Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!
'I'm a new mom, and my schedule if very dependent upon our young son,' relates Caroline Sperry from Shelby, Michigan. 'So I like meals that can be ready in as little time as possible. This all-in-one stir-fry with a hint of sweetness from honey is a big time-saver.'
This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
'When I'm pressed for time, I find this take-along casserole is easy to fix,' writes Pat Waymire, Yellow Springs, Ohio. 'The crouton-topped combination is not only attractive but tasty, too.'
Fresh and flavorful, this pasta primavera chock full of vegetables makes a lovely entree for spring. A combination of equal parts milk and cream, half-and-half creates a silky, full-bodied sauce.
My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.
Marinated chicken breasts broiled with bacon and cheese, then served with sauteed mushrooms and honey mustard dressing. Fantastic way to broil chicken that adds that 'extra something!'
This Bacon Ranch Potato Casserole recipe contains sliced bacon, shredded Monterey Jack cheese, butter, butter-flavored crackers, cottage cheese and more.
Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes.
A sweet, savory saute of bell pepper, green onion and bean sprouts is tossed with strips of cooked chicken and angel hair pasta, and coated with an exotic blend of peanut butter, soy sauce, chicken broth and fresh ginger.
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.
Sarah McClanahan regularly makes this dish for her family. 'They love the flavor,' she pens from Mansfield, Ohio. 'Various vegetables can be substituted for the peppers, mushrooms and zucchini, depending of what you have on hand.'
