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cooking.nytimes.com
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat I think they taste best a day after you bake them.
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Get Danish Dough Recipe from Food Network
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Get Deep-Dish Apple Pie Recipe from Food Network
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This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!
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Light and flavorful cookies made with lots of coconut and a sweet drizzle of chocolate are a sure kid-pleaser, and they're very easy to make.
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The kids love finding the hidden chocolate egg in these cupcakes!
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Get Radonsky for the New Millenium Recipe from Food Network
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These cookies are thick and bake up really soft. Great for cut out cookies.
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Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with potato salad for a side.
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This recipe for blueberry loaf I have also made it into muffins I just sprinkle a little sugar on the top for an added crunch.The loaf is very moist and very...
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Throw together this cobbler in minutes using fresh berries from the yard!