Chef Teddy Peanut Butter Ice Cream Cake by Teddy Hedrington

Lotta Cheese Cheese Burger by Patti Fisher

We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2…

Maryland Pot Roast by myra byanka

I made this in my new Roemerkoft, but it will do just as well in a Dutch oven, or crockpot. Secret ingredient: ale.

Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Old-fashioned Icebox Rolls by myra byanka

Make the dough and keep it in the reefer for up to a week. Bake rolls when you want fresh ones. I usually let the dough stay in the fridge a few days for extra good flavor.

Ranch Chicken Kabobs by Kyra Martin

This is a perfect, super easy, crowd pleaser!

CHICKEN AND PESTO PASTA by Nazzareno Casha

Molasses Cake by Dominick Costa

I don’t know why, but I think of Molasses as a fall / winter ingredient. It’s not. But for me, I most commonly use it during the fall or winter. Here we have a Molasses Cake. I tried researching the origins, but came up short. I asked around, and supposedly, back in the day, some wise person who had no sugar for a cake decided to use…

A very special recipe for some very special guests... by Christopher51

What’s this, you ask? A simple syrup? No. It’s Hummingbird nectar. What prompted me to write this is the discourse that I had this morning with a home improvement store employee that was pushing a Hummingbird nectar product that contained red dye. He then tried to sell the unsuspecting customers the “New and Improved” version that…

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Grown-Up Caramel Sauce by Kyra Martin

This was such a happy experiment I can't not share!! I used some for a frosting on top of chocolate cupcakes, but I plan to put it on ice cream or in milkshakes...or possibly just eat it with a spoon. I wouldn't recommend it for kids seeing as the alcohol doesn't cook.

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Cheese Sauce for Beginners by myra byanka

Cheese sauce can be tough for beginning cooks to master. Lumps and cheese curdling are two of the biggest problems. This is a basic cheese sauce that will work for macaroni and cheese, nachos, broccoli and cauliflower, fries, as an additive to casseroles, to use for sandwiches, and more. This sauce can have things added to it,…

Country Captain Chicken Curry in Cream Sauce with Condiments by myra byanka

This easy prep recipe is made with a curry cream sauce and is served with small bowls of condiments.

Hot Pepper Jelly by Chef Smith