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This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
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Deviled eggs are stuffed with a creamy shrimp and green onion filling for a fresh appetizer or snack.
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These chocolate-almond-coconut breakfast bars are quick and easy to prepare and will keep you full until lunch.
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The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple Sweet, ripe summer tomatoes, salt and olive oil are all you need The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness
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Chocolate and pumpkin-nut batters are swirled together to make a decorative, delicious marbled brownie.
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No holiday meal is complete without deviled eggs. Tarragon and spicy horseradish add a festive note to the classic.
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I have been making this fudge for about 15 years. It is a holiday must. My relatives demand it. It makes 2 - 9x13 inch pans, so there is plenty to share.
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A perfectly delicious way to use that zucchini from your garden!
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A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
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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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The vanilla-flavored cream cheese layer is stirred up and spread over the bottom of a prepared deep-dish pie crust. Pecan halves are arranged on top, and then a sweet, thick mixture of corn syrup and chocolate is carefully poured over that. The pie is baked until set and served at room temperature.
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Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.