Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Avocado all dressed up for the New Year by Nick Roche

Well, it's finally 2013 and we're still here. December 21st came and went just like any other day, ticking minute by minute, hour by hour, until it reached its destination, December 22nd. Like all doomsday predictions of the past, this one proved its doom as well. The proof is in the pudding, we're still standing, this January 1st,…

Poaças stuffed pastry. This one has potato. by CARI GULOW

Stuffed pastry.

Killer Guacamole by Steve Knowles

People rave about this straight-forward guacamole. Simple to prepare, easily adjusted to your (or your guests') tastes, it's a great start to a BBQ meal.

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

Salsa by Alexa

Strawberry Jicama Salsa by Bob Vincent

This is the result of trying to use leftover ingredients from other recipes. What I had on hand resulted in a different salsa that I used with grilled Mojo chicken breasts and baked plantains. It is quick and easy to make. Refrigerate for a couple of hours so the flavors can meld.

Spicy Chicken Ranch Foldovers by Beth Roan

There is a restaurant in Frisco, TX called Burger Girl that we love. I'm assuming they probably have really great burgers since that's what they are known for, but we don't get the burgers, we get the foldovers. So I tried to recreate this at home.... Both of the girls inhaled theirs! Success!!

Garlic Butter for Seafood by Claudia lamascolo

terrific on seafood of any kind

Midwestern Garden Salsa by FromScratch Sarah

This is a more mild salsa that most farmers enjoy eating!

Southwest eggrolls by BRATT

If you like Chili's Southwestern Eggrolls, you have to try these, it takes a little time, but well worth it,

Filling for greenpeppers, tomatoes or cucumbers by Judy fraschia

Just a something to serve at a buffet lunch

Soupy Pot Beans Frijoles De La Olla by Global Cookbook