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A chewy almost candy-like treat with peanut butter, oats, chocolate and peanuts.
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A great crunchy sweet snack.
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I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
These crispy chocolate chip cookies don’t miss a beat without the egg and butter.
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Coconut and almond filling dipped in milk chocolate.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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Chocolate bars with macadamia nuts and white chocolate chips.
www.delish.com
Vodka infused apples are way better than regular apples.
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This easy and inexpensive candy tastes like that famous crunchy peanut candy bar. Buy your candy supplies after Halloween to get a great price, then make a batch or two for Christmas gifts and cookie trays.