Chef Teddy lemon Glaze by Teddy Hedrington

New Favorite Chicken and Herb Stuffing Casserole by myra byanka

Found several variations of this on the net, so don't know whom to credit.

My New Favorite Meatloaf by myra byanka

Based on Cooks' Illustrated recipe.

Herb Sandwich Spread by myra byanka

Super on chicken sandwiches, or use it with a can of tuna.

Asian-inspired Mini-Meatballs by Amos Miller

A perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries. This was so tasty when I first made my…

Cajun Crowder Beans by Amos Miller

Also known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West…

Alfredo Sauce by J. Gino Genovesi

Alfredo Sauce can be used topping meats, potatoes mashed or baked, toasted garlic breads, vegetables and is good tasting. Try this . You will like it. Improvise is you wish.

Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Catalina Dressing by myra byanka

Great marinade for flank steak to be grilled, baked chicken (see links)or as a dressing for mixed green salads. Unfortunately, I just eat it with a spoon.

Hot Ranch Cheese Dip with Bacon and Olives by myra byanka

Made this for a tv sports event. It was a big hit. Serve with tortilla chips, pita chips, or any savory crackers. Easily doubles.

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!

Bacon Cheddar Soup by Chef Chuck

Perfect for those cold days.

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

Dessert Pie Crust by myra byanka

This dough has a touch of sugar, so I use it for 9" dessert pies.

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.