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2. Blueberry Pie Bar. Trisha Yearwood’s recipes, featured on her Food Network TV show, “Trisha’s Southern Kitchen,” are filled with simple pleasures and easy-to-follow instructions.
Blueberry Pie. The key to this summer classic is to balance the sweetness and to make sure the filling sets to avoid a soggy bottom crust. Every bite is bursting with flavor, whether you eat it ...
Lemon Bars. Zippy, melt-in-your-mouth lemon bars are so good they'll please chocolate lovers, too! Plus, they only take 15 minutes of prep. Get Ree's Lemon Bars recipe.
Preheat the oven to 350° and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy.
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I was immediately drawn to this recipe. I don't think I'm alone in loving chocolate, peanut butter and pretzels. Adding jelly, jam, or preserves to it added a sweet tartness that gave the bars a little more depth. My friends loved it! I think this recipe is interesting because it's nostalgic.
pinch of fine sea salt. 4 large eggs. 1 cup sour cream. 32 oz frozen cherry, thawed and drained. Meanwhile, make the fruit filling: In a large mixing bowl, whisk together the sugar, flour, and ...
These jammy crumble bars turn pumpkin pie into a whole new dessert. Plus, they’re even easier to make. The crust doubles as a streusel topping that you can sprinkle over the pumpkin filling.