Renegade Chef's
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Dannon Creamy Salsa Dip

Posted by Renegade Chef

Doesn't get much easier than this. MORE»

Recipe #398228

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Crab and Goat Cheese Mashed Potatoes

Posted by Renegade Chef

From Hallmark Magazine, November 2007. I have not made this yet, but if I do I will probably sub red potatoes, skin on. MORE»

Recipe #389383

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Crab Hushpuppies

Posted by Renegade Chef

From Cooking with Paula Deen, May/June 2007. I have not made these, but I wanted to save the recipe online. I guessed on the prep/cook times. MORE»

Recipe #389313

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Stonyfield's Strawberry Cheesecake Icebox Pie

(1 reviews) Posted by Renegade Chef

From a Stonyfield vanilla yogurt container. Cooking time is freezing/refrigeration time. MORE»

Recipe #369498

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Indian Spiced Rice Krispie Treats

Posted by Renegade Chef

From allrecipes.com, originally submitted by Shopill. An easy way to spice up traditional Rice Krispie Treats. MORE»

Recipe #366795

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Rum Banana Pudding

Posted by Renegade Chef

Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can... MORE»

Recipe #366176

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Spiced Pork Chops With Apple Chutney

(2 reviews) Posted by Renegade Chef

From the March 2009 Cooking Light. This makes a lot of chutney, so in the future I will halve the chutney recipe. The porkchop portion alone would make a good sandwich. The most time-consuming aspect of this recipe is dicing the apples. MORE»

Recipe #360120

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Sweet Potato Gratin With Chile-Spiced Pecans

(1 reviews) Posted by Renegade Chef

From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days. MORE»

Recipe #349827

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Cornmeal Pancakes With Maple-Cranberry Butter

Posted by Renegade Chef

From Food & Wine, Nov 2008. MORE»

Recipe #349817

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Dannon's Banana Nut Winter Smoothie

Posted by Renegade Chef

From a Dannon yogurt lid. MORE»

Recipe #334235

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Algeo Family Applesauce Cookies

Posted by Renegade Chef

From the September 2008 Relish magazine. MORE»

Recipe #324110

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Almond-Butter Oatmeal Cookies

Posted by Renegade Chef

From the September 2008 Relish magazine. MORE»

Recipe #324107

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New Bride Chicken Curry

(1 reviews) Posted by Renegade Chef

From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows--the aroma from the cooking spices will definitely clear... MORE»

Recipe #323804

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Dannon's Banana & Honey Smoothie

(1 reviews) Posted by Renegade Chef

From a Dannon yogurt lid. MORE»

Recipe #317750

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Buffalo Salmon

Posted by Renegade Chef

From Gourmet, May 2008. MORE»

Recipe #317596

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Grandmother Paul's Red Velvet Cake (Paula Deen)

(3 reviews) Posted by Renegade Chef

From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme... MORE»

Recipe #309668

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Yet Another Way to Make Crock Pot Apple Butter

Posted by Renegade Chef

When my mom made this I had to have the recipe. This version is a little different from the others posted. It tastes amazing. MORE»

Recipe #297678

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Red Curry Paste (Krueng Gaeng Peht)

Posted by Renegade Chef

From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the... MORE»

Recipe #293777

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Stonyfield's Zucchini Bread

(2 reviews) Posted by Renegade Chef

From a Stonyfield French Vanilla Yogurt container. A very straight-forward recipe. MORE»

Recipe #283931

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Hodgson Mill's Oven-Ready Bran Muffins

Posted by Renegade Chef

From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without... MORE»

Recipe #277270

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