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Soft cake-like cookie studded with plump raisins and sweetened with brown sugar - a childhood favorite.
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I use this recipe all the time with the regular candy-coated milk chocolate pieces and it is very good.
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A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini.
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This is a rich and creamy Alfredo sauce of butter, ricotta cheese, cream and Parmesan cheese. It's served with fettuccini and sauteed chicken.
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This is a healthy, moist and gluten free Christmas Cake (fruit cake).
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Chinese restaurant-style chicken balls are dipped in a cornstarch batter and then fried to crispy, golden perfection with a succulent bite.
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These cookies are very good and I got this out of my mother's personal recipes. This recipe is from a Lebanese woman who was a friend of my mother's.
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A sweet, custardy sour cream mixture is spooned over fresh blueberries, topped with a sweet buttery crumble, and baked. If desired, garnish with mint sprigs and additional blueberries.
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Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe.
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A very chunky peanut butter batter is whipped up with corn syrup, eggs, sugar, butter, vanilla and chunky peanut butter. The filling is poured into a prepared pie crust, baked, chilled, and topped with a fabulous caramel cream sauce.
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We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.
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These hearty crepes are made with whole-wheat and all-purpose flour, soy milk, and flax seeds. They are wonderful topped with blueberry sauce.