Pepperoni & Cashew Pizza by Peter Miller

This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Banana Bread by margaret Meyer

A family favorite here! This vegan banana bread recipe is nice and moist. I've been making this for years made with whole wheat flour. http://veganmontana.blogspot.com/2010/05/banana-bread.html

Corn Casserole by Now We're Cooking!

Courtesy of Paula Dean (though I'd really be thankful if she was courteous enough to come on over and cook it for me...lol!)

LM's Southern Cornbread by Gina F

My husband's father's recipe for good old fashion southern cornbread - MUST be cooked in a cast iron skillet (seasoned).

Semolina Pizza Dough by Peter Miller

This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas.

Lowell’s Best Ever Granola copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

baked cheese grits by DCMH

Baked Caramel Corn by Shjared

Gluten Free Cornbread by Gluten Free Chefery

Barley Bread by Global Cookbook