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This recipe is by Jennifer Steinhauer. Tell us what you think of it at The New York Times - Dining - Food.
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This dessert is always a hit at pot luck dinners and holiday gatherings. It is very easy to make. You can substitute any type of instant pudding for chocolate.
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This kid-friendly recipe using quick rolled oats, flour, butter, raspberry jelly, and almonds, is an easy bar cookie junior chefs will enjoy making.
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Warm up after Christmas caroling with this delicious, rich, homemade spiced hot chocolate!
cooking.nytimes.com
Strawberry turns out to be one of the more difficult jams to make It’s often runny But if you just add a kiwi, packed with natural pectin, it will make any jam gel
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These soft cookies are perfect for any vegetarian or vegan guests this Thanksgiving; orange and cranberry flavors are perfectly autumnal.
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Brown sugar and molasses sweeten up this Pennsylvania-Dutch classic.
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These delicious chocolate drop cookies get a bit extra flavoring and softness through the use of sour cream.
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This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins.
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Get Grilled Citrus Spiked Lemonade Recipe from Food Network
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Blend up a slushy tropical cocktail with tangy lime juice, light rum, and the mellow flavor of banana.
Ingredients: banana, rum, lime juice, triple sec, sugar, ice
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Use your rhubarb bumper crop to make this rhubarb relish with strawberries, cinnamon, allspice, cloves, and nutmeg.