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Boil diced tomatoes till half cooked

  • 1 lb Diced Ham
  • 4 medium Potato
  • 1 small Yellow onion
  • 2 tbsp Butter
  • 1 can Cream of mushroom soup
  • 1 can Cream corn, 8 oz
  • 1 can Whole corn, 8 oz
  • 1 can Mushroom, small can (may be omitted)
  • 2 cups Milk
  • 1/8 tsp Cayenne pepper (may be omitted)
  • 1/8-1/4 tsp Pepper
4.6/5 (20 Votes)

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Inexpensive pantry staples come together in this delicious & healthy pasta dish

  • 1 head cauliflower, cut into 1/2-inch thick slabs
  • 8 oz whole wheat pasta
  • 2 slices whole wheat bread, torn into pieces and pulsed in a food processor until coarse crumbs form (about 1 1/2 cups breadcrumbs)
  • 3 Tbsp extra virgin olive oil, divided use
  • 4 large garlic cloves, finely minced
  • 1 can white cannelini beans, drained and rinsed
  • Kosher salt and freshly ground black pepper
4.8/5 (8 Votes)

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RECIPE SOURCE: America's Test Kitchen, October 2006 This dish is very filling

  • 1 pound chicken breasts, boneless, skinless, cut into 1-inch squares
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium onion, minced (about 1 cup)
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 8 ounces ziti (2 1/2cups)
  • 2 3/4 cups water, divided
  • 1 2/3 cups low-sodium chicken broth
  • 12 ounces broccoli florets (4 cups)
  • 1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
  • 1/2 cup heavy cream
  • 1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
  • 1 tablespoon fresh lemon juice
  • Note: This recipe also works well with 8 ounces of penne. Parmesan cheese can also be substituted for the Asiago.
4.6/5 (16 Votes)

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This easy cornbread recipe starts with convenient Bisquick

  • 2 cups Bisquick
  • 6 tablespoons cornmeal
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup milk
3.8/5 (119 Votes)

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This zesty sausage veggie casserole is sure to be a winner with friends and family alike!

  • 1 pound bulk pork sausage
  • 4 medium zucchini
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1 (8-ounce) carton sour cream
  • 4 cups chicken-flavor stuffing mix
  • 1/3 cup butter, melted
4.2/5 (51 Votes)

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Spiked with brown sugar and cumin, these sweet potatoes will be loved by adults and kids alike

  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds (about 3) medium sweet potatoes, scrubbed
  • 2 tablespoons olive oil
4.2/5 (47 Votes)

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Instant Pot Potato and Leek Soup comes together in about 30 minutes for a quick, easy, and delicious meal full of v...

  • 3 potatoes, roughly chopped
  • 3 leeks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 to 3 cloves of garlic, minced
  • 5 cups of chicken, beef, or vegetable broth
  • 1 bay leaf
  • 2 tablespoons oregano
  • 2 tablespoons parsley
  • 2 tablespoons thyme
  • 2 tablespoons marjoram
  • salt and cracked black pepper to taste
4.5/5 (29 Votes)

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These are as good as Applebee's if not better

  • 2 1/2 - 3 lbs small red potatoes, unpeeled, cut into halves or quarters
  • 1/2 cup margarine (1 stick)
  • 2/3 - 1 cup whole milk, half-and-half, or heavy cream (or a combination)
  • scant 1/8 tsp garlic powder, or to taste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
4.4/5 (30 Votes)

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Preheat your oven to 350°F or 180°C and grease your muffin pan liberally with non-stick spray or butter

  • 3 1/2 oz or 100g frozen spinach
  • 2 2/3 oz or 75g feta
  • 3 1/2 oz or 100g extra sharp cheddar
  • 2 tomatoes
  • 2 cups or 250g flour
  • Sea salt flakes
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/4 cup or 60ml olive oil
  • 1 cup or 240ml milk
  • Several sprigs fresh thyme
  • Black pepper
4.5/5 (30 Votes)

By

"Everyone's got a great recipe for a summer potato or macaroni salad

  • Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp fresh chives, chopped
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1-1/2 Tbsp apple cider vinegar
  • 1 tsp sugar
  • Salad:
  • 3 broccoli heads with stems
  • 1 cup carrots, grated
  • 1/2 cup red onion, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pine nuts
  • 1/4 cup dry roasted sunflower seeds
  • 3/4 cup sharp Cheddar cheese, grated
  • 4 thick-cut slices cooked bacon (or 8 regular slices), chopped in small pieces
4.5/5 (29 Votes)

By

This is a great way to encourage your picky eaters!

  • 1 10 – ounce thawed broccoli (fresh is better)
  • 1 cup chicken stock
  • 1 cup white rice or brown
  • 1/4 cup Ranch Dressing
  • 2 eggs, lightly beaten
  • 3/4 cup grated cheese (any of your favorite kind)
  • 1/2 tsp salt and pepper – to taste
4.5/5 (29 Votes)

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Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour them

  • I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.
  • Makes 24 cupcakes (or one two-layer cake, instructions at end)
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated peeled carrots
  • 1 cups coarsely chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • Maple Cream Cheese Frosting
  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup
4.5/5 (29 Votes)

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