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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches.
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You can serve these delicious and unusual burgers for Elvis's birthday, but the taste of a cheeseburger with peanut butter, bacon, and dill pickle slices is sure to be a hit anytime.
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This makes a whopping salad, but once you start eating it, you'll wish you'd made more. Lots of crunchy and delicious ingredients like water chestnuts, peas, chopped tomato, and crumbled bacon are topped with a homemade dressing.
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Sweet potato and carrot muffins are the perfect amount of sweet and get an extra chew from oats added to the batter.
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Get Shepherd's Pie in a Half-Roasted Squash Recipe from Food Network
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This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing.
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The pastry batter gets baked in a pan rather than piped into individual eclairs, making this creamy, chocolaty dessert perfect for a crowd!
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A time-honored Thanksgiving salad that's at our table every year. Sweet and slightly tart, it is a colorful addition to any feast.
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Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.