Creme De Menthe Dessert by viper

Winter Dessert by viper

Cheddar Potato Soup by Chef Smith

Great way to use up those leftover mashed potatoes. If you don't have any you can always use the instant taters...I just like the homemade ones that have a few chunks left in them....

COCONUT MACAROON CUPCAKES by Brandy Chicoine

Stir together dry ingredients. Beat butter, sugar together, add egg yolk and evaporated milk. Add flour with 1/3 cup milk. Stir in coconut. Spoon 3 tablespoons batter into paper lined muffin tins. Bake at 350 degrees for 20 minutes or until lightly browned.

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.

Black Forest Torte by viper

Chocolate Creamy Strawberry/Banana Dessert by viper

Pineapple Bars by viper

Turkey italian sausage by Phil M Carver

Like to eat italian, try this and you'll love it..my Nonna's Recipe try it once and tell me what you think..Put it in your Pasta no matter what kind it is it's great on Pizza just brown it first.

Frosted Coffee Nibbles by Culinary Envy

Frosted Coffee Nibbles are the perfect melt-in-your-mouth coffee and cream cookies that are packed with flavor! An after dinner dessert all adults will love.

Rocky Road Dessert by viper

Fish Taco by Gretchen Wasniewski

Tasty, nutritious and EASY!

Mint Squares by viper

Grasshopper Dessert by viper

swordfish avocado by maeghan

1 1/2 to 2 swordfish steaks, about 1 inch thick tips: Shark can be substituted for swordfish if desired. make basting brushes from oregano branches,if you have oregano in your garden,cut 10-1 inch branches tie 6 together.hand to dry in dark place for a week. use for brushing on marinade with basting branch