26 cup recipes

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Triple threat cookies from one dough split three ways: peanut butter cup, M&M with pecans, and classic chocolate chip. Three cookie varieties from a single batch of butter dough.

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Ah there's no place like home when you're this far away.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.