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Russian Mushroom and Potato Soup

Submitted by: DTERESA

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

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Grandmother's Buttermilk Cornbread

Submitted by: BETHANYWEATHERSBY

Home Town: Brookings, Oregon, USA

Living In: Beaverton, Oregon, USA

Grandma's recipe for a sweet, moist cornbread likely to become your favorite!

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D's Famous Salsa

Submitted by: Denise Smith

You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don 't leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.

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Pumpkin Cheesecake I

Submitted by: J M Thomas

I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

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Cajun Style Corn Soup

Submitted by: Maurice Tate, Jr.

Browned ground beef is added to this bell pepper and corn soup in a spicy tomato broth.

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Banana Cake VI

Submitted by: ccsick

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'

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Nova Scotia Blueberry Cream Cake

Submitted by: Paul

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

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Fried Rice Restaurant Style

Submitted by: jostrander

A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, baby carrots, eggs, and soy and sesame sauces.

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Spinach Dip with Water Chestnuts

Submitted by: WALNUT

Water chestnuts add a delightful twist to this chilled spinach dip. Serve with wheat crackers or rye bread. I hope you will enjoy this. My family loves it!

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Apple Glazed Pork

Submitted by: CUTIEPIECOOK

Living In: Hermiston, Oregon, USA

This sounds like a weird recipe, but it's so yummy!

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Peanut Butter Bars VI

Submitted by: Dawn

Sweet, chewy peanut butter bars made with crushed cornflakes.

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Milky Tea

Submitted by: Danielle

A sweet drink made of milk, honey and vanilla! Serve hot!

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Red River Beef Stroganoff

Submitted by: Mary Alice Cox

Thirty years ago I spent several weeks at a beautiful mountain lodge in Red River, New Mexico. When we arrived, the aroma of this dish greeted us. It was delicious, so I asked for the recipe and it's been a favorite ever since. Nowadays, my married daughter likes to prepare it for her family.

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Dill, Feta and Garlic Cream Cheese Spread

Submitted by: Bronte Getter

The bold flavors of dill, garlic, and feta make a perfect combination for dipping!

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Pesto Pasta with Chicken

Submitted by: Kristin

Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time.

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Jalapeno Popper Spread

Submitted by: Denise Millar Ramsey

Home Town: Glenn, California, USA

Living In: Susanville, California, USA

This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!

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Ash-e-jow (Iranian/Persian Barley Soup)

Submitted by: Autumn Leaves

Living In: Toronto, Ontario, Canada

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

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Best Burger Ever

Submitted by: Susan

Fun and different burger for those burger lovers with a huge appetite.

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Dave's Big Raisin Cookies

Submitted by: Art Mensink

Here is Dave's Big Raisin cookies, the best you can find.

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Swedish Meatballs I

Submitted by: Jessica

Meatballs of ground beef mixed with onion and dry cream of wheat are baked for 20 minutes, combined in a casserole with condensed cream soups and evaporated milk, and baked another 40 minutes.

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