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A simple cheesecake with a spiced crust and a caramel pecan topping.
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Shrimp and Swiss cheese are stuffed into jumbo pasta shells, baked in a creamy sauce with mushrooms, and topped with Parmesan cheese for a rich-tasting, impressive main dish.
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Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler.
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This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.
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Shrimp and crabmeat lie nestled happily with veggies above a cream cheese foundation. Mozzarella cheese is sprinkled over all. Serve with bagel or tortilla chips.
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This recipe is by Matt Lee And Ted Lee and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chocolate, sugar, eggs, cinnamon
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Fresh strawberries and balsamic vinegar pair perfectly in this homemade Italian ice cream. The strawberries are roasted first to release all their juice.
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Ice cream, orange sherbet, pineapple juice and ginger ale makes for a really great punch! Double this recipe for a large punch bowl.