Pigs in a Blanket by erin de martini

Red Velvet Cupcakes by Andrea Faz

Yummy recipe, and very appealing to the eye as well with its distinctive red coloring.

Zuchini Cupcakes by Andrea Faz

I got this recipe from Garret who is a blogger. He has some really good recipes! Check him out! http://vanillagarlic.blogspot.com/2007/04/zucchini-cupcakes-with-cream-cheese.html

Pizza with Parsley and Shaved Parmesan Salad by Joanne Weir

Use my Weir Dough for Pizza recipe to make the dough!

Banana Nut Muffins by erin de martini

Delicious for breakfast or as an afternoon snack!

Mahi Mahi with Pineapple by erin de martini

Simple recipe with lots of flavor!

Festive Pasta Salad by Kelsey Martin

This pasta salad is colorful and zesty! Serve warm or at room temperature.

Strawberry-Blueberry Shortcake by Kelsey Martin

This red, white and blue shortcake is perfect for July 4th!

Rustic Strawberry Tart with Mascarpone Cream by Michele Grason

Roast Chicken on Bread Salad by Nancy Miyasaki

This is an easy and tasty recipe. It also looks attractive. Buy crusty bread that will that will soak up the dressing without becoming too soggy! Flavorful tomatoes help a lot! I adapted the recipe from Sunset.

Cumin and Coriander BBQ Pork Spareribs by Mihir Shah

I had this at a friends house over the weekend - they made two kinds of ribs. A more "traditional" slab with light spice and honey, and this gem. I actually returned some of the traditional slab to the serving plate so I could make room for this winner! The best part of this recipe is the mix of cumin and coriander in the dry rub.…

Gumleaf Scented Creme Caramel by Benjamin Christie

The crème caramel is a rich custard dessert with a layer of soft caramel on top and is a good test for the even the best chefs. In this recipe the custard or crème is flavoured with Australian gumleaf oil which provides a subtle Eucalyptus flavour for something different.

Asparagus bread pudding by Chris Patil

It’s spring, the asparagus is in, and it sometimes seems like there aren’t enough ways to eat it. This dish can stand alone as a vegetarian entrée or serve as a hearty side dish alongside roast chicken or fish. My guests have compared the consistency to a calzone. This is a fairly forgiving recipe though I would caution against…

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Mon Gateau Au Chocolat by Ali El Safy

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the "old school" way!