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Hearty Italian Soup

Hearty Italian Soup

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An Italian soup that is very filling

  • 1 1lb Italian sausage
  • 1 green pepper
  • 1 onion, chopped
  • 28 oz can tomatoes, cut up
  • 2-8oz can tomato sauce
  • 2-8oz cans water
  • 3 chicken boulillon cubes
  • 3/4 teas garlic salt
  • 3/4 c macaroni
  • mozarella cheese
5/5 (1 Votes)

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges

By

A great way to use up your Halloween pumpkin

  • 1/4 c sugar
  • 1/2 teas ground cinnamon
  • 1/4 teas ground allspice
  • 2 T butter, cut into small pieces, plus more for dish
  • 4-five inch wedges of pumpkin, skin on
  • 1/2 c heavy cream, plus more for whipping
4.5/5 (2 Votes)

Broccoli Salad

Broccoli Salad

By

A nice summer salad for picnics or entertaining

  • Sauce:
  • 2 big bunches of broccoli
  • 1/2 c raisins
  • 1 c red onion, chopped
  • 1 c sunflower seeds
  • 6 bacon strips-cooked, crumbled
  • 1 c mayo
  • 1/2 c sugar
  • 2 T red wine vinegar
4.3/5 (3 Votes)

Taffy Apple Salad

Taffy Apple Salad

By

This salad tastes just like a taffy apple from the fair

  • 4 c Granny Smith apples, cut up
  • 1/2 c sugar
  • 9 oz pineapple tidbits, reserve juice
  • 1 T flour
  • 1 egg, well beaten
  • 2 teas cider vinegar
  • 1-8 oz cool whip
  • 1 c salted peanuts
5/5 (1 Votes)

Mexican Stuffed Shells

Mexican Stuffed Shells

By

Pasta shells stuffed with a great mexican filling and you can use beef or chicken

  • Toppings:
  • 24 uncooked jumbo pasta shells
  • 1 lb ground beef or boneless chicken breasts
  • 2 c salsa
  • 1 can (8 oz.) tomato sauce
  • 1 c frozen corn
  • 1/2 c canned black beans, rinsed and drained
  • 1 c (4 oz) shredded Mexican cheese or cheddar cheese
  • Sour cream
  • Salsa
  • Sliced black olives
  • Sliced green onions
4/5 (1 Votes)

Wintery Day Bean Soup

Wintery Day Bean Soup

By

This is a great bean soup for a cold winter day

  • 2 c mixed dried beans (use a least 7 varieties of beans)
  • 2 T salt
  • 2 quarts water
  • 2 c sliced ham or smoked sausage
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 teas chili powder
  • 1-28 oz can tomatoes, chopped
  • 1 to 2 T lemon juice
4/5 (1 Votes)

Double Berry Muffins

Double Berry Muffins

By

These muffins are great for breakfast, brunch or a snack

  • Topping:
  • 1 c fresh or frozen blueberries
  • 1/2 cup chopped fresh or frozen cranberries
  • 1 c sugar, divided
  • 1 8 oz cream cheese, softened
  • 2 eggs
  • 1 teas vanilla
  • 1 c flour
  • 1 teas baking soda
  • 1/2 teas salt
  • 1/4 teas ground nutmeg
  • 1/4 c finely chopped walnuts, pecans, or hazelnuts
  • 1/4 c flaked coconut (optional)
  • 2 teas brown sugar
  • 1/4 teas ground cinnnamon
4.5/5 (2 Votes)

Rhubarb Custard Cake

Rhubarb Custard Cake

By

When the rhubarb is in season this is a very easy recipe to make

  • 1 pkg (18 1/4 oz) yellow cake mix
  • 4 c rhubarb fresh or frozen
  • 1 cup sugar
  • 1 c whipping cream
4/5 (1 Votes)

One pan toffee bars

One pan toffee bars

By

An easy and delicious soft toffee bar

  • 3/4 c brown sugar
  • 1/3 c butter, softened
  • 3/4 teas vanilla
  • 1 egg yolk
  • 2 c Bisquick mix
  • 6 oz semi-sweet chocolate chips or milk chocolate
  • 1/2 c chopped nuts (walnuts or pecans)
4/5 (1 Votes)

Celery, Mushroom and Leeks Sauteed

Celery, Mushroom and Leeks Sauteed

By

This savory mixture tastes just like stuffing without the bread

  • 2 T olive oil
  • 1 medium leek, halved lengthwise and thinly sliced (white and light green parts only)
  • 8 oz baby bella mushrooms, quartered
  • 6 medium stalks of celery, sliced 1/2 inch thick
  • 1 T fresh lemon juice
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • 2 T chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • Kosher salt
  • 1/2 c chicken broth
4.3/5 (3 Votes)