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You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!
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These muffins are incredibly moist and delicious, and they hold up to the rigors of school or work "sack lunch." Healthful, this recipe calls for cottage cheese...
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This wonderful, fruity pie with a banana surprise will really knock your guests out!
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Oats, chocolate chips, peanut butter, and honey are baked together in these tasty granola cake bars you can eat for breakfast or on the go.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Apples are covered with an oat and cinnamon crumble, topped with butter and baked -- very quick to assemble!
Ingredients: apples, butter, flour, sugar, oats, cinnamon
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
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Amaretto flavors this lovely peach and pecan upside-down cake.