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cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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Get Lemon-Lime Pound Cake Recipe from Food Network
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Enjoy these gluten-free chocolate chip oatmeal muffins for breakfast or as a snack.
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If you've ever been to Rochester NY, then you know exactly what this is. This meat sauce is used as the topping for the famous Nick Tahou's garbage plate. A garbage...
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.
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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.
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A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits Peanut Butter Sandwich crackers in the crumb topping.
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Winter's apples and tangerines form the basis for this simple fruit salad you can toss together in minutes.
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Blend rum into a traditional strawberry smoothie with coconut water to create a slushy with a kick.
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Confectioners' sugar, milk, vegetable oil, cocoa powder, corn syrup, and vanilla are all it takes to make this quick and easy chocolate glaze.
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A pull-apart breakfast bread stuffed with a creamy pumpkin filling? Yes, please.