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This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two...
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Hash brown potatoes baked with cheese, sour cream and cream of chicken soup, topped with crushed potato chips.
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A buttery sweet cookie that melts in your mouth with a slight crunch of crushed pineapple and the softness of a cake.
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Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
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Pretzels and Cheddar-flavored fish crackers are seasoned and toasted in this simple and delicious recipe.
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Sweetened strawberries and egg whites are frozen over crunchy walnut crumbs in this easy and rewarding dessert!
cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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Delicious and gooey whole wheat protein bars made with almond butter, apples, and bananas, are the perfect on-the-go breakfast or snack.