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A great chocolate chip cookie recipe with chewy toffee surprises! I take these to the local firehouse and they don't last the night!
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This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners' sugar.
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These big, soft, and moist gingerbread cookies are made healthier by using whole wheat flour, less sugar, and butter instead of margarine.
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Get a glass of milk and sit down to eat this chocolate chip cookie cake that features real milk chocolate chips.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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This recipe is by Chad Robertson and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice.
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This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.
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A rich, moist cornbread with Cheddar cheese and jalapeno peppers makes the perfect accompaniment to a pot of your favorite soup or chili. Bake it in a cast-iron skillet.
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Nicely spiced zucchini cookies with walnuts, raisins and a hint of orange. A perfect afternoon snack.
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Oatmeal cookies spiced with cinnamon and made chocolaty with cocoa and chocolate chips.
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Multigrain chia seed waffles made with oats and whole wheat flour are a hearty way to start the day.