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If you like pistachio pudding, you will like this cake.

This creamy cheesecake is great with a variety of toppings - or even by itself!

A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.

Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyn’s recipe.

Blueberries take the cake in this favorite family recipe with German/Pennsylvania origins. Spread the shortcake dough over a baking sheet, make a well and spoon blueberry pie filling into each square, then bake for a dessert or breakfast treat.

An old-fashioned pound cake that goes into a cold oven before baking.

Homemade Angel Food Cake with almonds added.

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.

A delicious twist on the standard burger and traditional burger toppings! Ground turkey burgers seasoned with cumin, coriander, chili powder, and garlic - to name a few - then topped with Pico de Gallo salsa made from fresh tomatoes, onion, and fresh cilantro.

This is a recipe for oatmeal cookie mix that can be stored in the refrigerater in an airtight container for up to 10 weeks. With it are instructions for baking the cookies, now or later!

A chocolate version of the classic minute icing. Cocoa is boiled with milk, butter and sugar, then beaten to a fudge-like consistency. It actually takes about 5 minutes.

The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.

This party dip is made in the slow cooker with breakfast sausage and processed cheese.

These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.

This is a creamy concoction of escarole and beans. It’s rich, and it’s divine! It’s also best served with a warm crusty Italian bread.

This twist on a traditional Japanese treat is made with canned pumpkin and glutinous rice flour.

A nice thing to have around during the holidays, but don’t expect them to stay around long. These orange flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you’ve got yourself an elegant dinner.

I made this cake several years ago. The flavors can be mixed to suit your taste.

A co-worker always brought this cake for birthdays. It is very simple, quick to make and VERY moist. Use any flavor cake mix with pudding in the mix.

This is a Christmas favorite of ours.

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

An easy to make breakfast casserole with sausage, potatoes, eggs, and mushrooms.

Tomatoes and garlic are simmered with anchovies, capers, olives and red pepper flakes to make a spunky sauce for your favorite pasta.