Get the latest Divine recipes from Group Recipes. http://www.grouprecipes.com/tag/divine Oh my Gosh! This is from Food Network, but it just sounds too good not to put up here. I have got to make this when I get over this darn cold!!! http://www.grouprecipes.com/103251/inside---out-chicken-cordon-bleu.html This recipe comes directly from Pete Benedict who is the general manager of Famous Dave's Restaurant in Pleasant Prairie, Wisconsin and is 100% true to the original. http://www.grouprecipes.com/103117/famous-daves-bread-pudding-with-plantation-praline-sauce.html I'VE ALWAYS LOVED IRISH SODA BREAD, HOT FROM THE BAKERY. SLAB A LITTLE BUTTER ON IT & A CUP OF WARM TEA ON A COLD WINTER DAY. HEAVEN! I LIKE THEM WITH PEAS (COOKED IN SUGAR WATER, DRAINED WITH A LITTLE BUTTER) & RICE WITH A WATERCRESS OR MESCULIN SALAD WITH A LITE MUSTARD, HONEY & TARRAGON VINAIGRETTE DRESSING. A LITTLE WINE NEVER HURT A SOUL EITHER. http://www.grouprecipes.com/102333/irish-soda-breasts.html This Greek , authentic , traditional , Casserole Beef 'n Rice dish presented here , is a Family recipe going back five generations in time !! My late Granny gave me the recipe 4 days before dying ... !! She strongly believed that mystery is a very important spice in Life ... !! It tastes divine and I am very happy to share it with you all !! A gourmet dish , beyond doubt !! Just like other Smyrnian dishes , it is better enjoyed as an appetizer rather than a main course .... you choose !! http://www.grouprecipes.com/99928/my-grannys-beef-casserole-gravy-with-rice.html Rich and tangy with no expense spared - a full pound of butter, and a whole cup of cocoa powder blend with 6 eggs and thick yogurt for this decadent treat. It's a good thing it feeds a crowd! http://www.grouprecipes.com/68743/deadly-black-bundt.html This family favorite can be prepared ahead cook, up until the point it is to be baked; cover and refrigerate for up to 4 hours, then bake as directed. http://www.grouprecipes.com/66924/crab-and-shrimp-divine.html Imported, 70% Amedei chocolate wrapped in luxuriously creamy peanut butter cookie dough then gets enveloped in a chocolate - espresso cookie wrapper before being baked. It takes some time, and a little effort, but it's worth it! The resulting treat is nothing short of decadent, and insanely rich... tread lightly! Full story on my blog: http://yummysmells.blogspot.com/2008/05/my-cookie-for-1-million.html http://www.grouprecipes.com/54517/italian-millionaire-cookies.html Luscious moist chocolate cake. Ice it with the rich chocolate icing or serve it with the heavenly whipped cream. For the most divine luscious chocolate cake in the world, serve it with both! http://www.grouprecipes.com/54427/a-luscious-chocolate-bundt-cake.html I serve these crab cakes every Friday night for dinner to my guests and they always get RAVE reviews. They are so simple to prepare and unlike some recipes they have very little filler. I serve a bowl of Remoulade sauce on the side. The also make great appetizers http://www.grouprecipes.com/48429/baked-lump-crab-cakes.html This is an old family recipe from my Grandmother’s cook. I had a little stool to stand on in the kitchen to be part of whatever was being prepared and a dishtowel that was pinned around me for an apron. I remember the shelling of almonds and grinding to make almond paste for this cake. I have repeated the process, but today find it too time consuming. I buy almond paste 60% in #10 cans and tightly wrap the unused paste in plastic wrap, then store in a zip-lock bag. Don’t mistake Marzipan for almond paste as the sugar content is higher. I have a great source for large quantities and will be happy to share my source. It will keep for a year on your pantry shelf if tightly wrapped. I had a problem with my mixer one day while preparing and mixed it in the food processor with great results! http://www.grouprecipes.com/48284/almond-tea-cake.html