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This recipe is my own adaptation of a recipe that came from my husband's grandmother. I made a few changes to suit my own family's tastes. These cookies are a big hit with kids as well as adults.
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Most whole grainy type muffins end up being dry and a little tasteless. These are quite the opposite. Nutritious AND delicious. They are especially good warm...
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A yummy and extra fruity version of this traditional cookie.
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This recipe is a good one for the fall and winter when pears are plentiful. You can use any pear you like in this recipe.
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
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Get Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust Recipe from Food Network
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Boiled ribs are bathed in a homemade barbeque sauce and broiled until sticky and delicious.
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This moist banana bread has a surprise cream cheese layer in the middle that makes it sweeter and richer than your typical quick bread.
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Chewy, spicy oatmeal raisin cookies are made healthier using whole wheat flour, less sugar, and butter instead of shortening, in these irresistible treats.
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Zest and juice an orange to add to oatmeal cookie dough for a different flavor profile of a classic cookie type.
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This recipe is by Florence Fabricant and takes 30 minutes plus marinating. Tell us what you think of it at The New York Times - Dining - Food.