This was noisy, the kids were digging into their ramekins to get every last bit. I used red peppers and canned corn. Can only be better with fresh. Perfect side with Johnsonville Hot N Spicy (Cajun) Brats topped with Sauerkraut Hot Dog Topping.

I opted to bake instead of fry the tortillas. Basted with butter then sprinkled with cinnamon sugar, only did the outside, will do both sides next time. I was inattentive and that, along with my my moodily hot oven, resulted in shells that got a bit dark and overdone but this was still a nice and different treat. I used chocolate ice cream, scooped, rolled in the nut mix, then put them back in the freezer till ready to serve. The little bit of that mix leftover got dumped on top. Drizzled with a bit of Hershey's Special Dark syrup because I wanted something chocolate with it but was too lazy to make the ganache I really wanted.

I left out the chicken this time and added in a bit of leftover rice, cilantro instead of parsley. Brushed with a tiny bit of butter then rolled and baked in convection oven.

I added a few shakes of red pepper flakes to *spice* it up. I scaled and subbed and ended up using less evoo because I was out, and added a bit of water to spread things adequately over the artichokes. Worked out perfect for me, the salad was neither drippy nor oily, lite yet perfectly flavored. I squashed the health factor by topping with some leftover fried chicken breast strips.

I scaled by half and used (3) fresh tomatoes so I added about 1 T of double tomato paste. I used up 1/4 cup whipping cream for part of the milk, won't be doing that again. Might even sub the milk for some veggie broth next time.

Sometimes I actually put the fish between the awesome sauce and the FANTASTIC pesto. Leftover sauce gets tossed with pasta and more cheese and the leftover pesto gets spread on lightly toasted bread. Another easy meal. Divine.

I used homemade beans, raw red onions, and some leftover (corn off the cob) cream corn like no other instead of the corn and sugar. Added cilantro and kept salsa on the side with some sour cream. Also served leftover beef fajita quesadillas with the leftover peppers and onions. Kiddo liked the black bean and corn better.

Definately muffin like. I added some ground flax meal, about a half cup of crasins, and some oats to the top. Great way to use up stray fruit without tasting like banana bread. A kid at the bus stop annointed me muffin genius.

I used only 2 T oil and added red and yellow peppers. Will try the mandarin oranges next time. Instead of sesame seeds and croutons I used Mrs. May's sesame crunch.

I had half a box of Deluxe Mac leftover that *someone* didn't eat. I used cream of chicken cuz it's what I had, would usually use cr of celery for this. I added a diced rib of celery and some celery seed and a few pinches of tarragon. Nuked that with half a can of soup then added that to my leftover mac. Added the onions on top and baked and it was way better than the original mac alone.

I tossed the asparagus, yellow pepper and mushrooms in a grill pan for 3 minutes before tossing with dressing and tomatoes. Only a pinch of salt. The small amount of hot sauce makes the dish.

I started here. More broth, noodles and a lot more mushrooms. Couldn't find the peas in the freezer. Personalized by adding a few dashes of poultry seasoning, a pinch or two of tarragon, lots of pepper and a splash of sherry. Suggest leaving chicken in sauté pan to collect juices, add to pot with chicken, and don't forget to deglaze the pan.

I used Cab for the wine and swapped garlic powder for the minced because I figured it would be better distributed in the batter. Had to thin the batter down, used white wine and some water for this because the red was gone. The wine in the batter was divine. I had giant stuffing mushrooms so I quartered them, not the best of ideas because they started to weep mushroom juice making the batter lose the crisp, but that is my fault.

Used just a drizzle of evoo and saved a bit of cheese to garnish after it was plated. I'm not allowed to cut cooked tomatoes cuz dd likes to pop them in her mouth.

I added a little raspberry vinaigrette to the dressing and "snowed" the frozen blue cheese over the top.

Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.

I adapted this a bit for the pressure cooker. Since I was using appx 1.5 lbs of wafer cut (sirloin something) meat, I did this....4t. soy, 4t. Wyler's sodium free instant beef bouillon (since I knew the meat I was using was not "beefy tasting"), took about 2 cups of water to cover the sliced up meat. I used the full amts of herbs and added maybe half a teaspoon of fresh minced garlic. I intended to add a splash of sherry but forgot about it till the cooker was already rocking. Will be making this again and again with a better cut of roast.

I have become addicted to hibiscus tea this Summer after finding it in bulk at the local Hispanic market. I used brewed from dried flowers tea and Best Lemonade Ever. If you happen to spill some vodka in this you'll be glad you did.

I added 1 t. each of liquid smoke and molasses. Made one full recipe for one rack (appx 2 lb) I kept tasting and thinking it was a lil too much vinegar so I added a bit more ketchup. Still a bit dubious but as has been said, great once on the meat. Mixed and just lightly sprinkled with rub. I deviated a bit in cooking, too lazy the day before to mess with it. Used my stove top smoker and let it go for the full time. Ater the chips burn up it becomes like an oven. Let it cool down then sauced and reheated in oven then under the broiler a bit. Definitely a do again.

I covered the bottom broiler pan with foil and cooked in that then popped under the broiler for a few minutes. Used bone in breasts. I brined the chicken first (no sugar) then marinated in the evoo and rosemary for about 2 hours before cooking.