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Sometimes less means more, as with these muffins made with egg whites, a little oil and a scattering of chopped walnuts. The lemon zest makes for a delicate contrast to the sweet banana batter.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
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I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up.
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A savory combination of spinach and shredded Cheddar cheese makes these muffins perfect for brunch. The spinach flavor mellows as the muffins cool.
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This creamy cheesy au gratin potato dish has an added spinach and caramelized onion goodness.
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Yummy corn pudding. Originally submitted to ThanksgivingRecipe.com.
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Beets and goat cheese give this hearty muffins a savory and colorful flavor. Serve with a pat of butter.
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Based on everyone's favorite football food, these Buffalo chicken wraps are sure to be the game-winner for a fun and fast dinner or appetizer!
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These cookie bars are simply heavenly. Easy to make and delicious.
cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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Get Apple-Pumpkin Galette Recipe from Food Network