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A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle with colored sugar.
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of parsley really comes through if you use the flat-leaf variety.
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
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Smoked Gouda, Cheddar, Swiss, and Parmesan all work together in this version of the classic comfort dish.
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A delicious quick bread that will fill your kitchen with spicy holiday scents.
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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Breaded chicken fingerlings are fried and served with a zingy horseradish mayonnaise.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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A rich pecan layer cake covered with buttery frosting.