7,050 recipes
Pumpkin chiffon pie folds whipped egg whites and cream into a spiced pumpkin custard for a light, mousse-like Thanksgiving classic. Cloud-soft texture with all the warm pumpkin pie flavor.
Chewy chocolate brownies topped with a butterscotch chip drizzle. Lighter brownies made with an egg-and-egg-white blend, finished with a piped baggie drizzle for elegant butterscotch ribbons.
Ohio sour cherry pie features a flaky frozen-shortening Crisco crust and a thick almond-vanilla sour cherry filling cooked on the stovetop before baking. Classic Midwest summer pie.
Espresso brownie bars layered with a Kahlua-spiked cream cheese topping and feathered with melted chocolate for a marbled, bakery-window finish. Rich, fudgy, and built for a coffee-lover's dessert table.
Love this lower-fat cheesecake. It well satisfied my cheesecake cravings but without giving me too much guilt afterwards. LOL.
This delicious chicken caesar salad has a few great techniques that make the chicken juicy and moist.
Instead of mayonnaise, use green olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.
These beautiful and buttery snow flake cookies will impress everyone at Christmas day.
These bars are great with coffee, as a snack, or included in a lunch box. So quick and easy---delicious!
Double-braided, egg-enriched traditional bread, topped with poppy seeds.
If you love strawberries and love cake you should try this cake. A nice yellow cake with strawberry filling, and cream cheese frosting. ENJOY!
Classic red velvet cake transformed into a donut, glazed with a sweet and slightly tangy icing.
Sweet and tart, and sooo good! Adapted from Smitten Kitchen.
Little Grandma's Old Fashioned Sugar Cookies recipe
Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.