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I love to create pancakes off-the-cuff, combining pantry items. This morning I decided to make some dollar pancakes as tasty and healthy as possible. I started...
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Get Bacon-Jalapeno-Cheddar Cornbread Recipe from Food Network
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These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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Make your own gingerbread house from scratch to enjoy throughout the Christmas season. Your kids will be delighted to help you decorate it.
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
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Honey cake with a chocolate glaze is a traditional dessert to serve on Rosh Hashanah thought to help you have a sweet year.
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Canned pumpkin, cinnamon, and pumpkin pie spice flavor these delicious cake bars topped with cream cheese frosting.
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My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering!
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Get Lobster Corn Dogs Recipe from Food Network
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This is way beyond double stuffed.
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Sweet potatoes, pecans, and sweetened cranberries come together in these Thanksgiving-themed muffins perfect for the holiday table.
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To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!