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Dense, moist, chewy brownies filled with nuts and dried fruit.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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After I tasted Compost Cookies in New York last winter, I wanted to recreate them at home. Thing is, the only recipes floating around are versions of the recipe...
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A luscious brown sugar butter cookie with two kinds of chocolate chips and toffee bits. Yummy!
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Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.
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Delicious, bite size candy that is easy to make, and also makes a great gift. A toffee slab is coated with chocolate and walnuts, then broken into pieces.
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I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
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This festive variation on a margarita is made with pomegranate syrup, silver tequila, and fresh lime juice.
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A slushy, blended tropical cocktail made with aged rum, guava juice, canned lychee fruit, and maraschino liqueur.
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Enjoy these gluten-free chocolate chip oatmeal muffins for breakfast or as a snack.
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Get Mole Poblano Recipe from Food Network