2,495 ground recipes

This favorite spread is easy to make with this crockpot recipe that will make your bread jump for joy in the toaster.

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

Wow your family this Thanksgiving with this decadent pumpkin pie that will have everyone asking for a second slice!

Cinnamon and nutmeg spice this simple and delicious blueberry sauce.

Try something new in the morning with this drink that has a buttery taste which is sure to perk you up in the morning.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.

Bisquick pumpkin muffins skip the oil entirely, using canned pumpkin and molasses for moisture and richness alongside warm spices and plump raisins. A pantry-friendly fall muffin made in one bowl with zero added fat.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Some cocoa powder, a little bit cayenne, cinnamon and nutmeg make these popcorn balls taste uniquely delicious. They are chocolaty with a little bit spicy. The cinnamon sugar gives the warm crunchy coating.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.