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This banana bread is sweetened with maple syrup and spiced with cinnamon and nutmeg for the perfect fall treat.
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Day-old bread tossed with dark chocolate chips and sliced almonds is baked in a vanilla-almond flavored custard.
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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)
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For these two loaves of heavenly quick bread, the flavors and textures of orange, zucchini, chocolate and chopped nuts are marvelously combined.
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A favorite dip made healthier by using reduced-fat mayonnaise and sour cream, served in a whole wheat bread bowl. So tasty, you'll come back for more!
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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
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These delicious apple carrot muffins are great for breakfast, brunch, or as a snack!
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This vegetarian broccoli salad also features cauliflower and is dressed with a light red wine vinaigrette.
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It's good to make this Canadian-inspired cheesecake the day before, so it has time to fully chill and set up.