Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.
There’s nothing like a peanut butter cake. It is richer than a yellow cake, and I think it’s almost as good as chocolate cake! Top that cake with a crumbly...
This fabulous casserole recipe for Bacon Alfredo Spaghetti Bake is a variation on Pizza Spaghetti Style, with no tomato sauce, bacon instead of ground beef and pepperoni, and different cheeses....
Meatball chili is the perfect recipe to make when it’s cold outside. The combination of rich tomatoes, beans, chili powder, and tender meatballs is delicious and warming. And this is...
It’s cold and blustery outside, typical for a Midwestern winter So of course I am thinking of the most comforting and warming foods. One of the best – and cheapest –...
I have always loved the combination of ground beef, tomato sauce, pasta, and some type of creamy cheesy sauce. I have many recipes made with that combination of ingredients. Therefore,...
This recipe for Palpettoni Meatloaf, which is a mini stuffed meatloaf, is the perfect choice for any fall or winter dinner. I especially love to make it at Halloween, since...
If you love mustard the way I love mustard, this recipe for Creamy Mustard Chicken Bake will be your new favorite casserole. Four forms of mustard combine with flavorful chicken,...
M&M Cookies are like chocolate chip cookies on crack. The candies elevate this recipe to another level. I don’t know who thought of this idea, but they should receive the...
Sausage Cheese Balls is a classic recipe that has been around for years. However, I have added a secret ingredient that makes all the difference and improves this recipe a...
This fabulous cheesecake recipe has a streusel top and bottom and in between, it’s the most silky, creamy, and smooth cheese filling you have ever tasted. It uses unflavored gelatin...
