Sunflower oil pie crust by Micheline

This pie crust is ideal for vegetarians AND vegans. Sunflower oil is used instead of lard. It has now become my goto pie crust recipe for all my pies.

Fake Out Crab Rangoon Bites by Smokinhotchef

This recipe is a spin off of one of my favorite items found in a Chinese Restaurant. I've always loved this crispity outer layer coupled with the gooey center. Cheese tortellini provide the basic shape and mousse like center. A combination of condiments and ingredients popular in Asian cooking are used create the idea of crab…

Cheese lollipops for your cocktails. by Aherrera

Oat Toffee Cherry Chocolate Cookie by Culinary Envy

Oat Toffee Cherry Chocolate Cookie is a sweet, tart, buttery, crisp, chewy cookie. Soft, moist and flavorful, it is my most requested oatmeal cookie recipe by far!

Hot Feta and Artichoke Dip by misty

One of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek…

Good for U Blueberry Orange Muffins by Culinary Envy

Good for U Blueberry Orange Muffins are quick, healthy, hearty and oozing with bursting blueberries and zesty orange flavor. What more could you want from a morning muffin?

Cyn's Incredible Crunchy Bananas by Cynthia Sperry

Ripe bananas coated with crunchy topping and toasted shredded coconut with cinnamon & curry. Fantastic for Breakfast or Brunch, or makes a wonderful dessert.

Roast Tomato Spinach Artichoke Dip by misty

I've experimented with variations of some delicious dips and finally came up with one of my own. I took inspiration from a spinach artichoke dip I tried earlier this year. Also, as naughty as it tastes, it's pretty low fat for the cheesy gooey goodness that it is.