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An easy chocolate cake recipe made in a 13-by-9-inch pan and topped with a generous layer of mocha buttercream frosting.
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A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
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Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
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Chocolate chip cookies > graham crackers.
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Give your vodka a holiday twist!
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For a richer sauce, use whipping cream instead of whole milk.
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Use this icing recipe to make our Conversation Heart Cookies.
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Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
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Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
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Candy bar preferences are as regional as barbecue flavors. Luckily, whether you're a fan of Whatchamacallit or an Almond Joy loyalist, this recipe is sure to satisfy your sweet tooth.
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When serving hot soups, it is essential to serve a hot bread to eat alongside the soup.
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There—we said it.