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It's obvious that blueberries favor lemons once you make this classic pie. Fresh lemon juice and lemon zest are spooned over the sweetened berries, and then this berry filling is piled into a pastry crust, dotted with butter, covered with a top crust and baked.
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This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge.
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This chicken salad uses raisins, carrot, celery, pineapple, and apple to make a tasty dish for any event.
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A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling.
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Get Mexican Ricotta Spread with Grilled Tostadas Recipe from Food Network
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Fresh ginger puts the bite on tart cranberries and crisp apples cooked up with onion, celery, raisins, and just enough sugar to keep your lips from puckering.
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This recipe delivers vegan-friendly peanut butter and oatmeal cookies with chocolate chips and walnuts.
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This is an extremely moist cake that ranks right up there for all the chocoholics in my home. It does not need to be frosted because it is sprinkled with chocolate chips and walnuts before baking. Easy AND delicious!
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Use frozen peas, shredded Cheddar cheese, and cooked bacon to make a quick and tasty pea salad that is perfect for summertime eating.
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Quick and easy to make, this recipe for double chocolate mint cookies is always a hit with kids and adults alike!
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This open-faced turkey sandwich with bacon and tomato is covered with a creamy Parmesan cheese sauce and broiled until bubbly. The recipe originally came from the Brown Hotel in Louisville.
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Paper-thin and spicy, these cookies are a beloved Swedish Christmas tradition. Thoroughly chilling the dough before rolling it out, and dusting cookie cutters with flour will make the cut-out process easier.