Cream Cheese Olive Spread by Cassadee Jenkins

I love this recipe it is very good and very easy to do. It's something quick and everyone loves it.

Smoked Bluefish Pate by wyochef

This is a great dip for anytime and can be made with any smoked fish.

Peanut Butter Chocolate Chip Cookies (Gluten Free) by VickyHensley

Preheat oven 350 degrees

Chocolate Caramel Bark by myra byanka

Easy prep holiday treat. I love this stuff. The butter/sugar caramelizes and makes wonderful little treats.

Tuna Flakes Afritada by ShaleeDP

Healthy and tasty recipe.

Bigoli with smoked salmon by Easy Cook - Laka kuharica

Creamy and luxurious fresh pasta meal.

Sauteed Pineapple Salad by Wendi Taylor

Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar cheese. Perfect salad course for holiday meals or dinner parties.

Sabrina's Any Fruit Cobbler by Real Food Real Kitchens

This is the BEST cobbler that Real Food Real Kitchens has ever tasted!!! Be sure to try this recipe, weekly!

Asian Crusted Salmon by Nancy Miyasaki

I'm always looking for interesting new ways to cook salmon that my kids will love. This crusted, blackened salmon was a great addition to my recipe box. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I thought the indian spices complimented the flavor of the salmon wonderfully. I served…

vanilla ice cream by sue

you don't need an ice cream maker to make this, check out my book on amazon i scream you scream we all scream for ice cream, under virginia sue le master

Mashed Potato Rolls by myra byanka

Accidentally deleted this recipe, so here it is again. It's my favorite, go-to general purpose recipe for dinner and sandwich rolls, because they last longer than a day, due to the potatoes in them. Add fresh herbs and garlic for Italian and comfort foods, or substitute mashed sweet potatoes for the russets. Keep the dough in…

Planter’s Peanut Butter Cookies by Catherine Pappas

Flavorful Grilled Shrimp by John Spottiswood

This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping…

Lemon Curd by Now We're Cooking!

When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I…

Asian Seafood and Noodle Soup by John Spottiswood

We had this dish at a seaside restaurant in Campbell River, BC called Quay West. It was beautiful and delicious. The broth reminded me of the tasty soba dishes I had when I lived in Japan. So I made a version of this while in San Luis Obispo. The sauce is tremendous and I'm sure you'll really enjoy it. It will provide some nice…