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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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Everybody from the kids to the grandparents will enjoy a meatloaf that tastes like a bacon cheeseburger. French-fried onion rings make a savory topping.
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A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.
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A hint of salt and sweet from homemade candied pecans gives maple-flavored ice cream a refreshing taste. Half-and-half cream adds richness and the candied pecans taste like pralines.
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Rich buttery cookies with chunks of white chocolate, raspberry filled centers and white chocolate glaze.
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A rich pecan layer cake covered with buttery frosting.
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Quinoa frittatas with zucchini, rosemary, and cheese are quick, simple, and vegetarian. Have one for an on-the-go breakfast or as a side.
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A nice change from lemon meringue, the flavor comes from a generous amount of orange juice and orange zest as well as some segments of fresh orange.
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Tender and flavorful banana bread with a minimum of fat.
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I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a winter table.
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A buttery brown sugar glaze over nectarines make this simple upside-down cake irresistible and a nice twist on pineapple upside-down cake.
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A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.