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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spend just 15 minutes in the morning prepping this slow cooker chili with sweet potatoes, tomatoes, and beans and return from work to a delicious hearty, vegetarian meal.
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We cannot tell a lie -- this easy Bundt-style cake is made with cherry pie filling. The chocolate chips and walnuts add a nice crunchy texture and flavor. Finish with just a light dusting of confectioners' sugar -- no frosting needed.
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This raisin and nut filled pumpkin cake has a ribbon of coconut cream cheese filling running through the middle. It's a crowd-pleaser at every family gathering.
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This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices.
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Flaked unsweetened coconut is paired with dark chocolate chips and almonds in these soft and chewy cookies.
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Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
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A wonderful holiday dessert filled with holiday flavors!
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Get Garlic-Mustard Grilled Beef Skewers Recipe from Food Network
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This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
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This is a knockout variation on a popular dessert!