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Oats, dates, apricots and mixed nuts make these breakfast bars a hearty start to any day. Add other fruits and nuts to make it your own.
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When Portia Walker, the Editor-in-Chief of the blog, "She’s So New York", asked for a guest post about aphrodisiac foods, I knew peanuts would be the impromptu...
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With cocoa powder, chocolate chips, chile powder, walnuts, and zucchini, there's something in this cake recipe for almost everyone to enjoy.
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These cake-like gingerbread cookies are frosted with a marshmallow frosting. They are also known as Sally Ann Cookies.
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Rich, moist muffins that keep well.
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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I made this recipe from scratch. I did a little research, took some notes, ate pretzels for a week, and came up with this soft, chewy, salty pretzel recipe...
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Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
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A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.