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  • Healthy Bites

    Healthy Bites

    to little dime sized dots 1 inch away from each other. use parchment paper so it won't stick to pan. make sure you cut enough of paper so it will not catch on fire. cook for 10 to 12 minutes...

  • Macadamia Nut Bars

    Macadamia Nut Bars

    In a large saucepan, heat and stir white chocolate chips, marshmallows and frosting until mixture is fairly smooth. Remove from heat and stir in rice cereal and nuts. Spread evenly over cookie base. Allow to cool before cutting...

  • Hamantashen

    Hamantashen

    Combine the prune mixture, apples, walnuts, sugar, lemon juice and zest in a food processor; process until smooth. Transfer to a small bowl and set aside...

  • The Bomb Chocolate Chip Cookies

    The Bomb Chocolate Chip Cookies

    beating well with each addition, stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the mixture. Fold in the chocolate chips. Drop by spoonfuls onto the prepared cookie sheets...

  • Rocky Road Sandwich Cookies

    Rocky Road Sandwich Cookies

    electric mixer, beat cream cheese and marshmallow cream in large bowl until well blended. Stir in walnuts, pecans, or peanuts. Spread about 2 teaspoons of the filling over bottoms of half of the cookies; top with remaining cookies to form sandwiches...

  • Christmas Cookies

    Christmas Cookies

    cookies to a large cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, until pale golden. Let the cookies cool on the parchment, then transfer to a rack to cool completely. Repeat with the remaining disks...

  • Chocolate Oat Squares

    Chocolate Oat Squares

    In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla...

  • Pecan Toffee Squares

    Pecan Toffee Squares

    In medium bowl, combine condensed milk, vanilla and one egg; mix well. Stir in toffee bits and pecans. Remove base from oven and pour filling evenly over warm base...



  • Blitz Kuchen

    Blitz Kuchen

    cinnamon and sugar over the nuts. Bake at 350 degrees for 30 minutes. Cool 5 minutes and cut into bars. Remove to a rack to finish cooling and store in a tightly covered container for 3 to 5 days...

  • Chocolate and Vanilla Checkerboards

    Chocolate and Vanilla Checkerboards

    or till firm. Cut each chilled log lengthwise into quarters; reassemble logs, alternating chocolate and vanilla quarters. Wrap and refrigerate for 15 to 30 minutes, or till well chilled...



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