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A very rich cake that tastes almost like a candy bar.
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In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.
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Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
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These look so nice for Christmas with the red and green sprinkles.
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Softened vanilla ice cream is mixed with coconut and chopped peanuts and spread into a chopped peanut crust, then frozen until firm for a rich and creamy dessert pie. Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.
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I have had this recipe for years; it makes an especially creamy fudge. Store in a tin box.
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A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
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This year is the Centenary of Federation of Australia, and this recipe was provided by the great-granddaughter of Henry and Isabella Parkes (your equivalent of a first lady). In Australia, we call them biscuits, rather than cookies, but they are well worth trying.
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This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheesy pull-apart bread is made with refrigerated biscuit dough and jalapeno peppers for an easy spicy treat.
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A chocolate version of the Mexican Wedding Cookie.
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Capture the flavor of cheese blintzes in this golden kugel of egg noodles mixed with sour cream, cottage cheese, and farmers cheese.