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A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.
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This rich,moist chocolate cake is easy to pack in lunches or take on a picnic,it freezes well so you could always have one on hand.This cake is great served with...
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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Oats, chocolate chips, peanut butter, and honey are baked together in these tasty granola cake bars you can eat for breakfast or on the go.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Simple, flavorful, and easy, this side dish of spaghetti served with an onion-cream sauce flavored with white wine will add a gourmet touch to any meal.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy.
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This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.