Get the latest recipes from Dee http://www.grouprecipes.com/people/dee A Super easy Fruit bread for the Holidays. If you love love Cherries you will love love this bread. Great with Cream Cheese on it. http://www.grouprecipes.com/12207/christmas-cherry-loaf.html A great idea for either Halloween or Thanksgiving time. Pretty made up and put into a clear glass bowl. Cook time is chill time. http://www.grouprecipes.com/12204/pumpkin-jell-o.html A very tasty well presented dish. Easy to make in a short bit of time. Another great recipe contribution from my old work days. http://www.grouprecipes.com/11318/tangy-asparagus-linguini.html This is a recipe that a guy I used to work with would bring into work for Christmas or Special Potlucks. It always was a hit and gone right away. It is easy and has a wonderful flavour and texture to it. Serve it as a spread on GOOD crackers. Cook time is actually the chill time. http://www.grouprecipes.com/11106/holiday-cracker-spread.html I got this recipe from a woman I used to work with in St Pete Florida…I have made a few changes to it just for the directions, as she said to put it all together and drink, so I had to come up with something a bit better. I have no idea how many servings it makes. This is a Traditional Island/South American delicious Alcoholic drink. It is similar to, but nothing like, American Egg Nog. It is served for the Christmas Holidays mostly, but good anytime. Also goes by the name of – Ponche Crema. ‘THEY’ say that it will keep indefinitely, but I have yet to be in a home where this has been made and any is EVER left over after Christmas time. It just doesn’t happen. Coquito is usually served in shot glasses or small cups and it can sprinkled with grated nutmeg. So CHEERS! Chin Chin! Iechyd da! Lechaym! Salud! http://www.grouprecipes.com/10678/coquito.html This is one of my favourite puddings (Desserts to those who don't have pudding after a meal) :-) There is a little town in the Peak District of England, called Bakewell, and there are a number of shops that still make this wonderful sweet treat. Oh to go in and sit and order one of these with a pot of hot tea and ice cream, I don't do the cream or custard, but that is just to my taste... it's a wonderful afternoon treat. But the Bakewell pudding is YUM anytime. Super easy to make. Enjoy! And if you’re ever in Bakewell, stop into Bloomer’s for afternoon tea. I am going to miss that place when we move back to the states, so I am happy to have the recipe so I can make some there. http://www.grouprecipes.com/10425/bakewell-pudding.html This is one of those recipes you'd prepare and share with everyone, cuz it makes so much. It's great for family reunions, picnics out with the family, or just at home. It does make ALOT! Can be cut down by half-ish. If there is a type of bean that you prefer you can use that instead of any of these. And if where you live the cans are 16oz and not the 15oz, no matter, it all works for this recipe. You can also add in a drained can of cut green beans too, thou I wouldn’t use the French cut ones , I think they are to….delicate….. for this recipe in my opinion. But feel free to try it if you so wish. The time does not include the chilling time of the salad. http://www.grouprecipes.com/10420/cajun-bean-salad.html This is a recipe I got from my cousin years ago. I know it is very easy and tastes YUM. You can add onions or some bits of ham if you like. I think if I were to make it I'd add some green onions (Spring onions) sliced thin towards the end of baking for some colour and some crunch. Prep time is minus the chilling time http://www.grouprecipes.com/10042/au-gratin-taters.html I just made this the other day and it was wonderful. If you like Coriander and Indian food this you will certainly enjoy. It can be used as a dip for Popadums or chips, fillings for sandwiches or as a chutney for dosas or savory crepes, we even tried it on some boiled smashed, not mashed, but smashed taters, and it was good with a bit of yoghurt added to it. This is really a very versatile condiment. AND it is not my recipe, I got it from a wonderful Indian cookbook by Rafi Fernandez called ‘The Cooking of Southern India’. Fantastic cookbook for traditional Indian food. Thanks Rafi. http://www.grouprecipes.com/9983/green-coriander-chutney-hara-dhaniya-chutney.html Traditional North African ingredients, such as dates and almonds, bring sweetness and texture to the golden-colored sauce. Cinnamon's sweet-hot flavour accents this dish. When I make this again I will remove the skin and any excess fat from the chicken, lightly brown the meat and drain on paper towelling. I will then bake it all up in a Tagine to make it healthier. On that note everyone loved this dish (in it’s original suggested cooking method) and it has been requested again already. I served it with cous cous with added raisins, sultanas and golden raisins. http://www.grouprecipes.com/8170/moroccan-spice-braised-chicken-with-dates-and-almonds.html