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EatingWell Magazine
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Today's Favorites
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)
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Nana' Creole Pecan Cake Bars are chewy and delicious. They were a big hit among 3 groups of friends. (Haven't offered them to anyone else, yet.) The more they ate, the more they seemed to like them. I love them!! Some ovens will not take the full 45 minutes to bake them. I substituted whole wheat pastry flour for the flour. The only dates I had on hand were coconut covered medjool dates. They worked nicely. Thank you for this recipe.
— Anonymous
05/11/2013 - 7:26pm
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