Piña Colada Cupcakes by Krystina Castella

Cedar-Plank Salmon by John Howie

The Ultimate Bread Pudding by J. Gino Genovesi

A good way to use up all the old bread around the house. It is also a great desseert and is very tasty.

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

Chocolate Boston Cream Cake by BearNakedBaker

Crabmeat Pie by Jeananne

This is a Old Fashion Family Pie Crust recipe...Been in my family for a long time. Better to mix one crust at a time. Makes one crust: 3 cups Flour Dash Salt 1 cup Crisco 1/2 cup Milk (add 1 teaspoon Vinegar) Makes sour milk. Mix all ingredients for one minute or untill well mixed( Do not over mix makes crust hard) Roll out on…

Hank's Chilli Fudge by Henry Moline

This can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great.

Meatloaf Sliders with Tomato Relish and Cheese by BearNakedBaker

Exquisite Banana/apple bread by J. Gino Genovesi

The taste when one combines bananas and apples, along with spices is exquisite. It is fun to experiment with a variety of fruits and vegetables. Try this and you will say ah.

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

Fuzzy Navel Cheesecake by Henry Moline

This is a fun and delicious cheesecake. It can also be the talk of the party.

Bourbon Chicken by Henry Moline

A delicious dish that can be served best with rice or couscous.

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!

Everything Goes Oatmeal Cookies by J. Gino Genovesi

It is believed that oatmeal cakes originated in Scotland many centuries ago and were a staple food for many years. Oatmeal cookies are a variant of them. Records show that the Oatmeal Raisin Cookie was found in the Boston Cooking School Cook Book , written by Fannie Farmer in 1896. There are many variations of this high fiber…