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Ham and Cheese Crescent Roll-Ups
These ham and cheese crescent roll-ups add an easy wow to a weeknight dinner, and they're ready in just 25 minutes.
Whole Wheat Blueberry Muffins
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Wiener Winks
I always ate these in school, and kids actually love them.
Egg Salad Sandwiches
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Muffuletta Sandwich
My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
Authentic Russian Salad 'Olivye'
This Russian salad recipe is what my mom and grandmother make every time there's a family gathering or a special occasion. Leave out the ham to make this a vegetarian dish. The potatoes, carrots, and eggs do not have to be completely chilled after boiling.
Egg Butter
Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels.
Cucumber Soup with Tomatoes
Healthy five-ingredient cucumber soup that is delicious and refreshing.
Sugar Salad
Sweet and sour salad.
Yeast Dumplings
For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.
Po' Boy Remoulade Sauce
This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
The Ultimate Pasta Salad
This tri-colored pasta salad with broccoli, cauliflower, pepperoni, cheese, and spices is out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it but is best served the day after.
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