Thai Black Bean & Corn Salad or Salsa by Salad Foodie

Use as a side to grilled meats or fish, as a main dish luncheon salad, or as a salsa with chips to dip. Original recipe featured on relish.com, with only minor (optional) tweaks below.

Ham, Peas & Pasta Salad by Salad Foodie

A nice choice for a summer cookout or picnic, this pasta salad can be made up to a day ahead for convenience. My pasta choice for this is ditalini, a small pasta often used in soups (this can be hard to locate but Barilla sells a one pound box.) Or substitute your own small pasta FAV such as elbows or shells.

Rhubarb Crumble (crunch, crisp or whatever!) by Salad Foodie

An old-fashioned dessert that has endless appeal. Whether you call it a crumble, crunch or a crisp - it is delish! Pair it with a scoop of vanilla ice cream or whipped cream and praise will abound. This is my tweaked version of several from the Internet. There are all so many out there, but I think you‘ll like the ease of making…

Chef Gino's Peanut Blossom Cookies by J. Gino Genovesi

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf competition in 1949. In 1957 she entered the recipe in another competition, however, her recipe did not clinch the grand prize. Pillsbury established a Bake-Off Hall of Fame. They later designed a cookbook , and her recipe was…

Lemon Coconut Pixies by BearNakedBaker

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.

Pillows ( Pasta) by J. Gino Genovesi

My wife called this creation Pillows. They are a square type of pasta, very tasty and chewy. Can be used in soups, sauces, etc. Try adding 1 T.Parmesan or Romano cheese in the dough

Super Bowl Sirloin Soft Tacos by Patti Fisher

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or…

Italian Pasta and Vegetable Salad by Salad Foodie

This pasta salad has a nice texture balance of smooth to crunchy, plus the tart-sweet of red wine vinegar and lemon pepper in the dressing. It makes PLENTY and is always a hit at gatherings. Leftovers keep well refrigerated.

Stuffed Jalapenos by Wendi Taylor

Mouth watering tasty goodness. Great for parties or a back yard bar-b-q. Dozens of potential variations.

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Ruby Red Strawberry Pie by Salad Foodie

Couldn't be an easier pie to make - and perfect for summer's lighter menu fare. A nice do-ahead gelatin dessert that takes just minutes to prepare. You can "have your pie and eat it too" for less than 150 calories per slice when you make a few changes to the recipe below: just substitute no-added-sugar gelatin, reduced-fat graham…

Red White & Blue Berry Trifle by Salad Foodie

Red White & Blue Berry Trifle is a jaw-dropping beauty to serve for July Fourth, flag day or any flag-flying holiday! The patriotic layers of whipped cream, pudding, angel food cake and berries provide a conversation-piece dessert that guests will enjoy admiring as much as eating! This recipe lists the ingredients needed and basic…

Triple Berry Skillet Cake by Chris

CANDIED PECANS by GARY ESTESS

THIS RECIPE I MADE AND EVERY ONE OF MY FRIENDS GET ON CHRISTMAS. THIS IT SOMETHING YOU CAN NOT STOP EATING. I GIVE THE BASIC RECIPE YOU CAN ADD WHAT FLAVOR YOU WANT. I MAKE THEM HOT,SWEET,RUM,WISKEY,AMARETTO,MANY KINDS OF SEASONINGS.

Aaron's Guacamole by J. Gino Genovesi

This recipe was supplied by my granddaughters boyfriend. Some of the structure was edited by myself