Super quick, very filling

You will think you are dining in the south of France when you taste these luscious chicken breasts! The secret to the pan sauce is in the true herbes de Provence, fragrant w/ dried culinary lavender. Add tangy large crumbs of real Roquefort. œ¥ Voilà!

Cookie dough with prune filling rolled up. Chill, slice and bake.

This is a beautifully-crafted fresh & easy year-round primavera .. artistically inspired by my psychic senses! ° ˜¾ ° ã¸. — ¸ .ã㘅㰠Bon appetit!

An easy soup that you can make with puffball mushrooms, which can be found most anywhere.

¢ Combine the flour and the salt in a large resealable plastic bag. Add as many pieces of chicken you can fit and shake to coat completely. ¢ Heat a large sauté pan over medium-high heat and add the oil.

This has been a delicious finale to many a fall and winter feast in our home. Thanks to Tanya Burnell for sharing this great recipe from Gourmet Magazine, November 1990

Yummy recipe from Southern Living! Great for the Fall!

A lovely, traditional pumpkin pie.

If you are lucky enough to find quince at the farmers market (or grow them yourself), try this rich and satisfying soup.

Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.

Punahou School’s famous blondies (Mrs. Marciel’s recipe)

A fine and tasty gravy that’s perfect for roast pork

Baked Goat Cheese with Tomato Sauce and Mushrooms

1 In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture. 2 In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve).

Easy, no real cooking required, lovely liqueur truffles. No eggs or cream like a lot of truffle recipes so keep well too. Great as homemade gifts or just to treat yourself for a lot less than buying Thorntons!

Simple, healthy and elegant.

Boeuf Bourginon made with Quorn. A vegetarian alternative that is lighter than the meat version but still has plenty of flavour. Serve with rice.

Rock buns are not hard. The name refers to their craggy shape rather than their texture. The mixture is firm so they hold their shape during cooking¦ whatever rugged splat you formed when dividing up the mixture. They ain™t pretty but they taste divine.

I totally ripped this recipe off from Guy Fieri, but I switched up the sauce and I think its way better. So I’ll link to his recipe and you can follow that for the pork, but try my recipe for the glaze.