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Start your day with these delightful, flavorful strawberry muffins!
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Chopped dates and almonds lend extra sweetness and fiber to this oat-wheat bread from the bread machine.
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A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.
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These energizing snacks are a great source of protein and fiber and the recipe can be easily customized to fit your tastes or dietary needs.
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These oatmeal pancakes with cinnamon, applesauce, and brown sugar are a crowd-pleasing, quick and easy meal to make for breakfast or brunch.
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Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert!
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Apples and pears are covered with a buttery oat topping and baked into a sweet crumble. Top with vanilla ice cream!
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A great combination of chocolate chips, oatmeal, and peanut butter.
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This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
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These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome. I make two versions--this one if for my sweet-tooth husband--the other for myself, contains 1 c. dried fruit and nuts instead of chocolate chips and marshmallows. Be creative!
cooking.nytimes.com
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place Ms Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks
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