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Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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Host a build-your-own cookie party using this dough as a foundation for endless possibilities!
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Chicken breasts are baked with cream of mushroom soup and seasoned with Cajun seasoning in this simple main dish.
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
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This easy and quick autumn-inspired take on a Dutch baby comes together in your blender and includes all your favorite pumpkin pie spices.
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This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.