Cayenne Toasts* by A.L. Wiebe

These are a savory crostini, that go well with so many things. They can be served with soup, salads, or my personal favorite, the Sun-Dried Tomato Spread found here in my recipe collection. They are a perfect way to use up leftover French bread or baguettes, and are highly addictive! *Adapted from Terry Thompson's "Cajun-Creole…

Greek layer dip by Therese

A delicious quick and easy dip to bring to parties

Granola Bars by Ryan Boudreaux

This is a great snack recipe and can be made into bars or loose for snacking. The original recipe from the Weight Watchers cookbook Simple and Classic Home Cooking and found on page 28 in the snacks section entitled as “Maple and Peanut Butter Granola”, served loose, however, we have added the pecans, chocolate, and coconut for our…

Chickpea Dip by Catherine Pappas

Moroccan Bean Dip - Bessara by John Spottiswood

If you like hummus, you will also like this simple and tasty bean dip. Fava beans are preferred, but Lima beans work well too. You can thin down the dip with chicken or vegetable stock to make a tasty bean soup.

Barb's Less-Sugar, Less-Fat, More-Zucchini Muffins by Aspen Lee-Moulden

I got this recipe from my local Mother's club. It's a great way to get your kids to eat more vegetables. My kids love them. I've also put cream cheese frosting on them and taken them to my daughter's preschool class for a party. (I have to admit, they are pretty good, even for adults).

Fresh Fruit with Honey Vanilla Yogurt by Annette Vlahos

Here's a simple way to make fresh fruit a treat for breakfast. It's so easy to stir together and it lasts for a week in the refrigerator. Recipe was adapted from Barefoot Contessa Cookbood

XINJIANG LAMB MINI PITA POCKETS by Linda Tay Esposito

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless. This Xinjiang Lamb Mini Pita Pockets…

Fat Choy Lemon Chicken by Bert Sackman

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can…

Panizas or chickpea fritters by Guest of winter

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…

Cavatelli e Bietole by Carmelita

A healthy vegetarian pasta from Southern Italy, this diish consists of home made 6 finger Cavatelli dressed simply with wilted Swiss Chard sauteed with olive oil garlic and anchovy. The pasta is fun to make, no machine needed and the dressing you can make with any leafy green vegetable as well as with well softened broccoli.

Gnocchi Carmelita's Way by Carmelita

For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!

Fresh Shrimp Spring Rolls by Baking Barrister

Eat them as a meal or an appetizer, these are light and fresh, filled with different veggies, herbs and marinated shrimp.

Polly's Crackers by Heather Smith

I found this recipe in a "Handed Down" recipe book my mom gave me... This is a very simple snack to make for your family or to take along anywhere! It stays fresh for at least 3 weeks if kept in an airtight container or zip lock bag.

Wonderful Ahi Tuna Steak Recipe by Pamela Orbin

If you like seafood - give this one a try.