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This no-bake recipe features oats, coconut, peanuts, and raisins.
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Get Double Chocolate Brownies Recipe from Food Network
cooking.nytimes.com
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good The only specialty tool you’ll need is a pastry bag But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
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Corn syrup and brown sugar do magical things in this simple pecan pie that bakes up rich, gooey and delicious. The filling is stirred up, poured into an uncooked pie shell, sprinkled with pecans and baked.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
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A premade crust tops berry-filled ramekins for sweet little pies! Serve them with a berry sauce and ice cream or whipped topping, if desired.
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Buttery cookies with the nutty flavor of whole wheat.
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Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
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Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
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A lemon pound cake made with yogurt instead of sour cream.
www.delish.com
Mix up pasta night with flavor bombs like buttery corn and tangy goat cheese.