Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
These simple garlic tostones are Puerto Rican fried plantains with a little sea salt are the perfect golden crispy addition to a plate of rice and beans.
We're running out of stars to describe how creamy and delicious this is. Jelly roll's chocolate cousin, this cake will remind you of your favorite snack treat growing up.
This recipe is one of our family's very favorite recipes. I originally adapted it from an old, falling-apart Better Homes and Gardens bread cookbook my mom had when we were growing up. I've made these countless times and they are
Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.
A favorite holiday drink turned into an easy-to-make delicious whipped wafer sensation? Yes, please. Wow 'em with a festive-flavored treat that's a beauty to behold.
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
This Banana Bread Smoothie has all the flavors of your favorite baked good in a cold, creamy beverage. Perfect for breakfast or a pre-workout energy snack!
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
Heart-healthy vegan muffins made with fresh red cherries and chopped dark chocolate. Minimal ingredients and equipment keep these simple, approachable and quick.
Combine steak, walnuts, blueberries, and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rose.
“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
