Friday, October 30, 2015
Thursday, October 29, 2015
Tuesday, October 27, 2015
Monday, October 26, 2015
Saturday, October 24, 2015
Cheese - Italian Cream Cheese And Ricotta Cheesecake
This is an authentic Italian-family cheesecake recipe handed down through generations. The results are a creamy, but not too thick, cheesecake your family-Italian or not-is sure to enjoy.
Thursday, October 22, 2015
Wednesday, October 21, 2015
Tuesday, October 20, 2015
Meat And Poultry - Christines Meat Loaf
Try this easy mix-and-bake recipe for meat loaf if you like having nice firm slices for meat loaf sandwiches.
Monday, October 19, 2015
Salad - Italian Pasta Veggie Salad
Tri-color corkscrew pasta makes a colorful salad along with the green peppers and red, red tomatoes. And it 's fat-free. Serves eight.
Saturday, October 17, 2015
Friday, October 16, 2015
Thursday, October 15, 2015
Breakfast And Brunch - Cafe Latte
This is for all fellow coffee drinkers. I love lattes but buying them can be pricey. So here's a recipe so you can make your own.
Wednesday, October 14, 2015
Bread - Grill Dough
Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer.
Tuesday, October 13, 2015
Soups Stews And Chili - Slow Cooker Easy Baked Potato Soup
Chicken bouillon and ranch dressing mix are the secret weapons in this slow cooker recipe for baked potato soup.
Monday, October 12, 2015
Bread - Pull Apart Hot Cross Buns
Infused with cardamom spice, these taste as wonderful as they smell. These buns are requested by family and friends every Easter and they are easy to make in your bread machine!
Cheese - Taco Lasagna 2
A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
Saturday, October 10, 2015
Thursday, October 8, 2015
Wednesday, October 7, 2015
Tuesday, October 6, 2015
Monday, October 5, 2015
Soups Stews And Chili - Ribollita Reboiled Italian Cabbage Soup
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.
Sunday, October 4, 2015
Saturday, October 3, 2015
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