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A breakfast bread made in a bread machine with cranberries and walnuts.
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Delicate dark chocolate balls topped with a rich dark chocolate glaze.
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Get Macadamia Crusted Tilapia with White Chocolate Beurre Blanc Recipe from Food Network
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A cream and broccoli soup with mozzarella, seasoned with Worcestershire and paprika.
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In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish.
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This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.
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There is a delicious burst of fresh lemon flavor in these buttery, tender shortbread cookies that are then dipped in a tart, lemony glaze.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.
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Pumpkin puree helps this recipe make soft, cake-like cookies filled with fresh cranberries and walnuts
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These cookies are so versatile! They are delicious, naturally low-fat and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
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This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.