Coconut cream pie without the just enough sweet coconut! Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.
Crab Stuffed Mushrooms
These are a nod to my years in Maryland where I learned to LOVE crab!
Very Berry Pie
Melissa’s favorite pie and the reason she named one of our machines… MMMPIE. This pie never has left overs.
Pumpkin Pie
Running the pumpkin through a food processor makes this pumpkin pie smooth and delicious.
Brussels Sprouts and Butternut Squash with Bacon Vinaigrette
Combining brussels sprouts and chunks of butternut squash with steamed chestnuts and bacon, this hearty side dish is perfect for an autumn meal.
Cranberry Chutney
This thanksgiving staple is simple and delicious, also a big help because it can be made two days in advance.
Spice Rubbed Turkey for a Crowd
This is the best turkey recipe EVER! It’s a bit more prep work than most, but you will NOT be sorry.
Stuffed Sweet Potatoes
A new twist on a Thanksgiving tradition. These pretty stuffed sweet potatoes are a hit with kids and adults.
Death By Chocolate
Chocolate lovers will be blown over by this simple and pretty dessert.
Easy Linzer Tarts
My most requested cookie recipe, these are a easier approach to the traditional linzer tart. No holes mean’s no cookies cutters!
Baked Pecan French Toast
This is a great recipe for company because you can make it the night before and it’s real crowd please-er!
Halibut with Mango Salsa
I make a double quantity of the salsa because it’s hard not to “taste” it while you wait for the fish to marinade. The colorful entrée is pretty enough to serve to company.
Rugelach
Perfect Flaky, Yummy, Rugelah Every Time! I think that this recipe is worth the effort.
2008 Placencia, Belize
Mar. 30, 2008 – Apr. 07, 2008 : Our fantastic trip to Francis Coppola’s beautiful intimate resort in Placencia, Belize. Melissa and I traveled with our friends Steve and Brian. It was a perfect week of relaxation and laughs.
WIP: Halibut with Mango Salsa
I make a double quantity of the salsa because it’s hard not to “taste” it while you wait for the fish to marinade. The colorful entrée is pretty enough to serve to company.