We pledge allegiance to this dessert! You're sure to hear "ooohs" and "ahhhs" when you serve this beautiful red, white and blue patterned treat. Our little secret - it's so easy to make and decorate. We'll show you exactly how in just a few simple steps.
You don't have to fly to Italy to get a creamy tiramisu. Or even get in your car and go downtown. Make it at home and share it. Expect a hearty "Brava!"
I don't know if this is really "Chili Pie" but it's what I threw together the other night and my whole family devoured it. Not my healthiest meal, but great when you are in a pinch and short on time.
This came from Diane Mott Davidson's book quot;Dying for Chocolatequot;, and was quot;createdquot; by caterer Goldy Bear. These were a hit last Thanksgiving.
A little different from the typical broccoli cheese casserole, this one uses crumbled crackers to create a slight "stuffing" consistency. Yummy for Thanksgiving!
When you layer a cookie crust with cream cheese filling and fresh berries, a little fanfare is required. If you don't have a pedestal, be ready with a hearty "Ta-da!"
We don't use the word "ultimate" loosely. Each one of these delectable stuffed appetizers is bursting with rich, buttery-tasting Ritz Cracker crumbs and cheesy flavor.
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!
A great quick bread that is not like your ordinary quot;dessertquot; banana bread - it's not overly sweet and the texture is moist yet sturdy enough to slice and make sandwiches! We like it with peanut butter and honey! Freezes well too.
I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured quot;pulled lambquot;.
“I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast.” Pat Lemke - Brandon, Wisconsin
