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This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.
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After watching Martha's cupcake week I was inspired to create a new cupcake for Alex. He really loves cinnamon and I saw that one of the Trophy Cupcakes flavors...
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Old fashioned oats are finely ground in this decadent chocolate cookie with peanut butter chips.
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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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These homemade protein bars are packed with oats, coconut, and sunflower seeds, with a bit of dark chocolate for an added hint of sweetness.
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Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables.
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This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
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Cilantro, scallions, and sesame oil add Asian flair to these turkey meatballs served with a sweet soy dipping sauce.
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The sauce in this Mongolian beef is fire.
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Get Icebox Cake with Slice and Bake Peanut Butter Sandies Recipe from Food Network
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.