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These chips use sweet potatoes and are baked, as opposed to fried. Delicious as a side item for sandwiches or simply as a snack.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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This agua fresca is served throughout Mexico. It is nice and refreshing. The flavor is tart, similar to a cranberry tea drink.
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Raisins are plumped in water, and brown sugar, cornstarch, cinnamon, vinegar and butter are stirred in. The filling is poured into a pastry shell, covered with a top crust, and baked in a hot oven for 30 minutes. Cool and serve with ice cream.
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Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
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Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this rich bread pudding.
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Get Soft Pretzels Recipe from Food Network
cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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This loaf features a strong pumpkin taste enhanced by brown sugar, with a lighter spice component that does not rely as much on cinnamon as other renditions of this popular bread. The optional nuts and raisins can be included to suit individual tastes.
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This is a thick and spicy barbeque chicken recipe that has won several cooking contest. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
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Thin, buttery cookies loaded with chocolate chips.