Who’s says you can’t have pizza for dessert? Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef® classic.

This recipe is a tantalizing version of a Mexican favorite! It also stores well and makes a great dish to make ahead of time and freeze for a delicious meal at a moment’s notice.

Okay this one is good - just like Dill Bits relish

Wash and cook pulut the normal way. Use very little water. Allow water level to be 1.5cm above the pulut level. Cook in rice cooker. Allow the cooked pulut to cool.

I didn’t want the title to give it away, but these beets go heavy on garlic, lemon, and parsley. This recipe plays up the sweetness and heartiness of beets, but plays down the earthy, I’m-sucking-on-rusty-nails qualities. I finally found a way that I like

A classic French pear almond tart adapted from Julia Child’s “Mastering the Art of French Cooking”. La tarte aux poires was my first love in France. This crust has a twist with coconut oil and pairs well with the frangipane and delicately poached pears.

This is a copycat recipe for Kentucky Fried Chicken’s grilled chicken.

One for those who like a continental flavour to their trifles - it’s a bit more like tiramisu than the traditional English trifle recipe

The BEST BBQ sauce EVER

When Madhur Jaffrey says they are most delicous, she means business, this was amazing with cubed lamb and our house smelled like Periyar, India….I adapted this from her recipe from “Quick and Easy Indian Cooking'

This is one of my all time favourite sandwiches. I would love to say it was inspired by Elvis, but I’m not real keen on deep frying. It wasn’t even inspired by the Guess Who. It’s just tomato, caciocavallo and basil.

“Macaroni & Cheese has been a staple on the dinner table for decades! The creative blend of cheeses in this comfort food is so smooth and delicious that any cheese lover will find it irresistible.” - Cheryl Hart, Tillamook Cheese cookbook

Remove and discard the green leaves from the cauliflower. Cut away the florets, reserving the core. Cut off and reserve the stems. Cut the florets in pieces that measure about 1 inch.

Preheat oven to 350 degrees. 2. Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape.

Preheat oven to 359o F. In medium bowl combine refried beans, 3 tablespoons tomato sauce and tabasco sauce. Mix well. Spread evenly on evenly in 1 ½ quart baking dish. Top with chopped tomato and Monterey Jack cheese.

Original Recipe from the Grand Hyatt Hotel

A Pampered Chef Recipe - All The Best cookbook Poor man’s tiramisu

So buttery, so good, so addictive! Toasting the fresh pecans is key. The magic ingredient to set off that dark brown sugar goodness is none other than good ol' Jack Daniel’s Tennessee Whiskey. Let every morsel melt in your mouth. Happy Thanksgiving!

Preheat oven to 220*F. Grease two baking sheets In a medium bowl, combine flour, baking powder, baking soda and salt. With a pastry blender cut in margarine until mixture resembles coarse crumbs.

Preheat oven to 350*F Saute onion and garlic in margarine until transparent. Stir in flour, salt and pepper. Add tofu and soya beverage (or milk). Stir over low heat until thick.