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Fresh cranberries, chocolate chips, and coarsely ground nuts flavor Greek yogurt in this quick and easy recipe for a bright holiday dip.
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Simply walnut! I use half butter and half shortening for better flavor. Frost with a buttercream frosting.
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We're cheesing out over this pepper jack dip.
Ingredients: butter, flour, heavy cream, pepper
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Jumbo breakfast cookies made with rolled oats, raisins, and cereal are perfect for grabbing on the way out the door.
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This light and creamy mascarpone buttercream frosting with natural vanilla flavor is perfect for cakes or cupcakes.
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Chocolate covered matzo is the perfect Passover dessert and a great way to use leftover matzo.
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Oats, chocolate chips, peanut butter, and honey are baked together in these tasty granola cake bars you can eat for breakfast or on the go.
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Vegan almond butter balls made with dates and coconut are a quick and easy way to satisfy your sweet tooth, especially if you follow the paleo diet.
Ingredients: dates, coconut, almond butter
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Chef John's recipe for pan-fried butter beans is quick, easy, and a delicious side dish to any meal.
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Peanut butter and marshmallow creme are the key ingredients in this cooked fudge.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon