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cooking.nytimes.com
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating
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Whip up these easy mini red velvet cupcakes topped with cream cheese icing for an eye-catching bridal shower dessert that's sure to please.
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This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. Use summer fresh ingredients from the garden or farmer's market.
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They only take 20 minutes!
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I saw this recipe in a magazine and had to try it, looked so good. I always have a bunch of bananas in my freezer waiting to be used and this cake looked liked...
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
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An update on the classic ham and cheese sandwich, with creamy Cambozola cheese, pungent Black Forest ham, and sweet caramelized onions.
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Chicken breasts are stuffed with blue cheese, bacon and spinach in this dramatic yet easy main dish. This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
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Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.