Cooking Method: Baking
Maple-glazed Walnuts
Such a simple snack and way to mix up the flavor in place of plain nuts. I'll grab a handful of these for a quick snack around the house, add them to salads, crumble them over roasted Brussels sprouts, or have them in my backpack when I'm out and about, or on the trail.
By Shelly Rose
Sausage Hash Brown Casserole
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By Shelly Rose
Peanut Butter Sandwich Cookies
A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.
By Shelly Rose
Triple-Chocolate Cranberry Oatmeal Cookies
Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.
By Shelly Rose
Key Lime Cheesecake
Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.
By Shelly Rose
Tropical Carrot Cake with Coconut Cream Cheese Frosting
This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.
By Shelly Rose
Mascarpone-Filled Cake with Sherried Berries
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
By Shelly Rose
Quick Sausage and Mushroom Lasagna
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
By Shelly Rose
Skillet Chicken Pot Pie with Butternut Squash
Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.
By Shelly Rose
Simple Roast Chicken
This simple roast chicken recipe by legendary chef Thomas Keller is one of the top-rated chicken recipes on Epicurious. It's an essential, delicious chicken recipe any home cook can master and enjoy.
By Shelly Rose
