Tuesday, October 27, 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.

St. Patrick'S Day - Irish Mojito

St. Patrick'S Day - Irish Mojito

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.

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.

Thursday, October 8, 2015

Wednesday, October 7, 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.