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This pumpkin chocolate chip bread is made lower in fat thanks to egg whites substituted in the batter. Serve during the holiday season!
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Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots, celery, and a hint of rosemary.
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Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
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The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.
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This soup is so rich and satisfying (and surprisingly low in fat); it will feed your addiction to the chicken and wild rice soup served at your favorite fancy Italian sandwich shop.
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South-of-the-border flavors star! Sautéed chicken, green pepper and onion strips coated with a spicy, creamy sauce are rolled up in warm tortillas.
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This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
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This recipe makes a wonderfully buttery Belgian-style bar cookie with almonds.
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Double your indulgence with these double chocolate chip oatmeal cookies.
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Chocolate chip cookies meet Girl Scout Thin Mint® cookies in this mint chocolate chip cookie recipe. Make during the holiday season for a festive treat.
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This cinnamon-accented cake with banana, raisins, and nuts is good for year-round entertaining
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A rich and tender pound cake made with buttermilk is baked in a fluted tube pan.