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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
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These are a great substitute for children to take to school in lieu of Valentine's Day cards! Use a drinking straw to cut the holes in the pastry.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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Get The Perfect Yellow Cupcake Recipe from Food Network
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Chewy banana oat muffins with an easy streusel topping.
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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This quick, easy quiche is made with fresh zucchini, and is mixed entirely in a food processor.
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This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
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You'll love this tangy and delicious quick bread. It's flavored with lemon zest and drizzled with a sweet and sour lemon glaze.