See this at: marthastewart.com| Added on 12/01/09

Croquembouche -- pate a choux puffs with a creamy filling, dipped in hot caramel, and stacked into a pyramid -- is one of my favorite special-occasion...

See this at: dailyunadventuresinc...| Added on 11/23/09

* FoodNetworkCA Welcome to the Grey, rainy Weather. No end in sight. about an hour ago@ * cookingupfamily you totally should! It was fun and not actually that hard. Although I was very precise (not typically my cooking style) about 2 hours ago * Made... See more

* FoodNetworkCA Welcome to the Grey, rainy Weather. No end in sight. about an hour ago@ * cookingupfamily you totally should! It was fun and not actually that hard. Although I was very precise (not typically my cooking style) about 2 hours ago * Made my first souffle this weekend! It was cheese, and it was wonderful. What is your favorite kind of savoury souffle? about 2 hours ago * Thick and pulpy, this comforting Black Bean and Ham Soup will warm you up. http://bit.ly/5uiCH2 about 3 hours ago * READING: Mashed Taters w/ brown butter, goat cheese and Sage from Simply Recipes. OMG. http://bit.ly/7oXmod about 4 hours ago See less

See this at: veryculinary.com| Added on 11/23/09

Preheat the oven to 375 degrees. Put some cooking spray on a cookie sheet and set aside. Unroll and separate a tube of 8 crescent rolls. Spread some pumpkin puree on one side of each triangle, then sprinkle some brown sugar and pecans on top of the... See more

Preheat the oven to 375 degrees. Put some cooking spray on a cookie sheet and set aside. Unroll and separate a tube of 8 crescent rolls. Spread some pumpkin puree on one side of each triangle, then sprinkle some brown sugar and pecans on top of the puree. Roll from the bottom of the triangle to the point. Place them on the cookie sheet and cook in the oven for 12-13 minutes or until golden brown. Remove from the oven and brush with melted butter (completely optional). Serve warm. Note: the amount of pumpkin, brown sugar, and pecans can be increased or decreased per roll depending on your tastes. See less

See this at: lifesambrosia.com| Added on 11/19/09

I have always had a fondness for cream cheese spreads. They are super easy to make and you can add just about any flavor that you like. Take this recipe for

I have always had a fondness for cream cheese spreads. They are super easy to make and you can add just about any flavor that you like. Take this recipe for See less

See this at: italianfoodforever.c...| Added on 11/19/09

If you have never experienced a really good dish of gnocchi, you have missed a special treat. Luckily gnocchi can easily be made at home and are in fact quicker to make than homemade pasta. If you are a beginner to gnocchi making, I would suggest... See more

If you have never experienced a really good dish of gnocchi, you have missed a special treat. Luckily gnocchi can easily be made at home and are in fact quicker to make than homemade pasta. If you are a beginner to gnocchi making, I would suggest starting with ricotta gnocchi rather than potato. Potato gnocchi take a little more practice to get the texture right, and tend to be heavier as they are often overworked. A tip I was given when I first started making potato gnocchi was to add an egg to the dough which helps create dough that holds together well. With experience you soon can eliminate the egg, and create an even lighter dough. You can make really make ricotta gnocchi in as little time as it takes you to boil the water to cook them in, so they can be considered Italian "fast food". No matter which gnocchi you make, there are some basic tips to remember. See step by step photos for making gnocchi below! See less

See this at: eatingoutloud.com| Added on 11/19/09

If you’re looking for a quick and delicious appetizer, then pesto palmiers might just be the recipe you need. And, these snacks are also time savers...

See this at: bettycrocker.com| Added on 11/19/09

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally,...

See this at: pillsbury.com| Added on 11/17/09

Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on...

See this at: jessicasdinnerparty....| Added on 11/17/09

While I was browsing through Gourmet recipes I came across one for croissants. I immediately tagged it, knowing that I would never come up with the nerve to make them. It would be a reference, in case I ever wanted to know how to make them, or if... See more

While I was browsing through Gourmet recipes I came across one for croissants. I immediately tagged it, knowing that I would never come up with the nerve to make them. It would be a reference, in case I ever wanted to know how to make them, or if someone wanted a link to a sound recipe. I really didn’t think I would be baking croissants any time soon, but I guess I surprised myself. I’ll be honest with you, it’s a long process. However, it is not a difficult process. If you have a rolling pin, then half the battle is over. I decided on the spur of the moment after dinner to make mine. So, if I can handle pounding monstrous amounts of butter with that little preparation, until way past midnight, then you can make these too. They are definitely worth it. Crispy crust with soft layers. They were slightly flakey and very buttery. I admit, mine were probably technically all wrong. It was a shade too light, and the shattering flake wasn’t quite there. But today, these were perfect for me.... See less

