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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
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This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken-fried steak lovers at your table.
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Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes.
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Store-bought puffed corn is baked with peanuts and caramel in this recipe for the classic snack without hulls or unpopped kernels.
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Lots of buttermilk makes these biscuits light and tender.
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This is my gluten free version of Claudia Roden’s Gateau a l’Orange. This moist festive cake makes an ideal dish for holiday celebrations.
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A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
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A sangría recipe using grilled grapes, oranges, lemons, and apples mixed with red wine, brandy, and sparkling wine, for a cocktail that’s excellent for parties.
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Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.
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They'll fill you up without weighing you down.
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A rich, dark chocolate Nutella brownie recipe.
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This is great for trimming the tree. Serve cold or keep in a saucepan over very low heat or a slow cooker.