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.

Homemade Grain Bread and Grilled Cheese by Claudia lamascolo

Here is a wonderful healthy bread that's totally delicious. I made it semi healthy adding the cheese but it was over the top delicious!

Open Apple Tarts by Chef Smith

Sugar Molds for Creative Decorating by Claudia lamascolo

Here is an easy way to mold sugar and make whatever you want for a party theme. The molds are inexpensive at party and dollar stores.

Supreme Double Chocolate Cake by J. Gino Genovesi

A rich, delightful cake which is very moist and tasty. It is great if served with what I call "Whipped Ice Cream" , a combination of ice cream and cool whip blended together. Try it!

Beef Enchilada by GARY ESTESS

You know I make enchilada very fast but this time I made them with Chile from beef ribs meat and green enchiladas sauce.

Dipping sauce from water Melon rind by GARY ESTESS

Laster year I had a long recovery from a tumor.but I got my taste buds back and smell. This recipe is one of many recipe I will be showingredients you al.l I like water melon rind trimmed just white. We put it on chicken, fish,pork,beef name it.

SLAPPY COOKIE OR SAD HAPPY by GARY ESTESS

THE NAME COMES FROM MY KIDS AND MY WIFE. THIS RECIPE, MY GRAND MOTHER ALWAYS MADE FOR US AS A SNACK. THERE SO GOOD YOU WANT TO EAT ALL OF THEM. THE NAME ALSO COMES FROM WHEN THEY BAKE, THEY PUFF UP AND THEN THEY FALL. EVERY TIME.

Lacycakes - Best Pancake Recipe! by Lacy DeVeney

This is the recipe for pancakes that I used at my cafe, Lacy's Kitchen Cafe, and currently use for breakfast & brunch catering events - includes my secret ingredient - makes all the difference!

Beer Grilled Pork Chops by Chef Smith

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Garlic Butter for Seafood by Claudia lamascolo

terrific on seafood of any kind

Sausage Cheddar Balls by Chef Smith

Crown of Roast Pork by Chef Smith