Homemade Cornbread by Chef Chuck

Delicious with any meal!

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…

Holiday Pomegranate Martini by Skinny Kitchen with Nancy Fox

Move over Cosmopolitan…The Pomegranate Martini is all the rage. This sexy ruby cocktail is loaded with antioxidants and full of flavor thanks to the fresh pomegranate juice. I love to drink pomegranate juice daily, adding it to iced green tea, so it makes sense to enjoy it in a pretty martini. It’s fruity, tart and not too sweet.…

Comeback Dressing for Salads, Sandwiches, and Seafood by myra byanka

Best with iceberg, red, butter, and green lettuces, or spring mix. Definitely calls for tomates, cucumbers, maybe red onions. Also, it's a sandwich spread for Reubens or burgers, and with the addition of horseradish, can be used for shellfish.

Pepperoni Pizza Dip by myra byanka

A dip that pizza lovers will love. Serve with breadsticks, baguette pieces, or one of the new pita chips, or other fun crackers on the market. This appetizer recipe easily doubles, triples, etc.

Homemade Smoked Sazon (Seasoning) by myra byanka

Don't buy Goya. Make your own dry sazon for Latin American cooking. This recipe contains no msg, is super easy to make, and is used to prepare meats, poultry, beans, soups, stews, etc. Annato powder (achiote) adds a beautiful color to dishes, such as rice.

Chicken and leek pie by Lemon Squeezy

A warming, comforting dish

Tex-Mex Adobo Seasoning by myra byanka

Adobo has an interesting history in different parts of the world. Originally, it was a preservative. Now, it's a dry powder that can be made into a wet rub or marinade, or the name of a dish. This is a version of it to be used on meats, poultry, or other dishes where you want a garlic kick.

Crockpot Pulled Pork for Tortilla Dishes and Tamales by myra byanka

This is a filling recipe to use in making tacos, enchiladas, chalupas, other tortilla dishes, and tamales.

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.

Easy Tex-Mex Refried Bean Dip by myra byanka

Inexpensive, easy prep recipe that guests will love. I sometimes use this recipe to make quesadillas, too.

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.

Crab Cakes by Ryan Fillhardt

Split Pea Soup Retooled by Ryan Boudreaux

This soup preparation with reduced-fat low-salt ham comes in with only 252 calories per serving and just 2.2 grams of fat, this recipe is just as tasty as any split pea soup I have made or eaten. Split peas are so fun to cook with and they sure do make for a tasty soup too, here is a version that yields eight portions of tasty…