a very pretty holiday cookie - a ring of chocolate with a pink filling and a cherry in the center. plan ahead -these need an hour of chilling time. i use ghirardelli brand cocoa powder, which i think makes these extra rich.
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #For-large-groups #Hand-formed-cookies #Desserts #Eggs-dairy #Fruit #Refrigerator #Holiday-event #Kid-friendly #Cookies-and-brownies #Chocolate #Cheese #Dietary #Christmas #Pitted-fruit #Cherries #Taste-mood #Sweet #Equipment #Number-of-servings #4-hours-or-less
it sounds like a mouthful, and is... a mouthful of flavors! i came across this recipe while trying to find something to make with all of the apples coming off of our trees. i have no idea what website i got it from, but i'm sure thankful i found it. i ser
i grew up eating this cake that my auntie ann would make for us my dear aunt passed away and one of things she left me was her cookbook which is in archival sheet protectors and very worn with age so before i get too worn with age, i will give this to the
frozen banana pops are a snap to make, and taste a lot like ice cream. for extra pizzazz drizzle with chocolate sauce before serving. the recipe calls for using popsicle sticks. if unavailable, the end of each pop can be held in a folded piece of plasti
this is a spread i have been making for many years. it goes great with crackers (saltines are my favorite) or with thinly sliced cocktail breads. (i'm not really sure why it was ever called a "dip"... it is definitely a "spread"). it is a very quick recip
great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. i pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. it will keep up to a week