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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
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Coconut milk, yogurt, chocolate, and cherries are frozen together to make these delicious chocolate-covered cherry Popsicles®.
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This flavorful Concord grape pie is topped with a crunchy oat streusel.
www.delish.com
For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries, and generous scoops of vanilla ice cream.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
cooking.nytimes.com
Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears
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Get Pepita Bars Recipe from Food Network
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Plums are baked with an orange juice-based sauce to make a versatile dish that's delicious as a side for pork or chicken, or as a dessert.
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!