Lotta Cheese Cheese Burger by Patti Fisher

We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2…

Chef Teddy Flourless Chocolate Torte by Teddy Hedrington

Fennel, Chicken Sausage and Sweet Vidalia Onion Pizza by BearNakedBaker

Oysters Wesley by James Buel

For those who like oysters but not raw. Created for and served on San Diego Dinner Train and named for my youngest son.

A NEW WAY TO FRY BACON by GARY ESTESS

HOW MANY TIMES HAVE YOU WANTED TO FRY A LB.OF BACON IN A SMALL PAN THIS WORKS VERY GOOD AND IT TASTE BETER THAN FLAT. I DO 1 LB,IN A 12 INCH PAN.

Roasted Asparagus with Sweet Caper Vinaigrette by Chef Smith

A BETTER FISH BATTER by GARY ESTESS

THIS IS A RECIPE THAT I CAME UP WITH A WILE BACK AND USE IT BECAUSE IT WILL NOT BURN YOUR OIL LIKE DRY RECIPE AND YOU CAN ADD ANY THING TO IT FOR FLAVOR. WE USE IT ON ONION RINGS, CATFISH, SHRIMP,TROUT, RED FISH, ANYTHING THAT DOESN'T STICK ON OTHER RECIPE.

3 Way Cheese Ball by Chef Smith

Make 3 different flavors of cheese balls or make the base and multiply one of the variations by 3 for a large cheese ball of one flavor.

COOKIE/ PECN BARS by Adrienne Still Waters Raichelle

Cranberry Tollhouse by BearNakedBaker

Buffalo Bleu Sliders by BearNakedBaker

Chocolate Sugar Cookies by BearNakedBaker

Open Apple Tarts by Chef Smith

Filet Mignon Date Night by Patti Fisher

Our Filet Mignon Date Night tonight we went all out with our complete dinner on the grill. We did a reverse sear filet mignon topped with a bacon wrapped onion ring filled with blue cheese, hasselback potatoes and personal size smoked garlic with bacon and onion. To follow that up Patti made strawberry rhubarb crisp. All kissed with…

Fresh Garden Salad with Balsamic Marinade by Salad Foodie

A summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.)