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This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are from my Russian heritage and we use them for a Christmas treat.
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Prepared cookie dough is topped with peanut butter cups and chocolate chips for a dessert pizza any fan of peanut butter cups will love.
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Sweet fresh peaches are cooked on the stovetop to make a thick and juicy fruit filling, topped with a homemade biscuit mixture, and baked until golden brown. Serve warm with whipped cream, whipped topping, or ice cream.
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This is one of my favorite banana breads. It took a couple of tries to prefect, but I finally found the right texture and serious banana flavor. Its pretty simple...
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For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.
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Replacing some of the butter with applesauce makes for a healthier, less greasy (but still tasty) peanut butter cookie.
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Taste just like butter tarts, minus the tart shell. Very easy to make and delicious!
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This is an easy pie to make, and it looks great for company.
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Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.