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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.
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A classic pumpkin spice whoopie pie recipe with cream cheese frosting.
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Get Deep Dish Pumpkin Pie Recipe from Food Network
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Store-bought cream cheese frosting is the perfect shortcut for this fall cake.
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This cheesecake can also be made in "Texas" sized muffin pans lined with "Texas" sized paper liners. (Makes about 12). This is the way I make it for myself...
cooking.nytimes.com
Let’s face it: turkey burgers can be boring I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.
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You do most of the leg work the night before so the bread and apples can really soak up the flavors. In the morning, simply pop them in the oven and prepare the luscious caramel sauce to ladle over all.
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Get Loaded Oatmeal-Raisin Cookies Recipe from Food Network
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www.simplyrecipes.com
Oatmeal and chocolate chips are great together. Add in some pecans and coconut and we're pretty excited. But it's the brown butter that take these cookies over the top!