Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.
This is a highly seasoned, beef nugget just like from the fast food joint of Idaho in the 1970's! Steak strips are soaked in a buttermilk marinade, then breaded in seasoned flour and deep fried.
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better!
A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd.
Lemon extract and blueberry jam make the perfect sweet and sour combination for these eye-catching shaped cookies. The recipe will be the hit of your Christmas party.
Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!
Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies from Ellen Govertsen of Wheaton, Illinois. Rolling the dough in powdered sugar gives them their inviting crackled appearance.
This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite!
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
