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This recipe is by Emily Weinstein and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
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Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
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A lovely and simple loaf cake made without eggs has the flavor and fragrance of dates. Serve with a cup of tea or warm with vanilla ice cream.
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Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.
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This recipe delivers a wonderful batch of fried chicken wings for tossing in Buffalo-style sauce for when you have that wings craving.
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Budget-friendly pumpkin muffins whip up fast and easy with just a few pantry basics. One recipe makes 3 dozen muffins.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Soft chocolaty drop cookies made with zucchini.
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In this quick and easy recipe, pear and Cheddar cheese are baked into sweet and savory breakfast popovers, and the result is ever so fancy!
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Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
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These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.