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Crushed toffee is folded into a creamy filling. The pie is garnished with more toffee bits before serving.
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Take a champagne shot at midnight this year.
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The flavors of sweet potato pie captured in pancake form.
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Use your summer peaches, blueberries, and cherries to create a colorful lattice-top pie to enjoy with a scoop of vanilla ice cream on a hot summer evening.
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!