Tomato and Avocado Salad by John Spottiswood

This is a wonderful salad. Steeping the avocado in the lemon, olive oil, salt and pepper for an hour before serving is a real key to the flavor. We served this with small but flavorful tomatoes, so instead of the presentation recommended below, we just tossed everything together and served it. If I had big slices of heirloom…

Rose's Favorite Flaky Pie Crust by Rose Levy Beranbaum

Avocado, Tomato and Mango Salsa by Bombdiggity Hot Dogs

This is a great salsa on hot dogs or tortilla chips

Tex Mex Guacamole with Serrano & Jalapeno Peppers by Wendi Taylor

A delicious treat that can be served as a topping for tacos or taco salad, a dip for corn chips, a spread for tortillas or pita bread, or on a bed of shredded lettuce as a salad in itself.

Catalina Mexican Salad by Elsie Pines

Almond Frosting by Krystina Castella

Coffe Cream Cheese Frosting by Krystina Castella

The Anything Dip by Krystal Gilbert

You can dip anything in this sauce. This is the easiest sauce to make ever! And you wont believe how good it is! (excellent for fish, tator tots, fries, onion rings, ect.)

DC's Black Bean Hummus by Stephanie Carroll

Just a blend of some of the best ingredients for a fantastic dip or spread

Cheese Cake Cheese Ball by Tiffany

Popular around the holidays, but always good, the Cheese Cake Cheese Ball is a sweet cheese ball.

Pineapple Nut Cheese Ball by Shelly Culver

Excellent spread for crackers at a party.

White Sangria by Andra Kiser

This is my favorite recipe for sangria.

Bruschetta Mix by Amanda

Simple and refreshing, highlighting the taste of the ingredients

Homemade Nutella by Dominick Costa

If you don’t like Nutella, you better be allergic to nuts, because I see no other explanation! Nutella is one of the most delicious spreads on this earth, made from Hazelnuts and Chocolate. There are hundreds of uses for it, and today, we are making our own batch! Later on I will put it to use, but for now, whip out your food…

Basic Easy Pie Crust by Glenn

For my grandmother, Eva Koehler, this was what passed for "easy." For me, easy means opening the box and removing the sleeve, cutting the end and removing the roll of pie dough then un-rolling the dough and placing it in a greased 9" pan. Translations have been made where appropriate. This is one of a very few recipes in her book…