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Luscious, dense and very creamy, the use of Duncan Hines Spice Cake Mix and the addition of chopped pecans put this Praline Cheesecake on the nutty side. Smother your slice with a cascade of maple syrup.
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Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.
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This colorful salad is a departure from the usual 7-layer salad. Avocado, pinto beans, tortilla chips and ranch dressing give it a south-of-the-border flair.
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This cheesy hashbrown casserole made with cream of chicken soup is topped with a buttery cracker topping for a warm and comforting side dish.
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Get Smoked Sardine Caesar with Salumi and Pan-Croutons Recipe from Food Network
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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Get Chicken Shepherd's Pie Recipe from Food Network
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Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing.
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Frozen Tater Tots®, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic in this recipe.
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This light pasta salad with leftover cooked salmon, lemon, and dill is made with a lemony vinaigrette instead of mayonnaise.
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This recipe is by William Grimes and takes 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.