Cajun Corn and Bacon Maque Choux by Chef Smith

If you don't have time for fresh corn you can always use 1 1/4 c of shoepeg corn with 1/4 c cream corn...

Beans with Burnt Ends by myra byanka

Burnt ends are the blackened parts of a brisket that has been smoked. Some people like to cut the ends off, pour on bbq sauce, and cook them another two hours or so, then make sandwiches. I do that, but also add them to beans. Make these with drained pork and beans.

Three Cheese Macaroni & Cheese by Salad Foodie

An unusual recipe ingredient caught my attention when I saw this on the Internet and after trying it out the recipe went straight to my rotation FAVS. Three cheeses make it irresistible - Cheddar, Parmesan - and (the surprise to me) - cottage cheese. Then a crunchy topping clinches the deal. I tweaked it very little and believe…

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Crockpot Pinto Beans by myra byanka

Make these in the slow cooker, or stovetop, and bake some cornbread. Yum! Usually, I make pintos with tomato sauce, but chile sauce adds a nice zip.

Tvarohove Sisky by Brett Ede

Potato Spinach Gratin.Goes great with anything,try it with the Lobster stuffed Beef Wellington. by charlene sherman

A great Holiday dish Pairs well with everything.

Turkey Sausage Fettucine alfredo by Brett Ede

Provencal Tomato Roast by Kyra Martin

So easy, wonderfully sweet, and absolutely delicious.

Cumin & Lime Chickpeas by Kyra Martin

This was so fresh and delicious.

Cranberry Apple Sauce by A.L. Wiebe

Delicious cranberry apple sauce with a twist.

Tortini ai Funghi copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Blackened Green Beans by Chef Smith

Roasted Butternut Squash by B Innes

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…