TheFoodTasting

algerian green bean and lamb tagine

since trying chia's recipe #89278 we discovered just how yummy north african food is! this recipe is from the "the great book of couscous". i have adapted it slightly as i do not like the taste of raw/undercooked tomatoes, but i have also included the ori

apple chicken

nummy fall dish, be sure to use apples that keep their shape when cooked, such as golden delicious. adapted from canadian living mag.

aussie bushman s pie

this is a recipe from the sunbeam pie maker book. i have tried it and it is delicious.

banana salad dressing

my mil's famous banana salad - always asked for whenever she's around.

beef chili with ancho red beans and chocolate

i made this from tyler florence's real kitchen book. it was amazing! i just had to share with you all! i made some ingredient substitutions in mine that may make it easier for you too. enjoy!

ben jerry s sweet cream base

this is the most popular of the ben & jerry's ice cream bases. it holds up well in a home freezer, and it's easy! from here, the sky's the limit ... follow a tried and true recipe, or make up that fantasy flavor you've always dreamed of. this recipe is po

blackberry pie ii

brown sugar buttercream

this is hands down my favorite frosting/icing!! it does take a little time and you will need a candy thermometer, but it is so worth it! i make this for my devil's food cake recipe (i will be posting that next). don't be intimidated by the steps....if i c

brown sugar crusted baked toast

don't remember where i got this from. *servings is an estimate*

brownie mix for gifts

mix up a lot of these at the same time and save time later on. use them yourself or give them as gifts to a working mom. don't forget to attach directions for baking!

buffalo chicken quesadillas

great for lunch, a light dinner or for your football get togethers.

buttercream icing ii holds up in humidity better faux fondant

peggy's baking corner by peggy weaver there are many versions of “buttercream” icing. some are made with eggs and all butter. some varieties, you have to cook your sugar to a softball stage. others are 100% shortening or a combination of shortening