Black Bean Soup by Chef Smith

Spinach Artichoke Dip by John Elder

The perfect healthy dip for parties or just to munch on. Use spinach, artichoke hearts and cheese to make this quick and tasty anytime appetizer.

Four C Coleslaw by Salad Foodie

This is my version of a coleslaw I tasted many years ago at a catered event. It's close but not precisely the same. However it's a refreshing change from those familiar too-creamy coleslaws. The salad base is made up of 4 vegetables that start with the letter C, hence the recipe name. Cabbage, corn, cucumber, and cilantro team up…

STUFFED JALAPENOS by GARY ESTESS

WE GRILL JALAPENOS ALL YEAR AROUND THEY ARE NOT HOT UNLESS YOU WANT THEM TO BE

Gingerbread Cupcakes with Cayenne Butter Cream by Windle Grissett

TACO CASSEROLE,DIP OR FOR TACO THE NEXT DAY by GARY ESTESS

THIS CAN BE USED MANY WAYS, LOTS OF CASEROLE CAN BE USED IN DEFFERENT USES. DIPS, TACO YOU CAN USE IT WITH MEXICAN RICE ANY WAY YOU WANT. NOT THE SAME O.

A NEW TASTE by GARY ESTESS

THIS IS SOMTHING THAT I USE QUITE OFTEN IN CHILE,BEAN,FRYING MEAT,TACOS,YOU WILL FIND YOU WILL USE OFTEN.

Japanese “Rare” Cheesecake by Henry Moline

No bake cheesecakes are called “rare cheesecakes” in Japan. It is a soft type of cheesecake and usually gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It is a very easy cheesecake to make at home

Cherry Claflouti by Windle Grissett

The French version of a cobbler, great with Vanilla Bean Ice Cream.

GARLIC BUTTER by GARY ESTESS

THERE TIMES WHEN THE SIMPLE THING YOU CAN DO THAT TASTE GOOD. THIS IS ONE OF THEM. WE USE THIS ON FISH, BEEF, STEAK, TURKEY, PASTA IT KEEPS A LONG TIME IN THE ICE BOX.

Fuzzy Navel Cheesecake by Henry Moline

This is a fun and delicious cheesecake. It can also be the talk of the party.

Peppermint Stick Ice Cream by Salad Foodie

What to do with the candy canes after Christmas? Make ice cream! Doesn't have to be summer to get my ice cream maker out.

Hunter's Chili by Windle Grissett

"The only thing certain about the origins of chili is that it did not originate in Mexico...Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their…

Cuban Hamburgers by Henry Moline

Topped with ham, Swiss cheese, and pickles, this is a great new recipe to try.

Bourbon Chicken by Henry Moline

A delicious dish that can be served best with rice or couscous.