Andrea made this recipe for a dinner her class hosted. I liked it so much, I keep asking for the recipe.
This makes a lot of salad dressing, so make it ahead and just use as needed.
Fig Salad with Spinach, Pecans and Pomegranate
“Yellowies” (ie Lemon Brownies)
This dessert is hard to describe, sort of lemon cake, sort of brownie texture. It is a nice change from what we usually make.
Chicken Shawarma
A recipe Adrian discovered and adapted. Great on salad or with flat bread and shredded vegetables.
Strawberry Lemonade Jam
No Bake Cheesecake
This is a quick easy recipe that is great to freeze. I have put raspberry and carrot filling in.
Lemon Filling Tarts
Butter Chicken
Chocolate Covered Banana Popsicle
This was a wonderful way to use up some older bananas. It is a tad bit harder than chocolate covered bananas, but just as enjoyable.
Baklava
A not to sweet dessert that is perfect for special occasions.
Apple Crisp
We do not follow this recipe precisely. Depending on who is making the crisp, and how many apples we have, we often fill our pan 3/4 of the way full because we really like apples. Instead of cutting in cold butter, ours is usually softened and we just mix it with the topping ingredients. Since we do not like super sweet apple crisp, we use one cup sugar in the topping, but use more if making for company. If the topping seems a little dry, we add extra butter to the top when we put the apple crisp in the oven.
While this is great for dessert with vanilla ice cream, we often eat it for dinner. We also enjoy it warm for breakfast with milk.