Imagine a big wedge of the Cheesecake Factory's Oreo Cheesecake that you can hold in your hand. Sure, it's not the classiest thing to ever come out of my oven... but who cares. Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat.
This here chowder has a slap-ya-booty punch of smoked paprika so grande, you won’t even believe what’s happening to your body, much less your miiiieeeeennnnddd.
These popular breakfast sandwiches get a healthy makeover with the added convenience of making a big batch and freezing them for a quick, grab-and-go breakfast.
More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking turns the popcorn-nut mix fabulously crunchy.
These couldn't have been easier and the results were delicious. I added some green pepper for color and flavor and I think mushrooms would also be good.
A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
This No-Bake Strawberry Icebox Cake is heavenly. The “cake” is really graham crackers that have gotten soft thanks to the whipped topping and strawberries.
