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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.
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Creamy and smooth, this fudge is made with white chocolate chips, marshmallow creme, canned pumpkin, and just enough spice. It will please any pumpkin-lover!
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My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!
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For all you fruit lovers out there, this creamy frosting is berry, berry good.
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This copycat recipe for coleslaw dresses cabbage and carrot in a homemade buttermilk dressing.
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Quick and delicious, this pie 's secret is the sugar-free vanilla pudding stirred up with milk. Crushed pineapple, whipped topping, and chopped pecans get folded in. And this delightful filling is spooned into a graham cracker crust and chilled.