Do you have a signature dish?

Praline Cheesecake, and my family insists I make it at EVERY gathering !

No, I don't have a signature dish, but around my house I am the only one who makes chocolate chip cookies anymore because everyone says mine just taste so much better than theirs!

I just use the recipe on the bag of the Nestle Tollhouse chocolate chips.

They are delicious! I highly recommend them.

To get them to come out so good, I put them in for 10 minutes on a STONE pan (that is a big factor - way better than metal) and after that time, they look puffy and like they are not totally done, but take them out anyway, and put the whole pan of cookies on a cooling rack and leave them there for like 5-10 mins. because they are still cooking on that hot pan, even when out of the oven, because the pan is still the temp. of the oven.

They are soooo delicious when done this way!!!!

I have a couple, but since the holidays are approaching I will say Homemade (from scratch, fresh) Green Bean Casserole. No soups or fried onion strips. Its soooo good.

Shrimp scampi as a dinner entree because it's so easy. My dessert item is a raisin cake, originally called "aunt rosie's raisin cake" which I made for the first time in home ec in 8th grade, and I'm 50 now. I don't know who aunt rosie was, but now it's referred to as Aunt Benny's raisin cake.

Fried catfish, cornbread, and collard greens. Whenever I have people over for dinner, they ask if one of those three items will be on the menu.

I also am known for my cornbread and sausage stuffing. It's so good, my mom even asked for my recipe!

Chicken ham and leek puff pie

and carmel apple granny

"THAT ONE SALAD"

Ingredients

1/2 small head romaine lettuce

2 cups fresh spinach

1/4 cup lightly toasted unsalted walnuts

1/2 cup dried cranberries

1-2 ripened tomatoes

8 ounces white balsamic vinegar

6 ounces extra virgin olive oil

garlic salt

2 loaves of thin pita bread

1 (4 ounce) triangle blue cheese (the higher quality the better)

1 (8 ounce) chicken breasts or 2 (4 ounce) chicken breasts

What is White Balsamic Vinegar, you ask???

CLICK HERE: http://www.recipetips.com/glossary-term/t--34772/w...

Directions

1Pre-heat the oven to 400 degrees.

2Grill/brown the outside of the chicken breasts (you can do this in a non-stick skillet with a little canola oil or on a grill pan like a George Foreman). After one side is slightly browned, place the chicken in tin-foil and wrap tightly. Bake the chicken in the oven for about 20 minutes depending on thickness. When you remove the chicken from the oven, check for doneness. If the chicken is not cooked all of the way through, put back in the oven for another 10-12 minutes.

3Meanwhile, brush pita with a small amount of oil and sprinkle with garlic salt. Place loaves into oven on the racks and let back for 5 minutes or until bread is firm and lightly brown. Remove from oven.

4Chop romaine and spinach, and tomatoes and put in large bowl. Toss with the dried cranberries and all of the toasted walnuts.Add 1/2 of the bleu cheese to the salad, crumbled.

5Put the white balsamic vinegar into a blender or food processor on medium/high and slowly drizzle in the remainder of the oil. Allow to emulsify for 30 seconds or so.

6Once the chicken is fully cooked and is cool enough to handle, dice into medium/small pieces and toss into salad.

7Pour entirety of the dressing over salad and toss/mix together.

8Serve salad on top of the crispy bread!

9Serve with extra bleu cheese crumbles on top & cracked black pepper.

My marinara sauce and all the dishes I make with it -- and my peasant bread to go with them.

Chick pea pita breads with jerky and curry sauce.

People love it, and don't realize it's " vegetarian, healthy" food. It's delicious!

Eggplant stuffed with shrimp and mushrooms. Its easy to make but it looks impressive.