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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
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A hearty vegetarian breakfast or brunch casserole. I made it up in a pinch during a brunch party, and it was the only dish that was finished! I like to use a dense buttermilk bread for this recipe, and a thick blue cheese dressing.
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Swiss chard, seasonal fresh herbs, and fresh mozzarella cheese make up a fresh baked quiche stuffing for a big zucchini from your garden. There's a browned crumb topping, too.
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Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
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Cranberry and white chocolate cookie crust is topped with cheesecake in this festive cranberry cheesecake cookie bar recipe.
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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These waffles contain two of our favorite seasonal flavors: pumpkin and apple cider.
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Start an Easter tradition with these aromatic and delicious anise- and lemon-flavored loaves. Frost with pink icing and top with sprinkles.
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Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.
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Chunks of white chocolate, macadamia nuts, and oatmeal make these hearty brown sugar cookies a favorite with range roaming cowgirls and cowboys alike.
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Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.
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I created this easy Italian chicken breast recipe after living for years in the Canarsie section of Brooklyn. Enjoy!