Caribbean Jerk Cucumbers by Joann Mathias

Peanut Butter Thumbprint Cookies by Joann Mathias

Hershey's Special Dark Truffle Brownie Cheesecake by Joann Mathias

Classic Cola Cake by Joann Mathias

Sweet basil tomato salad by Lynn Yamamoto

I adapted this recipe from a tomato salad my mom's friend, Michi, made us years ago. She marinates the tomatoes in the dressing. We use this as salad dressing. You need to use a pretty sturdy lettuce such as Romaine--it's a substantial dressing. It's got wonderful flavor either way you use it.

banana pudding by Veronica Gantley

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

Broccoli Salad by Chef Smith

Blue Cheese Macaroni Salad by Chef Smith

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Sausage-Bacon-Apricot Kabobs by Chef Smith

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Asian Style Chicken Cucumber Cups by Chef Smith

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

My Taco Salad by Tanya Noyes

An easy recipe on a hot summer night that doesn't heat up the house.

My Orange Salad by Tanya Noyes

Super simple dessert salad for a hot summer night!