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Pumpkin seeds are coated in plenty of honey and baked into a sweet treat to serve after carving pumpkins.
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This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
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Using crunchy peanut butter gives this fudge some texture to go with its delicious taste.
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Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.
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Ranch dressing and Creole seasoning give this recipe for coleslaw dressing a bit of kick.
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An easy pound cake from scratch is livened up with the addition of soda pop.
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A classic picnic salad, this version is made healthier using whole wheat macaroni and less sugar.
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Bake a layer of chocolate chip cookie dough with a layer of brownie batter and you get 'brookies': a cookie-brownie match made in heaven.
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This yeasted bread ring, called Rosca de Reyes in Mexico, is a time-consuming but rewarding treat to make at home to celebrate Epiphany.
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Bread cubes, strawberries, and cream cheese are baked into a sweet French toast casserole in this easy make-ahead recipe for weekend brunch.
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This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie.
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This Southern-style peach shortcake is made from scratch: a large sweet biscuit filled with sweet sugary peaches and topped with whipped cream.