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Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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Green beans are baked in a rich sauce of mozzarella cheese, cottage cheese and milk, and topped with a seasoned bread crumb crust.
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These little pies just might become your family's new favorite holiday dessert.
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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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Get Banana Split Pie Recipe from Food Network
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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Starting with frozen puff pastry takes care of the hardest part of this brunch dish.
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Enjoy these poppy seed muffins while they're still warm out of the oven for a tasty treat with your morning coffee, tea, or glass of milk.
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Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?