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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chocolate, banana, and pecan cookies from Ottolenghi are super rich and fudgy, and are best eaten within a day of being baked, which is not at all a hard...
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Buttery cookies with the tang of cream cheese and studded with chopped pecans.
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Brown sugar, cream, salt, margarine and pecans are microwaved then flavored with vanilla and dropped onto waxed paper to cool into bite sized pralines.
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Get Champagne Ginger Cocktail Recipe from Food Network
www.delish.com
Recipe for Nina Simond's roasted winter fruit, as seen in the February 2005 issue of 'O, the Oprah Magazine.'
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These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
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Toasted maple pecans with a hint of butter are a quick and easy, paleo-friendly snack or are great on salads, in muffins, or on lamb.
Ingredients: pecan, butter, maple syrup, salt
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Make your own granola to take with you on the trail. This snack is packed with cranberries, pecans, and chocolate covered peanuts.
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Get Ginger Snap Pumpkin Pie with Ginger Cream Recipe from Food Network
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You will need a pastry bag with a large star tip to form these cookies.
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Make classic cherry almond icebox cookies much easier in bar cookie form, then drizzle with a little melted white chocolate to make them fancy enough for a cookie exchange.