Recipezaar: United States,Holiday/Event recipes

Peanut Butter Cake With Maple Frosting (Or Cupcakes)

Wed, 30 Dec 2009 10:39:11 -0500

In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting. -- posted by swissms

Liz's Chocolate Turtle Cake.

Thu, 31 Dec 2009 02:27:05 -0500

My father's a Chef. We made this the other day and it was great. I asked for measurements (sense he doesn't measure, all he does is pour in) and he gave to me. Hope you guys like. If your wondering what "spread caramel within 1" from the edge. Spread to within 1", means you want to leave a plain one inch border around the edges. Also, How did we cut the squares so perfectly? All we used was a sharp knife (that we dipped and wiped dry, every time) in hot water. Hope this helps, if you have any questions, let me know... Enjoy!!! -- posted by .Liz.(Daddy's little Chef)

Patrick's New Year Lentil Chili

Thu, 31 Dec 2009 02:49:11 -0500

According to folklore, eating lentils helps to bring wealth and prosperity in the new year. This chili is a twist on an old favorite, perfect for a cold winter's night! -- posted by JMUPatrick

Peanut Butter Crunch Cheesecake Squares

Thu, 31 Dec 2009 14:26:18 -0500

This recipe is from Family Circle recipe. It features Butterfinger candy bars. -- posted by Lainey6605

Boston Cream Pie

Fri, 01 Jan 2010 20:58:27 -0500

An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time. -- posted by gailanng

Cran-Cherry Apricot Chutney

Sat, 02 Jan 2010 10:28:57 -0500

A sweet/tart chutney that will easilly replace your run of the mill jellied cranberry sauce. A great side with ham, turkey or chicken. Also a great topping for Cheesecake -- posted by smokin365

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

It was Going to Be Hoppin' John

Sat, 02 Jan 2010 12:45:40 -0500

And it turned into something a bit different. Rather than cook the rice with the peas, we serve this over cooked rice. It's also good over pasta or potatoes. Serve with cooked greens or spinach on the side, or stir the greens into the peas. I add the cooked ham for my son, who can't eat sausage, but if you think the dish is too meaty, by all means leave it out. I usually don't add salt, because the sausage is salty enough, but if you think it needs some, feel free to put it in. Cooking times do not include overnight soaking of the peas. -- posted by Chocolatl

Paul Prudhomme's Hoppin' John

Sat, 02 Jan 2010 12:46:02 -0500

Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked. -- posted by Chocolatl

Chocolate - Orange Mousse Frosting

Sat, 02 Jan 2010 15:30:05 -0500

I have not tried this recipe; posted for safe-keeping. Published in Gourmet magazine, November 1992. Use to frost a chocolate layer cake or cupcakes. -- posted by swissms

Ginger Whipped Cream

Sat, 02 Jan 2010 15:42:26 -0500

Published in Gourmet magazine, November 1992. Serve on pies, cake, fruit salad, hot chocolate or coffee. -- posted by swissms

Buttermilk Biscuits With Cranberries

Sat, 02 Jan 2010 16:20:40 -0500

Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit. -- posted by swissms

Bittersweet Chocolate Orange Poppy-Seed Layer Cake

Sat, 02 Jan 2010 17:43:47 -0500

From the Rose Room at the Sheraton Tacoma Hotel. Published in Gourmet magazine, November 1992. -- posted by swissms

Gold 'n Nut Crunch

Sat, 02 Jan 2010 18:06:45 -0500

From Guess Who's Cookin': Olathe Charter Chapter American Business Women's Association, submitted by Millie Sommers. I love Golden Grahams cereal and this looks really good! -- posted by Recipe Junkie

Soft and Chewy Rolls (With Variations)

Sat, 02 Jan 2010 20:09:05 -0500

From Cook's Country magazine, Oct/Nov 2009 -- posted by swissms

New England Boiled Dinner (Corned Beef)

Sun, 03 Jan 2010 11:51:47 -0500

From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice. -- posted by swissms

Cherry Coffee Cake

Sun, 03 Jan 2010 16:50:51 -0500

A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast! -- posted by MamaGreer

