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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Antioxidant-rich pomegranate juice adds a tart pucker to a smooth banana and yogurt smoothie.
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Tender and flavorful banana bread with a minimum of fat.
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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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This recipe proves coconut milk and tofu were made for each other.
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These healthier twice baked potatoes are filled with lower fat versions of sour cream and milk.
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Be everything you want to be with this vodka-, Irish cream-, and coffee liqueur-spiked eggnog punch!
Ingredients: vodka, eggnog
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Rich chocolate ganache is decadent, yet simple, and can be made from milk, dark, or white chocolate.
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Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.
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This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat.
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Banana, dark chocolate, and almond milk are blended together in this vegan, dairy-free smoothie that is a great on-the-go snack for energy.
cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.