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This chocolate lover's recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan.
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These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate.
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This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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ICYMI: Cinnamon swirl bread makes the best French toast.
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Cracker Jacks have nothing on these caramel corn balls. Salty peanuts are mixed throughout (protein!), so you can almost convince yourself that these count as dinner.
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A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.
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White cake mix is the magic ingredient in these rich cinnamon yeast rolls peppered with pecans on top.
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This requires a flaky pie dough instead of a drop biscuit style topping. If you want to use a refrigerator pie crust instead of making your own that works just fine and the end result is well worth it!
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.