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cooking.nytimes.com
The vegan chef Lindsay S Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin It whips up as quickly as you can boil pasta and really captures the taste of autumn.
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It may look like a glass of wine, but this pregnancy-friendly drink is really a mix of non-alcoholic sparkling wine soda, ginger ale, and lime juice.
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One of my family's favorite summertime activities is tubing.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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This has a good balance. Not too spiced, with pronounced pumpkin flavor, but not overwhelming... I also wanted something creamy and sophisticated... this really...
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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Everything's better wrapped in bacon!
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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This cake reminds me a lot of gingerbread cake but the great taste of pumpkin is delightful.It is delicious served either warm or cold. Really hits the spot with...
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.