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This is a non-alcoholic lemon-lime punch that is great for parties and showers. You can always add the tequila and triple sec if you prefer the alcoholic version.
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This creamy, mocha-flavored blend of banana, almond milk, spinach, and vanilla protein powder is a unique way to enjoy your morning coffee.
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.
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My family actually calls this peach cobbler but the crispy shortbread-type crust makes it a crisp. Very good with ice cream or sprinkled with pecans before baking.
Ingredients: peaches, flour, sugar, salt, cinnamon, butter
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Get Sun-Dried Tomato and Goat Cheese Skewers Recipe from Food Network
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A non-alcoholic punch combining apple, cranberry and orange juices with ginger ale.
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A popular tropical fruit native to Mexico, the Caribbean, and Central America, soursop tastes a little like creamy strawberries with a hint of pineapple and maybe coconut.
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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Get Ginger-Peach Beer Cooler Recipe from Food Network
Ingredients: beer, peach nectar, peaches, ginger, sugar
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.