Vegetables, Winter Рецепты

Ham & Cabbage Hash

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep…

"Cheezy" Kale Chips & Mojitos

Carrots & Orange Wholewheat Muffin's/Cup Cakes..;)

Let them eat cup cakes...Put the carrot's on Top..;) When it comes to getting your toddler to eat healthy…

Cauliflower Cheese Pie

Be creative with your cheese choice.....

Zucchini Tart w/ Sun-dried Tomatoes and Anchovies

I have created another recipe using zucchini and it is quite tasty. This recipe is great for brunch or lite…

Vegetable Lasagna

Lasagna laced with garden vegetables and whole wheat noodles makes a healthier pasta alternative to traditional lasagna. Don’t let the list of…

Baked Pumpkin Custard with Nutmeg Pie "Crisps"

If baking a pie seems too intimidating, then this variation on the traditional pumpkin pie is just right for…

Broccoli and Cauliflower Salad with Red Grapes

This salad has been to as many family gatherings as I have! It holds well...and leftovers are still tasty a day…

My Versatile Hummus Dip Recipe

By substituting the main traditional ingredient in this hummus recipe (chickpeas) you I can create various types of delicious hummus dips. Instead…

Grandma Koehler's Pumpkin Pie

Grandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste…

Creamy Cheesy Spinach Artichoke Dip

This is so good my son asks for a bowl and just eats it with a spoon! We have this every family get…

Green Bean Casserole

In my family there is always a competition that revolves around the famous Green Bean Casserole. We are a fairly competitive family and this is what…

Creole Perfect Sweet Potato Pie

I have made this recipe for years. There is none better - or so I've been told by some serious and knowing Creole cooks. And while some may say…

Easy Corn Casserole

My family loves corn anything and this will be a regular thing at our dinners. Thanks to my friend Jaynee Levy-Polis for the recipe.