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.

Ginger & Peach Delight copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Ramalai by charishma hegde

Indian Sweet

Bechemel sauce by DCMH

Sambar by Tiziano

CEREAL-COTTAGE CHEESE LOAF by Lillie Ann Passwaiter

YOUR FAVORITE ORGANIC CEREAL (CORN FLAKES, GROUND CHEERIOS, GLUTEN FREE IF POSSIBLE). BRAGGS LIQUID AMINOS MAKES THIS TASTY. BAKE AT 350 DEGREES FOR 45 MINUTES OR UNTIL DONE.

Mexican Cornbread by Nancy Jo 'Schmidt' Austin

This is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.

Natua Crayfish Sauce by Daniel Brock

a derivative of bechamel. Nice over pasta with diced crayfish ontop. Or just to dip sauteed crayfish in

Cream Sauce by Daniel Brock

A bechamel derivative nice cream sauce for any dish.

Tripple Chocolate Terrine by Brett Ede

Candy Cane Hot Chocolate Delight by Chef Feiny www.feintastingfoods.com

Perfect for a day like today......when it's SNOWING!

Gelato Di Limone copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Small strawberry smoothie by Donna

Manicotti by Mary Jones Anderson

Easy family fun recipe perfect for a busy day

Banana Bread by Acutright

Nothing not to like - simple, dense, and chewy.