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This festive, fruity libation can be made in large batches perfect for a lively party.
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Pound cake, fresh fruit, mango puree, and coconut pudding are layered in this tropical mango trifle topped with swirls of whipped cream.
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Two kinds of cereal, sunflower seeds, raisins, and chocolate chips are sweetened with honey and peanut butter and cut into bars in this easy no-bake recipe. Grab a bar for breakfast on the go or a quick and easy snack.
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These Irish cream-infused chocolate truffles are perfect for special occasions. Roll them in melted chocolate, finely chopped nuts, or cocoa powder for a finishing touch.
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This recipe is by Steven Raichlen and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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A classic French side dish, this vegetarian baked leek recipe is flavored with sheep's milk Pecorino cheese.
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Homemade croutons are a great way to put leftover bread to good use.
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Marshmallow + buttercream = frosting bliss.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Dress up typical franks with the Windy City's favorite condiments.
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Get Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce Recipe from Food Network