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L'alexandra

Posted by Rowenna

You've heard of mimosa, and you've heard of hibiscus... now try a refreshing glass of watermelon juice and champagne, christened l'Alexandra by its creator. Inspired when El Torito served watermelon juice at a Sunday Brunch. MORE»

Recipe #371264

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Pink Lady Squares

(14 reviews) Posted by Gerry

This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good... MORE»

Recipe #186363

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Blood Fruit Salad

Posted by Rowenna

I've been South Beach-ing for a long time, and in the quest to find something to eat, discovered this. A few tablespoons of ricotta cheese add a nice dose of protein if desired. Easy stuff and tastes good! MORE»

Recipe #306402

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Pumpkin Spice Bars

(1 reviews) Posted by Rowenna

I found a recipe in a Raley's magazine, but found it wasn't all I expected. After some massive modification, voici! My first original recipe! My oven is unusually slow, so I recommend keeping a close watch on the time; it shouldn't be too moist,... MORE»

Recipe #306393

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Pumpkin Spice Bars

(1 reviews) Posted by Rowenna

I found a recipe in a Raley's magazine, but found it wasn't all I expected. After some massive modification, voici! My first original recipe! My oven is unusually slow, so I recommend keeping a close watch on the time; it shouldn't be too moist,... MORE»

Recipe #306393

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Pumpkin Spice Bars

(1 reviews) Posted by Rowenna

I found a recipe in a Raley's magazine, but found it wasn't all I expected. After some massive modification, voici! My first original recipe! My oven is unusually slow, so I recommend keeping a close watch on the time; it shouldn't be too moist,... MORE»

Recipe #306393

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Pumpkin Spice Bars

(1 reviews) Posted by Rowenna

I found a recipe in a Raley's magazine, but found it wasn't all I expected. After some massive modification, voici! My first original recipe! My oven is unusually slow, so I recommend keeping a close watch on the time; it shouldn't be too moist,... MORE»

Recipe #306393

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