Red Snapper Salpicon
Crispy tostados, avocado and black beans dress up this fresh-tasting red snapper dish.
Devil’s Lake Potatoes
Divide potato quarters, butter, onion and garlic equally and place in the center of four pieces of heavy-duty aluminum foil. Wrap tightly and grill for…
Couscous Chicken Salad with Green Onions
Pick up a rotisserie chicken and a box of couscous, and dinner will be on the table before you know it.
Soak bread in water 2 cups in a large bowl to soften, about 15 minutes. Grind almonds as finely as possible in a food processor….
Fudgy Mint Brownies
Andes mints, those after-dinner favorites, form a chocolatey glaze on top of these fudgy brownies.
Jan’s Stuffed Eggplant
1. Heat the oven to 350 F. Cut off the stem and bottom of the eggplants, then cut them in half widthwise. Cut each half…
Boiled Peanut Cake with Sweet Potatoes and Satsuma Tangerine Slices
This cake won the 2005 National Peanut Festival recipe contest.
Pumpkin Molasses Cheesecake
A perfect dessert for your fall table, this cake stars pumpkin and molasses.