-
Pimento Cheese
Pimento Cheese is an excellent spread for your game day or Super Bowl get-togethers. Serve it with an assortment of crackers and vegetables.
-
Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
-
Green Corn Tamales
I got this recipe from the mother of the owner of the Brahma bull breeding ranch just down the road from me. Green Corn Tamales can be made ahead and reheated by steaming.
-
French Dip Sandwiches with au Jus
Another winner for your slow cooker! Just the right blend of seasonings guarantees you will love these sandwiches.
-
Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
-
How to Make Pumpkin Puree
You can use pumpkin puree in any recipe that calls for canned puree too. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin. Here are four different methods for making puree.
-
Maple Pecan Sticky Buns
Maple Pecan Sticky Buns will rival any other breakfast rolls you have ever eaten.
-
Schnepf Farms Pumpkin Fudge
Schnepf Farms is the Southwest's premier entertainment farm. Their shop is filled with everything from homemade candies to pies.
-
Date Nut Bread
This delicious date nut bread is studded with dates and nuts. Try it spread with plain or flavored cream cheese! It's delightful.
-
Nantucket Pie
A New England favorite, this Nantucket Pie is not really a pie. It's more like a cake. It's delicious whether you call it a pie or a cake!
Simply Great Recipes participates in affiliate advertising
programs. We may earn a small commission, at no extra cost to you, when you
make purchases through links on our site.