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This creamy alfredo sauce turns a busy weeknight dinner into something special. Serve it with fettuccine or pour it over chicken breasts or steamed vegetables.
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This berry-ful sorbet is made in your ice-cream machine and is a sweet way to end the day! It is made with three types of berries - blueberries, blackberries, and raspberries - and sweetened with Splenda®. Heavy cream can be added to make a creamier dessert, but is optional.
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Brown sugar-scented apples combined with boiled potatoes make a unique twist on ordinary mashed potatoes.
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This banana cookie bar recipe is very moist and filled with chocolate chips, rum flavoring, vanilla extract, ginger, cinnamon, and nutmeg.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Pumpkin cake rolled like a jelly roll with cream cheese filling.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Fondue made with milk chocolate, cream, cherry brandy, coffee and cinnamon.
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These are very good, light and airy. The colors are great for the holidays.
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Feta, Parmesan, and cream cheeses blend with sun-dried tomato pesto for a quick and easy dip.