See this at: thincrustdeepdish.bl...| Added on 11/17/09

For the pumpkin whoopie cookies: 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 Tbs. cinnamon 1 Tbs. ginger 1 Tbs. cloves 2 cups firmly packed dark brown sugar 1 cup vegetable oil 3 cups chilled pumpkin puree 2 large... See more

For the pumpkin whoopie cookies: 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 Tbs. cinnamon 1 Tbs. ginger 1 Tbs. cloves 2 cups firmly packed dark brown sugar 1 cup vegetable oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp. vanilla extract For the cream cheese filling: 3 cups confectioners' sugar 1/2 cup (1 stick) unsalted butter, softened 8 oz. cream cheese, softened 1 tsp. pure vanilla extract Cookies: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or nonstick baking mats. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Chill completely (at least one hour). This will make... See less

See this at: wasabimon.com| Added on 11/17/09

This peanut butter hot cocoa recipe is one of the best hot chocolate recipes you’ll ever find. Hot, rich and creamy, this is the perfect drink for those cold winter nights by the fire. If you love chocolate peanut butter fudge recipes, you’ll love... See more

This peanut butter hot cocoa recipe is one of the best hot chocolate recipes you’ll ever find. Hot, rich and creamy, this is the perfect drink for those cold winter nights by the fire. If you love chocolate peanut butter fudge recipes, you’ll love this. See less

See this at: fortheloveofcooking-...| Added on 11/17/09

How can something so simple and easy to make taste so AMAZING? I made a four ingredient sandwich for my son and I to share and we both thought it was delicious. My son told me it was awesome and ate every last bite of his half. I have to say, I am... See more

How can something so simple and easy to make taste so AMAZING? I made a four ingredient sandwich for my son and I to share and we both thought it was delicious. My son told me it was awesome and ate every last bite of his half. I have to say, I am pretty proud of my little foodie...not many 4 year old kids would eat this sandwich and love it. I never add butter or oil to the bread because I don't like my sandwiches greasy. Cooking them "dry" makes them turn out extra crispy and so tasty. See less

See this at: delicious-inspiratio...| Added on 11/17/09

I’m a huge fan of dump-and-pour recipes, which inspired this recipe. (along with the gazillion cans of beans in my cupboard!) Just a little effort sauteing the garlic and onions, then everything else is easy-peasy and delicious! 1 red onion, chopped... See more

I’m a huge fan of dump-and-pour recipes, which inspired this recipe. (along with the gazillion cans of beans in my cupboard!) Just a little effort sauteing the garlic and onions, then everything else is easy-peasy and delicious! 1 red onion, chopped 2 tablespoons olive oil 3 cloves garlic, minced 1 cup chicken broth 1/2 tablespoon chili powder 1 teaspoon red pepper flakes, more/less if desired 2 tablespoons Worcestershire sauce 2 tablespoons ketchup 1 pound turkey, cooked and shredded 2 (15-ounce) cans black beans, drained but not rinsed 2/3 cup fresh cilantro, chopped Juice of a lime Salt, to taste Sour cream (optional) Cheese (optional Avocado (optional) In a large stockpot, heat olive oil over medium heat. Add the onions and saute until they are translucent. Add the garlic, cook for 1 minute. Stir in the chicken broth, Worcestershire sauce, ketchup, chili powder, red pepper flakes, turkey and beans. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in cilantro... See less

See this at: thepioneerwoman.com| Added on 11/15/09

And that’s it, baby! You can sprinkle a little more cheese over the top if it gives you a sense of peace…but it’s not necessary. Mmmm…mmmm….mmmm. Now place the pan into a larger baking pan, or on a rimmed cooking sheet. Pour a little water in the... See more

And that’s it, baby! You can sprinkle a little more cheese over the top if it gives you a sense of peace…but it’s not necessary. Mmmm…mmmm….mmmm. Now place the pan into a larger baking pan, or on a rimmed cooking sheet. Pour a little water in the bottom of the second pan. Bake at 325 for about 30 minutes, or until completely set. It’ll be slightly golden brown on top…and shouldn’t be jiggly at all. Cut into squares and serve immediately. With warm corn tortillas, it’s sublime. I love everything about this—the taste, the texture, the versatility. And you’ll love it, too! Here’s the printable: See less

See this at: marthastewart.com| Added on 11/05/09

Delicious cheese is easier to make at home than you might think. Try this recipe from Lisa Schwartz's "Over the Rainbeau" book -- it's surprisingly...

