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This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
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A little sinful. A treat for the 'big kids'. An Excellent brownie for special occasions.
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A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer.
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These chocolate-mayonnaise cupcakes are moist and tender, topped with a creamy caramel frosting.
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A meal that practically cooks itself in the slow cooker, these chicken and dumplings are made healthier by adding more vegetables and using natural soup.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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The fruitcake from this French recipe uses candied orange peel, walnuts, and raisins to make a fruitcake requiring no aging.
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This coleslaw with a creamy dressing is a quick, easy crowd-pleaser.
cooking.nytimes.com
This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon lovers will delight in this moist, delicious, and easy Bundt® cake!