10,000 fleur recipes

Pumpkin pie squares with a crumbly oat-and-brown-sugar shortbread crust and a fully spiced pumpkin custard. Bakes in one pan, cuts into 16 squares, and travels better than a round pie.

Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.

With a bit of dry sherry, this pasta dish is perfect for a date or a night with your significant other.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Full of delicious banana flavor, accented with chocolate.

A most excellent chocolate chip cookie recipes with oats and nutty bits of pecans.

Chocolate chip macadamia nut cookies with oatmeal, milk chocolate chips, and a splash of buttermilk for tenderness. Bakery-style cookies that stay soft for days.

Soft, warmly spiced gingerbread cookies made with molasses, cinnamon, cloves, ginger, and nutmeg. Roll and cut into festive shapes for Christmas decorating with simple icing.

Guilt-free chocolate muffins made with nonfat yogurt and cocoa powder for rich flavor, perfect for a healthier chocolate fix.

Easy to make, and they are delicious. Make a big bunch, and perfect for a quick breakfast or an afternoon pick-me-up snack.

Yummy bacon-topped cheese soup is a microwave-friendly cheddar soup loaded with bacon, celery, carrot, onion, and green bell pepper, finished with crisp bacon on top.

Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.

Classic oatmeal cookies with chocolate chips or nuts as desired.

Add some fruit to your mornings with these scrumptious muffins! Just don't forget to take an extra one for later!

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!