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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics...
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Cooked baby carrots are tossed with a buttery dill mixture -- this is a great summer side dish.
cooking.nytimes.com
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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Get Chipotle Baby Potatoes Recipe from Food Network
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Get Baby Back Ribs Recipe from Food Network
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This puffy baked treat is a breeze to make because you whirl the batter together in the blender.
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Get Loaded Baby Potatoes Recipe from Food Network
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I created this punch recipe when I went looking for a punch recipe for my Baby Shower. I really wanted blue punch because I was having a boy this time. The ice cream melts somewhat and turns the punch a beautiful baby blue color leaving frothy blue and white clouds floating on top. Everyone thought it tasted great and asked for the recipe. Its also very adaptable to your taste. The sky's the limit. Try any flavor or color of unsweetened drink mix in place of the blue.