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A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
Ingredients: zucchini, eggs, onion, garlic, buttermilk
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These are without doubt the lightest, tastiest, most buttery scones you've ever had. Not too sweet, but a light coating of crystal sugar gives them a slightly crunchy texture.
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Use these chocolate cupcakes to create fun monster cupcakes for Halloween.
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I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I've made quite a few and persimmon pudding is hands down...
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Get Herby Ranch Dressing Recipe from Food Network
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
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An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
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For a seasonal twist on a classic cold-weather breakfast treat, stir sweet, vitamin-packed pumpkin into your morning oatmeal.
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Crispy duck breast pairs nicely with persimmons in this autumnal salad.
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Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar. It's great with rice and Asian veggies like bok choy.
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Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal.
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Get Deep-Fried Pickles Recipe from Food Network