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This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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This vegan tomato soup is made from scratch with 2 types of tomatoes, regular and cherry tomatoes, olive oil, and garlic. It tastes best in summer when tomatoes are in season.
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This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
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Try this no-fuss chocolate fudge banana bread that gets its moist and gooey texture from olive oil, overripe bananas, and fudge pudding mix.
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This crowd-pleasing jalapeno poppers recipe is made with cream cheese, cheddar cheese, and bacon.
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Go crazy for caprese this summer.
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This pineapple poke cake gets a sweet layer of pudding atop and lemon gelatin-soaked cake creating a crowd-pleasing cake for any occasion.
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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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Moist dark chocolate cake is quick and easy to prepare thanks to tofu (the secret ingredient) mixed with cake mix and coffee.
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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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Fluffy banana muffins are ready in less than an hour and make the perfect on-the-go breakfast.