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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Morency's Meatballs Recipe from Food Network
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This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
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This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
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A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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Get Bean-Hole Stew Recipe from Food Network
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We all remember making sticky yummy s'mores by the campfire as kids. These cupcakes make s'mores more "grown up" but just as indulgent...maybe more! Graham...
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These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch.