1,375 recipes
Candy bar cookies with a buttery shortbread base, gooey caramel-pecan filling, and chocolate glaze topped with pecan halves. Three layers that taste like a homemade Turtle.
The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.
Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.
A nice an tastful sauce that is perfect for any holiday dish.
Chocolate-butterscotch brownies use butterscotch pudding mix as the secret base, folded with semisweet chocolate chips for a chewy bar with deep caramel notes. Mid-century pantry baking that delivers fast.
Dense chocolate brownie baked in a pie pan, smothered with melted caramel, and topped with pecans and chocolate chips. Serve warm with ice cream for the ultimate indulgence.
Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.
Wow your kids with this decadent dessert that will have them hugging you every minute!
Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.
Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.
Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.
Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.
Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.
Pork cutlets with apples and cider cream sauce, seared fast in butter then finished with shallots, sliced apples, and a flour-thickened cider-beef-broth reduction. French-style bistro pork.
Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.
Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.