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These tiered mini cakes are as fun to make as traditional s'mores.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
cooking.nytimes.com
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Get Italian Rainbow Cookie Cake Recipe from Food Network
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Serve this tasty peach crisp slightly warm with a scoop of vanilla ice cream. The tender, buttery crisp topping contains walnuts and rolled oats.
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These peanut butter cookies are vegan, gluten-free, and have no added sugar for a healthy dessert the whole family will love.
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Get Black Forest Cake Recipe from Food Network
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You won't have to share this quick and easy paleo chocolate cake because each individual serving is baked in a mug in the microwave!
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Get Spiced Hot Chocolate Recipe from Food Network
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These coconut macaroons are dipped in chocolate and taste like they came from the bakery.
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Get Hurricane Passion Punch Recipe from Food Network