Search Results (1,081 found)
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 30 minutes, plus at least 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A chip cookie with a difference! Light, crispy and eggless, these cookies are a great after-school treat with a cold mug of milk.
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Very easy recipe: you mix all the ingredients in one bowl. Makes a very soft peanut butter cookie. No need to press cookies down before you bake them. Very good!
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This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it.
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This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.
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This budget-friendly brown betty made with apple pie filling is a comforting baked dessert perfect for sharing after a family meal.
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Another sweet yeast bread, this version is nicely accented with lemon juice. Assistance from your bread machine simplifies the preparation.
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Your favorite ice cream flavors in a cookie crust, topped with whipped cream, fudge and cherries.
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Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.
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This looks and tastes just like pecan pie, but it's made with oatmeal. My mom by marriage gave this recipe to me over 40 years ago. There's not a family get together without someone bringing one for our family dinners.
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An easy cookie for kids to make. Cocoa, peanut butter, and oatmeal make a chewy delicious cookie with some nutritional value.
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An extremely rich, yet delicious cookie bar! Walnuts aren't the only nut you can use; try any of your other favorites like pecans, peanuts, or cashews.