I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.
These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.
This makes a delicious dessert that looks great! I saw it in Woman's Day magazine and they called for using Whoppers candy, but I used Oreos in mine. Cook time is for the 6 hour freeze time (but it may not take the full 6 hours for the cake to freeze firmly).
A really great guy I used to work with would make this and bring in to share. We all loved it so much and would beg for more! Sounds strange with the grapes, but it's so good! Allow time for salad to chill.
This has to be the most delicious coffee cake I've ever had or made. It's very moist and full of warm spices. Perfect for the autumn season. My family just fell in love with it. Adapted from "two peas and their pod" http://twopeasandtheirpod.com/pumpkin-cinnamon-streusel-coffee-cake/
This recipe is from the booklet that came with my Cuisinart ice cream maker. Of all the ice creams that I've made, this one has been the most popular with my "official taste-testers" (my kids, their friends and my husband). It's a delicious treat! I always follow the last step and place the ice cream in an airtight container in the freezer for at least 2 hours before servings. It makes for a firmer consistency. We don't often have leftovers from this, but it will keep in the freezer for a couple of days.
These little lemon cookies are melt-in-your-mouth delicious! Give them a try and you won't be disappointed. This dough needs to chill in the refrigerator for at least 4 hours before slicing and baking.
This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.