Search Results (641 found)
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A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.
www.chowhound.com
A creamy cheesecake recipe topped with sticky caramel, pecans, and a sprinkle of sea salt.
cooking.nytimes.com
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together The recipe is an adaptation of one developed by Dorie Greenspan for her book, “Baking: From My Home to Yours.” Not fond of pecans Try hazelnuts or almonds instead.
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The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies.
www.allrecipes.com
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word "oleo" instead of margarine). I've never seen another chocolate cake recipe like it. The result is a wonderfully rich, yet surprisingly light, chocolate sheet cake topped with a cooked chocolate and pecan frosting.
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This chicken salad combines juicy ripe peaches with toasted pecans and celery for an awesome crunch factor.
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Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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Soak your oats with milk, brown sugar, pecans, and coconut before bedtime for a ready-made breakfast the next morning.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.