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Breakfast or snack time, these moist muffins with mashed carrots, oats, dried cranberries, and pecans are a wholesome treat to go.
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This chicken noodle soup recipe saves time with the use of pre-cooked or leftover chicken, and gets its creaminess from evaporated milk.
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Zucchini bread is the "crust" in this zucchini bread breakfast pizza layered with Greek yogurt, fruit, and maple syrup.
www.delish.com
According to writer and recipe developer Jess Thomson, it's best to weigh flour on a kitchen scale instead of using measuring cups.
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The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
cooking.nytimes.com
This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An almond meal crust encases a cheese filling topped with spiced apples and slivered almonds in this delicious Danish. Refrigerate it overnight and serve it for brunch.
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Get Red, White and Blue Meringues Recipe from Food Network
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A sweet and tangy lemon glaze permeates these lemony, zucchini muffins for a yummy treat to go with your morning coffee.
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Baked macaroni and cheese topped with a buttery bread crumb topping is the ultimate comfort food the whole family will love.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.
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Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.