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It's everything you love about the popsicle—only this one's a lot less awkward to share.
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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Get Chocolate-Marshmallow Pie Recipe from Food Network
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This make-ahead mousse with just two ingredients, whipping cream and dulce de leche, couldn't be easier to make and garnish any way you like.
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pan-fried asparagus is baked with eggs, cream, and Swiss cheese creating a rich and hearty quiche perfect for any brunch.
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Get Chocolate-Chestnut Mousse Recipe from Food Network
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Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
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This sweet corn casserole uses canned whole kernel and cream-style corn and prepared corn bread mix.
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.