Sunshine Pie in the Sunshine State sounds like delicious advertising
Celebrated in the 2012 book, Field to Feast, award-winning chef Hari Pulapaka, founder along with his wife, Jennifer, of the Cress Restaurant in Deland,...
Imagine how good the kitchen smells when making Baked Spaghetti
The baked spaghetti recipe from Amanda Thomas-Henke is very good, especially for leftover sauce and noodles. You have the option of using cottage cheese...
Use wilted spinach or sliced yellow squash for salad with hot...
We have some new recipes from Country Cookin’ by Joyce LaFray Young.
You may remember, this is the book that has “Famous Recipes from Famous...
Share your love by creating delicious stuffed squash for Easter Sunday
Easter, one of the central holy days of Christianity and the cornerstone of the Christian faith, is celebrated, this year of 2024, on Sunday,...
Honey glazed chicken recipe sounds delicious, smells good baking
Jennifer Broussard’s Honey Glazed Chicken from Treasures and Pleasures cookbook looks to be quite simple, ideal for the busy homemaker. Stick the dish in...
Read the recipe for Dirt Cake, see what ‘pan’ you use...
Janet Ustler contributed her recipe for Cavatini to Treasures and Pleasures cookbook. We have it for you, and it looks wonderful. It will work...
Special Spinach Salad sounds both nutritious and delicious
Baked Fish by Sharon Ustler is simple and quick. And is tasty! We thank First Presbyterian Church of Apopka for their Treasures and Pleasures...
Thinly sliced baking potatoes, cheese, egg, milk in pie crust …...
From Charleston Receipts, James Island Shrimp Pie is a shrimp and rice casserole contributed by Mrs. John Jenkins. You need two pounds of shrimp...
Enjoy the aroma coming from your oven while baking chicken and...
For people who don’t have extra time for pampering their main meal, we have Quick Oven Stew from Claire Ellington, who hand-wrote her recipe...
Cook your bacon in the oven and fry your pies on...
A recipe loved by everyone is Old Fashioned Mac ‘n Cheese from Muellers. I’ve used this very same recipe for years.
From Sally Benton who...