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Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.
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One cup butter, two cups sugar, 3 cups flour, and four eggs are the main ingredients in this classic yellow layer cake.
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I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
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A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.
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Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat.
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.
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Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream.
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This recipe for a side dish of Brussels sprouts with bacon and wine appeals to even those who claim to not like Brussels sprouts.
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This is a moist and versatile cake. Use any type of fresh fruit in place of the apples.