This recipe makes the creamy chocolate and pecan pralines you find at the checkout stand in Mexican restaurants. The secret ingredient to their wonderful texture is a few melted marshmallows and plenty of pecans.

This recipe makes the creamy chocolate and pecan pralines you find at the checkout stand in Mexican restaurants. The secret ingredient to their wonderful texture is a few melted marshmallows and plenty of pecans.… Read More This recipe makes the creamy chocolate and pecan pralines you find at the checkout stand in Mexican restaurants. The secret ingredient to their wonderful texture is a few melted marshmallows and plenty of pecans.

This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!

This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!… Read More This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.… Read More This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that’s served with bow tie pasta.

Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that’s served with bow tie pasta.… Read More Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that’s served with bow tie pasta.

This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or french baguette on hand to soak up the delicious sauce. It’s a great way to use any leftover eggs from Easter.

This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or french baguette on hand to soak up the delicious sauce. It’s a great way to use any leftover eggs from Easter.… Read More This is a very loved recipe from my Italian heritage and childhood. Have a nice Italian loaf or french baguette on hand to soak up the delicious sauce. It’s a great way to use any leftover eggs from Easter.