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In this authentic recipe from Mexico, homemade tamales are stuffed with a spicy tomatillo sauce with poblano chiles and Monterey jack cheese.
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Pumpkin bread is made easy thanks to the secret ingredient of vanilla pudding mix creating a delicious breakfast treat or snack.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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Maple and walnut are delicious together in this Canadian take on classic Italian biscotti.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious oatmeal-raisin cookies are made with cocoa for a chocolate version of a classic cookie style.
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This island recipe springs from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to that tropical paradise and is the perfect recipe for entertaining guests in the summer time.
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Here's a brownie recipe for those who want their chocolaty treat without the egg or gluten.
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These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
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Use more fresh corn if the ears are small. Canned white corn, drained, may be used as a substitute for fresh corn. When placing the beignet batter into the oil, a 1 or 2 ounce ice cream scoop may be helpful!
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An oatmeal bar cookie with lots of date filling, this is a favorite family recipe.
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Vanilla and lemon zest flavor these family favorite waffles.