Triple Berry Skillet Cake by Chris

Southwest SpiceRub by Ben

"This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand."

Dry Rub For Pulled Pork by Ben

This dry rub will take your pulled pork to a whole new level! With eight different spices, you can't go wrong.

world famous halibut burgers.... by cindy adshade

this is my famous fish burger I love the fresh halibut we get here. the finest fillet on a toasted bun with homemade tartar sauce. served with sweet onion slices and topped with lettuce and tomato's. just beat the eggs with milk. about 3 pounds of fresh halibut fillets to feed 6 to 8 people. I leave the crumb mixture in a zip lock…

apple-maple upside-down cake by karenrecipe

This maple flavored apple cinnamon cake recipe is the perfect fall and winter dessert. It’s topped with dried cranberries for extra flavor.You can enjoy it and feel the real taste.

Duck Clementina by Elaine

Succulent roast duck, with Asian veg, with clementines, cashews, and cranberry, make this a taste delight. The addition of Ruiby Port wine gives a little zing to the sauce. Prep 20 min Cook 3 hours Serves 4

Blackberry Vinegar by A.L. Wiebe

I have been making this vinegar for years, and it can be used in such a variety of ways, that I really cannot imagine my pantry being without it. I use it as a salad dressing, with chicken, turkey, and fish dishes. You do not have to use blackberries, as raspberries work well in this too. I imagine that strawberries would be a…

Pecan Chocolate Pie by Briimstone & Grumblenott

Here's a dessert featuring Taza Chocolate that is festive enough for Thanksgiving, but great all year long too.

Roasted Garlic Soup by A.L. Wiebe

I am not sure where this recipe came from before my uncle shared it with me...most likely some magazine or newspaper article. It is delicious and is lovely served in small amounts as an elegant first course, as it is very rich. I have served this with some grated Gruyere cheese on top, and it was wonderful too.

Iced Lemon Pucker Chocolate Drink by Briimstone & Grumblenott

Elaine’s Stuffed Potatoes by Elaine

As you know, I don't bother measuring ingredients when cooking, because I've cooked for so many wonderful years. I enclose an approximation of the measurements. This makes the plain old spud a delicacy, and it dresses up any main course dish! Prep:20m Cook:30m Servings:4

Seafood Stuffed Mushroom Caps by A.L. Wiebe

You know that store bought Alfredo sauce? The stuff that kind've reminds me of wallpaper paste? Well, I've finally found a great use for it. If you feel like making your own Alfredo sauce, so much the better! This is a very simple recipe, with not too many ingredients in it, yet gets rave reviews time and time again.

cake ELEGANCE and WHIMSY- high layered by Foodessa

This showy cake was created for a very special person on her celebratory Birthday. My Mommy's personality is screaming out of this cake. The flavours all came together divinely without an overpowering sweetness. It may have been longer to put together than the usual baking I do...however, seeing the look on my Mom's face, made…

Crystalized GINGER candy by Foodessa

This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food. It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my Homemade Candied…

Fancy BUTTERSCOTCH SAUCE by Foodessa

Classic Butterscotch Sauce with a healthy twist. A fancy, rich and decadent topping with an added key ingredient that produced a lovely surprising bite. I've been pouring it everywhere lately ;o) For a full dedicated post...refer to: http://www.foodessa.com/2010/05/fancy-butterscotch-sauce-recipe.html