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These buttery muffins are packed with blueberries, then sprinkled with sugar for a crunchy, sweet top.
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This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme You can serve it for brunch, pancake style Or try it as an hors d’oeuvre
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Great for the children and adults in the family. Originally submitted to ThanksgivingRecipe.com.
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Basic buttermilk batter with an abundance of berries.
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Get No-Bake Summer Pie Minis Recipe from Food Network
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Get Crepes With Peanut Butter and Jam Recipe from Food Network
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Get Light Lemony Berry Cheesecake Recipe from Food Network
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This hybrid pineapple upside-down cake uses crushed pineapple, coconut, and honey, plus a box of yellow cake mix.
cooking.nytimes.com
The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
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A request from a reader for a quinoa and carrot kugel inspired this week of recipes I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
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Get Peanut Butter and Jelly Bars Recipe from Food Network
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Get Spinach Parmesan Balls Recipe from Food Network