Peanut Butter Thumbprint Cookies by Joann Mathias

banana pudding by Veronica Gantley

There is nothing better than Homemade banana pudding. It blows that boxed stuff out of the water.

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Hotdog Sausage Rolls by Hungry Jenny

These turned out a slightly different shape to how I wanted but they taste good and still look alright...I guess! These are a little fiddly to make so wrap half of the pastry and leave in the fridge whilst you make one batch, to avoid letting the rest of the pastry from getting too soft!…

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

RICH CHOCOLATE CAKE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

RICH CHOCOLATE CAKE

Broccoli Dip by Chef Smith

Bacon Wrapped Jalapenos by Chef Smith

Great appitizer for a cocktail party or a barbque.

Squash In A Spice Paste Done Pronto! by kathy gori

This has been one hell of a week, one of those 7 day stretches that includes everything on lifes' smorgey...except dental. Of course the week's not over yet. It's been a week of some nerves, some loss, some traveling, some stress and the general sense of just being unable to catch up. That said, I can't wait for Monday to start the…

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET

HOT CHOCOLATE MELT PINE APPLE GRANITA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HOT CHOCOLATE MELT PINE APPLE GRANITA

Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wasabi Cream Sauce

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Pão de Ló - Portuguese Sponge Cake by Sofia Reino

I have always loved this recipe, especially when one is able to cook in in such a way that the middle part is still wet. I have always been afraid of making this recipe as I am not the best at baking. But amazingly enough it came out perfect and I am very proud of myself.

Panizas or chickpea fritters by Guest of winter

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…