Pasta with Cabbage by Tania Mattiello

"Sweet" and light pasta dish!

Raspberry muffins by Dominika

There is something about making raspberry muffins that fills me with satisfaction. There is no need for fancy equipment and you don't need to set aside like half day or something. The recipe is simple and easy to follow. There are no hard-to-get ingredients and the method itself is very user-friendly. The most tricky part of this…

Redcurrant Surprise Cupcakes by Hungry Jenny

The surprise is a nice dollop of apricot jam inside the cake :-) http://hungryjenny.blogspot.com/2010/08/redcurrant-surprise-cupcakes.html

Almond & Chocolate Chips Jumbles by Ambreen

British 'Flapjacks' by Cindy McNamara

A very simple and underestimated cookie I am including in my Christmas cookie gift boxes this year. In order to feel less guilty about how nutrious these were I added flax seeds along with the oats.

Italian Short Pastry Dough by Sam

This a great short dough for bases of hors d'ouvres or simpley as a stand alone galleta or cracker.

Turkey italian sausage by Phil M Carver

Like to eat italian, try this and you'll love it..my Nonna's Recipe try it once and tell me what you think..Put it in your Pasta no matter what kind it is it's great on Pizza just brown it first.

jelly roll by laurie lalia

this is my great grandmothers recipe.this recipe is a hungarian recipe.very easy to make.

Lemon Tarragon Sauce by Mack Scarborough

excellent accompaniment to chicken dishes, such as Feta Stuffed Chicken Breast

Chicken and Olive Risotto by Walter Sandsquish

A creamy Italian rice dish, made in a microwave.

Florentine Salmon Brunch Frittata by Salad Foodie

A hearty yet healthy brunch frittata that yields easily to substitutions. In place of spinach, think broccoli, asparagus, cauliflower, zucchini. In place of vermicelli use other pasta shapes. Cheddar, mozzarella or goat cheese in place of Swiss. Other fresh herbs (basil, rosemary) in place of dill.

Beef and Bean Enchiladas by Catherine Pappas

Adapted from: Women’s World Magazine. This is a great treat for dinner and so good! Enjoy and Cook with Lots of Love, Catherine

Butter Free Raspberry Polenta Cake by Hungry Jenny

The quantity of polenta used is small, but is enough to work in that slightly gritty texture expected from a polenta cake. I also baked it in a shallower tin which results in a crunchy cased cake that is still soft and moist on the inside.

PIGNOLI COOKIES by Linda Oefelein