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An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!
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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional British hot cross bun recipe, light and perfectly seasoned, is adapted for the stand mixer.
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Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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Bourbon, molasses, and mustard are the secret ingredients in this spicy ham glaze.
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This is a simple and flavorful applesauce using brown sugar and apple cider.
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This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.
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I substitute these bars for the cookies to take to picnics.
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This tasty cocoa mixture, when added to hot water, will provide you with a hot, spicy mocha coffee drink for pennies! It's a powder, making it simple to take along. To serve, stir 1/4 cup mix with 1 cup hot water and stir.