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Pumpkin Blondies
These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!
Caramel-Pumpkin Blondies
My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.
Ginger Bars
Like a brownie, but gingery.
Chili Shepherd's Pie
This chili shepherd's pie features ground beef and homemade mashed potatoes.
Hawaiian-Style Beef Stew
This Hawaiian-style beef stew might be the best beef stew recipe you'll ever make, with a level of umami that's off the charts. Deeply browned beef gets a long slow simmer in a thick savory sauce, and you'll want to serve it over rice to capture all of that goodness. This recipe was adapted from "Grandpa Clarence's Hawaii-Style Beef Stew" from Jess at Plays Well with Butter.
The Best Ground Beef Taco Meat
This recipe for the best ground beef taco meat is a keeper, the basic recipe you need to make tacos at home.
Crispy Fried Ground Beef Tacos
These crispy fried ground beef tacos are made by filling tortillas as you fry them, folding in cheese and taco meat, then carefully opening them to dress with lettuce, salsa, sour cream, and cilantro.
Vegan Pumpkin Pie Blondies
These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.
Snickerdoodle Blondies
Super easy. Great snickerdoodle taste with no fuss!
Dairy-Free, Gluten-Free Pumpkin Bars
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Pumpkin Energy Bars
These are perfect for kids school snacks. Freeze them and pull one or two out to pop in their snack container. You'll know you are sending some protein and fiber and not too much sugar. The small amount of chocolate chips just on the top make them feel like they're getting a treat! My kids and their classmates give them 5 stars!
Frosted Pumpkin Bars
These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.
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