Honey Mustard Potato Salad - Friday, May 24, 2013

Serves: 4 servings

Our viewers always write in and ask for clever potato salad recipes. Well, here's one we got from Idaho and since Idaho is potato country, you know it's got to be great!

1. In a large pot of boiling, salted water, cook potatoes 15 to 20 minutes, or until fork tender. Place in a large bowl and set aside.
    
2. In a small bowl, combine mayonnaise, honey, mustard, and salt; mix well. Gently toss dressing with potatoes until well coated. Add scallions and bacon and toss gently; chill until ready to serve.
    

Tropical Ribs - Thursday, May 23, 2013

Serves: 4 servings

Think you can't make succulent spare ribs at home? Think again! Just mix up this tropical sauce while your pork spare ribs boil on the stovetop then coat and grill 'em 'til they're perfectly glazed. Yum!

1. Place ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer 40 minutes, or until ribs are tender; drain.
    
2. In a 9- x 13-inch baking dish, combine remaining ingredients; mix well. Add ribs to baking dish, turning to coat evenly with sauce. Let stand 15 minutes.
    
3. Preheat the grill to medium heat. Grill ribs 4 to 5 inches from heat source 4 to 5 minutes per side, brushing occasionally with remaining sauce until glazed.

Dutch Red Cabbage - Wednesday, May 22, 2013

Serves: 10 servings

Move over, boring side dishes! Our Dutch Red Cabbage is an old favorite that we know you're gonna love.

1. In a large soup pot over medium heat, combine all ingredients; bring to a boil. Cover and reduce heat to low.
    
2. Simmer 30 minutes, or until cabbage is tender, stirring occasionally.
    

Blender Mocha Mousse - Tuesday, May 21, 2013

Serves: 8 servings

Break out the blender and get ready for a real treat! Whether you make it in the morning, or as an after dinner drink, our Blender Mocha Mousse is so simple to make you'll never go back to the coffee shop again.

1. In a small saucepan over medium heat, bring milk just to a boil.
    
2. In a blender, combine chocolate chips, sugar, and coffee powder. Pour hot milk into blender and blend until smooth; set aside to cool.
    
3. In a large bowl, whip heavy cream until stiff peaks form. Gently fold cooled chocolate into whipped cream until well mixed. Spoon mousse into individual bowls or a medium serving bowl.
    
4. Refrigerate 6 hours or overnight.
    

American Goulash - Monday, May 20, 2013

Serves: 4 servings

There's no wrong way to make a goulash -- and this version is super easy and full of flavor. We just know you'll fall in love with our American Goulash after just one bite!

1. Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
    
2. In a large skillet over medium-high heat , brown ground beef, bell pepper, and onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid. Add remaining ingredients except cheese; mix well. Place in prepared casserole dish.
    
3. Cover and bake 25 minutes. Remove from oven, stir, and top with cheese. Return to oven and bake, uncovered, 15 to 20 additional minutes, or until thoroughly heated and the cheese has melted.
   
    

Blue Cheese Bacon Slaw - Friday, May 17, 2013

Serves: 10 servings

Our Blue Cheese Bacon Slaw is a welcomed change from ordinary coleslaw. The combo of flavors makes this creamy crunch slaw the perfect go-along with any lunch favorite.

1. In a medium bowl, stir together Ranch dressing and blue cheese.
    
2. Rinse slaw mix with cold water; drain well.
    
3. In a large bowl, toss together slaw mix, onion, and bacon. Toss with dressing just before serving.
    

Cake Mix Cookies - Thursday, May 16, 2013

Makes: 36 servings

Thanks to cake mix, these homemade cookies are almost effortless. What are you waiting for? Tear open a package and reap the rewards!

1. Preheat oven to 350 degrees F.
    
2. In a large bowl, combine cake mix, egg, and whipped topping, stirring well. (Dough will be sticky.)
    
3. Dust hands with confectioners' sugar, and shape dough into 3/4-inch balls. Coat balls with confectioners' sugar, and place 2 inches apart on ungreased baking sheets.
    
4. Bake 10 to 12 minutes, or until set and cookie tops have cracked. Remove cookies to wire racks to cool. 

Easy Homemade Bread - Wednesday, May 15, 2013

Makes: 1 servings

Don't let the ingredients fool you. Our Easy Homemade Bread is so moist and delicious, no one would ever guess you made it with sour cream and beer. It'll be our secret.

1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
    
2. In a large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into prepared baking dish.
    
3. Bake 45 minutes; brush top with butter. Bake 15 to 20 minutes more, or until toothpick inserted in center comes out clean. Let cool slightly; serve warm, cool, or sliced and toasted.
    

Pork Roast Marsala - Tuesday, May 14, 2013

Serves: 6 servings

Forget chicken and steak tonight. Our savory Pork Roast Marsala is so mouthwatering and tender, you won't think twice about making it again and again!

1. In a soup pot over medium heat, heat oil. Add pork and brown on all sides; discard excess liquid.
    
2. Add mushrooms, onion, and garlic; cook 6 to 8 minutes, stirring occasionally, or until onions are tender. Stir in chicken broth, wine, tomato, and thyme; bring to a boil, then reduce heat to low, cover, and cook 30 to 35 minutes, or until pork juices run clear. Remove pork to a cutting board.
    
3. In a small bowl, combine water and cornstarch; mix until smooth. Add to sauce, stirring until thickened and well combined.
    
4. Slice pork into 1/4-inch slices and place on a serving platter. Pour sauce over slices before serving.

Not Martha's Potato Tart - Monday, May 13, 2013

Serves: 6 servings

You don't need to be a professional chef in order to get professional chef flavor. Not Martha's Potato Tart tastes so good and is super easy to make, you won't even break a sweat.

1. Preheat oven to 425 degrees F. Lightly coat a 9-inch deep dish pie plate with olive oil.
    
2. Arrange a single layer of potato slices over bottom of pie plate; lightly brush with olive oil. Place half the onions in a thin layer over potatoes, then season with salt, pepper, and 1/4 teaspoon thyme. Top with half the spinach leaves and 1 cup of cheese.
    
3. Place a second layer of potatoes over cheese, pressing down gently. Lightly brush with olive oil. Continue with remaining onions, salt amd pepper, thyme, spinach, and 1 cup cheese.
    
4. Place a final layer of potatoes on top and gently press down. Lightly brush with oil and top with remaining cheese. Sprinkle with ham.
    
5. Bake 35 to 40 minutes, or until potatoes are brown and cooked through. Let stand 5 minutes, then cut into wedges and serve.