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Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French bûche de Noël cake.
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Four different varieties of beans are baked with bacon, molasses, and brown sugar for a sweet and savory picnic side dish.
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These pretty and colorful cupcakes are topped with pieces of candy corn to give a hint of the coloring inside!
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Stale cinnamon rolls are repurposed in this rich and creamy cinnamon roll bread pudding, perfect when you need a dessert or brunch casserole.
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Sweet and savory pork ribs simmer for hours to fall-off-the-bone tenderness in a tangy sauce.
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Mashed sweet potatoes and cranberry sauce left over after Thanksgiving can be used up in this easy recipe for a moist delicious bread.
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These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them.
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A tangy, tomato-based sloppy joe sauce with brown sugar and apple cider vinegar makes a good sauce for chopped steak, too. Make it in a slow cooker, and pile it on toasted buns.
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This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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Fresh and very filling, this salad could be served as a main meal.
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Chef John makes this no-fuss dinner recipe of pork chops marinated and cooked in a sweet, sticky, and subtly spicy sauce of brown sugar, garlic, fish sauce, and soy sauce.