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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
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Get Slow-Cooker Georgia Pulled Pork Barbecue Recipe from Food Network
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Spiral-cut ham is baked with a homemade blackberry-roasted jalapeno glaze, a spicy and sweet addition to Easter brunch or dinner.
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Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.
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Baked cinnamon apple French toast can be prepared the night before and baked in the morning for a sweet breakfast treat on holidays.
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This Malaysian inspired mango dish always has people wanting more.
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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An easy quick bread with plenty of zing, this pumpkin bread features nuts, orange zest and the tartness of whole berry cranberry sauce mixed in.
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Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
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Get Ham with Barbecue Beans Recipe from Food Network
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This buttermilk coffee cake is studded with fresh mango and raspberries. It's equally delicious with other fruits -- or even plain!