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Baked Slow Cooker Chicken

Submitted by: 'Cotton' Couch

Chicken with a spark of paprika, slow-cooked to tender succulence.

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Turkey Tenderloins

Submitted by: Christine L.

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

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What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.

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Fortune Cookies I

Submitted by: Aleta

Write your own fortunes and place them in cookies. Great for parties.

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Giant Chocolate Chip Cookie

Submitted by: Barb

A giant chocolate chip cookie, baked in a pizza pan.

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Butterfinger Chunkies

Submitted by: Joanie

This is my family's favorite cookie recipe. The combination of chopped up Butterfingers and chunky peanut butter is soooooo good!

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Pasta in Vodka Sauce

Submitted by: Joelene Craver

A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!

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Broccoli with Rigatoni

Submitted by: Star Pooley

Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!

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Beer Batter Fish Fillets

Submitted by: Karen David

An exceptional dill flavored, beer batter for deep frying. Fish options include cod, haddock, sea bass, and orange roughy. Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw.

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Broiled Scallops

Submitted by: Gail New

My husband thinks these scallops are better than any we have found in any restaurant.

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Beer Batter

Submitted by: Letty Simmet

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.

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Manhattan Style Clam Chowder

Submitted by: Halie

This generous recipe makes enough for twelve! It is full of vegetables - tomatoes (of course), carrots, celery, potatoes, red and green peppers - and is seasoned with basil, oregano, Worcestershire, and hot pepper sauce.

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Baked Potato Soup I

Submitted by: Sherry Haupt

This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux.

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Black Bean Vegetable Soup

Submitted by: DeeDee

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

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Pasta Fagioli

Submitted by: Star Pooley

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

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Wonton Soup

Submitted by: Holly

Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.

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Bean Soup

Submitted by: Pat Keene

This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.

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Shrimp and Crab Bisque

Submitted by: katrina berry

A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.

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Mama's Italian Wedding Soup

Submitted by: Lalena

Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!

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World's Greatest Vegetable Broth

Submitted by: Tom West

This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.

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