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A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
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This recipe delivers a deliciously fruity variation on oatmeal cookies, packing them with apple and walnuts.
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Broccoli, cauliflower, bacon, and mozzarella cheese are tossed in a creamy mayonnaise dressing to make this cool and refreshing summer salad.
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Sourdough batter makes these rolls a cut above the rest. Include raisins or nuts in the filling for even nicer results.
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Cinnamon, coconut, brown sugar and sour cream are swirled into the batter for this marvelous sweet bread.
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This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
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This classic zucchini relish has just a hint of dry mustard. Pint size jars make it an easy and inexpensive gift.
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Coconut-cranberry bars with pecans are loaded with two types of chocolate chips for a decadent treat for any occasion.
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Dense and rich brownies are made with whole wheat flour and tofu.
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This recipe makes two amazing pies that freeze perfectly. Move over Sara Lee. Pecans are pressed into a pie shell and baked. Then sliced bananas are put in, covered with a fabulous cream cheese mixture, and topped with blueberry pie filling.
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These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other shape, they'll taste as sweet!
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Hedgehog cookies are decorated with melted chocolate and chopped pecans for the 'fur' for a fun treat the kids will love helping create.