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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Money saving ideas to bet on.
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.
Recipe from Georgene Trewatha of Campbell, Mo. Ingredients:
1 cup of warm water (heated to about 110 degrees) 2 packages of active dry yeast (not fast rising) 1 stick butter or margarine (melted) 1/4 cup sugar (more if desired) 2 large eggs (3 medium eggs may be substituted) 1 teaspoon of salt 4 1/2 cups of unbleached flour (you may not need all of the flour; unbleached flour is recommended, but not necessary) Directions:Combine the warm water and yeast in a large bowl; let stand until yeast is foamy (this usually occurs in about 5 minutes).
Stir in melted butter/margarine, sugar, eggs, and salt. Add flour one cup at a time until the dough is too stiff to mix. Cover with plastic wrap (use cooking spray on the inside of the plastic to avoid dough sticking to the wrap), and place in refrigerator for at least 2 hours. Spray or grease a 13” x 9” glass pan. Next, turn out the chilled dough on a lightly floured surface, lightly roll the dough into a 10” x 6” rectangle and cut into 24 equally sized squares, then roll each piece into a smooth, round ball. Place the dough balls in even rows in the glass pan, cover, and let the dough rise until it has about doubled in volume (this occurs in roughly 1 hour). To cook, preheat oven o 375 degrees, then bake until golden brown. Brush tops of rolls with melted butter, remove from pan, and pull rolls apart to serve. Makes 24 rolls.
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