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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Barbecue AND buffalo?! What's not to love?
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Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
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White chocolate and cranberry cookies are a rich and festive addition to the holiday cookie plate and are quick and easy to prepare.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lemony custard is baked on top of a simple crust in this recipe for the best lemon squares that has been passed down through many generations.
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Cook plain lentils with Indian spices such as turmeric and garam masala and you get this delicious, authentic dahl. This recipe uses spinach and coconut milk, which is optional. Perfect addition to rice and curry.
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.
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These lemon sandwich cookies are unique, sophisticated, delicious, and very easy to make.
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A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.