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This coleslaw with a creamy dressing is a quick, easy crowd-pleaser.
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A blend of olive and sesame oil, hot sauce and chile sauce make this is an amazing spicy grilled shrimp recipe.
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Sweet potatoes are mashed with sugar, spices and evaporated milk, then baked under a buttery brown sugar and pecan crust in this side dish serving eight.
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This grilled chicken salad is full of romaine lettuce and grilled red onions and is topped with tangy feta crumbles and a zesty warm lemon dressing.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.
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These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch.