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Orange flavored oatmeal cookies are made moist with applesauce and tangy with cranberries.
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My mother-in-law gave this recipe to me, and I get compliments all the time.
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This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.
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Potatoes, hard-boiled eggs, and bacon are folded together with a creamy, mayonnaise-based dressing in this tried and true side dish.
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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Grated potatoes, zucchini, carrot, and onions are baked together in this comforting savory pudding.
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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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Mexican hot chocolate cookies are a heavenly combination of sweet dark chocolate, earthy cinnamon, smooth vanilla, and spicy cayenne pepper.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
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Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
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Use seasoned biscuit baking mix, fresh asparagus, and diced ham to make an easy and savory breakfast or brunch casserole.