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Program #145
Guest: Mary Beth Oxendine

PIMENTO CHEESE SPREAD

1 8OZ. PACKAGE CREAM CHEESE, SOFTENED
1/3 CUP PLAIN YOGURT
1/8 TEASPOON GARLIC POWDER (optional)
2 CUPS SHREDDED SHARP CHEDDAR CHEESE, SOFTENED
1 4 OZ. JAR DICED PIMENTOS, DRAINED

Beat cream cheese, yogurt and garlic powder until creamy. Add cheese and mix until slightly lumpy. Stir in pimentos.

Chill.

OATMEAL COOKIE BARS

2 CUPS ORGANIC OATS, UNCOOKED
1 CUP FRESH GROUND WHOLE WHEAT FLOUR
1 CUP WHOLE ORGANIC ALMONDS (RAW)
3/4 CUP UNSWEETENED, UNSULPHURED COCONUT
1 TEASPOON GROUND CINNAMON
3/4 CUP PURE MAPLE SYRUP
1/2 CUP OLIVE OIL
1/3 CUP PURE HONEY
2 TEASPOONS VANILLA EXTRACT
2 EGGS

Preheat oven to 350 degrees. Grease 9 x 13 inch metal baking pan with a butter wrapper. Line pan with parchment paper and grease that too.

In a large bowl, mix dry ingredients until well combined. Stir in wet ingredients until well-blended.

Pat mixture into prepared pan with a wet or lightly oiled hand. Bake 25 to 30 minutes or until edges are lightly browned. Cool in pan on wire rack. When cool, invert pan onto cutting board, remove parchment paper and cut into square or rectangles.

Marie, Mary Beth, and Joanne.

Vegetables and Pimento Cheese Spread

Grating cheese is hard work