Recipe for homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.
I originally got this recipe from a coworker who brought it to work for our office Christmas party. The punch has a nice cinnamon flavor and a rosy red color that is pleasing to almost everyone.—Patricia Dick, Anderson, Indiana
These apple chips are made by simply slicing apples very thinly on a mandoline, dusting with a little brown sugar and cinnamon and baking very slowly in a low oven for two hours, flipped the slices once after an hour.
Don't count out the grown-ups when it comes to craving these golden-brown waffles flavored with peanut butter and just a sprinkling of cinnamon. These are guaranteed crowd pleasers! —Helena Georgette Mann, Sacramento, California
Love a frozen margarita? This one takes the cake. A strawberry, lime juice and cream cheese filling tops a pretzel crust for a perfect way to chill out.
A buttery brown sugar crust lends a toffee flavor to these decadent bars. A topping of chocolate, toasted coconut and almonds provides the perfect finish.
New York strip steaks are marinated in bourbon and brown sugar, then grilled. The result is a tender, sweet cut of meat, with a slightly crunchy crust that is irresistible.
Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted candy!
Go ahead, set the bar higher. More impressive than brownies, this crowd-pleasing dessert sports juicy blueberries and creamy cheese cake on a delicate graham cracker crust.
This Praline Pumpkin Pie recipe contains honey maid graham pie crust, cool whip whipped topping, butter or margarine, planters pecans, brown sugar and more.
Pizza gets a smart redo with fresh veggies and cream cheese instead of sauce for an app that celebrates spring in every bite. Refrigerated rolls make the crust super easy.
Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
