Stuffed mushrooms two ways. Why not have appetizers for dinner? I would have to say that the pancetta was my favorite, but obviously you can't go wrong with crab either stuffed mushrooms with shallots, spinach & pancetta pancetta, roughly chopped
I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good
This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
Spoon this dip into a baking dish up to a day ahead, but top with panko and chives just before baking. If it's chilled, leave the dish out at room temperature while the oven preheats. Scoop into multiple bowls that you can set at different grazing stations.
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com.
When winter is getting me down, this is what I make. I've found roasting Roma tomatoes is about the only way to make a store-bought tomato bought in the dead of winter taste "real."
This Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote recipe contains canola oil, heavy cream, light brown sugar, egg yolks, all-purpose flour and more.
