Russian Pasties by A.L. Wiebe

Savory spiced ground meat nestled in fresh bread dough. I double or even triple this, then freeze to reheat later for a quick snack. You can really use just about any type of bread recipe for this, and the filling is only a suggestion. You can use just about anything, as long as it isn't too moist. Cheddar cheese, while delicious,…

Simoneaux's Cornbread Dressing by Missy

The yummiest cornbread dressing you'll ever taste! I got the recipe from my brother-in-law, who comes from a family full of great cooks!

French Apple Cake by Lesa

Pork Tenderloin in Pastry by Windle Grissett

We all like the mixture of sweet and savory. And who doesn't like cranberries and pork, unless you don't like pork or cranberries. Well this is one of my favorite pork creations. For all of you that live in the Southwest try Jalapeno mint jelly instead of apple jelly.

Jalapeno Popper Chicken by Shea Goldstein

To see full post - http://www.dixiechikcooks.com/jalapeno-popper-stuffed-chicken/

Tomato and Feta Strata by Annie Witkamp

Bread, tomatoes, eggs and feta in a one skillet strata.

Reba Herzfeld's Never-Fail Brisket by Miri

Low Carb Mexican Meatloaf by Brian Dickey The Low Carb Junkie

Caramel Corn: A Lightened Caramel Popcorn by Salad Foodie

No one will guess this is a lightened version of caramel corn ~ this delicious treat will fool everyone! Put some out for your holiday parties and see! (Each 1 1/3 cups serving size has 170 calories, 2 g protein; 6 g fat, 27 g carbohydrate, 104 mg sodium.)

The Highgate Cafe Chocolate Zucchini Cake by Jennifer M

The best, most moist, yummy chocolate cake we make for all our birthdays. And what a good use for that giant zucchini you grew. Just grate it and freeze until an occasion comes along to make this!

Chicken Tamale by ShaleeDP

Another recipe learned... love this.

Beef Enchiladas by RecipesnFood

Calcium Rich Beef Enchilada Recipe is my recommended appetizer which can be used to fulfill your little starving desire

Strawberry Cream Cake by Foodiewife

I found this recipe in America's Test Kitchen cookbook (sister company to Cook's Illustrated). The cake is moist and just dense enough to keep the strawberry filling from turning the whole thing into a soggy mess! The whipped cream is combined with cream cheese, which yields a cream and sturdy frosting. This cake disappeared really…

Mushroom crescents by Carol E. Smith

Oven-Roasted Dungeoness Crab by pescador

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. Servings: Makes 2 servings.