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These cookies are green oatmeal cookies-without adding any food coloring!
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This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
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Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
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These are so moist and chewy, they won't last long in your house!
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All you need is a box of yellow cake mix, pecans, and pumpkin puree to make this easy pumpkin spice cake.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.
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Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!
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This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
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Children of all ages (even the grown-up kind) will love this recipe for a buttery coconut-flavored pound cake with walnuts.
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This recipe is a new spin on the classic favorite, loaded baked potatoes, with seasoned skin that's meant to be eaten.