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Blueberries and zucchini baked up into delicious little summertime bread loaves!
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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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A dessert of dreams, these monster cookie bars layer milk chocolate candy and oatmeal crumble around a peanut butter-condensed milk filling.
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This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!
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Big peanut butter cookies have a fun size candy bar baked inside. This recipe makes 24 big cookies.
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Dense bar cookies with a hint of coffee flavor. Nicely spiced with cinnamon and nutmeg.
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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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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
cooking.nytimes.com
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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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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These simple buttery drop cookies frosted with sweet pink lemonade icing are a pretty pink color and burst with summery lemon flavor.