Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
My mother jokes that if she had a nickel for every pan of these she's made, she'd be wealthy! They are so rich, so sweet, and so good! Cut in small squares.
In only 10 minutes you can whip up a Mexican restaurant-style salsa to enjoy with tortilla chips or add zip to your dinner. Canned tomatoes and peppers are blended with onions, garlic, lime, and cilantro.
A quick spin in the food processor makes this cake's prep easy enough for a weeknight dessert for your family. Its bold chocolate flavor is so satisfying that it's unlikely you'll be able to think about seconds.
Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again.
Refrigerated pie crust makes this tartlet recipe easy to prepare. The chopped apples and toffee pieces make them a kid-favorite dessert for Christmas or any time of the year.
This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert.
'Our local peat bogs are known around the world for their beautiful blueberries,' reports Anne Krueger from Richmond, British Columbia. 'I can prepare this dessert quick as a wink. It's always a crowd-pleaser at church suppers.'
