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This easy weeknight casserole with spiced ground beef, corn, red pepper, and salsa under a delicious cornbread topping can be on the table in an hour.
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Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
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These cupcakes have a wonderful coconut and ricotta cheese filling hidden inside the cupcake. They are so tasty you will be surprised to learn they only have...
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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
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Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down.
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Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
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Get Winter Sangria Recipe from Food Network
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Get Biscuit Glace of Raspberries (a Ma Facon) Recipe from Food Network
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This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.