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Brown sugar and cinnamon are swirled into a homemade vanilla cake batter in this easy recipe for a honey bun cake made from scratch.
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Cream cheese and large eggs are the main ingredients in this low-carb breakfast option that's a cross between pancakes and crepes.
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This tasty sugar cookie crust topped with a creamy spread is the base for the sliced fruit toppings of your choice. Try kiwi and mango slices arranged with different colored grapes!
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Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.
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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Jumbo olives are stuffed with a mixture of three cheeses and roasted garlic. Easy to make, this appetizer is sure to impress!
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Layers of summer strawberries, fresh whipped cream, and chocolate wafers make an irresistible treat in warm weather.
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These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.