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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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A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Coconut Shrimp I

Submitted by: Linda Vergura

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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Clone of a Cinnabon

Submitted by: Marsha Fernandez

Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand.

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Asian Chicken Salad

Submitted by: Jill Lopez

This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.

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Addictive Sweet Potato Burritos

Submitted by: Karena

These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well, and can be deep fried instead of baked.

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Marinated Cherry Tomato Salad

Submitted by: Ellen Rainey

Cherry tomatoes and still more cherry tomatoes are packed into this nippy, wonderful salad or side dish. But they undergo a delicious transformation as they marinate in an herb infused vinegar and oil dressing.

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Hot Pizza Dip

Submitted by: Dayna Dumas

Think of this as chafing-dish pizza without the dough! Five minutes in the microwave and you've got an appetizer on the table.

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Pizza On The Grill I

Submitted by: Doug

With this recipe, you'll make the garlic and basil pizza dough from scratch, and learn the tricks of grilling a perfect pizza that features tomatoes, olives, roasted red pepper, and basil. Makes two medium pizzas.

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Portobello Mushroom Burgers

Submitted by: Bob Cody

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

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Jamie's Cranberry Spinach Salad

Submitted by: Jamie Hensley

Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.

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Grandma's Green Bean Casserole

Submitted by: Amy Barry

French-style green beans and chopped onion are stirred into a homemade sour cream sauce then topped with a cracker and grated cheese crust in this baked casserole serving eight.

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Awesome Sausage, Apple and Cranberry Stuffing

Submitted by: Stacy M. Polcyn

Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey.

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Egg Drop Soup II

Submitted by: Patsy

This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.

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Cranberry Orange Relish with Orange Flavored Liqueur

Submitted by: LaDonna

In this uncooked relish, cranberries and orange are chopped in a food processor and allowed to macerate in the liqueur for several hours. Serve with turkey.

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Cajun Seafood Pasta

Submitted by: Star Pooley

Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!

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Greek Pasta with Tomatoes and White Beans

Submitted by: Joelene Craver

Tomatoes flavored with basil, garlic and oregano go for a brief simmer with tender white cannellini beans and garden-fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.

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