see blood sausage
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
When I was a little girl, my dad’s specialty was chocolate pudding. Believe me, if my dad can do it so can you (burnt eggs were also on the menu).
Soaked in sugar, eggs and half-and-half, bread pudding is decadent to say the least. Good news – it’s possible to cozy up with a tasty version of this comfort food for less calories.
This bread pudding works for breakfast or dessert -- make it the night before you're planning to serve it and heat it up while the coffee is brewing.
I was never a rice pudding fan until a few years ago when my middle daughter starting requesting it daily. Since then I’ve been experimenting with a few variations of this classic to help lighten up the creamy calories while still maintaining its delicious flavor.
Bread Pudding and French toast are like first cousins. Use a Food Network Magazine recipe to turn French toast in to the ultimate bread pudding.
Black raspberries are only in season for a short time (June and July) but if you can find them, make a homemade granita -- an easy, healthy summer dessert.
This deliciously simple dish is the perfect picnic side. Amazingly, there’s no oil or other fat added to it -- meaning it's fat-free. Instead, you get tons of fiber from the beans, corn and other veggies. A touch of pineapple adds a sweetness to combo, too.
You don’t have to bake ghoulish cupcakes or serve garlicky anti-vampire snacks to throw a good Halloween bash.