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These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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You can use gyoza wrappers instead of making dumpling dough.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
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These easy drop cookies have a hint of lemon extract and nutmeg.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Very good melt in your mouth cookies. Makes a bunch.
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Get Peanut Butter Crunch Protein Pancakes Recipe from Food Network