Cooking Method: Baking

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Lemon Blueberry Cheese Tart

You've got to try this Lemon Blueberry Cheese Tart. It is absolutely delicious and so light and refreshing. It's a great make-ahead dessert.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 12 Servings

Cheddar and Caraway Cheese Straws

Caraway seeds have a warm, sweet and slightly peppery aroma, and have a distinctive earthy anise flavor. They pair perfectly with a strong white cheddar in these unique Cheddar and Caraway Cheese Straws. A great addition to any party!

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 20 mins
  • Yields: Makes 10 - 12

Chocolate Almond Soufflé

I love this Chocolate Almond Soufflé recipe. You turn it out upside down on a plate. You don’t have to worry if it falls because it is supposed to and you can make it ahead. Sadly, my husband is allergic to chocolate, so haven’t made it in awhile. You can go overboard and pour hot fudge sauce on it or sprinkle it with powdered sugar. I have a feeling I know what most people would do!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Broccoli, Bacon, Shallot & Provolone Quiche

This Broccoli, Bacon, Shallot & Provolone Quiche goes from brunch buffet to dinner table or picnic in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 8 Servings

Sticky Balsamic Ribs

These Sticky Balsamic Ribs are sweet and tangy. You can finish them in the oven under the broiler or on the grill. Make sure you have plenty of napkins!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Yields: 8 Servings

Tunisian Almond & Orange Cake

I am the first to admit that I am not a great baker. I am put off by the exact measuring, perfect oven temperatures and general attention to detail; having said that, I do have a few things that I can pull off. This Tunisian Almond & Orange Cake is always a crowd-pleaser. It’s very unique and dead simple. By the way, it’s best if you make it a day ahead!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins

Strawberry Tart

This Strawberry Tart is SO good, and very light! You could substitute different kinds of fruit. It would be great with fresh peaches.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 6 - 8 Servings

Parmesan Stuffed Tomatoes

These Parmesan Stuffed Tomatoes are light, healthy and full of flavor and can be made ahead. You can add your favorite cheese.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

German Chocolate Cupcakes

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him. German's chocolate cake, is a layered chocolate cake from the US filled and topped with a coconut-pecan frosting. This version uses cocoa powder and is made into cupcakes.

By Leslie Blythe

  • Prep: 1 hrs
  • Cook: 40 mins
  • Yields: 14 - 15 cupcakes

Green Chili and Chicken Lasagna

This Green Chili and Chicken Lasagna is subtly spicy, cheesy and creamy. I used a rotisserie chicken for this dish. You can make it ahead and bake it later.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 10 - 12 Servings