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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.
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It's a whole new way to taste the rainbow.
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Strawberry flavored angel food cake, drizzled with a delightful strawberry glaze.
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Get Holiday Mirror Glaze Poke Cake Recipe from Food Network
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Get Tablescape Center Piece Mini Cakes Three Ways Recipe from Food Network
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It's as if Slutty Brownies put on its birthday suit—and got classier as a result.
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One bite of this poke cake will have you screaming "Margarit-yeah!"
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
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Breakfast sausage, jalapenos, onion, and creamed corn are layered with cheese and topped with cornbread in this easy casserole.
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This dessert combines the beloved tastes of chocolate and cherry in a simple version of a dump cake that's made in a slow cooker. It's not exactly a cake, and not quite a cobbler. Let the dessert cool a bit after dishing it up, because the pie filling will be very hot.
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We love cupcakes – and surprises. Each of these chocolate cupcakes comes with a hidden cookie surprise. But, shh... you didn't hear it from us.