Get the latest recipes from Borius http://www.grouprecipes.com/people/borius These mini pizzas are a delicious pseudo-gourmet answer for the busy lifestyle of married with children folks like my self. The kids love to participate in the making and consuming of these right up to cleanup time, then they scatter as if they were being shot at. Go figure! Clean up is pretty easy though, as well is preparation. Use the best ingredients you can afford in this recipe for a better result. Change it up, make it yours. These are pretty filling, yhe young ones are filled with one, I am filled by two. http://www.grouprecipes.com/81581/mr-marks-masterful-mini-pizza.html I never have been a big turkey fan. It has always seemed highly overrated to me. Last year I decided to try to change that and here is what I have come up with. Brine it! Wow is this good! DISCLAIMER: I am not responsible for mom’s and grandma’s hurt feelings when they find you have found a better turkey recipe. http://www.grouprecipes.com/80823/marks-marvelous-apple-brined-turkey.html EASY, FAST, DELICIOUS! That sums it all up for this dish. It is simple enough for the beginner, and tasty enough for the gourmet. Why cook meals from a box when you can fix a dish like this that is just as quick and a lot healthier? You will get rave reviews with this one! My advice for the beginner: don’t use poor quality cheese or frozen veggies on this one, or any recipe for that matter. Remember, you can’t make chicken salad from chicken poo. http://www.grouprecipes.com/46801/one-skillet-spicy-chicken-italiano.html If you are a salsa fan this recipe is for you. There is no substitution for fresh! Make sure the tomatoes are very ripe for best results. I use homegrown tomatoes when available. This stuff is great with tortilla chips, as a side with fish, chops, or a steak, on tacos and burritos, or an ingredient in other recipes. My favorite salsa, enjoy. http://www.grouprecipes.com/44540/simply-smashing-salsa.html We went over to dad’s place the other day for dinner and he served up this soup. All at the table were astonished and amazed at the remarkable flavor it packed, and further amazed at the simplicity of the recipe. This is a great one for the busy lifestyle folk and the beginner. This soup is easy, and packed with flavor. Don’t tell dad I stole his recipe! http://www.grouprecipes.com/44535/dads-chicken-tortilla-soup.html Guacapico is a very easy and excellent dish that is an unknown treat to many. It ranks very high on the yum factor. Serve with tortilla chips during the big game, or as a side topping for tacos, burritos, fajitas, soup, burgers, a good steak, or whatever. This is pretty versatile stuff that is sure to please. http://www.grouprecipes.com/37628/guacapico-aka-pico-de-gallo-with-avocado.html This is a huge breakfast hit around our house. It takes a little more effort than “regular” French toast but it is well it. The objective is to make it crunchy on the outside, warm and gooey on the inside. The determining factors to the internal gooeyness is the dryness of the bread and the time the bread spends in the custard so adjust to your liking. The bread is sliced the night before and allowed to dry out to a stale consistency so it will readily absorb the custard the next morning. The bread rehydrates very nicely after a soak in the custard so don’t worry about it being a little hard, just don’t dry it out to the point where it will snap and break. Not dry enough and it wont absorb enough custard, too dry and it breaks when you press it into the cornflakes ….. There also is personal preference involved so practice makes perfect. If you own a griddle this is the time to use it because you can get a lot of them on it at once and save yourself some time. It can be served dusted with powdered sugar or drizzled with your favorite syrup, but this recipe stands up just fine to serving as is. http://www.grouprecipes.com/37115/fantastic-french-toast.html Cauliflower cheese is traditional English fare that is served as a main dish but can also be served as a side. Despite the name that leads one to believe that it would be a chunk of cheese that closely resembles a brain, it is truly an amazing dish. Give it a try, you’ll love it. http://www.grouprecipes.com/34654/cauliflower-cheese.html Rutabagas are delicious, that about sums it up. This simple recipe, like many I see here on this site, brings me back to my youth. As a kid, when mom made rutabaga I would always go for seconds, or thirds if there were any left, and now my kids do the same. You wont have to monkey with leftovers when you make this. Rutabaga is an underrated veggie with a mild, slightly sweet flavor. They are inexpensive, versatile, and store very well in the refrigerator. I dedicate this recipe to the memory of my mother, a four star southern cook, and person as well. http://www.grouprecipes.com/33258/moms-mashed-rutabaga.html This is my all time favorite ham recipe and just may become yours also. It is quite easy and comes out quite delish! It can be cooked in the oven or on the grill. I am a Weber charcoal kettle grill purist and I always grill these. Unfortunately, due to adverse weather her in the mountains of Oregon, grilling season only lasts for the first 12 full months of the year. During winter I often find myself peeking out the window at the digital thermometer perched on top of the smoking Weber that has been long planted in deep snow. If grilling in very cold or windy conditions remember the cooking process will take a little longer so adjust your plan. With this recipe you can use the rest period as a time buffer to make the whole meal come together at once without stressing. It can rest for slightly more or less time without harm. If you need to use longer rest times, wrap the ham in foil to maintain it’s internal heat longer. IN MY OPINION IT IS IMPERITIVE THAT YOU USE YOUR (FULLY PROGRAMMABLE DIGITAL) THERMOMETER WHEN COOKING LARGE PIECES OF MEAT IF YOU WANT CONSISTANCY. See my perfect prime rib recipe for the lowdown on the programmable digi thermometer. It is one of those kitchen tools that after you have one you ask yourself “how did I survive without one”. http://www.grouprecipes.com/32908/whiskey-ham-aka-drunken-pig.html