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My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.
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These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
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These always look so pretty on the cookie plates I give for Christmas.
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Classic dump cake made with pumpkin - this one is easy and great tasting.
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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning.
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This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.
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New potatoes and fresh green beans make this salad perfect for summer.
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In this dessert for a crowd, the chocolate chips and pecans are mixed into the egg, corn syrup and sugar base before the filling is poured into two 9-inch pie shells.
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This recipe makes a moist bar cookie filled with apricots and dates.
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These rich, buttery mini cakes are topped halfway through the baking process with pieces of peach in Chef John's version of the classic French dessert.
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This is a chewy oatmeal cookie with walnuts and cinnamon.