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When I plan brunch for a crowd, strata is one of the first dishes on my list. And I'm not alone in loving this easy breakfast casserole. So enjoy creating your own combinations using ingredients that are in season or on hand, and be prepared for compliments.
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This cake was created in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!
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Take your corn side dish from ordinary to extraordinary! Sweet corn is grilled and then rubbed with lemon wedges that have been dipped in a mouthwatering combination of spices.
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Chocolate and dates are sandwiched between a buttery oat layer creating a rich dessert for any occasion.
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A fluffy cream cheese and whipped topping layer is spread onto the bottom of a graham cracker crust. And then comes the pudding, pumpkin and spice layer. This luscious pie is then chilled and garnished with ginger-flavored whipped topping.
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Kids and adults all love this recipe for pumpkin butterscotch oatmeal cookies - the perfect fall treat!
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These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping for the best early summer has to offer!
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This recipe helps you bring a simple and sweet cake to the table that simply tastes like home.
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This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
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This recipe is my own adaptation of a recipe that came from my husband's grandmother. I made a few changes to suit my own family's tastes. These cookies are a big hit with kids as well as adults.
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A yummy and extra fruity version of this traditional cookie.