22 Items
Ellen's Chicken Cacciatore
This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.
Cornish Game Hens with Garlic and Rosemary
Simple yet elegant Cornish game hens served with a garlic white wine sauce.
My Great Grandmother's Ham Croquettes
I don't know how this recipe came to be, but we know my great-grandmother made this. It is made with diced ham in the oven and covered in bread crumbs. After shaping them, you can put cheese or anything you want into the middle for a filling. I personally like cream cheese or Cheddar cheese in mine but you can put whatever you want in the middle.
Hearty Potato Skillet
Deliciously filling skillet with a crisped potato base, veggies, a trio of meats, a sprinkling of Cheddar cheese topped with a perfectly fried egg. Enjoy this any time of day with a delicious glass of cold milk.
Sponsored By California Milk Advisory Board
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Homemade Crispy Hash Browns
These crispy, homemade hash browns are perfect for breakfast or brunch.
Creamy Chicken Cordon Bleu Casserole
This chicken Cordon Bleu casserole is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken Cordon Bleu with a little of the fat and hassle removed.
Black-Eyed Peas and Rice
Black-eyed peas with rice.
Chicken Nachos from Reynolds Wrap®
Make this fun and kid-friendly appetizer in 30 minutes or less!
Sponsored By Reynolds Wrap
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Parmesan-Crusted Shrimp Scampi with Pasta
This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.
Chef John's Italian Meatballs
Bake up a batch, simmer them in your favorite spaghetti sauce and serve.
Fluffy French Toast
Learn the secret ingredient that makes this the best French toast recipe.
Baked Shrimp Scampi
I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.
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