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These cookies are big, soft and excellent! Great with frosting too! We won't eat any other sugar cookie!
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
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Very moist banana bread containing applesauce and spiced with cinnamon and nutmeg. Raisins and walnuts are optional.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.
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A delicious combination of rhubarb and custard. You won't stop at just one piece!
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These are the best oatmeal cookies I have ever eaten.