Truffes Au Chocolat by Brett Ede

Ts'u Liu Ming Hsia P'ien by Brett Ede

Turkey Breakfast Sausage by Brett Ede

Brandy Creme Brulee Bars by Chef Smith

Triple layer carrot cake by Brett Ede

unbaked cookie or candy by Brett Ede

Grown-Up Caramel Sauce by Kyra Martin

This was such a happy experiment I can't not share!! I used some for a frosting on top of chocolate cupcakes, but I plan to put it on ice cream or in milkshakes...or possibly just eat it with a spoon. I wouldn't recommend it for kids seeing as the alcohol doesn't cook.

Delicious Oven Fried Chicken With mashed Rutabagas ,Turnips ,Potatoes and Carmelized Vidalia Onions by charlene sherman

This oven fried chicken is so good and juicy and tender and mouth watering it"s a party in your mouth and Finger licking good.served with a side of mashed rutabagas ,potatoes ,turnips ,and carmelized onions ..cranberry sauce and cole slaw ,and of…

Ghost Pepper Mac & Cheese for Meatless Any Day? by Shannon Millisor

I know it's Tuesday and this is a Meatless Monday post but this dish is so good I wanted to share it (and I wasn't able to post yesterday, oops!). Let's talk about this...Ghost Pepper Macaroni & Cheese. It's not for the faint of heart or those who are on the fence about spicy foods. It's for those who crave the heat of peppers and…

Blarney Scones by Patricia Stagich

Home made Irish Scones for an early breakfast or afternoon tea.Heat the oven to 400F.Grease and flour a baking sheet.Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar if using and stir.Make a well in…

Candied Carrot Cake Meringue Cookies by Shannon Millisor

I think theidea of taking the flavors of one type of dessert and putting them into anothertype of dessert is so much fun. Different textures in one dessert also addsinterest to it. I know I prefer something with different textures, evensomething as simple as a chocolate chip cookie. A chocolate chip cookie hassmooth and creamy…

Wheat Sandwich Bread by Shannon Millisor

Bread is something that most people love but don't try to make at home. I remember in high school I would make bread because I loved the fresh flavor of a warm, just out of the oven loaf of bread. I used to make a cinnamon raisin swirl bread for a long time that was delicious with a glaze on the top. I don't think I could pick a…

A Warm and Crusty Garlic Boule by Shannon Millisor

A warm and crusty loaf of garlic bread is one of my favorite foods to eat. I believe that a really good loaf of bread doesn't necessarily need butter but could be enhanced by it. I also love lightly toasted bread with a bit of butter or just bread straight from the oven (I've burned myself more than a few times during the excitement…

St. Louis Style Pizza by Patricia Stagich

St. Louis Style pizza is a distinct style of pizza. Super-thin, yeast-less crust cut into squares instead of wedges.The original pizza calls for Provolone and Monterey JackI used the regular mozzarella hereMy main concern was the crustCrispy, crunchy wafer-thinSecond pie - the oven really needs to be hot!The CrustPreheat your oven…

SRC Reveal - Apple Butter Vinaigrette by Patricia Stagich

This months Secret Recipe Club pick for me is Fran's Favs . They couldn't have chosen better! Fran grew up in an Italian household with a Sicilian Mom and a Neopolitan Dad. This is one of those "wish we were neighbors" kinda thing for me. Although I was not born Italian, it's one of my favorite cuisines. Of course I went…