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Chunks of candy bar add a delightful element to this cheesecake. My entire family likes it!
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.
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This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
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Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior.
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This is a recipe which will satisfy pineapple fans. The pastry cream is the best I've ever tasted.
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The lovely chocolate custard filling in this pie is creamy and very chocolaty. It 's cooked in a double boiler until pudding-thick, poured into a baked pastry shell, and slathered with meringue. After six minutes in a hot oven, it 's ready to serve.
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A candied take on traditional Chex Mix, this crunchy munch blends salty pretzels, popcorn and pecans with vanilla and other sweet flavorings.
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This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.
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My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
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Sweet potatoes are blended into an airy mixture with heavy cream, sugar, and eggs, then seasoned with cloves, nutmeg, cinnamon, and nutmeg to make a dreamy, souffle-like side dish.
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This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made.
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This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.