recipes

“Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you’ll ever taste. There’s going to be a lot of juice, and that’s what you dip your corn bread into.”

“No green pepper in this recipe, so it’s a hit with kids. We added this to the menu at a children’s camp, and it has been a favorite for several years. The mixture is thick, so they are ‘neat’ rather than sloppy. This freezes and reheats well.”

“My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.”

amazing and addicting dip you can make for game day!!!!

“Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.”

“Here’s our impossibly easy pies packed with pork and Green Giant(R) mushrooms; made using Original Bisquick(R) mix – perfect for breakfast.”

“Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy bake.”

“When you don’t have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.”

“This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.”

“This easy vegetarian quiche is a snap to make but looks great on the table.”

“This is my mother’s latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.”

“This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it’s very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.”

“Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer’s most refreshing cocktails, mocktails, lemonades, and frozen treats. Store in the refrigerator for up to 1 month.”