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Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
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The 'apples' in this pie are Ritz crackers. They're arranged in the bottom of a pie shell, and topped with a lemony sweet syrup. The top crust is popped on and the pie baked until golden.
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It 's hard to beat a gooey, pecan-studded pie, but this one does by adding a whole new dimension with chocolate. And it works deliciously.
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Get Frozen Banana Ice Cream Sandwiches Recipe from Food Network
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Snickerdoodle lovers, we've found the cake for you.
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Chef John uses a generous ratio of nuts to pastry in his baklava, a delicious, sweet confection with crisp phyllo layers throughout.
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Get BBQ Chicken Pizza Recipe from Food Network
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Slow cooker chicken and dumplings are made simple using refrigerated biscuit dough for a comfort-food dinner on winter weeknights.
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Frozen bread dough makes homemade cinnamon rolls a breeze.
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The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
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Get Halushki Recipe from Food Network
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A traditional recipe for double-crust pies stuffed with cheese and sausage has been handed down from a real Italian grandmother. The recipe makes a great appetizer if served in small slices, or serve in larger portions with a salad for a meal. Recipe makes 2 double-crust pies.