A go-to chocolate chip cookie recipe is mandatory, and now you can toss out your old one. Moist and loaded with chunks of rich chocolate, these stay chewy even in the cookie jar.
This was the best cookie that I have had. And so worth the tiny bite. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft.
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Using canned pumpkin and your pantry baking staples you'll create one of the most delicious pumpkin recipes you've ever tasted. You can toss out those other pumpkin cookie recipes, this is the only one you'll ever need.
I made these every year when my kids were small. This year, my daughter resurrected the recipe for our holiday cookie trays. This recipe brings back lots of memories for us.
This Indonesian Peanut Chicken recipe contains brown rice, reduced-fat creamy peanut butter, salted peanuts, boneless skinless chicken breasts, onion and more.
A sweet, savory saute of bell pepper, green onion and bean sprouts is tossed with strips of cooked chicken and angel hair pasta, and coated with an exotic blend of peanut butter, soy sauce, chicken broth and fresh ginger.
This quick and easy dinner from Food Network chef and bestselling cookbook author Nigella Lawson is easy to make. She makes a large vat of the sesame peanut noodles since they're lovely to keep to pick at in the fridge.
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
It's hard to believe you can make this flavor-packed dish in just 30 minutes in just one skillet. Easy enough for weeknight cooking, it's also a fabulous dish to serve to guests.
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.
