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cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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This is so good! A very filling breakfast made with oats, dried fruit, yogurt and nuts.
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These moist bran muffins are sweetened with molasses and filled with raisins.
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Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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A banana is blended with strawberries, milk and yogurt. A delicious way to start the day!
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Iced cold brew coffee with milk and a touch of vanilla syrup is drizzled with caramel sauce for a cooling drink on warm summer days.
Ingredients: vanilla, ice, milk, caramel sauce
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Give your biscuits an Easter-themed upgrade!
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Hot chocolate using real chocolate instead of the powdered stuff. Top with whipped cream and chocolate shavings and enjoy!
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Chestnuts add their distinctive flavor to this simple bread stuffing.
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Cashew butter and date smoothie with banana, blueberries, and flax is a dreamy and creamy on-the-go breakfast that is vegan too!