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I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
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This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
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An easy cake that starts with a mix and is topped with a strawberry glaze.
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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
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A creamy onion, cheddar and sour cream sauce is poured over green beans and then topped with bread stuffing mix in this baked accompaniment to meat or poultry.
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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
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Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream.
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Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
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This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
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Pineapple, almond, lime, and maraschino cherries are paired with rum, then frozen to make these boozy pops, perfect for your next party.