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A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
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Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
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Oatmeal cookies with a touch of whole wheat and granola.
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
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Canned pumpkin and maple syrup team up with silken tofu and a whole wheat crust to create a vegan pumpkin pie perfect for a holiday dessert.
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This whole grain banana and dark chocolate bread sweetened with Manuka honey is a moist, delicious loaf made with wholesome ingredients.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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Crepes are loaded with protein thanks to the addition of egg whites, milk, and Greek yogurt and are a quick and easy breakfast that will keep you full until lunchtime.
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Get Morningstar Farms® Black Bean Burger with Tomato Relish Recipe from Food Network