RECIPES: 04/23/19

Chocolate Cherry Cheesecake  2 (8 oz.) pkg. cream cheese, softened ½ c. sugar 2 eggs 1 tsp. vanilla extract 1 (10 oz.) jar maraschino cherries, well drained, divided ½ c. […]

Read More

RECIPES: 04/22/19

Artichoke Chicken Pesto Pizza  1 pre-baked 12” pizza crust ½ c. prepared pesto 2 c. cubed cooked chicken breast 2 jars (6 ½ oz. each) marinated artichoke hearts, drained 2 […]

Read More

RECIPES: 04/19/19

Pineapple Upside Down Cake  2/3 c. packed light brown sugar 4 Tbs. (1/2 stick) butter, melted 1 (20 oz.) can pineapple slices, drained 10 maraschino cherries 1 (18.25 oz.) pkg. […]

Read More

RECIPES: 04/18/19

Dying Easter Eggs KOOL COLORS: In plastic cups, combine 2 packages of Kool-Aid® with 1 ½ c. water. Stir to dissolve powder. Place eggs in cups and let stand until […]

Read More

RECIPES: 04/17/19

Blackberry Banana Smoothies  2 c. orange juice 1/3 c. vanilla yogurt 2 medium ripe bananas; cut into thirds and frozen ½ c. fresh or frozen blackberries In blender, combine all […]

Read More