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This is a make-ahead, multi-layered pie that is better on the second day than the first. The first layer is a sweet, cooked pineapple filling that is spread onto a prepared pie shell. The second is a whipped, cream cheese filling. Alternate the layers and the pie is ready to pop into the oven to bake. Chill and serve with whipped cream.
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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!
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Cottage cheese, Greek yogurt, and nuts make this baked oatmeal a great option if you are looking for a satisfying, protein-packed breakfast.
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This sweet version of zucchini bread features an accent of cinnamon and the optional addition of walnuts.
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
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A breakfast treat combining autumn's best flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
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Light and dark chip cookies with walnuts. The chips are the freckles and the nuts are the warts. Four cups of nuts seems like an awful lot but that's right. Also, if you chop the nuts, you might as well buy your cookies from a vending machine.
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Get Walnut-Garlic Spread Recipe from Food Network
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Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.