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cooking.nytimes.com
This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cakey cream scones flavored with lime zest and dried pineapple.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.
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Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
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This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!
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These cocoa and milk chocolate brownies have a cream cheese and peanut butter swirl!
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These chewy, blue ribbon winners are sure to impress!
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An easy cheeseburger pie recipe. You'll need onion, ground beef, cheddar cheese, and a batter made from flour, baking powder, eggs, and milk.
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.
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Sliced chicken breast stir-fried with mushrooms, bok choy, celery, and onion makes a quick one-dish meal.
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These delicious apple carrot muffins are great for breakfast, brunch, or as a snack!