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Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.
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This ice cream recipe has all of the marshmallow, chocolate, and graham cracker flavors of traditional s'mores.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gingersnap cookies are dipped in chocolate for a quick and easy treat everyone will love.
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These bar cookies made without butter are filled with dates and almonds, with honey being the primary sweetener.
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This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!
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Healthy? Yes. Don't be fooled, this is NOT low-fat. The main ingredient in this recipe is coconut oil, a healthy, natural, stable fat. This fudge is slightly...
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!
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This 30-minute soup features tender roasted chicken, carrots, pasta, and caramelized onions for a rich home-style flavor.
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This simple dessert sings with flavor and complexity from the combination of floral apples, sweet honey, and assorted pistachios, almonds, and filberts (a.k.a...
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.