Cream Wafers

Mon, 04 Jan 2010 17:31:04 -0500

These are my most favorite cookies. I bake them for holidays and special occasions. My family absolutely loves them as well. If you read the ingredients, you might not be able to envision how decadent these really are. They are very light and flaky, resemble a puff pastry, and practically melt in your mouth. You can use them plain, or fill them with special frosting. They taste great either way, but of course are much richer with the filling. For picture and step-by-step preparation, please check out my blog:http://suburbangrandma.com/recipes/cream-wafers-cookie-recipe/ -- posted by Suburban Grandma

Apricot Bread, a Beautiful Loaf, Abm

Mon, 04 Jan 2010 18:07:42 -0500

Looks good, tastes great! Wonderful for special occasions. Looks sooo nice when sliced. Great for ham sandwiches. I found this online, don't know where. This was very slow rising in the abm but rose well after being shaped. I cut the dough in two, added dried fruit to half and twisted them together, used a large bread pan. It would be appealing if baked in a tube pan. Used both diced apricots and cranberries for a second loaf. Don't soak fruit, it gets too soft and wet to look pretty. Prep time includes time in ABM. -- posted by Jezski

Frogmore Stew -Low Carb

Tue, 05 Jan 2010 11:30:06 -0500

Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth. -- posted by Porfavorcorona

Indiana Corn Casserole

Tue, 05 Jan 2010 11:33:59 -0500

Delicious recipe for a corn side dish, very indulgent and rich. Great potluck dish for dinners. Note: for a lower-fat version of this, use half the bacon, butter, and flour. -- posted by cali_love

Chocolate Malted Milk Ball Dessert

Tue, 05 Jan 2010 11:44:14 -0500

This is from my sister-in-law Rachel. It's great for Easter time, using the Mini Robin Eggs malted milk balls as decoration on top of the pieces. -- posted by Chef #1509687

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Bacon Cheddar Puffs

Wed, 06 Jan 2010 16:48:44 -0500

These make yummy appetizers. -- posted by Lainey6605

Hung's Clay Pot Rice

Wed, 06 Jan 2010 21:04:44 -0500

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:) -- posted by Manami

Layered Spinach Supreme

Thu, 07 Jan 2010 00:55:01 -0500

This came from the 1993 edition of "Best Recipes from the backs of Boxes, Bottles, Cans and Jars". Quoting: "One of the first of the no-time-to-cook recipes from Bisquik." I compare it to the Zucchini Appetizer that is so popular; they are both good. I'm guessing on the time to make it and bake it. -- posted by Toni in Colorado

Baked Blueberry Brunch

Thu, 07 Jan 2010 19:07:43 -0500

This is just amazing! Sooo delish! This is a keeper for sure! This is wonderful for a weekend family brunch. Just be prepared to feed the neighbors when they get a whiff of this! This says that it serves 24, but I guess I'm heavy-handed, because I got something like 8-10 servings! Guess it depends! Source: RazzleDazzle -- posted by FLUFFSTER

Pumpkin Tiramisu

Fri, 08 Jan 2010 14:51:15 -0500

I had heard a friend talking about wanting to try pumpkin tiramisu at a local restaurant so I thought I'd try making my own and it turned out great! I made it for my family Thanksgiving and it was a hit! -- posted by Smuckercooker

Mama Kaye's Salmon Breakfast Croquettes

Fri, 08 Jan 2010 15:27:36 -0500

For the one-year anniversary of their big move, the President and First Lady passed along this recipe: an old favorite, from the girls' godmother and family friend "Mama Kaye" Wilson. Enjoy! I haven't tried this, yet so posting here for safekeeping. :) -- posted by Sharon123

Mardi Gras Oyster Soup

Sun, 10 Jan 2010 11:46:30 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Steak and Mushroom Stew

Sun, 10 Jan 2010 22:13:05 -0500

Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night. -- posted by KathyP53

Spaghetti With Homemade Meatballs

Sun, 10 Jan 2010 23:03:07 -0500

Easy sauce with savory meatballs! -- posted by KathyP53

Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

Sun, 10 Jan 2010 23:44:28 -0500

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated. -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Make-Ahead Sticky Buns

Mon, 11 Jan 2010 14:44:28 -0500

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems. -- posted by sarikat

Cornbread Spicy Sausage Stuffing/ Dressing

Tue, 12 Jan 2010 15:50:01 -0500

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use. -- posted by ~Rita~

Old Fashioned Sour Cream Cookies

Tue, 12 Jan 2010 16:35:26 -0500

These were our family tradition for Halloween handouts and Christmas cookies. -- posted by Andy Wold

