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A tasty sugar-free and dairy-free version of banana bread is easy to prepare when using unsweetened almond milk and stevia powder. Fold pine nuts and flax seeds into the batter for extra protein and crunch!
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Pumpkin and blueberries bring their cache of great color and flavor to this easy dessert. The so-tender golden shortcake is split and filled with the perfect blend: fluffy whipped cream-blueberry Greek yogurt and a simple fresh blueberry sauce. Be prepared to share the recipe.
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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Add almond brickle chips to a chocolate chip cookie and you get these very, very tasty cookies!
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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.
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This chocolate cake has a simple chocolate icing that is perfect for feeding (and pleasing!) a crowd.
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Your family will find these chocolate cake-like cookies irresistible!
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This icing recipe is adapted from the October 2008 issue of Martha Stewart Living and is used to make delicious Halloween Brownies.
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For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
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Bananas and sweet potatoes are mixed together with raisins and pumpkin seeds to create a moist fall cake.
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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.