided to switc
Posted 9 years ago
This recipe for Lemon Thyme Quinoa is fairly simple and one of the reasons I love quinoa is that it is simple
Posted 9 years ago
  Chimichurri - A traditional spicy, green-herbed Argentine condiment sauce that is great over grilled me
Posted 9 years ago
This Chickpea, Avocado and Grilled Corn Salad is one of our favorites. What makes this salad so special is the
Posted 9 years ago
This is the spice mixture amounts I like best, but feel free to cut in half for your own tastes.
Posted 9 years ago
In trying to eat better these days, working out with T25, getting support on Beachbody and having a plethora
Posted 9 years ago
For my Chili Lime Rubbed Grilled Flank Steak with Roasted Tomatillo Salsa I wanted to use fresh ingredients f
Posted 9 years ago
I've never been a big fan of brussels sprouts until I tried them roasted. I always had them steamed. Sometimes
Posted 9 years ago