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Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
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Take a walk on the sweeter side.
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This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car.
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Try this recipe when making Ghoulish Petits Fours.
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Get Chocolate Chunk Cookies Recipe from Food Network
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This chocolate lover's recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan.
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These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets to shame.
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Use 2 kinds canned corn, Mexican condensed milk, and cornmeal to make a rich, sweet cornbread that's more like a spoon bread.
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Applesauce, bananas, light brown sugar, and olive oil are perfectly combined to make these delicious gluten-free vegan banana bread muffins.
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A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.
cooking.nytimes.com
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
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Get Pumpkin-Parmesan Biscuits Recipe from Food Network