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    216 Recipes

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    This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.

    Recipe #153703

    I'm a big fan of Kahlua and love this served over bread pudding. In fact, as Emeril would say "this would be good served on a bumper".

    Recipe #153697

    This wonderful cheesecake recipe is from Emeril Lagasse with a few modifications to the crust. One of the secrets to a successful cheesecake that does not crack is to avoid over mixing the batter. The zest adds such a great flavor and it really is simply delicious.

    Recipe #152996

    This is a wonderful sauce to serve over cheesecake, pound cake or even vanilla ice cream. If you don't like mixed berries you can use the individual berries of your choice. If prefer a more tart sauce reduce sugar to 1/2 cup.

    Recipe #152992

    I got this recipe from my cake decorating instructor. It's very simple, but absolutely delicious. We also like to spoon it over ice cream. This recipe will fill a 9", 10" or 9x13 cake.

    Recipe #151060

    If you like chili that has a good flavor and a little bit of "kick" to it without setting your lips on fire this is the one for you. You can find the Accent seasoning in the Mexican food section of your grocery store. If you like a really hot chili just increase the Cayenne Pepper to taste. Don't let the amount of Chili Powder scare you - it's just the right amount. The Jalapeno Peppers should cook to pieces - if they dont' you can remove them, mash them with a fork and return them to the pot.

    Recipe #150940

    I recently bought a new Wilton 9x13 baking pan and this recipe was on the back of the cardboard insert. This is DH's favorite type of cake. It has a crispy/crunchy crust on the outside and almost a pound cake type texture on the inside. If you want to reduce the crispiness I would suggest lowering the temperature by 25 degrees and using the Wilton Bake Strips around the edge of your pan. We like it without frosting, but you can use whatever type of frosting you like.

    Recipe #150674

    I just saw Tyler Florence make this recipe on Food Network and wanted to post it for future use. It looked so flavorful and yummy.

    Recipe #150670

    I came across this recipe in one of my cookbooks, Texas Blossoms. I have modified it a tad bit, but not too much. This is an excellent dish to bring to a pot luck, buffet or even for serving to "company". It doesn't have a lot of sauce so, in turn, you don't taste just the Alfredo sauce. The pepperoni gives it an outstanding flavor and since it has green peas you can "kid" yourself that it's a healthy! Please don't let the long list of ingredients deter you from trying this recipe. If you like pasta and pepperoni you must try this dish.

    Recipe #150505

    I've always loved the Peppermint Bark that was available at Christmas, but hated the high cost. This is a quick & easy version and no it doesn't use expensive high quality chocolate, but I've never had any complaints either. The CK Products candy melts can be found at cake decorating and candy supply stores. I've found the CK Products brand to have the best taste of all on the market. They are located in Fort Wayne, IN if you need to contact them to find a dealer in your area. The cook and preparation time does not include letting candy harden. Last, but not least, store this candy by itself. The peppermint flavor will contaminate any other foods if stored together.

    Recipe #150109

    I came across this recipe in one of my cookbooks and was describing it to one of my cyber friends so she asked that I post it for future reference. I haven't made this recipe, but I have to say it does sound good. The cook time would depend on how long you decide to marinate it.

    Recipe #149784

    My step son sent me this recipe and I must say I'm sorry I waited so long to try it. These little clusters are bursting with nuts and are delicious. They will be a permanent addition to my Christmas "goodie" boxes.

    Recipe #148830

    This recipe comes from Seven Gables Inn in Pacific Grove, CA. I haven't had a chance to prepare this but it definitely sounds like "gourmet" eggs.

    Recipe #147379

    I saw Paula Deen makes these cookies on TV and went right out and bought the ingredients to whip up a batch. I modified the recipe slightly by using Maraschino Cherries instead of candied cherries and doubled the quantity. I tend to make my cookies a little smaller so this recipe yielded about 72 cookies.

    Recipe #147319

    I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.

    Recipe #147317

    Pralines with just a subtle hint of orange -a different twist to a timeless classic. I lay a piece of waxed paper on top of a kitchen towel on my table and drop the pralines by the spoonful on top of the waxed paper. I find it's easier to pick them up this way and less likely to break.

    Recipe #146455

    This recipe came from Epicurious, however, I have modified it to our liking. If you are in a hurry you can use canned chicken broth and I've even used pre-sliced baby Bellas (Criminis)but, the Portabellas do give it a great flavor. I've even used just plain white button mushrooms when portabellas weren't available. You can use any seasoning mix of your choice to roast the mushrooms - I use Tony Chachere seasoning mix. This is a wonderful creamy and hearty soup that will impress your family as well as your dinner guests.

    Recipe #146445

    This recipe uses canned black beans which cooks much faster than the dried variety, however, I still cook them for quite a while to achieve the desired "creaminess". If pickled pork is not available in your area you may substitute cubed smoked ham. This is great on a cold winter day served with hot cornbread.

    Recipe #144955

    I got this recipe from another web site and posting it here for safe keeping. I haven't tried it yet, but hopefully I'll be able to soon.

    Recipe #144120

    I got this receipe from "The Texas Experience" cookbook. I've tweaked it to my personal preferences and I'm very pleased with the results. It's a very tender bread with a subtle hint of strawberry flavor. I used Imitation Strawberry Extract because that's all I could find locally. If you try it please let me know if you're pleased with the results also.

    Recipe #143684

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