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August/September 2013
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Recipes
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Muffin Tin Frittatas
California Fish Tacos
Small Slow Cookers
Buy the Winner
Strawberry Pretzel Salad
Fudgy Tar Heel Pie
Pork Pernil
Aprons
Pico de Gallo
Potato, Bell Pepper, and Cheddar Filling
Monterey Chicken
Chopped Caprese Salad
Grilled Chuck Steaks
Ham Steak with Red-Eye Gravy
Grilled Chicken Diavolo
Porcupine Meatballs
Candied Orange Peel
Peach Cobbler for Two
Mushroom, Chive, and Gruyère Filling
Maque Choux
Pan-Seared Salmon with Chimichurri
Grilled Steak Fajita Pizza
Grilled Cabbage
Asparagus, Dill, and Goat Cheese Filling
Slow-Cooker Ratatouille
Pastita
Chorizo, Parsley, and Pepper Jack Filling
Feta and Olive Couscous Salad
Grilled Chicken Teriyaki with Pineapple
Cherry and Goat Cheese Couscous Salad
Pasta with Spinach and Tomatoes
Lemon and Parsley Couscous Salad
Grilled Beef with Peanut Sauce
Chicken in Creamy Parmesan Sauce with Artichokes and Tomatoes
Reduced-Fat Blondies
Single 8-Inch White Cake Round
Orange Creamsicle Ice Cream Cake

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