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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)
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For these two loaves of heavenly quick bread, the flavors and textures of orange, zucchini, chocolate and chopped nuts are marvelously combined.
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A favorite dip made healthier by using reduced-fat mayonnaise and sour cream, served in a whole wheat bread bowl. So tasty, you'll come back for more!
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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
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These delicious apple carrot muffins are great for breakfast, brunch, or as a snack!
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These oatmeal cookies are better for you than the average cookie. Whole wheat flour, peanut butter chips, chocolate chips, cinnamon, and nutmeg also give them more flavor. If you like oatmeal cookies, I urge you to try these!!
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Give this holiday favorite an island getaway vibe with toasted coconut and rum.
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The name says it all. A delicious bar cookie with rich date filling.
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Acini de pepe pasta tossed with a cooked sweet pineapple sauce, cherries, mandarin oranges, and pineapple and chilled.
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Very ripe bananas keep this quick bread sweet and moist.