Spicy Chicken Cakes with Horseradish Aioli

From Cooking Light. Serve with steamed asparagus and mashed sweet potatoes.

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Zesty Broccoli Casserole

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Bacon Sloppy Joes

From Rachael Ray

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Couscous Salad with Grilled Shrimp Scampi

From Cooking Light

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Bacon and Crab Chowder

From Rachael Ray

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Green Rice with Chicken, Peas, and Almonds

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Pecan-Crusted Chicken

From Cook’s Country

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Double Corn Cornbread

From Cook’s Country

If you don’t have a cast iron skillet, you can use a 9-inch cake pan. Instead of heating on the stovetop, please oiled pan in oven for 5 minutes before adding the batter.

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Applesauce Snack Cake

From Cook’s Illustrated

Recipe can be doubled and baked in 13 x 9 pan. Cook for about 45 minutes. Leftovers should be wrapped in plastic wrap and stored at room temp for up to 2 days.

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Soft Chicken Tacos

From Cooking Light

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