Powdered Sugar Frosting for Cookies

Tue, 12 Jan 2010 16:47:31 -0500

This is the frosting my mom would use to frost her Old Fashioned Sour Cream Cookies -- posted by Andy Wold

Peanut Brittle

Tue, 12 Jan 2010 17:32:25 -0500

Use fresh peanut and sweet butter for the best results. -- posted by Chef #856573

Chocolate Peanut Butter Balls

Tue, 12 Jan 2010 17:42:42 -0500

A holiday tradition at our house, and we often double the recipe. Rolling out the balls is a little time-consuming, but a great job to put your teenagers onto! Do not try to dip the balls in the chocolate on a rainy or very humid day, as the chocolate will not be smooth and cooperative! -- posted by Emmame

Chocolate Peanut Butter Balls (No Nuts)

Tue, 12 Jan 2010 17:43:31 -0500

A second holiday tradition at our house for those that don't like pecans and coconut in my other version! -- posted by Emmame

Kettle Roast

Tue, 12 Jan 2010 17:49:11 -0500

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22 -- posted by Chef Shadows

Savory Egg Nests

Wed, 13 Jan 2010 15:15:05 -0500

A fun breakfast for kids to make (with supervision). I made this with my four year old at a "Kids Cook" type of business. -- posted by Mickey in MN

Beef & Pork Ragu Lasagne (Lasagna) from Fine Cooking

Wed, 13 Jan 2010 18:42:56 -0500

This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles. -- posted by CFRP

Sweet N Salty Popcorn Pretzel Sticks

Thu, 14 Jan 2010 18:55:54 -0500

A recipe kids and adults will enjoy. Have fun! Adapted from the Popcorn Board. You could use blue and red sprinkles for Fourth of July, or red and green for Christmas, red for Valentine's day, use your imagination! -- posted by Sharon123

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Date Cake

Fri, 15 Jan 2010 16:05:11 -0500

This recipe was my grandmother's and the smell of this cake baking is the smell of Christmas to our family! It is a very dense, heavy cake, almost more like a bread, and loaded with dates, cherries and nuts. We usually use home-grown black walnuts in ours! Do not be intimidated by the number of steps it takes to make this cake-it actually goes together very quickly and is well worth the trouble. -- posted by Emmame

Raspberry Meringue Pie

Fri, 15 Jan 2010 17:24:32 -0500

This is so good! Smooth and creamy! Great for Valentine's Day! This works great for the holidays too! Very festive! If you aren't a meringue fan, do like I do and use whipped cream for the meringue! This is from Taste of Home. -- posted by FLUFFSTER

Thanksgiving Dressing

Fri, 15 Jan 2010 17:35:53 -0500

My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world! -- posted by Emmame

Crunchy Spiced Rum Balls

Sun, 17 Jan 2010 15:21:12 -0500

Published in Cook's Country magazine, Dec/Jan 2007. -- posted by swissms

Cherry Meringue Pie

Sun, 17 Jan 2010 17:40:58 -0500

This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this! -- posted by FLUFFSTER

Skillet Creole Chicken Fricassee

Sun, 17 Jan 2010 21:08:22 -0500

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning. -- posted by swissms

Chipotle Lime Wings

Mon, 18 Jan 2010 00:50:04 -0500

A smoky wing with medium heat. This way of preparing the wings is lower fat than deep fried and not as messy if you marinade them overnight and don't coat them in sauce again before serving. Also, if you are not able to find Tabasco Chipotle you can use any hot sauce with a little liquid smoke added. Toss them in a crock pot after they bake and they get extra tender and flavorful. -- posted by Scott Johnson

Auntie Lu's Amazing Egg Bake

Mon, 18 Jan 2010 01:27:05 -0500

A cheesy, delicious, breakfast meal for a crowd. Auntie Lu would always make this when we would stay overnight and it was a HUGE hit. We use a "perfect brownie" pan so that every piece is a delicious, crusty edge piece. The recipe works with either white or wheat bread, you can't tell the difference. I use a spicy sausage so there is no need for additional spices, but you can add your own spices to the eggs before you pour it on or in the meat when you cook it. Sauce is optional but very delicious. -- posted by Scott Johnson

Chicken Broccoli Crescent Squares

Mon, 18 Jan 2010 02:23:10 -0500

This is my own creation of a recipe from a local restaurant that closed. This was my favorite along with their Robert Redford Pie. That's a recreation waiting to happen too! You may choose to used canned chicken to have even less prep or make triangles,instead of squares, for appetizers. Great with a salad to complete a light meal. -- posted by LisaS in Central Ohio

