We hope you enjoy this easy-to-prepare and delicious recipe courtesy of Tricia White, Managing Editor of Good Life Family Magazine. Sweet Potato Casserole Casserole: ¾ stick margarine, softened 1 ½ cups sugar ¼ teaspoon cinnamon 6 oz. can evaporated milk 2 eggs, beaten 1 teaspoon lemon juice 6 – 8…
Just in time for Thanksgiving, we hope you’ll enjoy this delicious bourbon-infused dessert! The Donahue Family’s Bourbon Pumpkin Cheesecake “Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”– Beth Donahue, Creative Director, Good Life Family Magazine BOURBON PUMPKIN CHEESECAKE Adapted by the Donahues CRUST:3/4 cup graham cracker…
This is the perfect breakfast casserole to prepare for an early brunch gathering because it rests overnight! Simply put it in the oven to bake the next morning and voila! You have a delicious casserole hot and ready to enjoy. Serve with maple syrup, berries, sprinkles of confectioner’s sugar, or…
If you’re rounding up the sassiest – and most delicious – spins on the margarita for upcoming Cinco de Mayo festivities, check out this El Pepino from La Fonda on the Plaza in Santa Fe, New Mexico. Created by the historic hotel’s F & B Director John Cuviello and Beverage Manager Sara…
By Bobbie Ames Ingredients:Yields 4 to 6 servings Non-stick vegetable cooking spray 1 cup short-grain rice (such as Arborio) 1 3/4 cups low-sodium chicken broth (or use vegetable broth and/or white wine if serving vegetarians) 1 bay leaf 1 teaspoon freshly ground black pepper 3/4 teaspoon smoked paprika 1/8 teaspoon…
By Chef Kenny Bowers Ingredients:Yields 6 to 10 servings 12 ounces (3/4 of a loaf) white bread 3 cups whole milk salt, iodized, to taste black pepper, table grind, to taste 1 cup parmesan cheese 1 ounce basil, fresh, chopped 3/8” no stem 2 1/2 pounds ground beef 1 1/2…
By Chef Tim Byres and Chef Josh Trunnell Ingredients:Yields 8 quarts 1/4 cup butter 2 onions, medium diced 1/2 bunch of celery, small dice 1/2 cup garlic, minced 4 quarts chicken stock 5 pounds sweet potatoes, peeled, large dice 3 pounds Andouille sausage, small dice 1/2 cup Tabasco sauce 1/2…
By The American Heart Association This restaurant favorite can be mastered at home—with even more flavor, less sodium, and a lot less calories with zucchini subbing for regular noodles. Servings: 6 | Serving Size: 1 1/3 cups Ingredients: 4 medium zucchini 1 1/2 pound skinless, boneless, thinly sliced chicken breast (cut into 1-inch strips)…
By The American Heart Association A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup. Servings: 4 | Serving Size: 1 1/2 cups Ingredients: 1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1/2-inch cubes) 2 cups frozen whole…