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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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The cornbread can be made 1 to 2 days in advance. Wrap tightly with plastic wrap; when ready to serve, warm cornbread in a moderate oven 10 to 15 minutes. Wait to drizzle honey until just before serving.
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Cake mix is combined with pumpkin and spices, then topped with cream cheese frosting.
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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.
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The additions of coconut, banana, and macadamia nuts take this dessert staple on a tropical getaway.
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This recipe makes a moist layer cake that's delicious on its own or with whipped cream.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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Flaky phyllo dough is layered with a sugary chopped pecan mixture, then baked to golden perfection and cut into squares as a sweet holiday treat.
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.
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Replace burger buns with tortillas in this fun recipe mashup for cheeseburger quesadillas topped with cheese, tomato, lettuce, and onion.
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For unexpected flair and flavor, make this classic tea sandwich with herbed feta butter.
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Fresh corn doesn't have to be eaten straight from the cob.