Little dough balls - conveniently prepared with the help of the bread machine - are stuffed with three all time morning favorites - sausage, cheese and potatoes.
I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
A basic French toast recipe that works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Boneless, skinless chicken meat is combined with pinto, black, kidney and ranch-style beans in this soup with hominy which calls for packets of taco seasoning and ranch dressing mix.
For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side.
Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.
This cabbage is sauteed with onion and jalapeno, and gets an added kick from a pinch of cayenne pepper. A little spicy , but works well with any Southern meal!
Move over hamburgers -these turkey burgers studded with feta cheese, Kalamata olives, and oregano are fabulous. Grill and serve on your favorite whole wheat bun or stuffed inside pita bread.
This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours.