Low muffin/110 recipes

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

The other day while we were watching Gordon Ramsay's Hell's Kitchen, chefs were making flatbread, basically like pizza, just different shape, which really made my craving for pizza come back to life. Then start making this sun-dried tomato, olive and basil pesto flatbread, and it was so good...

Beef short ribs baked with garlic, onions and carrots in a barbecue sauce. Tender, tasty and succulent.

100 Percent Whole-Wheat Bread recipe

This scrumptious banana bread will become your favorite too with this simple recipe that's stress free!

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

:)

A quick and easy enchilada sauce that you can make in about 10 minutes.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Persimmon Muffins recipe

Next time when you need a dressing to toss a coleslaw or a fresh vegetable salad, give this quick, easy and tasty dressing a try, and you won't go back to any store-bought ones afterwards.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

Crusty Rye Bread recipe

Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.

From the Thanksgiving collection I been gathering over the years.