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This is a yeast bread mixed with chocolate syrup, cocoa and almond extract in the bread machine, rolled around a filling of diced dried apricots, and baked in a conventional oven.
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A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.
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Rich and fudgy, these brownies are a healthier version of the original: we've replaced some of the butter with applesauce, reduced the sugar, and used whole wheat flour.
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This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners' sugar.
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Get a glass of milk and sit down to eat this chocolate chip cookie cake that features real milk chocolate chips.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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A great chocolate chip cookie recipe with chewy toffee surprises! I take these to the local firehouse and they don't last the night!
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These big, soft, and moist gingerbread cookies are made healthier by using whole wheat flour, less sugar, and butter instead of margarine.
cooking.nytimes.com
This recipe is by Chad Robertson and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich, moist cornbread with Cheddar cheese and jalapeno peppers makes the perfect accompaniment to a pot of your favorite soup or chili. Bake it in a cast-iron skillet.
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This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.
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These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice.