The Ultimate Bread Pudding by J. Gino Genovesi

A good way to use up all the old bread around the house. It is also a great desseert and is very tasty.

Sunrise Pineapple-Orange Mimosa by Skinny Kitchen with Nancy Fox

Mimosas are always so popular at brunches. They’re an elegant orange colored champagne cocktail. A classic one is made with just orange juice and champagne. The addition of pineapple juice makes a wonderful fruity change. As for champagne, no need to buy an expensive bottle, any reasonably priced sparkling wine will do. For the…

Merguez Egg benedict by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Merguez Egg benedict

enchiladas with fresh mango salsa by karenrecipe

Banana Wrap by BearNakedBaker

Great for snack or Breakfast.... I NEVER microwave anything (don't own one either) so this is entirely up to you. I simply warm my tortilla in a warmed pan, and sometimes I don't warm at all....

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve by Karen

A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup. This conserve reminds me of the traditional Cream Teas you get in…

Scotch Eggs by Patti Fisher

A Scotch egg is a work of art. These things are AWESOME; everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. We call it…

Chef Teddy Chocolate Swiss Roll by Teddy Hedrington

Chef Teddy Banana upside down Cake by Teddy Hedrington

Memorial Day Recipe Picks by Claudia lamascolo

Some Suggestions to have a memorial gathering

Cinnamonroll gourmet style by branna

(makes abt 12 large or 15 small rolls) :

SLICED FRESH FRUIT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SLICED FRESH FRUIT

Side of mixed cheese for Bedouin breakfast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Side of mixed cheese for Bedouin breakfast

HOTCAKE WITH A MEXICAN TWIST by GARY ESTESS

WE WERE AT THE LAKE CABIN ON THE 4TH JULY AND I WANTED SOME HOTCAKES. WELL NOT THE KIND YOU THINKING OF YOU KNOW I LIKE TO CHANGE THING TO MY TASTE BUDS. I MADE THE BATTER A LITTLE RUNY AND POURED IT IN THE FRYING PAN AND ROLED THE PAN AROUND TO MAKE IT BIGER AND.