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Strawberries and dark chocolate are folded into homemade mint ice cream for a quick and easy frozen treat with only 6 ingredients.
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Light little lemon cookies are fit for a prince or princess.
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It's easy to make this rich but light chocolate cheesecake, topped with fresh strawberries, because you use a ready-made cookie crust.
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This recipe is by Corby Kummer and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nobody can resist a sweet and nutty pecan pie! This pecan pie is made with brown sugar and light corn syrup and is even more delicious when served with whipped cream.
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This recipe is by Marian Burros and takes About 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Simple banana bars made with brown sugar, peanut butter, rolled oats, and wheat germ are an easy way to start your day or take breakfast with you.
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This crowd-pleasing blueberry cake is quick and easy to prepare and a great way to use summer blueberries.
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Yogurt gives tanginess to this refreshing version of a classic.
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The base of this pig's feet stew from the Philippines is made with vinegar, water, and soy sauce.
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This version of a classic pie is wonderfully spiced with nutmeg, cloves and cinnamon. The spices are stirred into a sweet sour cream and raisin filling that is poured into a pastry crust. The pie bakes in under an hour and is best served warm with whipped cream.
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Mayonnaise and cocoa powder are two of the eight ingredients in this quick and easy recipe for a moist cake.