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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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Host a build-your-own cookie party using this dough as a foundation for endless possibilities!
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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Slices of ciabatta bread toasted with Parmesan cheese are spread with hummus and topped with slices of tomato and crumbled feta cheese. Make the hummus the night before for the best flavor.
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Use store-bought wonton wrappers to whip up a batch of these potato and cheese-filled pierogi. Served with an onion and bacon sauce, they make a filling and tasty snack or light supper.
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These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
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This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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Spicy sausage, onion and Cheddar join Ranch dressing and hot sauce in this flavorful quiche.
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An easy keto raspberry cheesecake that only has 8 ingredients and is sweetened with erythritol - this delicious low-carb dessert will delight your guests.
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!