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Get Peach, Raspberry and Lime Sangria Recipe from Food Network
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A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!
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It's a true Kentucky favorite. This pie combines semi-sweet chocolate with walnuts for a truly decadent experience. Accompany with ice cream if desired.
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These chocolate-cherry scones are made with Amarena cherries, which have an intense sweet cherry flavor and pair perfectly with chocolate.
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Originally made with shaved ice, now made in a blender.
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This hot chocolate recipe uses milk substitute of coconut-almond milk blend to achieve a hot chocolate evocative of the Almond Joy® candy bar.
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F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick cocktail is full of big, bold southern flavor thanks to a mix of bourbon, fresh grapefruit, and citrusy basil. A perfect accompaniment to a Texas-sized steak and other barbecue fare.
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A delicious tropical adult drink!