Chicken Casserole with Tarragon by Mellie Duffy

This is a recipe I make using shredded chicken from a rotisserie chicken breast. I serve it over large baked flakey biscuit halves, so it's like a chicken pot pie without having to make the pie part. It's best to have all ingredients prepared & measured out before stove top cooking because cooking goes fast! This is good fall…

Rich Dark Chocolate Cake by Sheri

Simple cake made in one bowl. It's moist and decadent !

Sausage-Bacon-Apricot Kabobs by Chef Smith

Seafood Canape by Chef Smith

Cinnamon-Spiced Moroccan Chicken by Chef Smith

Posole de Panz by Unknown Chef

The warmth and texture of this dish is a comforting way to put an exclamation point on a fall or winter day. The recipe can be adapted for an electronic pressure cooker by browning the pork stew meat in the cooker and following the steps below. Set pressure cooker to high for 10 minutes. Bring pressure down manually and serve. You…

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

Pork Chops with Bell Pepper and Caper Sauce by Chef Feiny www.feintastingfoods.com

ONE OF MY FAVORTIES!!!!!! The combination of the bell peppers, shallots, capers sets for an AMAZING marriage to the pork chops. ;-)

Zucchini con Anice by BearNakedBaker

Parmesan-Coated Sweet Potato Fries by Evelyn Scott

These are oh so delicious, and super kid friendly !! My grandson still calls them "Nonnie's Cool French Fries"