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Grandma's Carrot Cake

Submitted by: heybejay

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

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Alfredo Sauce

Submitted by: Rebecca Swift

Cream, butter, garlic, parsley and Parmesan cheese make a classic Alfredo sauce for chicken dishes.

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Whipped Cream Cream Cheese Frosting

Submitted by: Tom

A delicate cream cheese frosting that has whipped cream folded into it. Perfect for summer desserts.

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Minnesota Pork Chops

Submitted by: Starbuck

Scrumptious wild rice and pork chop casserole with creamy mushroom sauce.

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Chocolate Eclair Dessert

Submitted by: KBehrens2

For this delightful layered dessert, a pan is lined with graham crackers, and layered with a series of pudding, whipped topping, more graham crackers. To finish, chocolate frosting is smoothed over.

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BBQ Pork for Sandwiches

Submitted by: KMB233

Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.

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Haitian French Toast

Submitted by: DIEDRIE

Slices of French bread soaked in orange juice, cream and spices.

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Super Hot Cereal Mix

Submitted by: Joann

An easy to make and versatile hot cereal mix with oatmeal, brown sugar and dried fruit.

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Easy Baklava

Submitted by: ARVILLALAR

Phyllo dough is layered with butter, cinnamon and nuts and baked, then topped with a honey syrup and allowed to cool before eating.

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A Catering Company's Marinade

Submitted by: Siegela

This marinade is great for chicken, beef, or pork. This beer based marinade is simple and quick to prepare.

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Cranberry Pistachio Biscotti

Submitted by: Gerry Meyer

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

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Beth's Spicy Oatmeal Raisin Cookies

Submitted by: Beth Sigworth

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

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Peanut Butter Bars I

Submitted by: Nancy

These peanut butter bars taste just like peanut butter cups.

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Peanut Blossoms II

Submitted by: Rosemarie Magee

I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!

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Chewy Coconut Cookies

Submitted by: N. Hoff

Lots of coconut and sugar make these cookies chewy and delicious.

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Baklava

Submitted by: NEONWILLIE

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

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Fudge

Submitted by: Dana

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

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Alaska Salmon Bake with Pecan Crunch Coating

Submitted by: Chris

Baked salmon makes an excellent Christmas main course!

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Easy Italian Chicken

Submitted by: Lottie Greer

Chicken sauteed in garlic with a sprinkle of red pepper flakes for a little extra zip.

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Pizza Dough I

Submitted by: Gudny Bjorg Kjaerbo

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

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