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These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping for the best early summer has to offer!
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Indulge your sweet side with this new fall favorite from Lindsay Ostrom of Pinch of Yum.
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Apricot brandy, vanilla pudding and pecans dress up a yellow cake mix.
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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty way to dress up spaghetti squash. It's baked with butter, molasses and cinnamon.
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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
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It doesn't take much to make fresh horseradish. Be careful, because this is hot!
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This recipe is by Florence Fabricant. Tell us what you think of it at The New York Times - Dining - Food.
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour