Texas Sweet and Sour Coleslaw by myra byanka

This is a tasty non-mayo coleslaw recipe popular in Texas. It needs to be be refrigerated for several hours before serving.

Best Ever Coffee Cake by Chez la mere

Best Coffee Cake Ever Adapted from The Pioneer Woman Serves 6-8 Note: this is a half recipe and used a 9-inch square pyrex baking dish

Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

Homemade Self-Rising Flour by myra byanka

Some cookbooks, particularly southern ones, list self-rising flour as an ingredient. Make up a batch of your own and keep it on hand.

Maryland Pot Roast by myra byanka

I made this in my new Roemerkoft, but it will do just as well in a Dutch oven, or crockpot. Secret ingredient: ale.

Pomegranate Molasses by Chez la mere

Hollandaise Sauce by Chef Smith

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!

Chili-spice peanuts by Chez la mere

This little snack delivers a lot for a little effort. The only trick is the timing when u toast the peanuts courtesy Cook Fight...Kim Severson courtesy NYtimes Adapted from “Simply Mexican,” by Lourdes Castro

Bacon Cheddar Soup by Chef Chuck

Perfect for those cold days.

Peanut Butter-Chocolate Chip Oatmeal Cookies by Vicki S Challancin

A trifecta of ingredients, peanut butter-oats- chocolate chips, and whole wheat flour make this one terrific cookie from the archives of Martha Stewart!

CHOCOLATE CLOUD CAKE by Dominick Chirichillo

Intensely chocolatey but amazingly light, this dessert makes a perfect ending to even a substantial meal