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A simple blend of pumpkin and spices is baked with cake mix, nuts, and drizzled butter.
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Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
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A creamy salad made with cauliflower, celery, and hard-cooked eggs looks and tastes like potato salad.
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Get Chicken Bott Boi Recipe from Food Network
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Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.
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This pretty cake has a surprise inside; cut it open to reveal a butterfly!
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Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
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In the summer use fresh corn corn off the cob and tomatoes from your garden in this simple and delicious tomato corn salad.
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Quick and easy to make, oh so fruity, and very yummy!!
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Just dump all ingredients into a bowl, and there you have it...cake!
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.