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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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A favorite dip made healthier by using reduced-fat mayonnaise and sour cream, served in a whole wheat bread bowl. So tasty, you'll come back for more!
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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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.)
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An intensely flavored layer of lemon custard atop a crisp, sweet shortbread crust makes these favorite cookies almost like little slices of lemon pie.
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Get Mushroom Salad in Garlic and Parsley Vinaigrette Recipe from Food Network
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This banana bread is sweetened with maple syrup and spiced with cinnamon and nutmeg for the perfect fall treat.
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This vegetarian broccoli salad also features cauliflower and is dressed with a light red wine vinaigrette.
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Ricotta cheese adds moisture, lemon zest bright flavor, and the self-rising flour makes Chef John's delicious lemon ricotta pancakes so light they nearly float off the plate.
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The name says it all. A delicious bar cookie with rich date filling.
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This rich and creamy lemon pie with a flourless crust made with rice cereal makes an elegant dessert for any special occasion.
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Made with fresh fruit and buttermilk, this blueberry lemon cake with buttercream frosting is perfect for a party.