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cooking.nytimes.com
This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sour cream coffee cake recipe has a nut and cinnamon layer running through the cake and is so easy to bake for a Sunday brunch.
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Cinnamon enhances the flavor of the black walnuts in this fun and kid friendly recipe. Making ice cream is sure to become a regular activity at your house when you experiment with all kinds of ingredients and flavors!
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If you want a beautiful basket of hot biscuits sitting next to your holiday meal, give this delicious and super-simple recipe a try.
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This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
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These treats taste like childhood.
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Light, moist, and easy to prepare, this sour cream pound cake loaf has a delicious lemon zing to take it to the next level.
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Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
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I'm so glad that everyone enjoyed my Gluten Free Cinnamon Bun Muffin recipe! I've received many reports that people are making them for Christmas morning. Here...
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Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup.
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This creative take on peppermint bark with white chocolate and peppermint-flavored chocolate cookies will remind you of cookies and cream.
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This is a chunky soup with potato, green chilies, and chopped onions in a chicken broth flavored with oregano and cumin and thickened with heavy cream. Serve with grated jack cheese and tortilla strips.