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These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping for the best early summer has to offer!
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This recipe is my own adaptation of a recipe that came from my husband's grandmother. I made a few changes to suit my own family's tastes. These cookies are a big hit with kids as well as adults.
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This ground turkey and butternut squash casserole is a quick meal to prepare on busy weeknights.
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.
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This recipe is a good one for the fall and winter when pears are plentiful. You can use any pear you like in this recipe.
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Warm and delicious pastry pockets with a savory veggie filling. I came up with this recipe after I tasted pasties made with meat and wanted a vegetarian version.
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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Key lime juice and raspberry preserves add sweet and tangy flavor to these mini cheesecakes with shortbread crusts.
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A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
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Puff pastry shells are filled with a sophisticated blend of cream cheese, Gouda cheese and shrimp sauteed with onion and garlic. Baked and garnished with whole shrimp and chopped chives, these are appetizers worthy of your most elegant gatherings.
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Chocolate cake, a crème de menthe layer, and a chocolate glaze make this cake a crowd-pleaser. It's chilled and served cold, for a deliciously refreshing dessert.
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Throw this quick bread together in a few minutes, and have a warm slice of pumpkin pecan bread with chocolate chips in no time.