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Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
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The Swiss and Cheddar cheese in this dish is an excellent combination. This is great for a brunch or holiday breakfast. My mother used to make this every year for Christmas brunch.
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A lovely and simple loaf cake made without eggs has the flavor and fragrance of dates. Serve with a cup of tea or warm with vanilla ice cream.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
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A really tasty cookie with rich macadamia nuts and chewy coconut. If you don't like macadamias, you can substitute with pecans or almonds.
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These slice-and-bake cookies are easy to make ahead of time. Just bake them any time you want fresh cookies!
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Cakes made with applesauce and raisins and spiced with cinnamon, vanilla and a hint of sugar are quickly fried for a hot snack.
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Twice baked potato casserole is a simple way to use all the ingredients for twice baked potatoes but in a creamy casserole-form.
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Brown butter adds depth to the flavor of this banana bread and it smells extra amazing while baking.
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This unusual-sounding flavor combination turns plain old popcorn into an exotic (but still easy-to-make) snack.
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Eggnog added to waffle batter adds a touch of holiday flavor to these crisp Belgian waffles topped with warm raspberry preserves and fresh raspberries. Add a dollop of whipped cream if desired for a special Christmas breakfast or brunch.