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This kid-approved snack has crescent roll dough filled with Asian pear slices, peanut butter, and Cheddar cheese for a sweet and savory lunch or after-school snack.
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It's nice to know how to make a creamy homestyle hot chocolate from scratch, a delicious and comforting drink after outdoor activities in cold weather.
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Buckwheat pancakes with buttermilk, tangy, earthy, surprisingly fluffy, and naturally gluten-free!
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Slightly sweet, fragrant and deliciously crumbly, this cornbread is delightful on its own, but is essential when digging into a bowl of chili.
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These Homemade Cinnamon Rolls taste like they came from a bakery! They're soft and fluffy, and topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Little mini-apple crisps baked in buttery sweet oat cups make yummy one-bite treats.
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Store-bought rice milk makes enjoying this Mexican drink quick and easy. All you need is water, sugar, and a bit of cinnamon to flavor the rice milk.
Ingredients: water, sugar, cinnamon, rice milk
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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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Bake up a fresh loaf of Italian-inspired bread flavored with herbs and cheese. It's perfect for dipping in ranch or marinara sauce, or just for mopping your plate.
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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.