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Chocolate cheesecake flavored with coffee liqueur and baked in an 8 inch springform pan.
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My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!
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This is an orange flavored gingerbread for the bread machine that is especially good with chocolate syrup or hazelnut spread.
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These cookies store wonderfully and keep for several days.
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Chocolate chip cookie dough frosting, made without eggs, is rich topping for cupcakes or can be eaten with a spoon!
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This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
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These cookies are incredible... and they always turn out!
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This chicken steeps in a rich, bourbon-based marinade before baking.
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Yellow batter layered with cinnamon sugar is given the poke cake treatment with sweet vanilla icing to create this rich honey bun cake.
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These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome. I make two versions--this one if for my sweet-tooth husband--the other for myself, contains 1 c. dried fruit and nuts instead of chocolate chips and marshmallows. Be creative!
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This gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking.
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All the fixings for burritos are mixed together without the tortilla in this skillet burrito bowl. Top with sour cream and lettuce.