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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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No loaf pan necessary for these little guys.
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These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. Top with a dollop of whipped cream or a scoop of ice...
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Chocolate cupcakes get turned into monsters with large white chocolate peanut butter eyes, perfect for a scary treat at your Halloween party.
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This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A buttery and sweet sauce made with toasted pecans tops this rich bread pudding.
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This Texas sheet cake, made with Baker's German's Sweet Chocolate(R) and topped with a decadent coconut-pecan frosting, is perfect for large birthday parties or family reunions.
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Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy They take a little time to make, but are well worth it (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top
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These don’t fit into the healthy or good for you category. But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all...