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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was created after preparing soup from several different recipes. I couldn't find the receipe that contained everything that I wanted, so I made my...
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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A tasty blend of ranch and blue cheese salad dressings gives this hot and cheesy chicken buffalo dip a flavorful twist. Serve with scoop-style corn chips and celery sticks.
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This chocolate version of a Mexican classic dessert uses boxed Swiss chocolate cake mix and a homemade chocolate whipped cream.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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A good no-bake cheesecake. It tastes just like its name.
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Use store-bought wonton wrappers to whip up a batch of these potato and cheese-filled pierogi. Served with an onion and bacon sauce, they make a filling and tasty snack or light supper.