Meet the Cook: We like to do things BIG here in Texas, so don't expect a dainty little barely-a-bite truffle from the surprising recipe. Folks are delighted to discover a big fluffy marshmallow inside the chocolate and nut coating.
-Pat Ball, Abilene, Texas
Our Test Kitchen suggests this clever way of dressing up any winter dessert. Make these "pinecones" when you have some time, then use—and reuse—them on a variety of desserts...or even on a pretty plate piled with candies.
To complete a meal, I often serve this not-too-sweet pie. This rich and cream dessert is so easy to assemble. To save time, I often prepare and freeze a graham cracker pie crust so all I have to do is thaw and fill it.—Glenda Parsonage, Maple Creek, Saskatchewan
"When the weather gets hot, my family really enjoys this cool combination of chocolate and mint," says Fran Skaff of Egg Harbor, Wisconsin. "It doesn't require an ice cream maker—all that you need is an ordinary freezer. My ice cream's versatile, too. We've used crushed Heath bars, Oreo cookies and miniature chocolate chips in place of the Andes candies."
"I love the flavor of peanut butter cups, so I dreamed up this creamy, rich pie to serve to company," shares Rosanne Marshall of Depew, New York. "It's wonderfully simple to make and always get rave reviews."
I couldn't resist combining my two loves in this recipe—peppermint and chocolate! These are so easy, but if one breaks in the process, just pop it in your mouth. —Sandra Baumgarten, Vancouver, Washington