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Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
www.delish.com
This basic recipe is a good starting point for lots of delicious and creative cakes.
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This breakfast recipe has eggy, buttery wedges of matzo brei covered in a sweet, syrupy topping of roasted cherries.
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This fluffy white filling is made with butter, shortening and evaporated milk.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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Toffee, banana slices, and whipped cream are piled into a digestive biscuit crust in this simple British banoffee pie with few ingredients.
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These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
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The single frozen grape used to garnish this pretty vodka and champagne cocktail also serves to keep the beverage cooler longer.
www.simplyrecipes.com
Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
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Get Spiced Pumpkin Icebox Cake Recipe from Food Network