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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, cinnamon, sugar
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was...
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This chocolate shell ice cream topping is so easy to make--no need to buy Smucker's Magic Shell.
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Get Espresso Nightcap with Vanilla Whipped Cream Recipe from Food Network
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Wine is combined with sugar and lime juice in an ice cream maker, creating boozy wine slushies for summertime barbeques.
Ingredients: water, sugar, lime
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Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice.
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This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.
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Get Irish Meatloaf with Cabbage Cream Sauce Recipe from Food Network