Pumpkin Pie With Triple Sec

Mon, 18 Jan 2010 16:17:53 -0500

with a crust of ginger snaps, this can also be made layered like an English Trifle in a glass or big bowl... -- posted by carrie sheridan

Roasted Lemon Chicken

Tue, 19 Jan 2010 00:19:35 -0500

This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn't recognize 1 tbsp + 1 tsp fresh thyme. -- posted by breezermom

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Pat's Do Ahead Party Chicken

Tue, 19 Jan 2010 16:05:54 -0500

My husband lived on a street where a neighborhood chef would create dishes, then call the neighbors at all hours. They would stumble over in PJs and tast the latest creation. Then he would throw them all out and go to bed. He was famous for this chicken recipe. I found stuffed it in a cookbook, got the story, tried the dish, got the rave reviews, and am sharing because a relative said "FINALLY, a new Chicken recipe!" Don't be afraid to make this for the family dinner for a trial. Great served with steamed rice and roasted brocolli. If you make chafing pans of this, double the recipe here. You can wing the rest to accomodate any size crowd. The muenster holds up well, and if you are not a mushroom fan, just leave them out! -- posted by The Jelly Room

Brownie-Raspberry Torte

Tue, 19 Jan 2010 18:09:29 -0500

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day. -- posted by *Kathy*

Cranberry Orange Pinwheels

Tue, 19 Jan 2010 19:10:42 -0500

Recipe I want to try next fall. -- posted by *Kathy*

Chocolate-Dipped Fruit Wreath

Tue, 19 Jan 2010 19:25:02 -0500

Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that). -- posted by *Kathy*

Crispy Everything Kale Chips

Thu, 21 Jan 2010 12:33:27 -0500

Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT! -- posted by ~Rita~

My Sister's Potato Soup

Thu, 21 Jan 2010 13:29:18 -0500

My sister gave me this recipe, not exactly sure where she got it from, but she made it for us last christmas and I just had to ask her for it! OH SO GOOD! -- posted by Chef #1393084

Most Awesome Apple Pie in the Whole World

Thu, 21 Jan 2010 13:32:08 -0500

This is my great-grandmother's apple pie recipe. It has a delicious crumble topping and just enough spice. The pie is better (obviously) with a home-made bottom crust. I use the "most incredible no fail pie crust" recipe also available on recipezaar. It's really not that hard and you can make it a week ahead of time and roll it out when you need it. Prep time does not include making pie crust. -- posted by lauren losefast

Hoppin' John Stew With Cheddar Cheese Grits

Sun, 24 Jan 2010 18:10:51 -0500

From Southern Living. A New Year's Day Tradition -- posted by KathyP53

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53

Chicken Wing Sauce

Mon, 25 Jan 2010 11:13:19 -0500

A creamy, easily adaptable sauce for chicken wings. Also very good for braising chicken breasts. -- posted by Chef #1469984

Super Moist Spiced Banana Nut Bread

Mon, 25 Jan 2010 15:36:46 -0500

Breakfast Food or a perfect something to munch on with your coffee? Look no further, this oh so yummy "Super Moist Spiced Banana Nut Bread" will fill the void. I love it so much I double the recipe and give one to a friend. Tell me what you think... -- posted by Keepnupncali

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl

Brunch Stuffed Peppers

Mon, 25 Jan 2010 19:02:59 -0500

This is from Paula Dean...great brunch dish. -- posted by KathyP53

Raspberry Streusel Muffins (The Silver Palate)

Tue, 26 Jan 2010 04:09:58 -0500

These are really delicious and beautiful muffins from, "The Silver Palate Good Times Cookbook", by Julee Rosso, Sheila Lukins, and Sarah Leah Chase. The pecan streusel topping and the lemon glaze makes them extra-special. You can substitute blueberries for the raspberries. -- posted by blucoat

Cauliflower and Potato Gratin (Russ Parsons)

Wed, 27 Jan 2010 00:52:38 -0500

A simple, satisfying vegetarian recipe than can be served as a holiday side dish or a or as a main the rest of the year. Do be sure to cook the cauliflower well to mellow the flavor. And make the white sauce a little thicker than you might think appropriate -- the cauliflower and potatoes will both give off some moisture while they bake. From the Los Angeles Times (December 23, 2009). -- posted by blucoat

