1,201 con can recipes

Pumpkin spice cake baked in canning jars with walnuts, raisins, cinnamon, cloves, and ginger. Individual-sized treats perfect for gifting or fall bake sales.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Fish fillets and potatoes baked in a slow-simmered tomato sauce with onions, garlic, green peppers, and bay leaves. A hearty one-pan Italian-American dinner basted to golden, saucy goodness.

Hearty Brazilian black bean and beef casserole simmered with stewed tomatoes, garlic, and a hint of orange zest. A one-pot comfort meal that feeds a crowd and thickens into rich, spoonable goodness.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.

Banana split pie is a no-bake banana dessert that is easy to make and serve. Nothing says summer better than banana splits, and this family favorite will not disappoint.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Pumpkin banana nut bread with cinnamon and ginger, two kinds of sugar, and chopped walnuts. Makes two loaves of moist, spiced quick bread that freezes beautifully.

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.