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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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This chicken noodle soup recipe saves time with the use of pre-cooked or leftover chicken, and gets its creaminess from evaporated milk.
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This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
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This moist, nutty bread is a terrific way to use up late-summer zucchini.
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The traditional Mexican mixture of peppers and onions makes an easy quesadilla filling, or omit the cheese for a quick taco.
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Unsweetened chocolate and almonds make this moist zucchini bread a real standout.
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This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Get Red, White and Blue Meringues Recipe from Food Network
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
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Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.