Category: family-favorite

Easy Lo Mein – Danielle’s

The easiest Lo Mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out! NOTE: You can add about 16 ounces of slice, pre-cooked chicken breast, if desired. Yield: 4 servings, Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes INGREDIENTS… Continue reading Easy Lo Mein – Danielle’s

Marinara Sauce – Fire Roasted

This sauce is light and fresh. It is not a typically sweet, American-style spaghetti sauce. INGREDIENTS (double recipe): INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less.  Drain (most) of the liquid.  Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely… Continue reading Marinara Sauce – Fire Roasted

Irish Cream

This was posted on Taste of Home we made a double batch in the blender. I’m not sure how long this will last in the refrigerator but with the alcohol and the sugar added, it should last a few months. Dianne suggested a little less coffee and a little more chocolate. INGREDIENTS: INSTRUCTIONS:

Cranberry Pecan Beer Bread – Randy’s

Note: I make this in my bread machine. This is my version of Grandpa Jim’s Cranberry Pecan bread. I set my machine to 1.5 lb, mix-ins, and medium crust. Light crust might be better with this much sugar. INGREDIENTS: INSTRUCTIONS: TRY THE FOLLOWING FOR A LARGER LOAF: I set my machine to 2 lb, mix-ins,… Continue reading Cranberry Pecan Beer Bread – Randy’s

Cacio e Pepe – Cheese and Pepper Pasta

NOTES: From Joanna Gaines’ cookbook. Use good, high-end cheese. They make a difference here. Makes 4 servings INGREDIENTS: 8 oz. bucatini pasta 3 Tablespoons unsalted butter 1 1/4 teaspoons freshly cracked black pepper, plus more for garnish 3 oz. Parmesan cheese (grated) plus more for garnish (about 3/4 cup) 3 oz. pecorino cheese (shredded) plus… Continue reading Cacio e Pepe – Cheese and Pepper Pasta