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Ingredients CUPCAKES all-purpose flour 1 3/4 cups baking powder 1 1/2 teaspoons salt 1/4 teaspoon butter 1/2 cup (1 stick, room temperature) sugar 1 cup vanilla extract 1 teaspoon eggs 2 (room temperature) yogurt 1/2 cup plain or vanilla coconut 1/2 cup sweetened shredded dark chocolate (about) 2.5 oz. chopped FROSTING nutella 6 oz. TOPPING coconut (about) 5 oz. dark chocolate (about ) 1 oz. Preparation Preheat oven to 375 and put cupcake liners in pans Chop chocolate (keep the topping and cupcake chocolate separate) Mix flour, baking soda, and salt....

Ingredients 1 3/4 cups of raw sugar 2 T. whole wheat flour 1 t. salt 1 t. ginger 1 t. cinnamon 1/2 t. allspice 1/4 t. cloves 2 cups cooked fresh pumpkin 3 “well beaten” eggs 2 cups rich milk Preparation Pour into two pie shells (prick all over the bottom of pie shells 5 times with prongs of a fork before adding the pumpkin filling. Bake in the oven at 450 degrees for 15 minutes and then reduce oven heat to 350 degrees for 30 minutes....

Ingredients 1/4 cup vegetable oil 1 small red onion, minced 2 cloves garlic, minced chili pepper to taste, minced or in a paste 1 T fresh oregano 1.5 kg pumpkin or butternut squash, peeled and cut into 1.5 cm cubes 3 potatoes cut into 1.5 cm cubes 1 cup green peas 1 cup corn kernels 1/2 cup fresh cheese in 1 cm cubes (may use feta) 1/2 cup cream or evaporated milk...

Ingredients 2 bunches rainbow Swiss chard stems, cut into matchstick pieces 1 cup sugar 1 cup water 3 cups rice wine vinegar 1 tsp salt 1 tsp black peppercorns 1 tsp coriander seeds 1 red beet Preparation In large saucepan, combine all ingredients except the chard stems. Bring to a boil, remove from heat, and strain. 2.Pour strained pickling liquid over chard stems. Let sit at room temperature for 1 hour to cool....

Ingredients 1 box croutons 1 1/2 t mustard Cheddar cheese, shredded 1/2 t onion powder 1 dozen eggs, beaten 1/2 t pepper 5 c Milk Preparation Grease 13 x 9 pan Spread croutons and cheese in bottom of pan. Combine remaining ingredients. Pour into pan carefully. Refrig. Overnight. Bake 55 min at 325.

Ingredients 1-8 oz. cream cheese 1 C. sour cream 2 t. oregano 1 C. pizza sauce 1 onion, chopped fine 1 green pepper, chopped fine 1/4 C. pepperoni, chopped fine 1-8 oz. shredded mozerella Preparation Mix cream cheese and sour cream with oregano. Spread 1/2 of cheese mixture on bottom of a pie plate. Spread 1/2 of pizza sauce on cheese mix. Spread the rest of the cheese mix onto pizza sauce....

Ingredients Crust: 1 1/2 cups graham cracker crumbs 1/4 cup melted butter Cheesecake Mixture: 1 cup arils from 1 large POM Wonderful Pomegranate 1 1/4-oz. package gelatin 1/2 cup water 3 8-ounce packages cream cheese 3/4 cup sugar 1 teaspoon vanilla 1 cup whipping cream Preparation Preheat oven to 375 degrees. Mix graham cracker crumbs thoroughly with melted butter. Gently press crumbs into the bottom and up 1" of the sides of a 9" spring-form pan....

Ingredients 2 c. sliced pork, chicken or tofu 1 bunch broccoli, sliced 2 t. fresh ginger, 1 garlic clove, minced 1/4th to 1/2 c. brown sugar to taste 1/4th c. soy sauce 1/2 c. sherry oil for stir frying Preparation Saute ginger and garlic in 1 T. hot oil. Add meat and brown, stirring a lot. Add a little more oil, and then broccoli. Stir fry briefly. Make sauce of brown sugar, soy, and sherry and add to pan....

Ingredients 1 tablespoon vegetable oil 4 ounces thick-cut bacon, cut into 1/2-inch pieces 1 tablespoon unsalted butter 5 pounds boneless pork shoulder, cut into 6 pieces Kosher salt and freshly ground black pepper 3 medium shallots, thinly sliced 1/3 cup Calvados or other apple-flavored brandy (double or triple) 1 1/4 cups apple cider, preferably fresh (double or triple) 2 tablespoons (or more) apple cider vinegar (double or triple) 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)...

