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By baking and freezing this make-ahead chicken Parmesan dish, you can simply thaw and reheat on busy weeknights!
www.allrecipes.com
Here's the best keto smoothie on the internet: a no-fail, super-green blend of avocado and spinach, boosted with MCT oil, coconut milk, and vanilla powder.
www.allrecipes.com
These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
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If you are looking for a pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil that is dairy and gluten free.
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A little chocolate hazelnut cake in a mug is ready in only minutes so you can make yourself a treat anytime you get the craving.
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Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg. Serve garnished with grated cheddar cheese.
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A sweet, buttery cocoa filling is poured into a prepared pie pan and baked. While still hot, holes are pricked in the pie and a luscious fudge sauce is spread over the top. Sweetened whipped cream is then spooned over the fudge layer, and more sauce is drizzled over that.
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Barbecue AND buffalo?! What's not to love?
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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Powdered peanut butter gives a boost of extra peanut butter flavor in these chewy blondies.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.