Eve/3 recipes

These little sheep cupcakes are very easy to make and they look so cute, coated with white frosting and marshmallows, using Jelly beans as feet and ears, everyone loves these little sheep!

This a quick and tasty version of the classic Italian Chicken Marsala.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

I stole my sister's one of the best recipes. All I can say is cookies are the best ever I had!!!

Best chicken ever.

Dublin coddle is Ireland's beloved one-pot supper of sausages, bacon, potatoes, and onions simmered low and slow until everything melts together. Serve with soda bread and a bottle of stout for the full Dublin experience.

This beautiful bunny cake will impress everyone at your Easter party!!

Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.

Mashed carrot casserole baked with sharp cheddar cheese, grated onion, buttered bread crumbs, and parsley. A creamy vegetable side dish that converts even the pickiest carrot skeptics.

Simple, quick and easy homemade soup that is low in fat, a meal by itself. It is even low carb and even the kids love this chicken noodle soup.

Perfect dessert for a Fall Evening

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.

A recipe from one of users, Jeff, he sent the recipe to me, he said "I have ate allot of potatoes in my life these are the best I ever ate without truffle oil".

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.