Meatball Melted Provolone and Roasted Pepper Sandwich by Claudia lamascolo

A great Italian sandwich mom would make with Sunday leftovers

Twisted Butter's Corn Ravioli in Sweet Cilantro Lime Cream Sauce by Lauren Bishop

Twisted Butter Chef and Owner Jane Johnson makes hearty, homemade ravioli with a twist! Using Twisted Butter’s Cilantro & Lime butter, this corn ravioli has a healthy kick of ingredients and flavor. Find out more at http://www.twistedfoods.com/

Toffee (Candy) Apples by Karen Vivers

Although I don’t relish the shortening days and the dropping temperatures of the autumn and approaching winter, I do relish the food. I love the change of seasonal foods and of course all the celebrations that go with them. Although every season has its own foodie treats, autumn is for me, I think, my favourite. All those…

Rotini with Swiss Chard by Salad Foodie

Healthy and delicious, this recipe is a stand-out as a vegetarian main dish or side dish. Simple preparation and quick cooking bring this pasta charmer to your table. Bump up nutrition by using whole wheat pasta. Fresh spinach can be subbed for chard.

Lazy Girls Cheesy Stuffed Shells by Culinary Envy

Lazy Girls Cheesy Stuffed Shells are big tasty bites of cheese stuffed pasta, baked in a rich red tomato beef sauce.

Beefy tomato and sausage sauce for spaghetti by susan c. vergalla

1. Brown beef and drain, if necessary. 2. In a separate pot put the rest of the ingredients, slicing the sausage into 1/4 inch pieces. 3. Add beef and simmer one hour. 4. Top cooked al dente spaghetti, with sauce.

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Swedish Tea Ring by Chef Smith

Alfredo Potato Finger Fries by Evelyn Scott

Smoked Sausage and Potato Bake by Heidi Coates

This recipe is easy to put together. Put all ingredients in a deep dish baking pan, cover and bake. I add vegetables in season, and frozen vegetables during the winter months. The first time I made this recipe, both my sons walked in and commented on the aroma in the house. They call this dish the "German Casserole".

Pancakes with full sun by Nollian

Delicious pancakes. Dough when lifting will be doubled, so take a large bowl. I have not calculated, when the dough is rising for the second time - ran away.

vegetarian irish cabbage stew by FromScratch Sarah

I made this on st.pattys day.You could add a lb of ground beef or bacon if you want a meat version. Simple ingredients for back in the days.....or these days when all 4 of my kids are hounding me at the same time,and I need something quick!

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Baked Stuffed Green Peppers by Nazzareno Casha

Crispy Breakfast Pita by Nazzareno Casha