Sourdough English Muffins by myra byanka

This is my first attempt at making English muffins, so will see what happens. Update: used a biscuit cutter. They puffed up and we're kind of lopsided, but tasted great.

Stuffed Fennel by Dennis Biancuzzo

This recipe came over from Italy. Orignally, it had no measurments or instructions.

ummm cookies by Belle

too easy cheap vegan and delicious to be true...oh did I mention HEART HEALTHY...oh yeah

Grab and Go Peanut Butter Bars by Dena

Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Ranch Beer Cheese Dip by myra byanka

Make a day ahead for best flavor and serve with bagel chips, melba toast, or pretzels.

CHEESECAKE DIP by JUDY B

Skinny Sliders with Caramelized Onions, Yum! by Skinny Kitchen with Nancy Fox

Minimizing is the new super-sizing and these little sliders are terrific. No need to heat up the barbecue because these mini burgers are best made on a George Foreman grill, Panini maker or in a pan. The deep, subtle sweetness of the caramelized onions really add a wonderful flavor to these little gems. To make them skinny, I’m using…

SUPPER CLUB CRAB SPREAD by JUDY B

RIPE AND RYE CANAPES by JUDY B

BETTY'S COLESLAW by JUDY B

ONION STRIPS by JUDY B

Italian Marinated Mushrooms With Pecan Smoked Garlic by Bob Vincent

These mushrooms and garlic make a great addition to an antipasti platter or as an additon to a salad. Add cubes of cheese, olives, roasted red peppers, sliced banana peppers, salami and a glass of wine to make for a perfect first course. Serve at room temperature as the flavors will be best then. Don't throw out the mushroom…

Cinnamon Oranges by Wendy Saxena-Smith

This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak.

Buttermilk Biscuits by myra byanka

Breakfast is better with biscuits, especially these.