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www.allrecipes.com
This bead pudding is made with walnuts or pinon nuts, pineapple, raisins, and cheese covered in a cinnamon syrup. It's delicious warm or cold.
www.allrecipes.com
This is my doctored up version of a diet ambrosia salad my mom always made. I admit that this sounds strange, but it really is sweet and refreshing on a hot summer day! (It's not as low-cal as hers.) It's also easy to adjust to your family's fruit preferences.
www.delish.com
The lightest pancakes we've ever tasted.
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Get Double Chocolate Brownies Recipe from Food Network
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Get Raspberry Fool Recipe from Food Network
cooking.nytimes.com
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good The only specialty tool you’ll need is a pastry bag But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Parsnips add a sweet, peppery flavor to these mashed potatoes.
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Low fat baking is quick and easy with this 8-ingredient banana bread!
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These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
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Cubes of sweet potatoes and pineapple tidbits are baked with brown sugar, cinnamon, nutmeg and cloves in this Thanksgiving side dish.
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Buttery cookies with the nutty flavor of whole wheat.