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cooking.nytimes.com
This recipe is by Mark Bittman and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh blueberries and cream cheese are sandwiched between two slices of whole wheat bread and topped off with homemade orange maple syrup.
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The unique flavor of Bergamot is enhanced by the addition of fresh orange zest in these delightful muffins while the savory flavor of black tea is sweetened with...
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A tasty meatloaf flavored with ginger and ketchup is made healthier by using less sugar, low-fat milk, and whole wheat bread crumbs.
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Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
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Big, soft cookies with macadamia nuts, chocolate and powdered espresso.
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This nut mix is so delicious, you should invite a couple of your best friends over to share.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
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The aromas of pumpkin and spices fill the house when baking this wonderful Autumn quick bread. Fresh or frozen pumpkin puree can be used.
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Received this recipe at a cookie exchange many years ago. An all time favorite, now.
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This banana bread is almost a cake. It has everything a kid could want, including chocolate chips and peanut butter. It's great for Easter brunch.
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These easy muffins made with pumpkin, spinach, oats, and olive oil are great for toddlers and taste good enough to snack on yourself!