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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!
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Delightful blueberry muffins with an easy to make streusel topping.
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Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
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A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
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Ground beef simmers in a quick barbeque sauce in this filling recipe.
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Banana cranberry muffins made with whole wheat flour and plenty of bananas are moist and easy to make. Try it baked as a loaf, too.
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A moist and easy cake made with a cake mix, pudding mix, cream cheese and blueberries. It's baked in a Bundt pan and topped with a pretty blueberry glaze.
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A little bite of heaven! Try topping with strawberry or blueberry pie filling.
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Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.
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Fresh peach muffin batter is sprinkled with crumbly cobbler topping and baked into sweet crowd-pleasing muffins.
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A rich and tender sour cream cookie, raised with yeast, reveals delicate sugary layers as it bakes. The dough can be baked after 2 hours of chilling, but it's better if chilled overnight.
cooking.nytimes.com
This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.