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This is a power version of traditional crispy rice treats made with different nuts, coconut and cranberries.
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In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!
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A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.
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This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.
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Sweet potatoes are baked with an apricot sauce and chopped pecans. Would Aunt Birdie steer you wrong?
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Try these delicious buttery coconut pecan cookies. The cookies are wonderfully chewy, and pecans and coconut add crunch.
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This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
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A lovely pecan meringue nest forms the crust for this pie, which is filled with chocolate whipped cream. Top with sliced strawberries, raspberries, or simply cover the pie with chocolate shavings.
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Here's a coffee cake that really does contain coffee. The moist cake is studded with rhubarb and sliced strawberries.
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This no-bake pie is made in a graham cracker crust with butterscotch pudding mix, pumpkin puree, whipped topping, nuts, and toffee chips.
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Everyone loves a good sweet potato casserole. This version uses canned sweet potatoes, making it easy to complete in under an hour.
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This recipe is a family favorite for holiday dinners. It is requested even by non-sweet potato eaters!