Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Summer Berry Tart by Melinda Winner

Perfect for any party or dessert! The taste is bursting with fresh berry flavor!

Creamed chicken over mashed potatoes by Jennifer Testalone

This is a simple recipe that makes for great comfort food.

Dessert Pie Crust by myra byanka

This dough has a touch of sugar, so I use it for 9" dessert pies.

Ultimate Chocolate Chip Cookies by Chef Chuck

Delicious and rich.

Fabulous Braised Short Ribs Provençal, Lovely for Christmas or Hanukkah by Skinny Kitchen with Nancy Fox

This sensational dish is bound to become your all-time favorite to make for either Christmas or Hanukkah. I know it’s my family’s favorite and I’m making it again this year! It’s much more fattening than most recipes I’ve share because short ribs are a…

Almond Frosting by Krystina Castella

Nan's Dumplings by colleen

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

Hank's Chilli Fudge by Henry Moline

This can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great.

Ruby's Creole Bread Pudding & Butter Rum Sauce by Amos Miller

NEVER throw stale bread away! You have the base for an absolutely delicious Creole bread pudding that will have your guests melting with pleasure. The Rum Sauce is fabulous on all kinds of desserts, from the Creole Rice Pudding to cupcakes. In this case, you want to warm the sauce, rather than chill it, so it is spreadable.…

Sweet Green Bean Bundles by Chef Smith

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.…

Fajita Marinade # 1 by myra byanka

There are many delicious marinades for fajitas. Here's the first of several of mine. If you are grilling skirt steak, this marinade will penetrate and break down the muscle within a few hours. If you marinate too long, the meat will get mushy. If you are using flank steak, which I prefer, because there's no hassle of pulling the…

Classic Potato Salad by myra byanka

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

Texas Sweet and Sour Coleslaw by myra byanka

This is a tasty non-mayo coleslaw recipe popular in Texas. It needs to be be refrigerated for several hours before serving.