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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins...
cooking.nytimes.com
This savory quick bread is easy to make and versatile Try it lightly toasted for breakfast or tea, or drizzled with a little honey You may also slice it thin and serve it with cheese.
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Get Crab Salad Recipe from Food Network
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Get Sweet Potato Salad Recipe from Food Network
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Very good as a side dish or as a dessert. Originally submitted to ThanksgivingRecipe.com.
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Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
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Get Banana Blaze Recipe from Food Network
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Softened vanilla ice cream is mixed with coconut and chopped peanuts and spread into a chopped peanut crust, then frozen until firm for a rich and creamy dessert pie. Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.
www.delish.com
This healthy dessert is made with coconut oil in place of the butter normally used and sweetened with maple syrup rather than sugar.