North american, Easter Рецепты

Chef Gino's Peanut Blossom Cookies

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf…

Lemon Coconut Pixies

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.

Dorothy's Pickled Beets

This is a great and refreshing way to eat beets. No fuss, no muss, just big taste.

Fresh Corn Salad

A friend of mine here in Dallas made this side salad to go with sliders and it was fantastic.

Open Faced Peach Mango Cobbler w/Crystallized Ginger

Peaches and mangoes are wonderful and bright with natural, juicy sweetness, unmatched by many. This cobbler is…

Pillows ( Pasta)

My wife called this creation Pillows. They are a square type of pasta, very tasty and chewy. Can be used in soups, sauces, etc. Try adding 1…

Orange Marjoram Carrots

It can be hard to come by a vegetable dish both children and adults enjoy. You'll appreciate this recipe because it found that middle ground.…

Mary N's Baked French Toast

Okay, so the name of this recipe is a little long; but you have to give credit where credit is due, so thanks Aunt Mary for this great breakfast…

Brownie Bowls With Peanut Butter Mousse

Brownie Bowls with Peanut Butter Mousse deliver a decadent deep dark double chocolate brownie bowl heaping…

Yellow Cake Mix Bars

This is a nice yellow cake bar recipe that you and your friends can enjoy over coffee or tea.

Sweet Bell Peppers & Pasta

Molasses Cookies

A modernized version of my grandmother's (Eva M. Koehler) molasses cookies--without the pearl ash. One of the great cookie treats of all time.…