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These chocolate-mayonnaise cupcakes are moist and tender, topped with a creamy caramel frosting.
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This moist, nutty bread is a terrific way to use up late-summer zucchini.
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The traditional Mexican mixture of peppers and onions makes an easy quesadilla filling, or omit the cheese for a quick taco.
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Zucchini bread is the "crust" in this zucchini bread breakfast pizza layered with Greek yogurt, fruit, and maple syrup.
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Unsweetened chocolate and almonds make this moist zucchini bread a real standout.
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According to writer and recipe developer Jess Thomson, it's best to weigh flour on a kitchen scale instead of using measuring cups.
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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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Sweet potatoes are mashed with sugar, spices and evaporated milk, then baked under a buttery brown sugar and pecan crust in this side dish serving eight.
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The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
cooking.nytimes.com
This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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This is a luscious cake with a rich banana flavor. The crumb topping is baked on.