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Get Sarah's PB and J Chocolate Bars Recipe from Food Network
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Simple, quick, and tasty vegan glaze made with coconut milk and raspberry juice. Perfect to glaze cookies, cakes, donuts, or any baked good.
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Toffee is baked onto crisp matzoh crackers and topped with chocolate for a Passover crunchy candy treat that everyone will love.
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This sugar and almond paste can be colored, rolled, or shaped into tiny fruits; it’s like delicious almond-flavored modeling clay.
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This recipe makes a basic macaroon with a soft, chewy center which are rolled in pine nuts.
Ingredients: almond, sugar, egg whites, pine nuts
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This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
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"Lately, my kids' favorite happy hour snack is popcorn," says Iron Chef Cat Cora. "Often we make kettle corn. But sometimes I'll improvise. Just walk into the pantry and ask yourself, 'What do I need to use up?'"
Ingredients: popcorn kernels, canola, sugar, salt
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Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
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For your next summer brunch, wow your guests by taking your French toast to the grill.
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.