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A great take on a Hawaiian-style dinner. This one's great for that leftover ham. Cubed ham sauteed with onions and pineapple in a sweet sauce. Kids love it and it's great served over rice or noodles.
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A little recipe I came up with when I had some cranberries left over from Thanksgiving.
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Converting the popular tropical drink into a fruity rum confection is easily done with your bread machine, when you have canned pineapple and packaged coconut.
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The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
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Make your own Thousand Island dressing that is perfect for fish, reubens, or salad that the whole family will love.
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Spicy-sweet, cheesy chicken enchiladas are baked in a casserole and served hot.
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Tender spinach, ham, cantaloupe, and sweet bits of peaches all mingle with a tangy fruit-tinged vinaigrette in this tasty salad.
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Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
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A packet of dry onion soup mix is the seasoning used in this soup made with ground beef, kidney beans, whole kernel corn and diced tomatoes cooked in tomato sauce.
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An easy cobbler made with blackberries and blueberries gets an optional topping of white chocolate chips for a deluxe version of the summertime favorite dessert. Pair up with vanilla ice cream to create the perfect dessert.
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Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.
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Apple pie flavor without the apples. Fun to make and sure to please, but should be served warm! Enjoy.