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Grilled Shrimp and Chicken Pasta

Submitted by: Joyce

For this sumptuous dish, first comes the just-cooked pasta, and then the chicken breast sauteed in spices. The grilled shrimp come next, and then pungent cream sauce is spooned over the top, with a sprinkling of Romano cheese.

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Chicken and Bacon Shish Kabobs

Submitted by: Angie

Home Town: Visalia, California, USA

Marinated mushrooms and bacon-wrapped chicken chunks are threaded onto skewers with pineapple, and cooked on the grill!

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Venison Kabobs with Sweet and Smoky Sauce

Submitted by: serenadelorenzo

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

Venison marinates in an Asian-spiced tomato sauce in this delicious, gamey take on an old BBQ favorite.

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Grilled Venison Backstrap

Submitted by: TIKCUF99

Home Town: New Carlisle, Ohio, USA

Living In: Jacksonville, North Carolina, USA

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

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Creamy Spinach Casserole

Submitted by: MARBALET

Cream of celery soup, chopped spinach, onion and seasonings are combined in a saucepan and cooked on top of the stove in this vegetable side dish.

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Graham Cracker Crust I

Submitted by: Carol

Remember this recipe when you want to whip up your favorite chocolate, coconut custard or banana cream pie. Butter, graham cracker crumbs and sugar are perfectly balanced in this recipe. And the mixture presses nicely into a pie pan, and can be pre-baked or just chilled.

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Cajun Compromise Catfish

Submitted by: NOCKO

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

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Creamy Coleslaw

Submitted by: Kathy W.

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

It 's the dressing that makes the creamy part - sour cream, mayonnaise, vinegar and a smidgen of Dijon mustard. And it works its taste magic while the slaw chills in the refrigerator.

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Corn Chowder II

Submitted by: Kathleen

This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.

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Caramel Apple Pork Chops

Submitted by: Karena

Succulent pork loin chops are paired brilliantly with slices of tart apple cooked in a satin-smooth sauce of butter, brown sugar, cinnamon and nutmeg. A few chopped pecans over the top make this a delectable autumn entree.

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Caramel Apple Cheesecake

Submitted by: JJ

A neat twist for an autumn dinner!

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Roasted Butternut Squash Soup with Apples and Bacon

Submitted by: LEXINOLE29

Home Town: Miami, Florida, USA

Living In: Tallahassee, Florida, USA

This curried squash soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream. Roasting the squash adds an extra depth of flavor.

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Velvety Pumpkin Soup With Blue Cheese and Bacon

Submitted by: lis36d

Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.

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Flourless Peanut Butter Cookies

Submitted by: Stephanie T.

Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!

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Slow Cooker Squirrel and Veggies

Submitted by: kdsutton

This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.

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Slow Cooked Squirrel

Submitted by: Bobbie Jo

This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready.

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Belgian Squirrel

Submitted by: rhonda

Living In: Bella Vista, Arkansas, USA

A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!

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