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Pumpkin pecan pie and cheesecake combine into a no-bake pie for a new dessert for the holiday table.
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This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
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Serve this pie with low-fat vanilla ice cream or yogurt for a cooling dessert!
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These cookies are green oatmeal cookies-without adding any food coloring!
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This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
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Pumpkin puree, oats, almond flour, and spices are pureed and rolled into on-the-go energy bites and fit into a vegan, gluten-free lifestyle.
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All you need is a box of yellow cake mix, pecans, and pumpkin puree to make this easy pumpkin spice cake.
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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.
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Cinnamon, clove, and nutmeg flavor these famous Swedish meatballs.
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This easy, delicious recipe for using your summer surplus of rhubarb will be a family staple once they enjoy it.
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Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.
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Ground turkey meatballs nicely spiced with curry powder, cumin, and ginger can be served with pita bread and hummus.