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Puree bananas and a peach, and add the secret ingredient of hot chocolate mix for a new twist on the traditional banana bread.
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Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
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This Ukrainian take on a beef stew is a mixture of beef, onions, and garlic in a sauce made with steak sauce and paprika.
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These veggie burgers get their texture from black beans and quinoa, and their flavor from hoisin sauce, sesame oil, and garlic.
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Betcha can’t tell they’re vegan.
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You don't need to fly to Nashville to get hot chicken. You can make it as spicy as you want in your own kitchen.
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These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.
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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.
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Crunchy toasted almonds and coconut flakes top this pumpkin pie with loads of sweet spices and a graham cracker crust.
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A pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and Mexican.
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It took all summer to grow your tomatoes, now use a slow cooker to make them into a versatile tomato sauce flavored with sauteed onion, garlic and bell pepper, and seasoned with oregano, basil, parsley, sugar and tomato paste.
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A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.