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Get Jack's Meatball Sliders Recipe from Food Network
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Get German Chocolate Cake with Butterscotch Frosting Recipe from Food Network
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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
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Get Carrot and Pineapple Cake Recipe from Food Network
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Get Zucchini Bread Waffles Recipe from Food Network
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This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator
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Get Pizza Rustica Recipe from Food Network
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Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.
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The cream cheese-maple sauce is dangerously good.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Get Mushroom Tart Recipe from Food Network