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This easy, delicious recipe for using your summer surplus of rhubarb will be a family staple once they enjoy it.
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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.
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The addition of lemon extract and brown sugar make this funnel cake recipe a stand-out.
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This super-easy cinnamon swirl cake tastes just like a giant honeybun.
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Mashed ripe bananas and applesauce combine to make these sinfully moist banana muffins that are a great breakfast or snack on the go.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Made with a hint of molasses, these ginger cookies stay soft for days.
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This lovely graham cracker crust has two secret ingredients: non-fat plain yogurt and cocoa. They 're combined with brown sugar and cracker crumbs, pressed into a 9-inch pie pan, and baked for a mere five minutes. It 's perfect for your favorite custard or cream filling
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This is a quick and easy sauce for pizza made with tomato sauce, basil, Italian seasoning, onion, and sugar.
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Chef John's spiced pumpkin cheesecake takes time, but the fluffy texture and rich flavor is worth the wait.
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Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.
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My inspiration for this recipe came from wanting to bring something to my church breakfast that was simple and delicious. I was looking for something with a finished...