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My husband loves strawberry shortcake and insists I make it all the time. He recently became borderline diabetic so I've decided to try and make it more healthy...
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While most flour tortilla recipes use lard or shortening, this one uses canola oil for the same great taste without animal or soy products.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
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Simply put, this is chocolate apple zucchini picnic cake. No plates, forks, or adornment are needed. Just grab a few napkins and start cutting.
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.
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Recipe for Applesauce Chocolate Chip Bundt Cake from Kristin Donnelly's cookbook Modern Potluck: Beautiful Food to Share
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Get Greek Pizza with Pourable Crust Recipe from Food Network
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Get Lemony Yogurt Pound Cake Recipe from Food Network
cooking.nytimes.com
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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The blondie batter was adapted from Mark Bittman’s Butterscotch Brownie recipe in How to Cook Everything. The Crispy Cream Crunch was inspired by Momofuku Milk...