no way to resist! these are wonderfully rich! a crunchy base with a creamy caramel filling topped off with not one but 2 kinds of chocolate...yum!
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #For-large-groups #Desserts #European #Potluck #Picnic #Cookies-and-brownies #English #Chocolate #Bar-cookies #Dietary #Gifts #To-go #Number-of-servings
i came up with this recipe while working at a small town restaurant. i hated even the idea of, as my mom calls it, "meat-ralf" but the owner wanted to add it to our menu. i set out on a mission to create an edible meatloaf. to the delight of our patrons i
i took this recipe from a bon appetit recipe. i like to bake cheesecakes at a lower temperature than most recipes call for--so i lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. you g
one of the best entrees on the menu at pappadeaux's is "blackened opelousas". they use catfish now, but i would recommend red snapper or amberjack. anyway this is similar and maybe better than their sauce.
savory and sweet with just a little heat, this jelly is prefect on just about anything. the recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ i made two huge batches over the summer and gave it away for chri
i took inspiration from grammajeanne's recipe #279676 and made it my own. the original recipe is very good but i tweaked it a bit to suit our tastes. i'm always asked to bring this dip whenever we get together for celebrations with friends and family.
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