- 1 can refrigerated biscuits
- ½ stick of butter, melted
- 3 cloves garlic, minced
- ½ C. Parmesan cheese, grated
- Preheat oven to 350.
- Cut the biscuits into quarters.
- In a large bowl, combine the garlic and Parmesan.
- Add the biscuit pieces to the cheese and coat well.
- Pour the melted butter in the bottom of a Bundt pan.
- Place the coated biscuit pieces in the pan and pour any remain garlic and cheese over the top.
- Bake at 350 for 20-22 minutes or until golden brown.
- Turn out onto a plate and serve.
- 1 C. pineapple juice
- ½ C. brown sugar, packed
- ⅓ C. light soy sauce
- 2 Lbs. Chicken breast, cubed
- Combine all ingredients in the crock pot.
- Cook on low for 6-8 hours.
- 1 lb. ground Italian sausage
- 8 oz. cream cheese, softened
- 1 C. cheddar Cheese, shredded
- 1 lb. Jalapenos, halved lengthwise and seeded.
- 1 green onion, finely chopped
- Preheat oven to 425
- Brown the sausage in a skillet and drain off the excess grease.
- In a large bowl, combine the sausage, cream cheese, cheddar cheese and green onion.
- Spoon about 1 tbsp. into each jalapeno half.
- Bake for 20 minutes or until browned.
- 8 oz. Skim Milk
- 1 banana, frozen
- ½ cup fresh peeled kiwi slices
- 6 ice cubes.
- Combine all ingredients in a blender and blend until smooth.
- 1 package sugar cookie dough
- 1 16oz. pkg. cream cheese, softened
- 1 tub frozen whipped topping, thawed
- ½ C. powdered sugar
- 1 tsp. vanilla
- Strawberries
- Kiwi
- Blueberries
- 1 can Peach slices in syrup
- Preheat the oven to 325
- Place one cube of cookie dough in the bottom of each cup of a muffin pan.
- Bake for 10-12 minutes. Remove from the pan and allow to cool completely.
- In a large bowl, combine cream cheese, sugar and vanilla.
- Wash, peel and slice the fruit into small chunks.
- Spoon the cream cheese mixture onto the cookie dough, top with fruit and whipped topping.
- ¼ C. butter
- ½ C. sugar
- ½ C. brown sugar
- ½ C. light Karo syrup
- ½ C. sweetened condensed milk
- Combine all ingredients in a large microwave safe dish.
- Cook for 6 minutes, stirring every two minutes.
- Stir and pour in a shallow, lightly greased casserole dish.
- Allow to cool completely.
- Cut and wrap individual pieces in waxed paper.
- Store in an airtight container.
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- 3 eggs
- 1 cup oil
- 1 cup brown sugar
- Blend together & add:
- 3 cups flour
- 1 t soda
- 1 t salt
- 1 c sugar
- 2 cups grated zucchini
- 1 t van
- ¼ t baking powder
- 1 t cinnamon
- ½ t nutmeg & clove (opt)
- Pour batter into bread pans.
- Makes 2 loaves.
- Bake at 325 for 45 minutes.
- 4-6 small zucchini sliced but don’t peel
- 4-6 tomatoes peeled and cut in half
- 1 onion diced
- ¼ c butter
- ½ grated cheddar cheese
- salt and pepper to taste
- In a medium size fry pan, saute onion and zucchini for 5 minutes.
- Then add tomatoes.
- Cook until tender.
- Prior to serving, top with the cheese.
