55 minutes

BEST chocolate cake I have ever had!

By friend Delores Conway

The site calls these tater tots but they actually taste much more like hushpuppies! The original recipe calls for small slices to be fried in a bit of oil. When I did that they never firmed up, so next time I make this I'm going to flatten them into crabcake-style patties. I also had to cook these at a higher temperature and for at least double the time for them to finally brown enough to hold together, so I have also changed the temperature and timing.

If you have no objection to eating regular Key lime pie, stick with that. But if you want something sweet but healthy, or have diet restrictions, this is a pretty good substitute.

Does have a very slight coconut taste, but if you want something non-dairy and super good for you, this is just the thing! Very rich, thick and tasty.

By Ree Drummond. Gravy recipe from www.simplysated.com/perfect-pot-roast-best-ever-pot-roast...

Learned this at their truffle-making class

The pecan topping on this is so scrumptious, I like it better than marshmallows!

Shells will fly off and eggs are perfection.  

By NYT Cooking

Simple but super tender and tasty! Recipe from Amy's mom

From The Unofficial Harry Potter Cookbook. This is probably the best chocolate dessert I've ever had. My friend who tried it said that it was like eating the gooey center of a brownie. Note: This is much quicker and tastes the same in the microwave!

From the 100 Days of Real Food cookbook. This tastes like fried rice, without  eggs or oil!

From the 100 Days of Real Food cookbook.

From the 100 Days of Real Food cookbook. Thick and creamy--the best potato soup I've ever had. Freezes well for great leftovers.

"Pascal's Pancakes" from The Disney Princess Cookbook really are the best!

"This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor."