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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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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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Amaretto flavors this lovely peach and pecan upside-down cake.
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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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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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These healthier chocolate chip cookies include kiwi and whole grain cereal, for a moist and delicious treat.
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Roasted Brussels sprouts are tossed with heavy cream, paprika, and lemon to make this tangy and smoky side dish with Caesar salad notes.
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These fresh and perky rhubarb muffins are a wonderful summer treat.
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Apple and Spice cookies - egg and milk free. Great for those with allergies.
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Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.
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A hot and sassy marinade makes this grilled salmon even more delicious.
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A dessert of dreams, these monster cookie bars layer milk chocolate candy and oatmeal crumble around a peanut butter-condensed milk filling.