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'Apples, peaches, pears, and plums; tell me when your birthday comes!' This fresh-tasting combination of flavors from a child's skipping game combines in a delicious double-crust pie.
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This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
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Get Chocolate Pound Cake Recipe from Food Network
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Walnuts and maraschino cherries make this rich cream cheese bar cookie into a little taste of heaven.
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Spring’s first garlic is celebrated in this delicate pasta dish.
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Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
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This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car.
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It's good to make this Canadian-inspired cheesecake the day before, so it has time to fully chill and set up.
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Creamy and satisfying, this traditional New York cheesecake is made healthier with reduced fat cheese, milk, and sour cream.
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Try this recipe when making Ghoulish Petits Fours.
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This cream cheese and coconut flan is far from traditional, and incredibly delicious.