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Moist, soft, and chewy cookies flavored with honey and walnuts are a perfect dessert for Rosh Hashanah, or anytime. Kids love them.
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Brussels sprouts are pan-fried in seasoned butter flavored with brown sugar, curry, and jerk seasoning in this Caribbean-inspired take on a favorite winter vegetable.
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Wrapped in parchment and aluminum foil, this pork shoulder roast cooks in a slow oven for hours, and the resulting tender and juicy meat makes great pulled pork sandwiches.
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These cookies are very peanut butter-y, with a mini peanut butter cup in the center. (The kind with the cookie center is great in this recipe!) My mom got this recipe from a friend who is allergic to sugar! So this poor soul makes treats and brings them to her friends to let her know if they are good or not.
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A sauce made with brown sugar, soy sauce, ginger, garlic, and honey is baked onto chicken wings for a sweet and sticky meal sure to please everyone.
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A meatloaf mixture of ground beef, cheese, and quick-cooking oats is formed into individually sized loaves. They are glazed with a sauce of ketchup, brown sugar, and mustard.
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Baby back ribs are basted with a sweet and pungent sauce made from maple syrup, brown sugar, Worcestershire, mustard, ketchup and vinegar.
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Apples and cranberries and baked under a sweet oat topping for a lighter version of apple cobbler.
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Give the gift of cookie making supplies when you mix all the dry ingredients together in a jar with a tag saying: Add 1 stick of butter and 1 egg; mix and bake at 375 degrees F (190 degrees C) for 10 minutes.
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Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes.
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Hash brown potatoes, Cheddar cheese, ham, and eggs are baked together into a breakfast casserole cleverly named "wake-up casserole".
www.delish.com
We should spike our salmon more often.