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The Best Recipes Our Community Cooks Made Last Month

food, the best recipes our community cooks made last month

Chocolate Zucchini Bread

Several of our Community Cooks made this easy chocolate zucchini bread using their garden produce. “It’s delicious and moist,” says Idaho cook Cindy Worth. “I froze a bunch for post season!” adds Bob Johnson from Arizona.

a bowl of food on a plate

Pumpkin Spice Oatmeal

New Hampshire Community Cook Jolene Martinelli tried out this hearty fall breakfast, and now it’s part of her rotation. “It’s great straight,” she says, “but I added some fun toppings, too: glazed pecans, Craisins and a few pepitas.” She finished it off with a little drizzle of maple syrup.

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food, the best recipes our community cooks made last month

Apple Pie Cupcakes with Cinnamon Buttercream

These apple pie cupcakes can be an afternoon project or a quick indulgence. “Sometimes I cheat and use apple pie filling,” says Becky Carver from Ohio.

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Roasted Greek Potatoes with Feta Cheese

In this recipe, lemony Greek potatoes are topped with feta cheese for extra tangy flavor. Massachusetts Community Cook Ann Sheehy served it alongside grilled lamb kabobs for a powerhouse dinner pairing.

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food, the best recipes our community cooks made last month

Lemon Chiffon Cake

“My favorite of all time is lemon chiffon cake,” says Kristyne Walter from Ohio. “I’ve been making it for over 10 years.” Sounds like a winner to us!

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food, the best recipes our community cooks made last month

Josephinas

“You should definitely try making Josephinas,” says Nancy Mock, who wrote about these savory cheese toasts for Taste of Home. “My family devoured them!” says the Vermont Community Cook.

food, the best recipes our community cooks made last month

Over-the-Top Blueberry Bread Pudding

Kansas restaurant owner and Community Cook Erin Wright put this blueberry bread pudding on the menu. She says it got rave reviews from customers and her family.

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food, the best recipes our community cooks made last month

Best Banana Ice Cream Exps Ft21 38405 F 0506 1 16

One word sums up the recipe Sue Gronholz tried: “Yum!” The Wisconsin Community Cook substituted her family’s homegrown pawpaws for bananas. “The creamy texture of this ice cream was amazing!”

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