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    18 Recipes

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    I made this for a couple of birthday parties-- amazing! :)

    Recipe #376839

    I went to my nephews graduation party. I had one bite of this salsa and had to track down the person that brought it. She was nice enough to email it to me. YUM!! It looks beautiful in a jar with nice ribbon for Hostess gift! Great for BBQ's (great over grilled chicken). Great with Tortilla chips. I have not taken this recipe anywhere with out having a recipe request- Chef Note: I like to chop vegies and keep them in a ziploc bag and put together with the juice a couple hours prior to event- I like crisper vegies. Other family members prefer the vegies to be marinated longer - So it is really just a matter of taste.

    Recipe #376957

    This is a real crowd pleaser- LOVE IT!! There have always been rave reviews when we make it. It also freezes well :) Enjoy! Sometimes I will pre-make a double batch the day before a dinner party. I freeze half and the next day I reheat in slowcooker or stove top so I can enjoy my company vs. cooking :) I add a lot of mushrooms--

    Recipe #377442

    My husband thinks that summer and this recipe go hand in hand. It is wonderful with grilled dinners. I pulled this out of a magazine a long time ago and have since lost the original copy. I have sometimes used Bush's Original Baked Beans in lieu of Campbells Pork and Beans (what I had on hand). When I substitute with Bush's baked beans I have reduced brown sugar a bit. When I have had large crowds I have added an additional can of baked beans/pork & beans and it was wonderful. :) I am posting recipe as written- for safe keeping :)

    Recipe #376443

    Gourmet July 2009 Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are deliciously de rigueur accompaniments. Update: I made July 4th and they were a big hit. I will keep shrimp in freezer and Franks Red Hot Sauce on hand for and easy quick appetizer. I will also keep Litehouse blue cheese dressing on hand for the dip. Quick, easy and simple.

    Recipe #380114

    This recipe is from Gourmet August 2001. My Mom made these and set some out for our arrival. She had the rest of her batch in the freezer. They were SO good- we needed more and were trying to gnaw on frozen cookies :) The recipe is as written. I use parchment/silpat instead of buttering the pan. The recipe is great with mini chips and macadamia nuts as well. I found 375 degrees to be too high and have reduced temp to 350 degrees. I also had sweetened coconut on hand- so omitted the granulated sugar and it was fine. Enjoy!

    Recipe #376694

    This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)

    Recipe #377443

    Bon Appétit | March 2007 These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before Chefs note: I have not made these yet- I am posting because I plan to make soon. I read the reviews and some people had a problem with whipped cream getting to peak stage- I will test out and report-- unless someone beats me :) One reviewer added Cointreau to the whipped cream Sounds Yummy! :) Update: What was a waiting for?? Delicious!! This could be very versatile recipe...

    Recipe #377692

    Refreshing-- :) There is another recipe on this site that is very close. I am adding my measurements for my own records :)

    Recipe #376655

    This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)

    Recipe #377605

    My sister made this at one of our family gatherings with #185976 (Middle Eastern Beef Kabobs) and it is wonderful side dish. You can pre-chop and pre-measure prior to a dinner party and have it ready very quickly. I used a nice shaped bowl (that was a good portion size) and used that for the mold :) Nice flavor to enhance the main dish :) Gourmet July 1991

    Recipe #376643

    I have made this cake and it is worth the effort- the second time I made it -it was a lot easier :) This is restaurant quality. Please see cooking times on recipe :) There are many layers to this cake (no pun intended) and one cooking time was hard to answer. Here is what the RSVP request stated: *Bon Apetit Sept 2003 Melissa Harden of Omaha, Nebraska, writes: "To celebrate our recent engagement, my fiancé and I spent a long weekend at the Mondrian in Los Angeles. Our stay was perfect, as was dinner at the hotel's Asia de Cuba restaurant, where I couldn't get enough of the rich Cuban Opera cake." A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse — all covered with chocolate glaze. This version, which is perfect for a special occasion, is taller than your average Opera cake, owing to its thicker layers

    Recipe #377676

    This recipe is from Gourmet June 2005 : Written as stated. Chef Note: I have cooked these stove top by just quartering and adding ingredients to a saute pan. These are great mushrooms to jazz up that grilled Steak! Very easy too :) I used the (jar) ground spices and skipped roasting /grinding them and the flavor was still wonderful.(sometimes adding more butter if topping a steak) I have made this recipe so many ways- on outdoor grill, indoor grill, in saute pan, with portobello's...........Everyone always likes them- they have a nice little kick to them. Special equipment: a mortar & pestle or an electric coffee grinder (I skip this for ease :)

    Recipe #376773

    This warms you from the inside out.........wonderful after a day of skiing or sledding. My sister gave me this recipe a long time ago and I have been making it around Thanksgiving to enjoy through Christmas every since ;) I make several batches to take as hostess gifts (in pretty jars) for holiday parties. I am unsure of servings and yield- so I put 1 in each field. I will update when I make again

    Recipe #376011

    yield: Makes 6 servings Short Ribs Provençale with Crème Fraîche Mashed Potatoes This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel. This recipe is as written from Bon Appetit January 2002 Chef Note: I make these the day prior and Skim off the fat then reheat slowly :)

    Recipe #376706

    I copied this down from a friends cookboook. I will update after I find out the name of the chef :) These shrimp are a very pretty presentation. I will post picture as soon as I can. I tried to take a shortcut with these and bought the ginger and lemongrass in the little tubes. MUST BE FRESH. The glaze is a modern blend of spicy and tangy flavors with an asian accent.

    Recipe #377463

    Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis

    Recipe #376835

    I found this in a magazine (Paul Kirk, Baron of Barbeque's recipe) If you like asian flavors you will love this recipe. Paul likes to add a tsp of cayenne to this recipe to get for of the Thai effect and taste. Recipe is as written. My 12 year old requests these often. :) I thought I would try making Thai'ders soon.....just bought some mini hamburger buns. I thought little sliders would be good with this recipe. **See Chef Note Below :) This is how I prefer them :)

    Recipe #376541


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