i adapted this recipe with a few of my own changes from a cooking for 2 magazine recipe, so it is great for when you just want to mix up 1/2 dozen muffins. these are a very moist muffin with just enough chocolate and nut flavor. tastes best fresh out of the oven.
very fresh flavor with slightly sweet taste and a crunch thanks to the almonds and celery. i love to make a huge batch of this and keep it in the fridge for sandwiches for the week. tastes great on croissants and is always a hit at parties when i serve
i got this recipe from the kraft food and family magazine. each bit of this unbelievable cake brims with the sweet flavor of ripe bananas and a nutty walnut crunch. plus, it gets a head start from a boxed cake mix to save you time. time to make does not
this is a pretty fool-proof recipe. i took a regular pancake recipe and tweaked it to use buttermilk. one great variation is to put a mashed banana in with the wet ingredients, and then add chocolate chips right at the end.
here’s yet another version of a ramen coleslaw salad from me, as i experiment with our delicious basic recipe that we’ve made so often lately (recipe #240922, it’s so good!). :) first i did the spicy peanut chicken version (recipe #242925), and now here
this is a quote from the washingtonpost.com - "blueberries add cancer-fighting antioxidants to the patties and may slightly reduce the fat content of burgers. they also help make burgers that are made from drier, leaner ground beef, chicken or turkey into
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