Bernice's Vegetable Dip by Micheline

An excellent, creamy, tangy, zippy dip to serve with fresh vegetables.

Lemon Coconut Tarts by Laurie Alves

A wonderful Light and flavorful bite. Sweet custard darted with a bright lemony twist. Fantastic for a Spring take along to any party :)

Parmesan-Thyme Garlic Knots by Celeste Jenkins

These garlic knots are to die for. They are slightly crunchy on the outside, soft on the inside and packed with amazing flavor.

Cheddar Burger Appetizers by Jennifer Bass

Lemon Coconut Pixies by BearNakedBaker

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

Roasted Red Pepper & Feta Dip by Amos Miller

Still snowed in and entertaining the stranded! So I tried another Ellie Krieger recipe for a game day or appetizer dip option. Even though Ellie is a registered dietician and a very dedicated health nut, I still like her recipes! Anyway, I love roasted sweet peppers and, having 3 reds on hand, some crumbled feta cheese and a lemon I…

Pinwheels by Chef Smith

Italian Red Wine Cookies by Evelyn Scott

These are so quick and easy you can bake them anytime, and people will think you spent all day just baking for them !!

Chinese Tomato Salad by Chef Feiny www.feintastingfoods.com

So easy......& So good.

Romaine Salad with Lemon-Parmesan Dressing by Nancy Miyasaki

A simple but fantastic salad with a very nice dressing. Oil-packed sun-dried tomatoes add depth and flavor to this salad. We all really enjoyed this. Another amazing dish from my good friend Marci Chan!

Orange Sauce (for cooked carrots) by Micheline

Are you tired of serving plain carrots? This is an excellent sweet sauce you can serve on top of cooked carrots to impress family and friends. You can serve the plain sauce or as in the photo you can add peeled orange slices to the sauce before adding to the cooked carrots for a fancier looking dish or for a special occasion.

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Broccoli Dip by Chef Smith

Black Forest Cheesecake Squares by Micheline

A Black Forest Cheesecake Squares dessert for a party or a group event or potluck.