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The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
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Make brunch a leisurely affair with casseroles you can assemble the night before.
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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.
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Macaroni pasta is baked in a comforting creamy sauce with ham, peas, and Cheddar cheese. French-fried onions make a tasty, crunchy topping.
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Buttery slivered almonds are sprinkled over a lemony-almond batter to create this almond crunch pound cake, a rich and sweet dessert.
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Get Blueberry Pancake Bites Recipe from Food Network
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This is a quick and tasty sweet and sour dish. Tofu is stir-fried with zucchini and red bell pepper, then simmered in a coconut curry sauce, and finished off with chopped fresh basil.