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To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan. Bake 30-35 minutes.
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These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
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A decadent variation on the classic chocolate chip recipe, combining semi- and bittersweet chocolate chips and pieces of peppermint candy.
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This easy upside-down cake is baked in a cast iron skillet and served warm.
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A creamy and dreamy mix of oats, blueberries, and cream cheese are baked into crowd-pleasing bars.
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This bread pudding is made in individual custard cups and topped with chocolate chips. Serve warm with a dollop of whipped cream.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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This recipe uses plain yogurt to deliver an oatmeal-raisin cookie that really is moist and chewy.
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Pastry chef Bob Truitt loves anything that includes caramel and ice cream. But there always needs to be a crunch, he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
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Use fresh or frozen fruit in this stunning twist on the upside down cake.
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The sour cream makes these bar cookies with raisins and oats get you very moist bars.
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Quick, crispy cookies with a chewy caramel surprise!