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To make this guilt-free pie, reduced fat peanut butter, fat free chocolate pudding, and light whipped topping are mixed together and poured into a graham cracker crust and chilled.
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket baked in chili sauce, onion soup mix, and cola. Can also be cooked in a slow cooker for 6 to 8 hours.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.
Ingredients: fruit, water, vodka chilled
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These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake.
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Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
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This is a smoothie that I drink for breakfast which is so tasty and also incorporates my greens and some other superfoods for the day... oh so yummy!!
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Get Easy Saffron Creme Brulee Recipe from Food Network