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A red velvet cake is topped with a gooey cheesecake layer and cut into decadent bars in this easy recipe for a special occasion dessert.
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Leftover Thanksgiving cranberry sauce is put to good use to make this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack.
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How could something so tiny be so good. But the peas in this layered salad have a bit of help. There's also crumbled bacon, Romaine lettuce, Cheddar cheese, sliced hard-boiled eggs, and a sweetened mayonnaise sauce. Chill and serve to eight.
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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
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Whole wheat flour added to the classic peanut butter brownie gives this treat a healthful makeover without losing any of its seductive buttery sweetness.
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Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside.
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Sweet, rich, and crunchy. A lovely addition to your feast. Originally submitted to ThanksgivingRecipe.com.
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These banana bread baked oatmeal breakfast bars are the perfect breakfast for those days when you really want a muffin but need something heartier.
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A lightly spiced and decadent bread pudding is made healthier using whole wheat bread, less sugar, and adding fruit. Perfect for breakfast or dessert!
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Coral mushrooms, while not easily found, are a great addition to a Korean ban chan array. When they are in season, you may see them in the produce section of...