Search Results (2,276 found)
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An easy, date-filled cookie that's a big hit with my family all year 'round!
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A wonderful blend of mixed greens, pears, toasted walnuts and Gorgonzola (blue cheese) with a light tasty dressing.
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A carrot cake using two jars of junior baby food carrots.
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Don’t be fooled by its innocent chocolaty appearance—this Caribbean cake is spicy, boozy, and every bit as wicked as devil’s food cake.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried cherry and farro salad with toasted walnuts is tossed in a sweet vinaigrette, creating a refreshing and hearty salad.
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Chocolate Zucchini bread with a cinnamon twist.
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These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
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Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.