Breathe new life into an old recipe with this sweet and tangy take on an American family classic. This is a tasty and filling way to stretch your groceries...
Author: Jeffery Hunt
Try something new with our Bratwurst Wraps recipe! Grilling the precooked bratwursts just until browned helps give our delicious Bratwurst Wraps their...
Author: My Food and Family
With the addition of turkey smoked sausage, green pepper, onion and seasonings, a mac 'n cheese dinner is transformed into a hearty entrée.
Author: My Food and Family
I found this in my collection of family favorites. This is served on toasted French bread. You can also use mushrooms, pepperoni and chopped green or red...
Author: ELEANOR1052
This recipe is full of flavor and will satisfy your cravings for lasagna but without the carbs!
Author: B. White
This filled-and-rolled Italian bread makes a wonderful addition to any festive table. We like it best served warm, but you can let the bread cool and then...
With the addition of turkey smoked sausage, green pepper, onion and seasonings, a mac 'n cheese dinner is transformed into a hearty entrée.
Author: My Food and Family
My mother first created this for our family in high school. Now that I'm on my own, I make it at least once a month. It is so comforting!
Author: Sami
Smoked sausage with cheese, roasted potatoes and scrambled eggs blend beautifully for breakfast, brunch or dinner. This quick and easy meal is sure to...
Author: ALIISMOM
This is a simple dish using fresh bratwurst, onions, and balsamic vinegar. It has a nice tangy flavor, and is excellent served in crusty bread and topped...
Author: Cookin' Kliebor
Two ingredients, no mess, and ready in minutes. No bun required. Drizzle with mustard before serving, if desired.
Author: Soup Loving Nicole
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and...
Author: Rhoda Boone