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Sauteed vegetables and potatoes topped with cheese and whole eggs.
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We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.
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Canned sweet potatoes are mashed and combined with sugar, eggs and vanilla, then topped with a brown sugar and pecan crust and baked.
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These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
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Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches.
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This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
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With a crust made of ladyfinger crumbs and a filling made with cream cheese, mascarpone, and espresso, this cheesecake combines the flavors of tiramisu with the richness of a New York-style cheesecake.
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Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
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Devil's food chocolate cake is loaded with peanut butter, chopped peanuts, and peanut butter cups in this over-the-top kid-pleasing dessert.
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This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
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This is a simple quiche recipe for which you probably already have everything you'll need! Biscuit mix and eggs are the key, along with zucchini, of course!
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A graham cracker crust is filled with a decadent mixture of cream cheese, sugar, eggnog and a hint of rum. Garnish with whipped cream and colored sugar, if desired.