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A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.
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This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
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These ground beef meatballs are served in a tomato-based cream sauce flavored with a hint of nutmeg.
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All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf.
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My girlfriends and I cook dinner together once a week-you will be able to find all of our excursions on my blog: CreativeConfectioneryBlog.com. This pizza was...
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This chocolate lover's recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan.
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Applesauce, bananas, light brown sugar, and olive oil are perfectly combined to make these delicious gluten-free vegan banana bread muffins.
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I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
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Your bread machine makes this marvelous buttermilk bread laced with a whisper of cinnamon, and accented with fruit and nuts. Try it toasted or plain.
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Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).