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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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These cookies are big, soft and excellent! Great with frosting too! We won't eat any other sugar cookie!
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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This strata—which is a hybrid quiche-fritatta—is packed with broccoli, chicken, and (the best part) cheesy bread.
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Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This cookie version's inside is denser and loaded with toasted almonds.
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Elegant dessert for a Christmas buffet. Not your ordinary pound cake!