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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this simple French fries recipe is served with a mango chutney-infused mayo.
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Big peanut butter cookies have a fun size candy bar baked inside. This recipe makes 24 big cookies.
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This smooth and creamy custard pie is a decadent delight! Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version.
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I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy.
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar.
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If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
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These fresh and perky rhubarb muffins are a wonderful summer treat.