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Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
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This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
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As kids we would pull these apart like Oreos and lick off the frosting!
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Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
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Cheddar thumbprint cookies are filled with hot pepper jelly for a savory appetizer for your next party.
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A sweet stovetop confection made with milk, sugar, semolina, butter, and a hint of cinnamon.
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I'm not sure if these brownies are good, or if I like them just because they're the ones my mom made.
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Tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to flaky perfection.
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Get Banana Chocolate Almond Milk-less Milkshake Recipe from Food Network
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Paleo-friendly tortillas made with almond meal are quick and easy and perfect for wrapping your favorite veggies.
Ingredients: almond flour, eggs, honey, salt, butter
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.