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Give classic pound cake a caramelized flavor by swapping brown sugar for white. The peach-walnut sauce makes a luscious topper.
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Dangerously addictive avocado crema makes us wonder if we can eat tacos every night.
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When you've got peaches and tomatoes, who needs lettuce?
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Spicy peach salsa is nicely paired with cinnamon and sugar tortilla chips for a Mexican-inspired snack.
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Bow-tie pasta with slices of sweet potato, diced Canadian bacon and tomato puree form a harmonious dish of varied flavors, shapes and colors. We use sage here, but if you dont care for it, try the same quantity of thyme instead.
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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.) Originally submitted to ThanksgivingRecipe.com.
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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Get Fancy Farmer's Cocktail Recipe from Food Network
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Elegant enough for the first course of a dinner party — but easy enough for a weeknight side dish — these roasted pears are healthy and tasty.
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Overnight steel-cut oatmeal with pumpkin puree and pumpkin spice is a warm and comforting breakfast to make for cold winter mornings.
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Get Pumpkin Truffles Recipe from Food Network
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.