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cooking.nytimes.com
This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Honey Butterscotch Fondue with Salted Pecan Cookies Recipe from Food Network
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.
www.delish.com
Just a few special ingredients added to sweet potatoes result in an out-of-this-world side dish.
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.
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I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word "oleo" instead of margarine). I've never seen another chocolate cake recipe like it. The result is a wonderfully rich, yet surprisingly light, chocolate sheet cake topped with a cooked chocolate and pecan frosting.
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This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.
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This is a great easy salad which uses winter vegetables and fruits and turns salad into something totally unique.
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A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.
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One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
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A yummy dump cake suitable for those pressed for time!