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cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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Little nutty espresso tarts that beg for a scoop of ice cream.
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Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.
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This straightforward salad tosses bitter lettuces in a slightly sweet honey vinaigrette, which keeps the flavors balanced.
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This is a honey-sweetened version of the classic Jewish egg bread.
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The traditional cookie recipe adapted for people who can't always get those ingredients like brown sugar and chocolate chips.
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What would make spicy chicken wings better? if they tasted like smoky, meaty bacon! These wings are marinated in bacon fat and a special marinade, that will have...
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Homemade cranberry caramels will be a family-favorite during the Christmas season. Try making with pineapple instead of cranberry too!
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Shards of crackly caramel and toasted hazelnuts.
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This blueberry vinaigrette dressing is made with fresh blueberries, vinegar, and honey and has a rich quality from the tart balsamic vinegar.
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Shaved ice meets margaritas.
Ingredients: silver tequila, juice, honey, ice
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A delicious tuna salad with a tangy, sweet bite from honey mustard.