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This is something my mom use to make for us kids as a cool treat on a warm day. It is a rich chocolate treat.
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A luscious, tender cake that goes well with many different types of fillings and frostings.
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These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell.
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This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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Get Easter Flower Cupcake Recipe from Food Network
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My great Grandmother made this every holiday. Simply unmold onto a pretty serving plate and watch your guests or you family oh and ah. Makes a pretty and wonderful desert.
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Sandra Lee knows cooking for Halloween doesn't have to be a frightening experience.
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This tart, cheesy salad will surprise everyone with the kick of horseradish and the crunch of pecans or walnuts.
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Turkey and pasta are topped with a corn bread and Mexican cheese topping in this recipe for a filling casserole.
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!