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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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Milky and sweet, this delightful bread pudding gets drenched in a creamy vanilla-laced sauce. Serve warm.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Pure maple syrup stirred into a tall glass of milk and topped with ice cream. A good ol' fashioned sweet treat of a drink.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Moist, lightly chocolately red velvet brownies have a delectable swirl of cream cheese filling inside.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A bed of rice, okra and cream of mushroom soup makes a flavorful nest for baked chicken.
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Moist red velvet cupcakes topped with cream cheese frosting are truly special and satisfy your inner child.
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Slightly sweet from cream-style corn and crushed pineapple, these tropical hush puppies pair perfectly with fish.
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Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.
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Homemade pumpkin cupcakes with a cinnamon-cream cheese frosting are delicious in the fall, or any other time of the year.