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Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

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Iced Pumpkin Cookies

Submitted by: Gina

Wonderful spicy iced pumpkin cookies that both kids and adults love!

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Restaurant Style Egg Drop Soup

Submitted by: W.J. Cory

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

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African Sweet Potato and Peanut Soup

Submitted by: GREGMCE

Peanut flavor is balanced by warm spices and the earthy sweetness of sweet potatoes.

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Paprika Pork Chops

Submitted by: DRLMCOBB

Not your every day chops! Seasoned with garlic salt and paprika, these pork chops are broiled till just shy of done, then topped with a mixture of sauerkraut, onions, sour cream, and a bit more paprika, and broiled to a delicious finish.

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Moussaka

Submitted by: PEGGY AYSCUE

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

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Grilled Salmon with Avocado Dip

Submitted by: Carolin
Provided by: M&M's

Grilled salmon is served with a creamy avocado dip made with yogurt.

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Double Layer Pumpkin Cheesecake

Submitted by: Stephanie Phillips

Cheesecake lovers will applaud this addition to the Thanksgiving dessert selection. Cinnamon, cloves and nutmeg spice the pumpkin-cream cheese batter baked in a graham cracker crust. Serve topped with whipped cream.

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Amish Meatloaf

Submitted by: Duano

A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.

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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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Angel Food Cake III

Submitted by: Kristin Pan

Classic angel food cake, light and tastes great by itself!

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Pork Tenderloin in Bourbon

Submitted by: Debbie

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

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Chocolate Delight

Submitted by: Renee

For this wonderful trifle, chocolate cake is cubed and doused with coffee liqueur, and then it's covered with chocolate pudding, crumbled candy bars and whipped topping. And if that's not enough, shaved chocolate tops things off.

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Oven Baked Jambalaya

Submitted by: Joslyn H.

A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and andouille sausage are combined with onion celery, green pepper and garlic. Tomatoes, chicken stock and rice are stirred in, and the whole thing is baked in a large roasting pan.

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Florida Key Lime Pie

Submitted by: Marion McWhorter

To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill.

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Banana Pudding IV

Submitted by: Patricia Osborne

No-cook banana pudding made with cream cheese, condensed milk and whipped topping.

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Blue Cheese Chicken Wing Dip

Submitted by: Michelle

This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.

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Nutty Napoleons

Submitted by: Brenda Moore

A family favorite! Pecan halves sandwich and are topped with a tasty cheese mixture to form bite-sized treats that will make your guests nutty for more! This appetizer may not take over the world, but it will definitely take over your taste buds!

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Sage Pork Chops

Submitted by: Tiffany Nixon

For an earthy delight, rub pork chops with a pungent seasoning of dried sage, salt and pepper, and then saute in butter until golden brown. Let the chops go for a low simmer in a simple beef bouillon.

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Babaci's Potato Pierogi

Submitted by: moeliz

These take time to prepare, but they're worth it! Yukon Gold potatoes are mashed with cottage cheese and butter, then wrapped in a circle of dough. The pierogi are boiled and then fried. Serve with sour cream, butter and fried onions, if desired.

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