Giant Chocolate Chip Cookie by Salad Foodie

How about a foot-wide chocolate chip cookie for a party or gift? This treat is quick and easily portable. Chocolate chip cookie recipes abound, but I like this one especially. It’s Wilton’s Chocolate Chip Cookie For Giant Cookie Pans, and never fails for me to bake to chewy perfection. Add a few icing decorations or pieces of candy…

Peppermint Stick Ice Cream by Salad Foodie

What to do with the candy canes after Christmas? Make ice cream! Doesn't have to be summer to get my ice cream maker out.

Kentucky Belles by myra byanka

This is a dessert for coconut lovers.

"Ice Cream" Frosting by J. Gino Genovesi

I have made this many times and have had positive reactions, especially when people are told it is made with flour. It is easy to make; costs little and is pleasing to the taste. Use of creamed fruits makes it even more delightful.. It is labor saving. It is great used on cupcakes also .

Peanutty Oatmeal Cookies by Salad Foodie

A different take on peanut butter cookies. The oatmeal adds chewiness, and the chopped peanuts add extra crunch. For an over-the-top serving, spread a cookie with a smear of peanut butter and dab of jelly.

Spice Nut Bundt Cake with Lemon Glaze by Salad Foodie

A sassy lemon glaze sets off this spice Bundt cake. It fits the bill for morning coffee or afternoon breaktime, and keeps well several days refrigerated. If you don't have cardamom spice just replace with an equivalent amount of allspice and cloves.

Peanut Butter Fudge by myra byanka

Easy to prepare dessert for peanut butter lovers.

Cheesecake Supreme Shows The Colors for Flag Day & July 4th! by Salad Foodie

For a luncheon on Flag Day I needed a dessert in patriotic colors. Cheesecake Supreme with fresh strawberries and blueberries, or cherry and blueberry pie filling as toppings would do the trick. While I’m not ready to be hired on by Cheesecake…

Black Bottom Cups by Cupcake Vixen

Chocolate and cream cheese cupcakes that is an old family recipe that is just to good to keep to myself.

Chocolate and Grand Marnier Souffle Cakes by Debi Shawcross

Individual souffle like chocolate/orange cakes

Wild Rice Maple Bundt by Kevin Olomon

This cake may sound a bit odd, but when I first tasted it- it became a fast favorite! Wild Rice is harvested in Minnesota and it was first cooked and eaten by the Native tribes there. Wild Rice is actually not a rice at all, but a tall, thick grass harvested and dried until hard and then cooked down until soft and eaten as a starch.…

Brown Butter Toffee Blondies by Chef Smith

Lemon Cream Pie by myra byanka

Use fresh lemon or lime juice, and pieshell of choice. See links. This pie typically has a meringue topping, but I just use Cool Whip, not being much of a meringue fan.

Bumpy Road Brownies by J. Gino Genovesi

Very moist and crunchy brownies It has an unusual deep chocolate taste unlike most brownies today. Try this recipe and see for yourself.

Favorite Gingerbread Cake by Salad Foodie

Gingerbread cake addicts, rejoice - this recipe makes the right size gingerbread cake for a crowd! Lightly moist and lightly sweet, this version I developed over time is a good fit for a holiday dessert or treat for company. I like just a dusting of powdered sugar rather than a frosting. It’s my gingerbread cake FAV - hope you’ll try…