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This 5-ingredient milk chocolate fudge with chopped almonds and coconut flakes will be a crowd-pleaser for fans of Almond Joy® candy.
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These no-bake, peanut-free, chocolate macaroons made with oats and coconut are also known as 'Frogs and Haystacks'.
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Make cookies that look like bird nests! Pretty for school spring celebrations or Easter. You can use egg-shaped candies in lieu of the jellybeans, too.
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Get Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream Recipe from Food Network
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If you've never cooked a whole duck, don't wait another day.
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A crust of butter, sugar and flour is layered with raspberry jam, then topped with oats and walnuts.
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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These oat-and-peanut butter bar cookies feature chia seeds and protein powder.
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Get Bananas Sequeira Recipe from Food Network
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Banana muffins with almond butter are topped with chocolate chips and walnuts and are vegan, gluten-free, dairy-free, and paleo-friendly!
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This spiced chicken breast is a great way to use the classic Ethiopian spice blend, berbere, and it's ready to serve in less than 30 minutes.
cooking.nytimes.com
This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.