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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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These granola and yogurt parfaits with pineapple chunks make a great snack or quick breakfast.
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This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own salad dressing with just plain yogurt, Dijon mustard, honey, and celery seed.
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This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.
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Make a tasty Tzatziki sauce for all our your classic Greek recipes. With grated cucumber, herbs, lemon, and spices, it’s easily combined in a few minutes and...
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Get Stewed Chicken and Chickpeas Recipe from Food Network
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.
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Brownies made with a cake mix. Brown sugar and butterscotch chips make these irresistible.
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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.