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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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If you love German chocolate cake, then you 'll love this pie. The rich chocolate filling is cooked first and then poured into a baked pie shell. The thick coconut and pecan frosting is spooned on, and then this luscious pie is chilled until ready to serve.
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This is one drink my kids love! It's orange and slushy and wonderful!
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A bowl of rice cereal, with cinnamon, coconut, and lightly sweetened, is a great way to start the day.
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This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer.
Ingredients: vegetable oil, egg, milk, pancake mix
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You'd never guess the genius way we used a package of Oreos.
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Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.
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Great brownies made even better by topping with marshmallows, graham crackers and chocolate bars. Quick and easy to prepare.
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Macaroni is combined with canned cheese soup, topped with shredded Colby cheese and baked.
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Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.
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Your guests will never know this creamy chocolate mousse is made with silken tofu. Try adding coffee or peanut butter for additional flavor!
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Russet potatoes are blended with roasted garlic, butter and milk.
Ingredients: garlic, olive oil, potatoes, butter, milk