Deviled Ham & Cheese Sandwich Spread for a Crowd by Salad Foodie

Back in the mid 60's my roommate Joan made this deviled ham sandwich filling and what's different about it than any I've tried since is the addition of shredded cheese. A quick call to Joan recently helped better approximate ingredients and amounts. Save this recipe so you can bring new life to leftover Easter ham! It makes 2 party…

Cannoli by Ella Mangelos Velthoen

Ok, I was in Sicily for 2 weeks and had these every morning with coffee, I had to make them once I got home. They are lots of work, but so yummy, You can buy the shells in any market or make them

Greek Prosphoro by Ella Mangelos Velthoen

We use this bread during church services, it is made by parishioners and is used during communion and given to people to take home. I was surprised the recipe was difficult to find when I began baking for the church, so if there are any Greek or Orthodox people out there here is the recipe and instructions. I use a heating pad…

Buttermilk Ranch Dressing by Lana Stuart

Bean dip for a crowd by Candice Goodyear

Got this recipe from a ex-in law years ago. I only make it when there are plenty of people to eat it because it makes so much.

Pumpkin Bread better than the box by Candice Goodyear

A couple of years ago I started my own Thanksgiving tradition of having pumpkin bread with the feast. Previous years I would buy the box of mix at my local grocery store and stock up on it as they only carry it this time of year. Well this year i forgot to grab it, I browsed the internet for recipes being very skeptic that it would…

Cornbread Waffles by Salad Foodie

Necessity is the mother of invention. In this instance I am going into the second month of home remodeling life without a kitchen. We either eat cereal, eat out or use small kitchen appliances to cook or heat up food. When given a container of homemade chili recently, I decided to try cooking my favorite cornbread recipe in the…

My best yet, Buttermilk Biscuits! by Candice Goodyear

As always I find a recipe and either dont like the ingredients or the amounts of the ingredients so I take a few and make my own and I am Truly Amazed because these are the best biscuits I have ever made.

Lamb Sausages by Ang Sarap

Several weeks ago, I promised a recipe for this amazing Lamb sausage we made in Green Olive at Red Hill. It was so good I felt I wanted to share it. Lamb usually is not my go to meat as for most Filipinos since they did not grow up with this the taste will be a bit gamey hence you barely see lamb recipes here at Ang Sarap, but if I…

Tomato Soup by Ella Mangelos Velthoen

Rich and creamy, great for a cold day or just a hearty side with a grilled cheese sandwich.

Egg and Sweet potato by The up side down chef

Crunchy Ramen Salad by Andra Kiser

I got this recipe from a former co-worker. It's a popular side dish at a lot of church suppers, work potlucks, and other events. There are various versions of this, but I like this one.

Saucepan Chocolate Sheet Cake by Salad Foodie

A large saucepan can be used to prepare both the batter and the frosting of this sheet cake. Sour cream adds moisture and a more tender texture. This recipe makes enough for a large group or potluck.

Oatmeal Chocolate Chip Bars by Salad Foodie

An oatmeal streusel mixture serves as both crust and topping in this delightfully chewy cookie bar. The secret ingredient in the filling is purchased caramel topping. These bars are very sweet so cutting them in smaller portion sizes is appropriate. It just extends the sublime enjoyment of the treats - unless you just keep snitching…

Oven Roasted Vegetables by Salad Foodie

I enjoy roasted vegetables and have tried several ways of preparing them, but this is the version I keep coming back to. Love the garlic and the way the veggies begin to caramelize.