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Inspired by trail mix, this bar cookie recipe puts chocolate, peanut butter, dried fruit, and mixed nuts into a tasty no-bake treat you'll enjoy.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
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Chocolate chip cookies with nuts, made rich with freshly ground whole wheat flour.
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This quick and easy taco soup is packed with black beans, corn, and salsa. Ladle it over your favorite tortilla chips and Mexican cheese.
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This is a fun and festive fall party mix that my family and friends look forward to every year about the time you see the candy corn show up in the grocery store. This makes a huge batch.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Put together this quick and easy dairy-free, vegan hot chocolate recipe with rice milk, vanilla extract, and semisweet chocolate chips.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.