Recetas

S’mores Snowballs (a no-cook confection)

This is a variation of Graham Cracker Snowballs and one way to get your “s’mores fix” any time of the year!…

prawns with avocado dip on coin bread

its made with grilled prawns and avocado dip and served on a coin bread.

Banana and Granola Muffins

You can have breakfast in a muffin with your choice of ingredients. Make these with walnuts, almonds or pecans; select raisins, dried cranberries or…

barley salad with almonds and apricots

This salad is fruity, high in fibre and full of flavour. And if you like, curd can also be added here.

Moussak’aa

Moussak’aa

German Chocolate Cookies

This recipe from the BHG.com website was developed as a healthier alternative to outright decadent German chocolate cake. Rolled oats and flax meal…

HOT CHOCOLATE MELT PINE APPLE GRANITA

HOT CHOCOLATE MELT PINE APPLE GRANITA

Zucchini, Yellow Squash & Radish Salad

So colorful, light and refreshing, this goes over well at summer feeds, and helps use up your garden harvest.…

Giant Valentine Heart Cookie (It’s a Puzzle Too!)

What fun this is, to get a giant heart cookie that is a jigsaw puzzle too! Package pieces in a box, or stack…

Almonds in dark chocolate

Quick and easy after-dinner treats. These delicious morsels of velvety chocolate and crunchy almonds are quick and easy to put together and make a…

Cinnamon-Raisin Graham Bread (for bread machine dough cycle or conventional yeast bread method)

This is baked whole grain bread at its best, and amply satisfies my yen…

Giant Chocolate Chip Cookie

How about a foot-wide chocolate chip cookie for a party or gift? This treat is quick and easily portable. Chocolate chip cookie recipes abound, but…

Cream of Vegetable Soup

A good base comfort soup for the winter season. Cauliflower, potatoes, carrots, onions and garlic predominate, but you can rifle through the veggie…

Chef Teddy Lemon Petite Cake, with raspberry sauce and lemon glaze

Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati

This recipe is from my latest book and winner of the Gourmand World…