I am always searching around trying to find my recipes. Are they on my computer? Online? On a recipe card? Scribbled on a piece of paper? In one of my maaaany cookbooks???? Oh just forget it, we'll order pizza!! This is what I want to avoid:) And this is my solution. Put all my fav's in one spot:) This blog is going to become a collection of all my favorite recipes.

Tuesday, May 26, 2009

Hot Bean Casserole

Thanks for this recipe Whitney! We LOVE it and so do all of our friends:)

Thursday, May 21, 2009


Love this recipe. I have made this many, many times...as you can tell:) This is one of my very, very favorites.

(click on picture to see it larger)

Finger-licking Chicken Marinade

Delish! Amazing flavor! We have made this over a dozen times and once again this one is from Recipe Zaar (which also means Tyler was the one who discovered it). A summertime bbq with this on the grill...nothing better!


  • 1 cup oil
  • 1/2 cup vinegar
  • 2 tablespoons Miracle Whip or Miracle Whip light
  • 3 tablespoons worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon salt (to taste)
  • 1 tablespoon pepper
  • 2 tablespoons thyme
  • 1 tablespoon garlic salt

Directions (p.s. this makes a TON...we often half the recipe or end up with tons of extra)

  1. Whisk together all ingredients in a small bowl.
  2. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Black Bean and Mango Salad

This recipe is from the back of the Bush's Black Beans cans. I LOVE it! It is so fresh and I can eat the entire thing myself:) I have made this lots.


1 (15.8 ounce) can BUSH'S® BEST Black Beans, drained and rinsed
2 cups diced mango
1 cup diced sweet red bell pepper
6 green onions, thinly sliced
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice
1 tablespoon olive oil
1 seeded jalapeno pepper, minced
Salt to taste

(you can also substitute chopped pineapple for the mango)


  1. Combine ingredients in bowl. Toss and serve.

Applebee's Honey Grilled Salmon

This is another find from Recipe Zaar. We love this one. It has a great complex flavor. We have also made this one at least 10 times.


Honey Pepper Sauce

  • 3/4 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup pineapple juice
  • 1 lemon, juice of (about 2 tablespoons)
  • 2 tablespoons white distilled vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 4 (8 ounce) salmon fillets (without skin)


  1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
  2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
  3. Watch the sauce closely to be sure it doesn't bubble over.
  4. Preheat barbecue grill to medium heat.
  5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
  6. Grill the salmon for 4 to 7 minutes per side or until done.
  7. Serve salmon with a small cup of the honey pepper sauce on the side.

Stuffed Peppers

This is a favorite, especially in the fall and winter. Thanks to Recipe Zaar for this one. We have made this at least 10 times.


  • 6 medium green peppers
  • 1 lb ground beef
  • 1 chopped onion
  • 1 (6 7/8 ounce) box rice-a-roni Spanish rice mix
  • 1 (16 ounce) can tomato sauce
  • 1 teaspoon sugar
  • 1 (14 1/2 ounce) can tomatoes (for use in making the rice)
  • 1 cup shredded cheddar cheese or American cheese


  1. Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
  2. Place peppers in a baking dish.
  3. Combine ground beef and onion and cook together until done.
  4. Drain and set aside.
  5. Prepare Rice-A-Roni according to package directions.
  6. When rice is done,combine it with the beef and onion.
  7. Fill peppers with rice mixture.
  8. Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
  9. Cover the baking dish.
  10. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
  11. Bake uncovered for about 5 minutes more to melt cheese.
  12. Serve with the tomato sauce.