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cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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Buffalo is the pasta sauce you never knew you needed.
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You'll need vanilla and almond extracts, instant coffee granules, and, of course, Irish whiskey to make this favorite.
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Cocoa flavored whipped cream, chocolate syrup, condensed milk and cinnamon are frozen overnight for an easy, no-cook ice cream.
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Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
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A creamy soup made with Brie cheese is a sophisticated starter or a light meal in itself.
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An elegant but so-easy dessert of fresh apricot halves stuffed with sweetened, fluffy mascarpone cheese gets a drizzle of honey-sweetened apricot-balsamic vinegar sauce.
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If you like Irish cream and chocolate, you'll love this recipe.
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Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
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Spread your bread with the earthy flavors of the Italian countryside. Cream cheese, garlic, artichoke hearts, olives, green onions, sun-dried tomatoes, parsley and chives all converge to make a rich and colorful appetizer.