This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking.
Huitlacoche is a Mexican delicacy and Chef Adrian Leon combines it with field and shitake mushrooms, onions, garlic and corn to create a smoky-sweet filling for freshly made tortillas.
As the sweet rolls bake, the sauce in the bottom of the pan becomes sticky. This recipe makes three pans, so you’ll have extra buns to share with friends or to freeze for another day.
A refreshing citrus picnic salad with a mixture of strawberries, jicama, cucumber, jalapeno, and cilantro topped with a light dressing of lime juice, no-calorie sweetener, olive oil, and poppy seeds.
Butter the inside of the saucepan before you begin making this candy. This prevents sugar from clinging to the sides and it makes for a creamier candy.
This hard but chewy cookie is glazed with chocolate and sprinkled with chopped toasted pecans.
Recipe created with the American Heart Association as part of the Simple Cooking with Heart program to help families learn how to make great nutritious meals at home.
Moist, delicious cupcakes are always a favorite, and with less sugar in this recipe you can enjoy one even more!
Citrus Salsa is a tangy treat great with baked tortilla chips or on top of grilled chicken or fish.
Let the kids help mix the filling and fill the apple before baking. Enjoy as an easy dessert or side dish with pork.
The sriracha trend is as strong as ever making this zesty shrimp dish by food-lover and internet sensation Laura Vitale an irresistible dish. Serve over quinoa or your favorite grain for a quick and delicious dinner.
Kids can help put these easy appetizers together. Cherry tomatoes, basil, and creamy mozzarella glazed with a balsamic drizzle.