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The lemon zest in the batter of this nutty, sweet-tart quick bread casts a wonderful flavor. Immediately after baking, pierce the loaf with a fork and pour sweetened lemon juice over to intensify the citrus tang.
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This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.
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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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Children of all ages (even the grown-up kind) will love this recipe for a buttery coconut-flavored pound cake with walnuts.
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This recipe is a new spin on the classic favorite, loaded baked potatoes, with seasoned skin that's meant to be eaten.
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The addition of lemon extract and brown sugar make this funnel cake recipe a stand-out.
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Get Whole-Wheat Vegan Waffles Recipe from Food Network
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An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
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The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert.
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Get Oatmeal Peanut Butter Bars Recipe from Food Network
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Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.