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Healthy Cooking Plus

Healthy Cooking Magazine Recipe Index

Rate and review recipes from the current issue of Healthy Cooking

Recipes from the December/January 2013 issue

Makeover White Fruitcake

This recipe has been passed down through the generations. I remember my mother making this every Christmas, and it just wouldn’t be Christmas in our home without it. But it’s in dire need of a makeover. —Judy Grebetz, Racine, Wisconsin

Mediterranean Cod

My friends and I agree that this is one of the best things we have ever eaten. We each take a bundle and eat right out of the parchment paper. Makes cleanup very easy! —Melissa Chilton, Harlowton, Montana

Microwaved Parmesan Chicken

This quick way to prepare chicken has been a family staple ever since a friend gave me the recipe. It's too good not to share. — Michael Herman, Carney, Michigan

Mint-Mallow Sandwich Cookies

A lightened version of Whoopie Pies, with a peppermint twist to make them Christmas-y. Kids love them! Instead of adding peppermint extract and red food coloring, you can add 1/2 cup crushed peppermint candies to the marshmallow fluff. $mdash;Dion Frscher, Ann Arbor, Michigan

Mocha Pecan Balls

Dusted in either confectioners’ sugar or cocoa, this 6-ingredient dough rolls up into truffle-like treats—no baking required. —Lorraine Darocha, Mountain City, Tennessee

Nut-Licious Peanut Butter Bars

My friends were astonished to find out these bars were not button-busting. We nick named them bamboozled bars! —Hannah Wolters, Culleoka, Tennessee

Onion-Garlic Hash Browns

Quick to assemble, this is a simple recipe I’ve cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. —Cindi Hayward-Boger, Ardmore, Alabama

Open-Faced Egg Sandwiches

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri

Orange Cashew Bars

Two of my favorite ingredients make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina

Overnight Brunch Casserole

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin

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