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cooking.nytimes.com
This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905 A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream It is to die for.
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Stale cinnamon rolls are repurposed in this rich and creamy cinnamon roll bread pudding, perfect when you need a dessert or brunch casserole.
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This restaurant-style dish combines crunchy fried shrimp with steamed broccoli, candied walnuts, and a smooth sweet mayonnaise sauce.
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A crunchy, sweet and salty cracker-flecked meringue layer is spread with a cool and creamy cheese layer and satiny strawberry topping.
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Made with pineapple and a sweet cream cheese filling, this carrot cake roll is great for impressing guests, and it's easy to transport.
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Mashed sweet potatoes and cranberry sauce left over after Thanksgiving can be used up in this easy recipe for a moist delicious bread.
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Bar cookies with two layers of filling, date and orange. These are awesome cookies - My mother used to make these every Christmas!
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This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.
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This fruit cake is made with cherries, pineapple and walnuts, then frosted with cream cheese frosting. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair.
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Topped with tangy lemon cream, this classic pound cake is dotted with fresh blueberries within.