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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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This recipe makes sweet and chewy bar cookies packed with dates, nuts, and honey.
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Peanut butter crisp rice cereal bars are rolled around a chocolate-butterscotch filling for a fun variation on the traditional treat.
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Canned sweet cherries are the star of these muffins, with pecans in the supporting role.
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Serve these muffins as part of a buffet spread, and see how many of your guests come back for seconds.
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A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!
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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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These cake-type of cookies with chunks of pineapple and coconut are sure to hit the spot every time.
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Sumac and chili powder give regular butter popcorn a spicy and tangy kick for movie-watching night or a colorful, lemony snack.
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