50,158 LOW FAT COFFEE CAKE/2 recipes
Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior.
Juicy bites of sesame chicken that's super quick and easy to make. Serve with rice if desired.
This carrot cake is outstanding, moist inside and creamy on top, I have no coconut chips left, so I didn't sprinkle coconuts on top. The cake is just delicious, but you have to be careful of the pineapple and juice, don't use more than recipe says, otherwise the cake won't work.
It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.
Make this German chocolate cake with natural sweeter or sugar replacement, it's still chocolaty, rich and delicious and even your diabetic family member or friend can enjoy one slice or two.
This homemade cranberry sauce is better than anything you get from a can!
A prize winning best of the best meatloaf. Best meatloaf I've ever had.
My husband and i really enjoyed this recipe. I am not a very good cook, but these instructions were really easy to follow! Try it!
A delicious and super moist cake made with mandarin oranges, pineapple and whipped topping.
A tantalizing and delicious pasta dish made with succulent chicken breasts, bell peppers and fresh mushrooms.
Buttery and moist inside, chewy and slightly crispy outside. Shaved chocolate bars and chocolate chips make these cookies double chocolaty and delicious. After the first bite, you will fall in love with these yummy treats.
A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy!
These were a favorite of mine when I was a kid. They still are and they're sooooo easy to make!
Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.
Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.
This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.