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A very dense and rich chocolate cake. This recipe works best if you use sweet cream butter and a very fine quality of chocolate.
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Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this rich bread pudding.
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A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.
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Shrimp pasta is a no-brainer weeknight win.
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It's so easy to make spicy, Thai-inspired chicken in the slow cooker. Just mix together an Asian-style salad dressing, a couple of Asian condiments, and a little peanut butter, and slowly cook the chicken in the sauce.
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You can use this lightly spiced butter on almost anything, especially bread, pancakes or waffles.
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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This is a Midwestern staple, made with cherry baking chips, chocolate chips, and chunky peanut butter.
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A great bar cookie with a butter cookie crust and a lemon filling.