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Jay's Signature Pizza Crust

Submitted by: JASON SHARP

This simple pizza crust is chewy and soft, with a crispy exterior.

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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.

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Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

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Chicken Cordon Bleu I

Submitted by: Kiersten

A delicious French classic: chicken rolled around ham and Swiss cheese.

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Hearty Meatball Soup II

Submitted by: Judy Henry

Miniature meatballs with vegetables and pasta shells. You will love this soup.

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Honey Lime Chicken Wings

Submitted by: Jana

A tangy, sweet but tart honey lime coating gives these wings a refreshingly zingy way to fly - right into your mouth! These fried wings are straight forward, sweet-and-sour.

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Fabulous French Loaves

Submitted by: Liz Langston

A homemade French bread that will make 2 loaves.

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Cordon Bleu Chicken Rolls

Submitted by: Michelle

Breaded chicken stuffed with ham and cheese sounds pretty pedestrian, but it tastes extraordinary. This recipe includes an easy cream sauce to boot.

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Garlic Butter

Submitted by: Denyse

Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.

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French Toast II

Submitted by: Robert Johnson

A simple French Toast recipe that anyone can make. Use your favorite type of bread and serve with your favorite syrup.

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Pork Chops with Herbed Gravy

Submitted by: Chris Snyder

These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.

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Cheddar Baked Chicken

Submitted by: Judy

Home Town: Morgantown, West Virginia, USA

Living In: Greensburg, Pennsylvania, USA

A crunchy, cheesy coating provides an exciting blend of flavors for baked chicken.

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Cheese Ball I

Submitted by: Elisa Adams

A buffet of dried herbs, plus Worcestershire, mayonnaise, garlic, and more are rolled up into one great ball of fire!

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Jagerschnitzel

Submitted by: DSPIRAL73

This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.

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Potato and Cheddar Soup

Submitted by: Debbie Rowe

This is a smooth creamy soup. Great for those cold winter days.

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Basic Crepes

Submitted by: JENNYC819

No need to be intimidated -crepes are surprisingly easy. Mix simple, everyday ingredients -milk, egg, flour and the like -swirl the mix in a lightly oiled pan and fill with sweet or savory delights.

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Sweet and Sour Drumettes

Submitted by: MS.CHEF

Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!

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Chicken Pot Pie II

Submitted by: chefbuzz

Chicken breasts, potatoes, celery, onion and mixed veggies are cooked, combined and spooned into a deep dish pie plate that 's then covered with a round of pastry. Bake for 45 minutes and serve while still warm.

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