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It is always a pleasure to serve these regal-looking cookies with a baked-on meringue topping.
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Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.
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These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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Tomatoes, mozzarella cheese and Italian seasonings flavor this ground beef meatloaf. Serve it with buttered pasta and green salad for an easy dinner.
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With just a few ingredients and even fewer steps, this recipe for fabulous, spicy ginger snap cookies is truly a "snap" to make!
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These homemade onion rings are battered, breaded, and then fried to crispy perfection in an air fryer.
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My daughter created this recipe for her children that are allergic to wheat, eggs and milk.
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!
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Cherry tomatoes and sprouts are wonderfully fresh tasting when rolled up with scrambled eggs, mushrooms and cheese in these easy and delicious burritos!
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Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional, no-cook, made-in-the-freezer orange sherbet.
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This muffin recipe uses stevia sugar substitute, skim milk, and reduced-calorie margarine to help make a healthier apple muffin.