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A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup.
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This fancy almond-flavored tea cake, also called a Battenberg Square, features a homemade marzipan.
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Sugary crumbles and blueberries are baked between layers of fluffy sour cream coffee cake in a dessert your guests will love.
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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Get Deep-Fried Cheesecake Bites Recipe from Food Network
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.
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Banana chocolate chip pancakes topped with whipped cream and strawberries turn the classic banana split sundae into a brunch-worthy dish.
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My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.