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My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
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With fried avocado and a juicy burger, this BLT is better known as a BBLTA.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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This moist yellow cake is studded with chocolate chips and spiked with coffee liqueur. It's topped off with a simple chocolate glaze.
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Josey's pumpkin spice bread in a jar is a moist, sticky, sweet pumpkin bread, baked in a mason jar.
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Soft, cake-like pumpkin cookies with pecans and white chocolate chips.
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Dry-rubbed chicken wings are smoked, coated with a buttery hot sauce, and grilled until browned and crispy in this delicious appetizer.
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Fresh peach slices are baked in a vanilla-sour cream custard in this old-fashioned crumb-topped pie.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
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Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.