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There is lots of flavor in these substantial cookies filled with oats, nuts, chocolate chips, and dried fruit.
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take this tasty trail mix to-go but beware, with something so yummy you will have to share!
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White chocolate is melted with sweetened condensed milk to make this classic maple-flavored treat.
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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
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This is a quick and easy frosting recipe using ingredients you most likely already have on hand. Use whatever food colors you like!
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Made with 7 simple ingredients, these chocolate, flax, and oat-stuffed energy bars are the perfect pick-me-up snack when you're on the go.
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Passed on through the generations, this recipe for the famous Frango® mints makes a perfect holiday or hostess gift.
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.