Ingredients 2 pounds russet potatoes, peeled 2 cups diced tomatoes 1/2 cup diced yellow & green bell pepper 1/4 cup finely chopped red onion 1/4 cup fresh cilantro 1 1/2 tablespoons minced seeded jalapeno chilies 1 tablespoon olive oil (preferably extra-virgin) 1/2 cup fresh cilantro leaves 3 green onions, thinly sliced on diagonal Preparation Cook potatoes in large pot of boiling salted water just until tender,about 25 minutes; do not overcook....

Ingredients 3 cups crushed gingersnap cookies (about 60 cookies; 1 lb) 6 tablespoons butter or margarine, melted 1 tablespoon packed brown sugar 3 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 3 tablespoons all-purpose flour 3 teaspoons vanilla 2 cups canned pumpkin pie mix (from 30-oz can; not plain pumpkin) 1/4 cup whipping cream 5 eggs 1 cup pumpkin butter (from 18-oz jar) Preparation Heat oven to 350°F....

Ingredients 1 can libby’s pure pumpkin Half can evaporated milk Dash of cinnamon Dash of nutmeg 3/4 cup of sugar 1/2 block of cream Preparation Mix all ingredients together Pre heat oven to 425* F for 50 minutes ENJOY Related Video

Ingredients 1/4 cup canned pumpkin (not pumpkin pie mix) 4 oz cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon pumpkin pie spice 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count) Preparation Heat waffle maker. Meanwhile, in medium bowl, mix 1/4 cup canned pumpkin (not pumpkin pie mix), 4 oz cream cheese, softened, 1/4 cup powdered sugar and 1/2 teaspoon pumpkin pie spice until smooth....

Ingredients There are healthier ways to get your fill of pumpkin than by eating pumpkin pie – like this pumpkin pudding recipe from SuperFoods HealthStyle: Ingredients 1/4 to 1/2 cup sugar 2 to 4 teaspoons cinnamon 1/4 teaspoon ground ginger, optional 1/4 teaspoon ground cloves, optional 2 large eggs (the SuperFoods authors recommend eggs with extra omega-3s) One 15-ounce can pure pumpkin One 12-ounce can evaporated nonfat milk (or evaporated 2% milk)...

Ingredients 3 cups hulled pumpkin seeds (pepitas) 1 cup fresh flat-leaf parsley, cleaned and stemmed 2 garlic cloves, peeled 1 small dried chile pepper 1/4 teaspoon ground cinnamon 1 1/2 cups extra-virgin olive oil Coarse salt and freshly ground pepper Cooked pasta, for serving Freshly grated Parmesan cheese, for serving Preparation Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool....

Ingredients 2 cups milk 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 2 tablespoons canned pumpkin 2 tablespoons brown sugar 1 tablespoon vanilla extract 2 cups strongly brewed coffee, hot Whipped cream, optional Preparation In a small saucepan over medium-high heat, warm milk, cinnamon, nutmeg, ginger, cloves, pumpkin, and brown sugar until steaming (do not boil!). Remove from heat and stir in the vanilla extract....

Ingredients 1/2 c butter 2 eggs 1 c dark brown sugar 1/2 c flour 1 t vanilla 1 1/2 t chopped pecans Butter to grease tins Preparation Preheat oven to 350F Toast pecans in skillet Melt butter, then cool Add eggs and brown sugar, and mix Add flour, vanilla, and pecans, and mix Grease muffin tins and fill with batter Bake 20 minutes

Ingredients 4 eggs 1/2 cup 1/2 cup + 2 tablespoons/125 g sugar 1 teaspoon vanilla 1 cup flour, sifted pinch salt 3 tablespoons apricot or red-currant jelly 4 ounces marzipan 1 tablespoon light corn syrup 2 cups icing sugar Food colouring (optional) Silver balls or icing flowers for decoration Preparation Grease and line an 9-inch/23-cm cake tin with parchment. Heat the oven to 350°F/175°C. Whisk the eggs and sugar, preferably with an electric mixer, until tripled in volume, and thick and ribbony like whipped cream....

Ingredients 1 Cup bar syrup 1 Tablespoon grenadine 3 Pink grapefruit (enough for 2-2 1/2 cups of juice) Mint to garnish Preparation Refrigerate the bar syrup for 2 hours. Juice the grapefruit and chill for a like time. Once well chilled, combine the two with the grenadine. Churn in an ice-cream freezer according to instructions or use the fork and tray method to produce the sorbet. Serve in dessert glasses with mint as a garnish....

Ingredients 1 whole chicken (2 1/2 to 3 1/2 pounds), cut into 8 pieces – Kosher salt – Freshly ground pepper 1/4 cup olive oil 2 medium onions, halved and thinly sliced 6 cloves garlic, sliced thin 2 cups chicken stock 1/2 cup dry white wine 2 (14.5 oz) cans roasted diced tomatoes (Pond uses Muir Glen brand) 1 jalapeno, halved lengthwise, seeds scraped out 1/2 bunch fresh thyme, leaves removed from the stems...