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This recipe is by Trish Hall and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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Chocolate chip cookie dough is baked in the form of a cake and topped with homemade chocolate frosting for a kid-pleasing chocolate chip cookie cake.
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These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
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Quinoa chocolate cake, made without flour, is a delicious gluten-free dessert with double the chocolate in every bite.
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Everyone's favorite chocolate cookie. Your life is not complete until you have eaten these cookies.
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Unsweetened cocoa and milk are cooked up with sugar, egg yolks, butter and flour until thick and very creamy. This rich filling is then poured into a prepared pie crust and topped with a fluffy meringue.
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Your basic coleslaw gets a sweet surprise with the addition of Granny Smith apples. Great as a side dish with pork sandwiches.
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Cottage cheese, Greek yogurt, and nuts make this baked oatmeal a great option if you are looking for a satisfying, protein-packed breakfast.
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Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.
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Roasted Cornish hens are served with a strawberry-balsamic vinegar sauce in this special-event dinner dish that is sure to impress!
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These bars taste wonderful and are very colorful on your plate of goodies for the holidays. Try them and your guests will rave over them. Don't be surprised if they ask you for the recipe.