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cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
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Get Old-Fashioned Gingerbread Recipe from Food Network
www.simplyrecipes.com
Here's a festive holiday punch that's fit for a crowd! We make it with cranberry juice, orange juice, bourbon, and hard cider, though we include a non-alcoholic version so kids to enjoy, too.
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Pumpkin puree, egg, dark brown sugar, and warm fall spices combine into a microwave mug cake that's an easy, decadent dessert for one.
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Get Chile Lime Popcorn Recipe from Food Network
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Vegetables roasted in the oven turn sweet and intense. The soy-garlic dressing accentuates the flavor.
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Recipe for Warm Roasted Winter Vegetable Salad, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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This tasty slaw is perked up by the addition of mandarin oranges, crushed pineapple, ginger and nutmeg.
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Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.
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A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
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This is one of our family's favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters). Originally submitted to ThanksgivingRecipe.com.