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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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This fudge always comes out great.
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Here's your pecan pie and cookie too!
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Peanut butter and chocolate, and unbeatable combination.
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Peanut butter, roasted peanuts, and peanut butter chips make these cookies ideal for true peanut-lovers.
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An easy recipe for almond toffee, topped with chocolate.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar.
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MMMMMM... mom, can we have some more? A deliciously chocolaty square that packs well in little one's lunches.. (big one's too!). Enjoy!
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Filled with fresh summer berries, this tart is bursting with sweet, fruity flavor.
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Vegan marshmallows made by cooking sugar and corn syrup and whipping it into shape.
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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.