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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe has been handed down through the generations and I consider myself very lucky to have gotten a copy. Takes a long time, but it is so worth it. It’s a huge hit if you have to bring a dessert to a party– who doesn’t like cheesecake? I’ve tried making it more ‘diet-friendly’ but that just doesn’t seem to work out. I was able to swap out low to no fat on the cheeses and sour cream, but when I tried switching out the sugar for splenda or equal, it didn’t rise. But, as long as you don’t overindulge, it can’t be that bad for you – and you only live once, you have to enjoy excellent tastes!

    Recipe #430306

    This came from the Universal Studios Food Festival. I found it online and it just blends so many wonderful tastes together! Enjoy! This one if First Class!

    Recipe #419153

    1 Reviews |  By Laurita

    There are several versions of this tasty frozen drink, but here's my favorite - how I made them at the ol' Dirty Joe's on Pensacola Beach! They are great to take on a leisurely beach bike ride - beat the heat! Don't worry about the calories, if you drink enough and start dancing to the reggae music, you can work all that off, yea, right!

    Recipe #312980

    3 Reviews |  By Laurita

    When I lived in Spain and we had "office parties" I was always asked to bring the Sangria. While most Sangria is made with red wine, I like white better - we had one called Diamante, mmm. After tweaking the recipe each time, I think it's a really good one now. Since I'm a blonde, they called it blonde Sangria made by La Rubia!

    Recipe #312912

    2 Reviews |  By Laurita

    I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs.

    Recipe #265991

    1 Reviews |  By Laurita

    From I made this recipe from the Top Secret Recipe (clone of the restaurant) version. It was gross pureeing the raw shrimp, but you don't have to worry about the size of the shrimp. They came out beautiful, I made extra to use up all my shrimp, then froze about a dozen of them. I love these dumplings (sometimes called potstickers) and at least I know what's really inside! Actually, spraying the steamer with non-stick spray would probably prevent any sticking. Great authentic appetizer for a stir-fry night!

    Recipe #68768

    4 Reviews |  By Laurita

    A friend gave me a croaker he caught in the Chesapeake Bay on his vacation. Never had the pleasure of eating croaker before. I've learned it's a sweet tasting bottom-feeder fish (from up north!) Other than cleaning it, the recipe is soooo simple and awesome tasting! The fish flakes right away from the bone, doesn't have a strong fish taste, and tastes incredible! Makes me want to go fishing up north so I can get "a whole mess of 'em"!!

    Recipe #65560

    3 Reviews |  By Laurita

    This is that good chili with steak strips instead of hamburger meat. Can also be made if you have leftover steaks from a BBQ. You can add jalapenos or hot sauce for the brave hearts, or omit the cayenne for a mild chili. EZ to freeze leftovers. Real cowboy comfort!

    Recipe #65187

    7 Reviews |  By Laurita

    Ambrosia is a food of the Gods - it's a heavenly treat! I love being able to prepare it ahead of time because the cooking time is quick. The very best crab cakes have a lot of wonderful crabmeat and very little else. It takes you to paradise by way of Key West!

    Recipe #50649

    6 Reviews |  By Laurita

    These are just so yummy and cute too. I make these about once a week and store them in tupperware. They make excellent little sandwich rolls or allow us to always have fresh bread for meals. When I was little in Germany, my mom and her German friend used to make them without the luxury of a bread machine. The smell of fresh baked bread can't be beat!

    Recipe #49722

    1 Reviews |  By Laurita

    This is a new one for me...Fennel? What is it? It's a very potent, flavorful veggie. Kind of new age, so simple.

    Recipe #49689

    If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!

    Recipe #42875

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