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Chocolate Truffle Pie

Thu, 28 Jan 2010 20:59:14 -0500

This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time. -- posted by breezermom

Glazed Bacon Appetizers

Fri, 29 Jan 2010 01:55:45 -0500

I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL. -- posted by breezermom

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Citrus - Drizzled Cranberry - Oatmeal Cookies

Sat, 30 Jan 2010 19:40:47 -0500

Published in Cooking Light magazine, December 2006. -- posted by swissms

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

Rocky Road Crispy Bars

Mon, 01 Feb 2010 10:05:05 -0500

Posting for safe keeping. Tupperware recipe. Very tasty, very satisfying. Well liked by the whole family (especially men and children!). Gluten free also. -- posted by mjerusha

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

Herbed Burger Patties

Fri, 05 Feb 2010 09:35:08 -0500

We make our burger patties from scratch rather than buying the pre-made supermarket variety, as they're too salty for me. This recipe ramps up the flavour by trading the salt for a variety of either fresh or dried herbs instead. These are good on turkish breadrolls or ciabatta rolls with salad of your choice. -- posted by JennyMidget

Apple Pie(No Cook!)

Fri, 05 Feb 2010 17:54:52 -0500

A great raw recipe using Golden Delicious or Fuji apples and dates. Recipe courtesy of Sprout Raw Food by Jackie Graff. From the Hallelujah Diet Cookbook. -- posted by Sharon123

Lemon Glaze for Scones, Cookies - Biscuits and Cakes

Fri, 05 Feb 2010 21:27:06 -0500

This is a simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! From my mother. -- posted by BecR

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Spicy Coleslaw

Mon, 08 Feb 2010 10:04:22 -0500

I am a single woman living on my own. When I come home from work the last thing I want to do is slave over a hot stove or spend hours making dinner. I need quick and easy options. I try to utilize as many "convenience" items as I can in order to help spend less time in the kitchen and more time relaxing. I like to keep the condiments from takeout and fast food places if I think I can use them for something else. I like to experiement with recipes and make them simple. This has to be one of the easiest recipes I make. The only thing that might be a problem for some people who want to make it, is you need to be near a Chick-fil-a. I use their spicy dressing. I don't normally like typical coleslaw dressing, so this is my little spin on it. I also like to double and even triple the recipe up for family bbq's and potlucks at work. Feel free to add your own items that you like....diced red onion, julienned bell peppers, etc. That's what is so great about recipes, you can make them your own. Enjoy! -- posted by Chef #188403

Game Time Chili

Mon, 08 Feb 2010 10:28:33 -0500

A quick and easy chili recipe that goes great on game day! -- posted by Bridget Elaine

Chicken Seafood Gumbo

Mon, 08 Feb 2010 10:53:26 -0500

A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division. -- posted by SAM the Nuke [:-{)

Ham Spinach and Cream Cheese Pinwheels

Mon, 08 Feb 2010 11:36:03 -0500

This recipe came from the Taste of Home cookbook. I make these for a meal or filling appetizer. The original recipe calls for garlic and herb cream cheese, but I have also used whipped chive cream cheese. -- posted by Chef #1545460

Joan's Ultimate Appetizer

Mon, 08 Feb 2010 12:15:51 -0500

This is my mother's appetizer that I upgraded to match my tastes. It is a very fast and easy recipe that will always be polished off at parties. It is best served warm so keep it covered, even better covered with warmed cloth napkins. This recipe does not do well reheated as it dries out in the oven or gets mushy in the micro. Please use "bacon bits" or the cheap version. Real bacon lacks the salty crunchy flavor that the bacon bits have. I have tried all the versions of brand name and non for the ingredients and really it doesn't matter so this can be a cheap appetizer if you need it. (don't try black pepper or chili powder, it does doesn't work!) -- posted by eveningtech

Garlic Chipotle Chicken Wings

Mon, 08 Feb 2010 12:16:16 -0500

These wings were a hit at our Super Bowl party! Enjoy a lightly breaded wing with a little kick. -- posted by subaruthie

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Down Home Champagne Vinaigrette

Tue, 09 Feb 2010 18:54:31 -0500

Gina Neely says this is her go to recipe when she makes bean salad. This gives a nice fresh, zippy flavor to whatever she adds it to! From Down Home with the Neely's cookbook. -- posted by Sharon123