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Press a chocolate kiss into a perfect peanut butter cookie and you have a delicious peanut butter blossom.
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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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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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins.
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Popcorn is coated in a homemade syrup made with butter, sugar, and vanilla extract in this sweet butter toffee popcorn recipe.
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A sweet and savory sandwich features apple-smoked bacon, peanut butter, and honey on whole wheat for a different taste at lunchtime.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
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Forget to soak your beans, but still want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes, it's time to eat.