Mustard/5 recipes

Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.

For those who love baked beans, try this savory crockpot recipe that tastes wonderful with a soft, crusty bread.

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

Meatloaf for the slow cooker, beef and turkey with oats and veggies for some better flavors.

Pretty darn easy and tasty. I had all ingredients on hand and didn't have to worry about a trip to the store. I didn't use any cayenne because we have small children, but it still came out great. The sauce was tasty over rice!

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

a moderatly spicy adaptation of "The Joy Of Cooking" blender mayonnaise recipe

A quick, easy and tasty dish, and it's a perfect week-day supper.

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

It's actually very easy to make your own pretzels. Basically it's as same as making bread, you just need to shape them to pretzel shape at the end. Boiling the puffed pretzels in the hot boiling water is very similar to make bagels, which gives the pretzel chewy texture. Serve these homemade goodness with some mustard, absolutely delicious.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.