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This recipe, adapted from Waylynn Lucas, pastry chef and co-owner of Fonuts in Los Angeles, uses a doughnut pan, which is available at home goods stores. You can also bake the batter in a muffin tin.
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Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
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Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.
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Sweet and tart dried cranberries are the highlight to this simple rice dish. Slivered almonds add a delicious and hearty crunch.
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Get Wheatberry Salad Recipe from Food Network
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Get Umami-Rich Lasagna Recipe from Food Network
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Get Black Forest Cupcakes Recipe from Food Network
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This creamy combination of two fave pasta sauces uses shortcuts (like cream cheese spread and purchased pesto sauce)-a clever way to serve an impressive dish in no time!
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Devil's food chocolate cake is loaded with peanut butter, chopped peanuts, and peanut butter cups in this over-the-top kid-pleasing dessert.
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Tortillas are filled with a tasty chicken, rice, and cheese mixture and baked until golden brown and crispy.
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Fried chicken tenders with a crisp buffalo wing pretzel coating are served with a creamy blue cheese sauce and buffalo wing sauce.
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Chocolate pumpkin bread with a generous amount of chocolate chips is a holiday-favorite or treat any time of the year.