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Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior.
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This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
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This is a great recipe for kids! It's easy to make and you don't have to bake it. This is always a hit at potlucks and family get-togethers. Very colorful! My mom made this growing up, and I have seen different variations in cook books. Enjoy!
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Sweet potatoes are blended into an airy mixture with heavy cream, sugar, and eggs, then seasoned with cloves, nutmeg, cinnamon, and nutmeg to make a dreamy, souffle-like side dish.
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A candied take on traditional Chex Mix, this crunchy munch blends salty pretzels, popcorn and pecans with vanilla and other sweet flavorings.
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This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made.
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This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
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This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
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This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.
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My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
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Get Arroz con Leche Recipe from Food Network
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These fried bowtie cookies are the Polish version of Angel Wings.