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4362 recipes found
Sarah's Fabulous Breakfast Sausage Seasoning
I love sausage. I eat it at breakfast, and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This fabulous seasoning blend recipe works beautifully with a ground pork and turkey combo.
Butterscotch Pull-Apart Rolls
Prepare these butterscotch rolls the night before and throw them in the oven in the morning. Enjoy!
Delightful Punch
A delightful punch made with tea, grapefruit, orange and pineapple juice. It's sweetened with simple syrup and carbonated with ginger ale. Note: make simple syrup by boiling equal parts water and sugar.
Tea Punch
A different twist to a standard punch. Brewed tea is mixed with orange juice, pineapple juice, lemonade and ginger ale.
Spiced Percolator Punch
It's now a tradition that I serve this at the Christmas Tea I host each year, as well as any open house. Called by many names--and there are similar recipes on this site--it's different because it doesn't include apple juice or cider.
Mocha Coffee Mix
Wonderful to have on hand, or put into pretty containers and give as gifts.
Monica's Baptist Sangria
This fresh, sweet nonalcoholic drink is beautiful in a punch bowl and will have your guests coming back for more and more!
Celebration Punch
Non-alcoholic, not too sweet punch. My friends request it for every party!
Mocha au Lait Mix
This Mocha au Lait mix makes a great holiday gift, presented in a decorative holiday container or mug! Just make sure you remember to include the directions on a gift tag!
Acorn Squash with Apple
This acorn squash with apples is a fast and easy delight for busy families. Peeling the acorn squash is the key to this delicious dish cooked in a microwave.
New Year Spinach Fettuccine with Scallops
I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta.
Lobster Newberg
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells for lobster puffs.
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