Apricot and Nut Shortbreads by Toby Corn

Crisp Shortbreads chocked full of Apricots, Pistachios and Toasted Pecans

Sausage Cheddar Balls by Chef Smith

Tuna Burgers with Ginger Cabbage Slaw by Chef Smith

Chocolate Strudel by A.L. Wiebe

This recipe came from the cookbook, "Cooking with Great Cooks", and was submitted by Chef Michael Lomonaco. I have made it often, and cannot think what changes to make that would improve it, so will just shamelessly copy it here. He served his with pears poached in wine and a cinnamon sauce, but I found that a bit too sweet for my…

Butternut Squash Mac & Cheese by Toby Corn

This is a redo of a Cooking Light recipe "Creamy, Light Mac & Cheese". Since I'm dealing with lactose intolerant family members, I've made adjustments to accomodate them (fyi - the gruyere and Parmesan cheeses I'm using are both lactose free.) I've also added Tofutti Tofu Sour Cream instead of the yogurt and upped the oil a bit - the…

White Velvet Lemon Cake by charlene sherman

Can you say Pucker..This White Velvet Lemon Cake is Sweet lemony and Light as A Cloud ..The Ultimate Seduction !!

My Corn on the Cob by Robert Long

As a caterer and chef, this is how I prepared and served corn on the cob. The sweetest best tasting corn you ever ate.

Easy Broccoli Salad by Salad Foodie

A basic broccoli salad, easy to make and delicious as either an entree or side salad.

Ginger Chicken by Kyra Martin

I adapted this from Ina Garten. It was absolutely delicious!

Spring Stuffed Chicken by Chef Smith

Grilled Sweet Potatoes & Scallions by Chef Smith

Fried Plantains by Chef Smith

Fried Plantains (Plátanos fritos) are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. It is important to use ripe plantains for this dish (they have black skins). Green plantains will be much too dry. The Caribbean cook will often use fried plantains as an accompaniment to…

Sherried Brussel Sprouts by Chef Smith

Barbeque Beans & Rice by Wendi Taylor

This creation came about when I was looking around the kitchen one night trying to figure out how to make a meal out of random bits of leftovers. Measurements are approximate & variations are numerous :-)

salmon burgers with herb aioli by charlene sherman

have your fishmonger remove the pin bones serve with nice ripe tomato slices and red onion slices