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This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!
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In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.
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Penne pasta tossed in a creamy sauce spiked with Parmesan cheese and pancetta, the Italian version of bacon, makes a marvelously satisfying dish for weeknight suppers.
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Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.
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Chocolate Zucchini bread with a cinnamon twist.
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.
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This hot, hearty, paleo-friendly 'oatmeal' is filled with apples, raisins, pecans, and walnuts.
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A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking.
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Creamy and satisfying, this traditional New York cheesecake is made healthier with reduced fat cheese, milk, and sour cream.