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Get Honey-Buttermilk Skillet Cornbread Recipe from Food Network
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Cornmeal and chia seeds add a little extra crunch in these crowd-pleasing, light waffles. Serve with your favorite toppings.
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After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
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A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
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A dessert of dreams, these monster cookie bars layer milk chocolate candy and oatmeal crumble around a peanut butter-condensed milk filling.
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This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!
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Big peanut butter cookies have a fun size candy bar baked inside. This recipe makes 24 big cookies.
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Dense bar cookies with a hint of coffee flavor. Nicely spiced with cinnamon and nutmeg.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.