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The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
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A pecan-studded pastry is topped with layers of chocolate, cream cheese, and banana cream filling in this delicious pie. It's easy to make but needs time to chill, so plan ahead.
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Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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This easy upside-down cake is baked in a cast iron skillet and served warm.
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If you like cherries, this is the cookie for you !
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This ice cream pie has a chocolate cookie crust and a mint-chip filling, but the creme de menthe meringue topping is what makes it really special.
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Green beans are baked in a rich sauce of mozzarella cheese, cottage cheese and milk, and topped with a seasoned bread crumb crust.
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A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.
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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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Get Salmon and Guacamole Sandwiches Recipe from Food Network