This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
Cinnamon, cloves and ginger blended into confectioners' sugar make a frosting that's perfect for snickerdoodlges, gingersnaps, or any cookie you choose.
This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
Use a star shaped cookie cutter to make these beautiful French toast stars. With their delicate orange flavor, they're sure to be the star of any breakfast table.
The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded Napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
This is my family's favorite Greek dish. Lamb is marinated overnight, then threaded onto skewers and grilled. The meat is served on a pita bread with a zesty, garlicky yogurt sauce. This can be served with a Greek salad and rice pilaf.