Herb and Spice Brine Leg of Lamb by Smokinhotchef

This may be one of my best creations yet. There are an array of herbs and spices, most from my own garden, that help bring this leg of lamb up to that of a prized dish in any locale. The lamb is seasoned in a brine refrigerated for up to 36 hours, so it is essentially a make ahead dish. There is no need for further seasoning…

Dad’s Tavern Chili by Salad Foodie

As an adolescent I was commissioned by my dad to make a huge pot of chili for his tavern weekly, and I earned fifty cents a batch doing so! (This was before the era of food safety regulation and inspection - I just made it in our home kitchen!) Dad had taught me how to make his chili, and everyone agreed it was in a class of its…

Piña Colada Cupcakes by Krystina Castella

Oxtails and Mushroom Mirepoix in Red Wine Reduction by Smokinhotchef

Savory beef 'oxtails' served in yet another way no less spectacular than the last. A full bodied Cabernet Sauvignon serves as both the marinade and sauce for this recipe. Earthy mushrooms and simmering staples help bring this recipe inspired by Julia Child to it's full capacity. Perfect for a evening of showcasing the diversity of…

Banana Peanut Butter Mock Ice Cream by NYCNomNom

All you need is a banana, peanut butter, and a food processor or blender to turn out to be the most delicious, healthy banana ice cream you've ever tried. No dairy, low fat, low calories, low Weight Watchers points, and EASY!

San Antone Black Bean Salad by Amos Miller

With friends and family living in the great state of Texas, my frequent visits have always meant new flavor profiles to experience, new ways to express myself in the kitchen and when I am invited out and asked to 'bring something to pass'. I developed the following recipe to assure that I would seldom have to carry home any…

Texas Chuck Wagon Pinto Beans by Amos Miller

This dish is all about FLAVOR. San Antonio and Ft. Worth are my two favorite places to be when in Texas. This recipe was inspired by some dining experiences there and, to my palate, is as Texas as bluebonnets in Spring. Sweet and spicy, richly textured, these beans cry out for anything BBQ'd, grilled or broiled. Corn on the cob,…

Chocolate Cranberry Fudge Cake by Robyn Savoie

This is so outrageously good it's sinful! The combination of decadent chocolate and tart cranberries is simply fabulous. You will find yourself serving this in small wedges because it's moist and dense like a fudge. Unlike a cake, which is moist, light and delicate.

Texas Chuck Wagon Chili (with Venison or Beef) by Amos Miller

I originally made this with chuck roasts that I would trim out and dice into 1/4 inch cubes. Yes, you will form a blister or two - but it is well worth it. In 1987, this chili, I'm pleased to say, was judged best by members of the Chicago Fire Department in a Chicago Chili Cookoff. This is truly a Texas Chuck Wagon Chili: no…

Bacon Wrapped Stuffed Burger Dogs by Patti Fisher

Sometimes we do a recipe just because it looks like fun, and this one was perfect for our 500th recipe on our new “Date Night Doins BBQ for Two” web site. (Almost 2 years old) This had everything we liked in a bacon cheeseburger, but with a fun twist. Ken put the cheese inside the burger, shaped it like a hot dog and wrapped it in…

Foolproof Sugar Cookie Recipe by Annette Vlahos

This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough. And I get my sprinkles from www.MillCreekCountryStore.com. They have a variety of colors for every holiday.

Mashed Potato Casserole by RecipeKing

Mashed Potato Casserole is an easy, delicious, creamy, cheesy potato side dish especially suited for a holiday or large gathering. Loaded with sour cream, Cheddar cheese, cream cheese and bacon. Just place all ingredients in a baking dish, cook for 30 minutes and VOILA'! You will have an awesome potato side dish to place in your…

Red Velvet Cupcakes by Andrea Faz

Yummy recipe, and very appealing to the eye as well with its distinctive red coloring.

Breakfast Pizza - Egg, Sausage, Onions and Peppers by Denise Sherin

Breakfast Pizzas are so great. You can make them with what ever you have on hand or left overs you want to use up... For the sauce base here I used tomato sauce. But for a lot of our breakfast pizzas I use Alfredo sauce, salsas, Salsa con queso it depends on what kind of toppings we are using. We have also used Sausage gravy,…