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Inspired by the Girl Scouts, a peanut butter Do-Si-Do cookies recipe.
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A classic pumpkin spice whoopie pie recipe with cream cheese frosting.
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This recipe is by Virginia Heffernan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh peaches and blueberries are cooked in brown sugar, butter, and lemon juice until thick and bubbly, and then spooned into a prepared casserole. Dollops of sweet batter are mounded on top, sprinkled with nutmeg or cinnamon, and baked.
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The crust is graham crackers studded with pecans. The filling is whipped cream and cream cheese with a splash of orange liqueur. And the topping is a sweetened fresh cranberry sauce. Chill and decorate with whole cranberries and a sprig of mint.
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Sliced chicken breast stir-fried with mushrooms, bok choy, celery, and onion makes a quick one-dish meal.
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Fresh Granny Smith apples, cinnamon, and nutmeg make these easy apple pie bars a crowd-pleasing choice especially when covered with caramel.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.