See this at: find.myrecipes.com| Added on 11/05/09

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn... See more

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted. See less

See this at: tasteofhome.com| Added on 11/03/09

* In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate...

See this at: tammysrecipes.com| Added on 11/02/09

* Is This Your Old Recipe Book? Tired of searching for that recipe you can't find? Get this free online recipe box to make your life easier! Quickly find, collect and share recipes from any website. Easily organize, customize ingredients, add photos... See more

* Is This Your Old Recipe Book? Tired of searching for that recipe you can't find? Get this free online recipe box to make your life easier! Quickly find, collect and share recipes from any website. Easily organize, customize ingredients, add photos and cook notes to your recipes. Automatically generate shopping lists. Try it! Read more... See less

See this at: tasteofhome.com| Added on 11/02/09

* In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of...

See this at: tasteofhome.com| Added on 11/02/09

* In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining...

See this at: tasteofhome.com| Added on 11/02/09

* In a small bowl, beat the cream cheese, sugar, egg and milk; set aside. In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry...

See this at: find.myrecipes.com| Added on 10/30/09

"This soft red is light and fruity, allowing it to partner perfectly with this dish"

"This soft red is light and fruity, allowing it to partner perfectly with this dish" See less

See this at: find.myrecipes.com| Added on 10/30/09

"This medium bodied red dessert wine is packed full of fruit flavors, which compliments perfectly with this dish"

"This medium bodied red dessert wine is packed full of fruit flavors, which compliments perfectly with this dish" See less

See this at: wendyshow.com| Added on 10/28/09

Makes 6 servings. Directions 1. Sprinkle brisket pieces with taco seasoning mix. In a 4-quart slow cooker, stir together brisket pieces, potatoes, tomatoes, celery soup, corn, beef broth, onions, and garlic until combined. 2. Cover and cook on High... See more

Makes 6 servings. Directions 1. Sprinkle brisket pieces with taco seasoning mix. In a 4-quart slow cooker, stir together brisket pieces, potatoes, tomatoes, celery soup, corn, beef broth, onions, and garlic until combined. 2. Cover and cook on High heat setting for 4 to 6 hours. See less

See this at: macheesmo.com| Added on 10/08/09

I’ve been baking no knead bread every week or so for over a year now and I’m getting pretty decent at it. It’s really simple to learn and once you’ve made a few dozen loafs you start to pick up on subtle differences that make one loaf slightly better... See more

I’ve been baking no knead bread every week or so for over a year now and I’m getting pretty decent at it. It’s really simple to learn and once you’ve made a few dozen loafs you start to pick up on subtle differences that make one loaf slightly better than the other. Pretty much all of them are way superior than anything you can buy in the store though. That said, I must admit that I’ve been getting a bit bored lately with the standard recipe. That’s why I was very excited to get my hands on My Bread by Jim Lahey, the founder of the No Knead Method (My Review). There are a lot of great recipes in the book, but the one that slapped me across the mouth right away was the olive bread recipe. Maybe it’s just because I love olives so much, but I had to make this as soon as possible. I’d never had olive bread before, but I think it was probably the best loaf of bread I’ve ever made. See less

See this at: ideas.thenest.com| Added on 10/07/09

Recipe of the Day: 10/7 - These chocolate martinis are the perfect accompaniment to any holiday party! Check out more great holiday recipes using our recipe finder on TheNest.com!

Recipe of the Day: 10/7 - These chocolate martinis are the perfect accompaniment to any holiday party! Check out more great holiday recipes using our recipe finder on TheNest.com! See less

See this at: foodnetwork.com| Added on 10/01/09

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl. Arrange the fish sticks on a serving platter and...

See this at: find.myrecipes.com| Added on 10/01/09

This warmly spiced brittle also makes a crunchy garnish for a holiday pumpkin pie. Prep and Cook Time: 40 minutes, plus at least 30 minutes to cool. Notes: To toast raw green pumpkin seeds—often labeled pepitas in Latino markets—bake in a 350° oven... See more

This warmly spiced brittle also makes a crunchy garnish for a holiday pumpkin pie. Prep and Cook Time: 40 minutes, plus at least 30 minutes to cool. Notes: To toast raw green pumpkin seeds—often labeled pepitas in Latino markets—bake in a 350° oven until they start to pop, 8 to 10 min See less

See this at: bettycrocker.com| Added on 09/29/09

What are your usual lunch plans? I sport the classic brown bag. I love using my bento! I mostly eat at home. It’s yogurt and veggies from home to keep...

See this at: foodnetwork.com| Added on 09/28/09

Preheat oven to 350 degrees F. Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes. Lower...