Oh my goodness these bars are pretty much to die for. Ooey and gooey and rich and yummy. I mean really rich and yummy. I can only take about two...Continue Reading» Never miss another recipe! Sign up for Julie's Eats & Treats Newsletter today! [LINK]Sign Up Here!
cannoli made without gluten, stuffed with fresh ricotta filling, crisp, delicious, sweet, authentic Italian, like they make in the Bronx, but without gluten.
Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.
There's a new player at your football party, and it's got game. This creamy, spicy, cheesy dip-with bacon, no less-will give you a clear home-field advantage.
This cheesy bacon casserole with French bread croutons cooks on low in the slow cooker—resulting in a perfectly cooked strata you'll be proud to serve.
You'll be walking on air with a square of cream cheese and fruity Jell-O Gelatin whipped up fluffy as a cloud. A totally unique, totally refreshing dessert.
Better than all the rest. What else can we say? How about this: It's a rich, creamy, cherry-topped showstopper that's so easy, even beginners can pull it off.
Doesn’t this cake look like it belongs in an Italian pastry shop window? The recipe was inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, one of the best cookbooks I’ve come across in a long, long time. Made with cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid …
