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Pepperoni Burgers

Submitted by: JEWELZ4

Standard beef burgers receive a delicious upgrade with the addition of minced pepperoni.

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Cream Cheese Pound Cake I

Submitted by: Polly Stewart

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

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The lovely chocolate custard filling in this pie is creamy and very chocolaty. It 's cooked in a double boiler until pudding-thick, poured into a baked pastry shell, and slathered with meringue. After six minutes in a hot oven, it 's ready to serve.

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Ultimate High Altitude Chocolate Chip Cookies

Submitted by: C Erik

If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.

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Old-Fashioned Coconut Pie

Submitted by: Barbara Smith
Provided by: Taste of Home

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch.

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Feta and Bacon Pasta Sauce

Submitted by: NALLY

Rich, delicious, filling and very easy to make. Bacon and leeks are the stars in this creamy white sauce. Serve over your favorite pasta. Linguine and spaghetti are both great with this.

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Mushroom Sauce Baked Pork Chops

Submitted by: J Hilgenberg

Pork chops baked with potatoes in a creamy mushroom and onion sauce.

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Cow Pies

Submitted by: Cathie

Large flourless cookies. You may use raisins and nuts instead of chocolate.

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Buttermilk Pancakes I

Submitted by: Amber

Serve these simple but delicious pancakes with warm maple syrup or fresh fruit.

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Clone of a Cinnabon

Submitted by: Marsha Fernandez

Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand.

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Summer Vegetable Ratatouille

Submitted by: Rani

Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.

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Chicken Cordon Bleu II

Submitted by: Behr Kleine

The standard Cordon Bleu swimming in a creamy wine sauce.

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Yakisoba Chicken

Submitted by: E. Maxwell

A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.

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