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A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
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Fresh sweetened blueberries are cooked until they burst open, topped with easy drop biscuits, and served with chilled vanilla pudding for an old-time stovetop dessert that makes the best of blueberry season.
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Lemon zest and lemon extract give this zucchini bread recipe an extra boost of citrus flavor.
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A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.
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This is a tender angel cake with creamy almond filling.
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Rich and fudgy, these brownies are a healthier version of the original: we've replaced some of the butter with applesauce, reduced the sugar, and used whole wheat flour.
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This is the traditional Floridian pie, except made with less fat. It is delicious!
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These big, soft, and moist gingerbread cookies are made healthier by using whole wheat flour, less sugar, and butter instead of margarine.
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This recipe is by Chad Robertson and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice.
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This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.
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Get Universally Useful Blue Cheese Dressing Recipe from Food Network