Whole Grain Pita Bread by Salad Foodie

Out of pita bread one day and too lazy to go shop, I decided to haul out the bread machine and make pita bread dough. The recipe is whole grain, but not 100%. Still it's a notch up nutritionally from regular white pita bread. Makes 1 1/2 pounds, or ten pita breads. One serving is half of a pocket bread so theoretically the recipe…

Cheddar Bay Drop Biscuits by myra byanka

In searching for an easy biscuit recipe, I happened on this one somewhere and fooled with it a bit. It's super easy and takes little time to prepare. These biscuits disappear in a flash, especially if served with butter.

Easy Baked Fudge for a Large Group by myra byanka

Five minute prep recipe for delicious fudge.

Easy Bread and Butter Pickles by myra byanka

I love all kinds of pickles, and this recipe is for those of you who want an easy to prepare one that will go with bbq and sandwiches. Start them in the a.m.; they are ready for dinner.

Stuffed Jalapenos by Wendi Taylor

Mouth watering tasty goodness. Great for parties or a back yard bar-b-q. Dozens of potential variations.

Smoked Bacon Potato Salad by myra byanka

If you have your smoker going, smoke the bacon for a while before you cook it. I typically use hickory, so I buy hickory bacon and put it in the smoker in an aluminum pan.

Brown Sugar Clafoutis with Pears by Chez la mere

courtesy of orangette.blogspot.com

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Amazing Bruschetta by Monocot

This started out as recipe I created but I end up using it at work too but I don't usually share the recipe. A Home made dressing that is used for this recipes but is amazing on Salad too!

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…

CHEESE AGNOLOTTI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CHEESE AGNOLOTTI CLASS:

Feta Dip With Melba Toasts by Brett Ede

Jalapeno Corn Muffins by BearNakedBaker

Greek Salad Dressing and Bread Dip by myra byanka

Greek salad ingredients in the form of a dressing for salads (Romaine, mesclun mix, and tomato/cucumber salad), sandwich spread for muffalettas, subs etc., and it's also a bread dip.

Jalapeno Cheddar Crackers by Chez la mere

make ahead and freeze, defrost overnight in the fridge. slice and bake.