Gingerbread Cupcakes with Cayenne Butter Cream by Windle Grissett

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

GOAT CHEESE AND PEAR STUFFED TENDERLOIN by charlene sherman

THE FRESH PEARS GIVE A HINT OF SWEETNESS TO A SPECIAL STUFFING FOR BEEF TENDERLOIN AND BEAUTIFULLY BALANCES THE PEPPERY ARUGULA AND TART GOAT CHEESE ,A MARRIAGE MADE IN HEAVEN...SERVE WITH BACON CAESAR SALAD,BAKED SWEET ONIONS GARLIC ROASTED BROCCOLI AND A DELIGHTFUL CRANBERRY -CHAMPAGNE GRANITA .....

Zucchini con Anice by BearNakedBaker

Chewy Chocolate Raisin Cookies by Chef Smith

Stuffed Apples by Chef Smith

Parmesan Cauliflower and Broccoli Roasted by Claudia lamascolo

delicious cheesy coated cauliflower and broccoli perfect side dish for any meal

Pear and Apple Muffins by Chef Smith

Cranberry Orange Sauce by A.L. Wiebe

Another, delicious, variation of cranberry sauce.

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Tropical Snowdrops by BearNakedBaker

The dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use....

Crown of Roast Pork by Chef Smith

GARLIC CHICKEN by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

GARLIC CHICKEN

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…

PIGNOLI COOKIES by Linda Oefelein