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The wonderfully creamy, cocoa batter is studded with coconut and pecans, and is a snap to whip up. Everything goes in one large bowl, is stirred together and poured into a pastry shell and baked. Top with whipped cream
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This peanut butter cookie recipe from Alice Medrich uses chunky peanut butter and toffee peanuts for extra crunch.
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This unique recipe gives the typical quesadilla a Middle Eastern twist. Its delicious for breakfast any time of the year. You can substitute other seasonal fruit or jam, such as plums, raspberries, or peaches.
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Get Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup Recipe from Food Network
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A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
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Dessert, like this fruity and creamy pie, can be a part of a balanced diet, but remember to keep tabs on portions!
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Oats, nuts, honey, and dried fruit are all packed into these chewy and nutty granola bars!
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Chocolate morning glory muffins made with a double dose of chocolate from cocoa powder and chocolate chips are a hearty way to start the day.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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These delicious little cheesecake cupcakes are topped with crushed candy canes and a drizzle of melted chocolate.
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These easy scones are studded with cinnamon chips for sweet, spiced flavor that's perfect for enjoying on a fall day.