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This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There's no need to make a special trip to the store to make a special dessertjust look to your cupboard! Rice is the foundation for coconut pudding squares, which use up any dried fruit or nuts you may have.
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These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.
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Cute cupcakes have a surprise center of a solid chocolate Easter egg baked inside. The cupcakes are frosted and topped with pastel candy-coated chocolate mini eggs for a sweet springtime treat.
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If you can't decide between a cake or a brownie, this brownie cake topped with chocolate frosting and caramel is the perfect compromise.
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Get Thai Sausage Soup Recipe from Food Network
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Sweetened condensed milk makes this pie velvety, and the lemon juice compliments the cream cheese beautifully.
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Lightened-up vanilla cupcakes are filled with sugar-free pudding mix, topped with light whipped cream, and given a pretty red and blue star decoration made of fresh blueberries and strawberries for a patriotic dessert that's served cold.
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Get Chocolate Scuffins Recipe from Food Network
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Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. It's really moist, delicious, and simple.
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
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Creamed cottage cheese is the main component of this delicious no-bake cheesecake with a ginger cookie base. A marbled milk chocolate glaze is the crowning touch.