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This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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Cinnamon, clove, and nutmeg flavor these famous Swedish meatballs.
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A slow cooker casserole version of the beloved Russian verenike or vereniki (little dough pockets stuffed with cheese), this is made in the slow cooker with cottage cheese, lasagna noodles, and ham to give you the flavor without the work of filling all the pastries.
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An EASY, moist, and delicious cake. You just dump all the ingredients in a bowl and mix. PERFECT for 1st-time bakers!
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This recipe is a new spin on the classic favorite, loaded baked potatoes, with seasoned skin that's meant to be eaten.
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Pretty pinwheel appetizers are layered with ham, avocado, and green pepper. Use a jalapeno pepper if you like a little spice.
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This super-easy cinnamon swirl cake tastes just like a giant honeybun.
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Lots of sugar and half-and-half make this pie's filling sweet, rich and creamy.
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An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
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The marshmallow and mint liqueur flavored filling is poured into either a graham cracker or chocolate cookie crust in this refreshing dessert. Serve with whipped cream and fresh strawberries.
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Slow cooker garlic Parmesan wing dip tastes just like Parmesan wings, but in dip-form and is a great, less-spicy alternative to buffalo chicken dip.