Persimmon Cookies by Elena Jimenez

Easy Candied Pecans by Salad Foodie

A snack for the gods! Sprinkle atop your favorite greens, blue cheese topped or chicken salad. For holiday entertaining leave the pecans in halves rather than chopping, and serve in a festive bowl.

Giggling Gourmet's "Don Quixote's Boca de Fuego!" Hot Sauce by Giggling Gourmet

For those that like it hot: Here's a hot sauce personal favorite of my own design that I have been working on over the years, it has a nice kick, fresh taste & creamy texture and we use it on just about everything! Enjoy!

Sinful Saltines by Andra Kiser

Saltine Crackers at their finest...sweet, salty, crunchy and gooey. Wow!

Chef Gino's Peanut Blossom Cookies by J. Gino Genovesi

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf competition in 1949. In 1957 she entered the recipe in another competition, however, her recipe did not clinch the grand prize. Pillsbury established a Bake-Off Hall of Fame. They later designed a cookbook , and her recipe was…

Apple, Date, Cinnamon Cookies by Grains of Hope

Very moist and delicate cookies will a low sugar content.

Herb Salmon by Emily Grace

A light and tasty salmon that my mama made for me growing up... mmm!

Homemade Chocolate Syrup by Jennifer Sikora

Save money at the grocery by making your version of Hershey's chocolate syrup. Everything needed to make this is usual pantry ingredients and tastes SO good!

Cheddar Burger Appetizers by Jennifer Bass

Triple-Play Chocolate Drop Cookies with Mocha Frosting by Salad Foodie

Homemade chocolate cookies are a sweet treat by themselves, but a crown of mocha frosting takes them from kitchen counter to coffee table for company-best! Baking chocolate, semi-sweet chocolate chips and cocoa combine for a rich chocolate experience. The cookies are mixed in one large saucepan, keeping cleanup to a minimum.

Aaron's Guacamole by J. Gino Genovesi

This recipe was supplied by my granddaughters boyfriend. Some of the structure was edited by myself

Pinwheels by Chef Smith

Lemon Coconut Pixies by BearNakedBaker

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.

Parmesan-Thyme Garlic Knots by Celeste Jenkins

These garlic knots are to die for. They are slightly crunchy on the outside, soft on the inside and packed with amazing flavor.