2,453 con con fan recipes

Bread machine pumpkin spice yeast bread with pumpkin puree, orange juice, pecans, and warm spices. A real loaf of yeasted bread, not a quick bread, with whole-wheat flour for depth.

Pumpkin spice cheesecake with graham crust and broiled coconut-almond crunch topping. Impressive fall dessert that requires 4 hours of chilling before serving.

Make-ahead pumpkin chiffon pie with a cloud-light gelatin filling of pumpkin, brown sugar, cinnamon and nutmeg folded into stiff egg whites. Lighter than classic pumpkin pie and a Thanksgiving prep-day winner.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

Thick ground beef and black bean chili simmered with cumin, oregano, and cayenne. Ready in an hour with a rich, smoky broth that begs for a dollop of sour cream and crusty bread.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

The way my Grandma used to make it. Very hearty and comforting.

Crunchy tuna salad with water chestnuts, celery, carrots, and green onions in a Dijon-soy mayo dressing. Asian-leaning twist on classic tuna salad. Ready in 10 minutes for lunch.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

A scrumptious and cheesy potato croquettes recipe that is great for entertaining friends or family.

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You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

Rich in fibre and protein, also much less fat, and the ingredients together create this delicious vegetarian dish which is welcomed by non-vegetarian too!

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.