Parmesan Polenta with Cranberries and Bacon by Kyra Martin

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!!

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Hot Pepper Jelly by Chef Smith

Classic Potato Salad by myra byanka

Recipe by Hellman's, straight off the jar, with a little tweaking.

Puff Pastry by Elaine

A highly versatile pastry, and it's not nearly as difficult to make as you might think!

Savory Creole Sweet Potato Casserole by Amos Miller

No sweet topping here - this has breadcrumbs & bacon and the Creole twist of Jamaican Pickapeppa Sauce in the yams. It is good to venture outside your comfort zone from time to time - and this is a good way to start! I was set on this culinary path in 1987 when first introduced to Chef Austin Leslie at Chez Helene in New Orleans.…

Baked Beans by A.L. Wiebe

I found this recipe in an old recipe book from the 1940's when I was a young bride in the early 1970's. At the time, I thought, "wow this is ancient"! lol. Well, after my disastrous first meatloaf (came out the size of a hockey puck lol), I forged ahead and gave this a try. How brave, but I finally succeeded! This has never failed…

Nan's Dumplings by colleen

This is my grandmother's (Margaret Rudis) recipe.

Japanese White Sauce by Chef Smith

Its served at Japanese restaurants but its totally an American invention...Shrimp Sauce, Yum Yum Sauce, White Sauce...its all the same...

Vegan Black Bean Salad with Peppers, Sweet Corn and Cilantro by Chef Chuck

A healthy vegan/vegetarian dish packed with flavor!

Blender Perogi Dough by A.L. Wiebe

This has got to be the easiest dough for perogies I have ever used. When I roll it out...it stays rolled out. No snapping back to smack me, it just behaves. The finished product is so delicious, too! I have found that letting it rest in the fridge over night is best, so I make the dough and fillings up the evening before and then…

Easy Grilled Potatos by Wendi Taylor

Make "baked" potatos on the grill. Easy & delicious.

gnocchi parisian by Chez la mere

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

Special Burger Sauce by Chef Smith

Sweet Green Bean Bundles by Chef Smith