Candied Fruits by Sweettart88

how to candied fruit i love this with angel food cake

Chicken Tenders by Foooooooood

Makes about five or six chicken tenders. I usually make marinade first and leave chicken in it for about 15 minutes, or as long as it takes to get everything else ready. I feel this is adequate time, though some may wish to leave it in longer. For those who prefer spicy food, add 1/4 teaspoon of black pepper or cayenne pepper…

Black Bean Dip/Salsa by sally

Mary's Best Ever Brownies by Donna Jeffers

I sing in the Evansville Philharmonic Choir and sometimes with the Owensboro Choir. This is where I met Mary Martin. She and I really enjoyed talking over recipes. This is one we traded. Simple to make. My family loved them.

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

BACON RAP TENDER LOIN by GARY ESTESS

WE DO THIS ON THE GAS GRILL AND THE GRILL-A SMOKER WORKS BETTER

Asian Style Chicken Salad by Chef Smith

Coleslaw by Chef Smith

Fuzzy Navel Cheesecake by Henry Moline

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

CHICKEN AND PESTO PASTA by Nazzareno Casha

Macaroni & Cheese by Embers

This recipe is from South Georgia --Enjoy!!!

Sweet and Sticky Chicken Wings by kevin

These wings are better than hot wings and more fun to eat!!

Caramel Banana Poke Muffins by Culinary Envy

Caramel Banana Poke Muffins are RIDICULOUSLY moist, delicious and loaded with pockets of sweet gooey caramel and fluffy banana.

Fiesta Potato Salad by Barb Latimer

Jimaca is my latest passion. I've been adding it to all sorts of recipes with great success. This one goes great with anything BBQ'd - fish, chicken, beef.

Hank's Chilli Fudge by Henry Moline

This can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great.