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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pumpkin pie is swirled with cream cheese to give it a marbled appearance. It's a fancy but easy way to enjoy an old favorite.
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Charred Italian bread is topped with creamy goat cheese and a mixture of strawberries and balsamic vinegar. This makes the perfect start or end to an Italian feast.
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Chili is sandwiched between cream and Cheddar cheeses. This warm dip is great with tortilla chips.
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Cheese lovers will fall for this indescribably rich cheese sauce with hints of basil and crushed red pepper. Tossed with ziti and baked, provolone, mozzarella, Swiss and Parmesan cheeses meld into a lusciously satisfying dish.
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This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down.
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This is a recipe we have enjoyed in my family for several years. It has become a holiday staple and is very easy to make. In fact, it tastes better the next day or just cold out of the refrigerator.
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A creamy casserole of macaroni and Cheddar cheese gets a wake-up call from mustard, Worcestershire sauce and a dash of hot sauce. Cheese, buttery bread crumbs and paprika are sprinkled over the top.
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Great with pasta and stuff or to toast and snack on.
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Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.
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A delicious and tangy cream cheese frosting suitable for banana bread, pumpkin bars, carrot cake, or cookies.
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A whipped cream cheese frosting recipe that takes the cake (red velvet, carrot, or cupcake) to new heights.