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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.
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A good no-bake cheesecake. It tastes just like its name.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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A delicious combination of rhubarb and custard. You won't stop at just one piece!
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
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A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.
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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!