Author: Angela Roberts

Shredded Brussels Sprouts Salad with Baby Peas, Toasted Almonds and Lemon

Get Organized in 2012 with Framed White Boards and Horizontal Stripes

Pennsylvania Dutch Pork and Sauerkraut, A Lighter Version

Red and Golden Beet Crostini with Goat Cheese and Honey

Egg, Olive and Cheese, A Delicious Egg Salad for Parties

Two Perfect Recipes for the Best Cream Cheese Frosting

Red Velvet Cake Says Merry Christmas

Purple Potatoes with Blue Cheese

Butter Up Santa with Caramelized Butter Tarts

Pears with Roquefort Appetizer

My Favorite Christmas Desserts that have become Tradition

Salty Chocolate Ganache Tart with Raspberries, Hazelnut Whipped Cream

Pomegranate Christmas Cocktail Remembers

Potato Cake with a Ruffled Egg and Brussels Sprouts

Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter

Thanksgiving Leftovers in One Perfect Dish

Thanks Be to God

Thanksgiving Recipe Round Up of the Round Ups

Hand Held Apple Pies, Laced with Raspberry Jam

Beef and Veal Stew Shepherd’s Pie

Cranberry Blackberry Sauce and Syrup Recipes

No Lump Mashed Potatoes

Butter Pecan Oatmeal Spelt Granola Bars

Roasted Golden Beet Carpaccio with Orange Walnut Vinaigrette

Roasted Brussels Sprouts with, Almonds, Dried Cherries, Blood Orange Olive Oil

The Tavern in Nashville

Blackberry Shallot Jam Crostini with Crispy Prosciutto

Italian Style Sloppy Joe’s