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Showing: 15-Year-Old Pesto Sauce - Chocolate Chip Pumpkin Bread

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15-Year-Old Pesto Sauce

Submitted by: Love2Cook

Try this simple and quick pesto on your next batch of pasta.

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Aebleskiver (Danish Pancakes)

Submitted by: ellie

The batter for these Danish-style pancakes is seasoned with cinnamon, nutmeg, and cloves and can be used by itself or with a variety of fillings.

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Apple Refrigerator Pickles

Submitted by: Angel_1988

Home Town: Payson, Arizona, USA

Living In: Lakeside, Arizona, USA

I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.

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Apricot Glazed Carrots

Submitted by: Eleanor

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.

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Autumn Glazed Pork Chops

Submitted by: National Pork Board

These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower.

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Awesome Baked Sea Scallops

Submitted by: StylinCook

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

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Baked Haddock with Spinach and Tomatoes

Submitted by: Mia

This delicious baked haddock is prepared with spinach and diced tomatoes, then smothered in a rich, tangy tomato sauce.

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A beautiful whole baked pumpkin provides an impressive presentation in this versatile dish. Use as an accompaniment to a turkey dinner, or spoon over home baked pumpkin bread with a dollop of whipped cream to end a meal.

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Basic Bechamel Sauce

Submitted by: MATHIEUDAIGLE

Home Town: Bathurst, New Brunswick, Canada

This French mother sauce is used in many dishes from lasagna to moussaka. It is also the base used to make a variety of cheese sauces.

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Blue Ribbon Mincemeat Pie Filling

Submitted by: Cali

Never knew there was real meat in mincemeat did you? There 's ground beef, raisins, apples, brandy, cinnamon, nutmeg, and lots and lots of sugar. This recipe yields 8 pints of filling and freezes well.

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Blushing Applesauce

Submitted by: FutureChefShay

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.

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Brown Sugar and Spice Dry Ham Rub

Submitted by: sweetaddiction

Living In: Shreveport, Louisiana, USA

Prepare your own sweet and spicy dry rub for ham in minutes by blending brown sugar and spices.

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Butter Almond Cookies

Submitted by: Kit Gay

Old time almond cookies.

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Buttermilk Pie

Submitted by: TRACYMULDER

A tangy custard is baked in a short crust in this old fashioned dessert.

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Caramel-Pecan Pumpkin Pie

Submitted by: LISACAS1

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

Enjoy Thanksgiving's favorite flavors in this easy-to-make pie that combines a pumpkin filling accented with lemon zest, and a caramelized brown sugar-pecan topping.

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Carrot Pudding Ring

Submitted by: BETH_M

Here's a rich holiday side dish made with grated carrots, butter, brown sugar, nutmeg, and cinnamon and baked in a tube pan. You can make the batter the day before to blend the flavors, then bake it the next day.

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Cherry Glazed Ham

Submitted by: SMUCKER'S®
Provided by: SMUCKER'S®

Glazed with a sweet and spicy mixture of cherry, cinnamon, nutmeg and cloves, this roasted ham will take center stage on your holiday table.

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Chocolate Chip Cookies with a Secret

Submitted by: Adina S

Beginning with basics such as granola, walnuts, eggs, brown and white sugars, cinnamon and vanilla extract, these innovative chocolate chip cookies have a slew of secret ingredients from chestnut paste and lemon juice, to maple flavoring, orange liqueur, and rosemary-flavored chocolate. Praline paste may be substituted for chestnut paste.

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