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Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.
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Blackberry cake with a buttery crumble topping is the perfect way to use up blackberries at the end of summer. Serve with a scoop of vanilla ice cream.
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Use store-bought pie crust or your favorite homemade crust for this scrumptious summer fruit pie.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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Get Chocolate Toffee No-Bake Cookies Recipe from Food Network
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These chocolate sponge cake muffins with oats and shredded coconut have a subtle chocolaty flavor that's welcome at brunch or for dessert.
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It's a great cookie, one of the kids' favorites. This doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans.
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This is the most fun you can have with your seafood. This recipe is a general guide: you decide what seafood to add. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.
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Swordfish is an ideal fish for the grill. Its meatiness will hold up well over the heat.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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Breaded jalapeno chile peppers are stuffed with a delicious cream cheese and cilantro blend, then deep fried!
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.