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In this casserole, sweet potatoes are mashed with sugar, eggs, milk, butter and vanilla and baked with a crumble topping made with brown sugar and pecans.
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A buttery sweet cookie that melts in your mouth with a slight crunch of crushed pineapple and the softness of a cake.
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Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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Zucchini and summer squash are baked together in a quiche-like vegetable pie. Topped with slices of tomato and Parmesan cheese, this one's a winner!
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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Delicious and gooey whole wheat protein bars made with almond butter, apples, and bananas, are the perfect on-the-go breakfast or snack.
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Chef John's recipe for this puffy baked pancake is quick, easy, and delicious: the perfect breakfast treat!
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EAGLE BRAND® condensed milk makes this perfect pumpkin pie a delicious ending to a Thanksgiving feast.
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If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
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These meatballs have been in my family for generations. The barbeque sauce adds a special kick! I serve these every Sunday during football season and every week they disappear!
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Devil's food cake is coated in sweetened condensed milk, hot fudge, caramel, and crushed Butterfinger® bars for a fun way to use leftover Halloween candy.