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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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There is lots of flavor in these substantial cookies filled with oats, nuts, chocolate chips, and dried fruit.
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take this tasty trail mix to-go but beware, with something so yummy you will have to share!
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White chocolate is melted with sweetened condensed milk to make this classic maple-flavored treat.
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Pretty deviled eggs with a mildly spicy kick are decorated with fresh chopped chives for a springtime treat. Great for using up extra Easter eggs.
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Real bacon bits and a bit of sweet pickle relish juice give these easy egg appetizers their slightly sweet, savory appeal.
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Great tuna pasta salad with dill, perfect for summer parties and potlucks.
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Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.
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This is a favorite pot-luck macaroni salad with olives and celery blended together to create a sweet and creamy side dish!
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A macaroni salad with a twist. Great for summer parties. You can garnish with hard-boiled eggs and tomato wedges, if desired.
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I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.