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A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
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This pumpkin bread recipe follows guidelines for the paleo diet and delivers a deliciously dense breakfast or snack bread.
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Get Hot Apple Cider Toddy Recipe from Food Network
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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These not-too-sweet cookies are soft and moist--perfect with tea or coffee.
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This quiche with ham, broccoli, and cheese is delicious at any meal, be it breakfast, brunch, lunch, dinner, late-night snack, etc.
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This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Skillet Chicken and Dumplings Recipe from Food Network
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Get Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce Recipe from Food Network