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A rich and smooth coconut custard pie. Top with whipped cream and toasted coconut, if desired.
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A colorful ham and hash brown casserole with bacon, cheese, and green onions.
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This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd!
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A homemade eggnog custard is poured into a pecan crust, topped with spiced whipped cream.
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These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.
cooking.nytimes.com
This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Egg casserole is a delicious dish and is super quick and easy to make; your family will be thrilled and so will you!
cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
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This traditional Vietnamese egg roll recipe makes a crispy, delicate hors d'oeuvre with flavors of pork, shrimp, shiitake, and fish sauce.
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A sweet and dense apple filling is sandwiched between 2 tender shortbread crusts in this easy and crowd-pleasing recipe for pie bars.
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These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!
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Stale cinnamon rolls are repurposed in this rich and creamy cinnamon roll bread pudding, perfect when you need a dessert or brunch casserole.