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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
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This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried.
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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Zesty Mexican-inspired flavors, including black beans, avocado, cilantro, and chiles, flavor a bow tie pasta salad that's sure to be a hit at your next potluck.
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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.