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No-Bake Cookies made with instant chocolate milk mix (not baking cocoa).
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Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
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A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Homemade croutons are a great way to put leftover bread to good use.
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Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.
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This is a lovely fall dessert which is a lovely moist and dark cake.
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A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
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This moist and flavorful zucchini bread is made healthier using whole wheat flour, low-fat milk, less oil and sugar, and more zucchini.
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Pumpkin puree is a great addition to these scones.
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These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.
www.simplyrecipes.com
Cheesy cauliflower gratin with nutty Gruyere cheese, sautéed leeks, and butter toasted breadcrumb topping!