So light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert.
These healthier mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave nectar.
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
Old El Paso salsa and seasoning mix add Mexican flavors to this cheesy casserole that's filled with beef and Progresso beans and topped with Pillsbury pizza crust.
They are super tasty and a fun twist on the classic treat. I simply tossed a cup of Christmas M and M’s in with the treats and then spread melted white chocolate over the top. Then we decorated them with red candy melts and more Christmas M and M’s.
Here’s a dish I enjoyed a lot growing up. It’s a very simple Dau Sot Ca Chua recipe that is my comfort food. As a kid I ate this a lot, but never even considered the work my parents or grandma would put into making this. It would kind of just appear during dinner time (I appreciate it much more now!).
Looking for a dessert made using Pillsbury refrigerated chocolate chip cookies? Then check out these caramel-stuffed chocolate truffle cookies - a tasty treat.
