Latest recipes with photos

Creamy, smooth and rich cheesecake.

Cranberry Chocolate Oatmeal Cookies recipe

Great smell and supper to come home to on a cold winter day. The roast falls apart and with the vegetables makes a wonderful chunky gravy. Our favorite to serve over garlic mashed potatoes. Use whatever size roast and just add more vegetable to your liking.

Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.

Crispy chicken strips made with chicken tenders. Kids love them and perfect when combined with a variety of dipping sauces.

One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is adding hot water and keep warm.

Make your own poultry (chicken) seasoning from scratch using ingredient that are likely already in your pantry.

Oatmeal, dried cranberries, and chocolate chips are all my favorites. I always use low-fat yogurt to replace sour cream if possible. These cookies are so yummy.

**This cake is very moist and is a fall favorite for picnics and potlucks.**

Buttermilk vinaigrette and crispy bacon bring this cabbage salad back to life. It's creamy, tasty and flavorful. A delicious way to turn an economical ingredient into a tasty dish.

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.