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.

7 Layer Taco Dip by Chef Smith

Perfect for any party! The multiple servings is excellent for several people or prep the items and store separately to whip up a bigger protion for a lunch!

Amazing Zucchini Pie by Salad Foodie

I came by this recipe from the Parents Action for Children web site, and as the name suggests, it is indeed “amazing.” Rather like a brunch quiche, this is one delicious way to serve summer’s bounty of zucchini. To simplify prep time, use a commercially prepared crust. Then just add a tossed salad and fruit for dessert!

Classic S'mores by Kelsey Martin

Romaine Salad with Lemon-Parmesan Dressing by Nancy Miyasaki

A simple but fantastic salad with a very nice dressing. Oil-packed sun-dried tomatoes add depth and flavor to this salad. We all really enjoyed this. Another amazing dish from my good friend Marci Chan!

Flavored yogurt ice pops by Anita Mary Amalor

Ice pops a great treat for your kids. My kids love yoghurt and when I made them to ice pops with cardamom flavor they couldn't wait to enjoy it. I also prepared orange juice ice pops.I have prepared strawberry ice pops here. For different colours to excite them you can also use blue berries for blue, mango for yellow and pistachios…

Red Cabbage Coleslaw by Salad Foodie

Think outside the box for your next slaw with this creamy deep red cabbage version. The dried cranberries are camouflaged by the cabbage color and provide a pleasant sweet taste surprise, while walnuts add extra crunch.

Crock Pot Baked Potato Recipe by Claudia lamascolo

I would have never dreamed how easy these were, delicious and fun to make the toppings for. Just think, baked potatoes ready in a crock pot? The kids could make their own snack after school, lunch, dinner, the list goes on and on. Topping suggestions are available on the blog post!

Corn Bread Chile Rellenos by Patrick Travis

This is a cross between corn bread and chile rellenos I pulled together using a cornbread recipe that uses no baking soda or powder so its very dense. I layer whole canned green chilies between layers of cornbread batter, add some cheese, and have a very filling vegetarian main or side dish. I add pure ground chile powder to the…

Pineapple upside downcake (off of Vegweb.com) by Johanna Coursey

I will not kid you this cake is sweet! And for me that would have to be pretty sweet. but, my oldest son said I dont like this cake I love it! what does that say. Its good. I dont remember what a store bought version of this cake tastes like so i cant honestly tell you if its the same.

Pumpkin Pie Pudding by Kitchen Dreaming

I've always liked the flavor of pumpkin pie but never actually cared for the pumpkin pie itself. I'm one of those people that really does not like pie crust. Never have. So every year when my Mom was making the holiday pies, she would make me some pumpkin pie pudding with the leftover ingredients she had on hand. She'd put it into the…

Sweet Zucchini Pickles by Salad Foodie

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation…

Chocolate Peanut Butter Krispy Bar by Culinary Envy

Chocolate Peanut Butter Krispy Bar is only 6 ingredients, one bowl and no baking! Peanut butter cups, but with a creamy crispy twist! Your family will LOVE these insanely delicious treats!

Banana Nut Appetizer by Wendi Taylor

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Vinaigrette Coleslaw II by Salad Foodie

Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see "Useful Links".) This salad is easily made diabetic-friendly by using a sweetening substitute such as Splenda, and reducing amount of oil.