Italian-Style Lasagna

Don’t second guess the cream cheese cubes–it’s wonderful! Can freeze either prior to or after baking. — posted by gailanng

Ham, Dijon and Cornichon Canapes With Fresh Thyme

Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks. — posted by BecR

Crispy Green Beans With Wasabi Ranch Dip

This is suppose to be a copycat of TGI fridays green beans,but i thnk mine are wayyyy better. — posted by Mortadella1985

Coyotes Blue (Or Yellow) Cornmeal Bread

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element.
The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. — posted by blucoat

Key Lime Pie (Better Than Rib Cage)

This is my version of a key lime pie, it is traditional, no tweaks and nothing like zest thrown in! I make it with real eggs, real sugar and real milk — so expect real calories. I always top with home-made whipped cream. I will put what I use to make it at the bottom, but I have never measured it so I can’t help there . And I use plain white sugar instead of confectioners sugar (I had never even heard of canfectioners sugar in whipped cream until I joined here!) Also, it is very important to use key-lime juice. I have subbed regular in a pinch but it’s not a fresh tasting. — posted by SarahBeth131