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To Die For Blueberry Muffins

Submitted by: Colleen

Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

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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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This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake. Originally submitted to CakeRecipe.com.

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Baked Teriyaki Chicken

Submitted by: Marian Collins

A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards.

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Slow Cooker Chicken and Dumplings

Submitted by: Janiece Mason

Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.

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Chocolate Pudding Cake II

Submitted by: INDIT

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

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Raspberry and Almond Shortbread Thumbprints

Submitted by: Dee

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

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Thin Mint Crackers

Submitted by: Kim

Just like the Girl Scout cookies!

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Iced Pumpkin Cookies

Submitted by: Gina

Wonderful spicy iced pumpkin cookies that both kids and adults love!

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Chocolate Toffee Crunch Bars

Submitted by: Pamela and Victoria

The name says it all. Large yield...it's mom's recipe.

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Pizza Crust for Bread Machine

Submitted by: Marian Collins

Semolina flour is specified here for its ability to hold shape. No floppy crust from this recipe, but rather a crispy, chewy bite of perfection.

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Six Week Bran Muffins

Submitted by: Dee

This is a very large yield recipe for plain, sweet bran muffin batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins every morning, even for busy folks with no time to waste.

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Sophie's Zucchini Bread

Submitted by: Laura Stotko

Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.

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Dumplings

Submitted by: Carol

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

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Downeast Maine Pumpkin Bread

Submitted by: Laurie Bennett

Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.

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Amish White Bread

Submitted by: Peg

This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make.

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Pudding Poke Cake

Submitted by: Karin Christian

This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.

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The Best Rolled Sugar Cookies

Submitted by: Jill Saunders

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!

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Vanille Kipferl II

Submitted by: Maya McNally

The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.

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