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Oatmeal cinnamon cookies just like mom used to make are quick and easy to prepare. Serve with a cold glass of milk.
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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 came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.
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All you need is a box of yellow cake mix, pecans, and pumpkin puree to make this easy pumpkin spice cake.
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These are so moist and chewy, they won't last long in your house!
cooking.nytimes.com
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.
www.chowhound.com
This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
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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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Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!
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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.