Chocolate Chip Scone by MyWeekend Plan

Rich in flavour and ever so tender, these chocolate chip scones will melt in your mouth instantly! Sweet and loaded with delicious chocolate chips, scones are easy to make. They are slightly sweet, crunchy on the outside and soft on the inside if done properly that is!

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Disappearing Oatmeal Cranberry Cookies by Kent

Chewy and packed with oats, these are not only delicious they are also filling. I guarantee these will not last long! For best results, use a double layered baking sheet. I make these big, that's why the serving size says 18. You can easily make smaller cookies and double the amount.

Anne's Tortellini Soup by Anne

I'm not ever sure where I got this recipe but it's a keeper. Makes enough soiup for 10-12.

Chocolate Oreo PUDDING by cortney kelly

the first time i created it i felt hey why not make this!

Indian Fry Bread by Diane Jackson

What is Isleta? Who is Isleta? Isleta is a Navajo Indian Reservation South of Albuquerque. The Indian Village at the NM State Fair was the place to go and get a fresh, hot, Indian Fry Bread or a Indian taco. Best memories of the fair was standing in a long line and finally devouring some Indian Fried bread or a tasty Indian Taco.…

Chicken Swiss Cheese Bake by Elsie Pines

Easy Dinner

Teriyaki Mushrooms by Anne

This delicious recipe can be served as a side dish by itself or over cooked brown rice.

COOKIE/ PECN BARS by Adrienne Still Waters Raichelle

Family Favorite Chicken Casserole by misty

This dish is, to me, the ultimate comfort food. I remember looking forward to my parents cooking this delicious chicken casserole in the cooler months. It wasn't often, which is part of why it's special. But whenever I smell it baking, it's like a hug from Mom and Daddy. I've added or changed small parts at different times in my life,…

Vegan Cream of Spinach Soup by The Blender Girl

The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole…

NAVY BEAN SOUP by Rochel

Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.

Country Ratatouille by Rocco 071

vegetarian recipe using FlavorWave Oven. recipe by Chef Claude

Chocolate Sugar Cookies by BearNakedBaker

Open Apple Tarts by Chef Smith