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Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.
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This keto-friendly, low-carb pumpkin cheesecake with an almond and pecan crust is a delicious, easy, dessert for holidays, or year-round.
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A nice eggy bread casserole with canned pumpkin and spices gets mixed up the night before, then is baked the next day to clear your kitchen and your morning for other things.
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I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor.
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A delicious and easy pumpkin cake with buttery pecan topping starts out as a box of yellow cake mix before the canned pumpkin and extra spices dress it up.
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The vanilla-flavored cream cheese layer is stirred up and spread over the bottom of a prepared deep-dish pie crust. Pecan halves are arranged on top, and then a sweet, thick mixture of corn syrup and chocolate is carefully poured over that. The pie is baked until set and served at room temperature.
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We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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This cake is good to make a day ahead, and is very popular at potlucks.
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This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious.
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Leftover cranberries from Thanksgiving are a tangy and colorful addition to apple pecan cake for the holiday season.
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This yummy sour cream coffee cake is chilled overnight before baking so it's all ready for you to pop in the oven for a hot, fragrant morning treat.