This is an easy pasta dish to make when your garden is bursting with fresh parsley and basil. It's a terrific side dish with grilled chicken breasts, plus it makes a great vegetarian main course when served with a salad.
I have only made this recipe once, but boy was it good. The next time I make it, I think I will cut back on the peppers (they don't go over too well at my home) and add some sauteed onion instead. This serves 12 as a snack, but less if you want to make these a meal (I'd recommend serving with mexican rice and a salad). Based on a Gail Hall recipe.
These are absolutely delicious! I vary them by using a wide variety of jams and nuts, plus I often leave out the nuts. To be really decadent, use jam and some chocolate chips instead of nuts! Based on a Bonnie Stern recipe.
This is a recipe I picked up at a food fair, from a booth promoting apples. Since quality Granny Smith apples are available year-round (here in North America, at least), this is a good apple cake to make any time of the year.
I found this recipe, written in old-fashioned handwriting, on the inside cover of an old cookbook I picked up at an estate sale. I've copied it here, as written; I've guessed at a serving amount. I haven't made this, but I sure would like to try it.
A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)
This is an authentic cowboy meal from the days of the settlers. Have I made it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The book says, "This traditional cowboy dish is not for the faint of heart."