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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
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Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
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Get Andouille and White Cheddar Cheese Grits Recipe from Food Network
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My Chexicago Party Mix recipe is a finalist in the in the Chex Party Mix Recipe contest inspired by the classic Chicago Blend; a tasty cheese and caramel mix...
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
cooking.nytimes.com
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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Get The Kids' Corn Bread Recipe from Food Network
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace.