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Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
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Moist and chewy with the wonderful combination of chocolate and peanut butter.
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A French mousse and British crumble bring creaminess and crunch to this dessert. It's topped with Nutella® hazelnut spread for holiday cheer.
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These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
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Make Italy proud. Make this dessert.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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Parmesan-crusted chicken bathes in butter and white wine for an elegant touch to a family favorite.
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Rich, creamy and very chocolaty, this pie 's ingredients are simmered slowly on the stove until they perfectly blend and the filling is thick and ready to pour into a pie shell. The chocolate custard pie is topped with a glossy meringue and slipped into the oven.