Lately, the weather has been so odd here in the Upper Peninsula of Michigan. We had gorgeous end of February and beginning of March wea...

This recipe, created by random stuff in my refrigerator (sometimes dinner is like an episode of Chopped in my house), turned out amazing....

I know it must seem like I use cottage cheese in every pasta bake rather than ricotta, but I will stick by it every time. I don't lik...

This last week has been a mix of weird weather, from 80 degrees to between 50 and 60 degrees, which is our typical fall weather. On one o...

  I made up this recipe back in 2013. It has become my husbands favorite potato salad and number one requested side dish when we have r...

Ingredients: 16 oz. bowtie pasta, cooked according to directions 1/2 c. sliced black olives 1/2 c. chopped pepperoni 1 red pepp...

What do you do when you really want stuffed shells, but you have no jumbo shell noodles? You make deconstructed stuffed shells. You can u...

Ingredients: 1 container Buitoni Ravioli, Four Cheese, cooked according to package 2 c. chopped fresh asparagus 1/2 fennel bulb, ...

Ingredients: 4 medium size red potatoes 3 garlic cloves, sliced 1 Tbs. olive oil 1-2 tsp. garlic salt Kraft Sun-dried tomato and ba...

Ingredients: 3 pork chops, boneless 1 c. Panko bread crumbs 1/2 c. Italian bread crumbs 1 tsp. garlic salt 1 tsp. Italian seasoning...

Ingredients: 2 c. spinach chopped 1 c. Fontina cheese, shredded 2 flour tortillas (I used La Banderita, Fat Free) 2 Tbs. Cucina ...

Ingredients: 1 roll of Pillsbury pizza dough 16 meatballs from the Garlic Parmesan Turkey Meatball recipe, minus the parsley and garli...