nuts

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

eggs

half-and-half

pumpkin purée

sugar

pumpkin pie spice

vanilla extract

salt

sugar (optional)

Maple syrup,

all-purpose flour

brown sugar

pecans

cinnamon

nutmeg

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

Kosher salt

broccoli

garlic, unpeeled

kale

cannellini beans, drained and rinsed

parsley

sunflower seeds

low-sodium vegetable broth

olive oil

capers

lemon juice

black pepper

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

tamari or soy sauce

Sriracha hot sauce (optional)

sesame oil

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

Ants on a Raft

cracker (savory or try grahm crackers)

peanut butter (or any other nut butter you prefer)

raisins cranberries

Spread the nut butter on the crackers. If the kids are old enough, let them help with a dull knife.

Top with raisins or dried cranberries, or both!

If you like, you can add jam or fruit spread on top of the nut butter for another layer of fun.

FUN! We tried whole wheat Saltines then tried La Panzanella mini-croccatini crackers with sesame seeds. We liked the crackers spread with peanut butter and/or with sunflower seed butter. ~Tasty Dish~ doesn't like raisins and I subbed dried cranberries on her crackers (red ants). ;) Reviewed for Veg Tag/February. Thank you, Sharon!

I created this one day when my 4yo was tired of the same old snacks. This was all I had on hand but I was able to put it together and give it a cutesy name so my daughter loved it! This would also make a fun breakfast. You could even substitute raisins for the blueberries. Personally, I am not sure about the blueberry/peanut butter combo but hey, my daughter loves it and that's what counts!

Bumps on a Log

banana

blueberries

Evenly space blueberries in the peanut butter down the length of each banana half.

This is such a nice little treat. YUM! I truly enjoyed the combination of nut butter (I used a chocolate hazelnut one) and banana with the fruit bits (I used raisins). So good and also quite healthy all things considered. THANK YOU SO MUCH for sharing this true winner with us, Angela!<br/>Made and reviewed for the LOVE train event February 2012.

I had made half a box of mini cupcakes and wanted to do something fun with the other half of the batter so I decided to make some peanut butter and jelly whoopie pies. They taste like a sweet peanut butter and jelly sandwich. I didn't see any recipes for anything like these on here so I figured I would share. I've only made these once so I'm sure there are improvements that could be made. I might use chocolate instead of white cake mix next time to make them a little more different. 
Caloric content is a bit high, at about 230 calories per pie (using egg beaters and reduced sugar jam) but more than worth it.

Pb&amp;j Whoopie Pies (Cake Mix)

graham cracker crumbs

eggs egg

fruit

butter, softened

peanut butter (Creamy is

milk

Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.

Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.

Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.

Remove pies/cakes from oven and allow to cool completely (about 30 minutes).

(You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).

While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.

Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.

Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.

These were fun and easy. Mine came out pretty big since the amount to spoon out wasn't specified and they spread a LOT. But they made a cute dessert treat to bring to a friend's house and I just split each one between two kids.

These are so cute--I always make them for the kids when we have sushi.  They think they are getting what we have.

Peanut Butter and Jelly Sushi Rolls

jelly (pick your favorite) or 2 tablespoons preserves (pick your favorite)

bread

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.

Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

These are so good and so much fun. Some tips i have are: Microwave the peanut butter to make it easier to spread. Stir the jelly to make it not one big chunck. Only put jelly on a little over the bottom half of the slice. Leave the last edge to be rolled only with peanut butter. After you finish rolling it up roll your hand back and forth to seal the roll. Put in freezer to harden rolls to make it easier to cut slices. Wipe knife with wet and dry towel after each roll. These were fun to make and everyone got a kick out of them. Yummy!

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

garlic

almonds

red wine vinegar

chives,

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

Do-Nothing Cake often starts with boxed cake mix, but our homemade version is just as easy: a one-bowl cake is topped with a buttery glaze that soaks into the pineapple-studded cake. 

Do-Nothing Cake

Cooking spray

bleached all-purpose flour (see Recipe Notes)

baking soda

five-spice powder

pineapple

unsalted butter

evaporated milk

coconut

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Coat a 9x13-inch baking pan (we prefer a light-colored metal baking pan for this cake) with cooking spray. 

Make the cake: Place 2 cups bleached flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon Chinese five-spice powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until lump-free. Add the can of crushed pineapple, 2 large eggs, and 1 tablespoon vanilla extract. Whisk to blend well. Scrape into the prepared pan. Bake on the upper rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, place 1 cup chopped pecans on a rimmed baking sheet. During the last 10 minutes of baking time, toast the pecans on the rack below the cake, which will take 5 to 7 minutes. You may need to open the oven quickly a time or two to shake the pan to keep the pecans from burning. 

When the cake is done and the nuts toasted, remove both pans from the oven. Set the cake on a wire rack while you make the topping. 

Make the topping: Cut 1 stick butter into a few pieces. Place in a medium saucepan and melt over medium-high heat. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2/3 cup evaporated milk, and 1/2 teaspoon kosher salt. Stir and bring to a full boil, all the way to the center of the pot. Continue to boil for 3 minutes more, until slightly thickened. 

Remove the pan from the heat and stir in 1 teaspoon vanilla extract. Stir in about three-quarters of the toasted pecans and 1 cup lightly packed sweetened shredded coconut. 

Using a wooden skewer or the handle of a wooden spoon, poke holes all over the surface of the cake that go most of the way through the cake (but don&#x27;t hit the bottom) and are about 1 inch apart (the skewer may get a bit sticky with moist cake crumbs — just wipe it off as needed). Spread the hot topping over the hot cake and smooth gently. Sprinkle over the remaining pecans. Let cool and set completely before slicing and serving, at least 2 hours. 

Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.

Frozen Peanut Butter Turtle Pie

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

thawed COOL WHIP Whipped Topping

caramel ice cream topping

OREO Pie Crust (6 oz.)

PLANTERS Pecans, toasted

BAKER'S Semi-Sweet Chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Make and share this Chicken Waldorf Salad recipe from Food.com.

Chicken Waldorf Salad

ground pepper

chicken

red apples, cored &, diced

celery

walnuts

grapes

In a bowl, combine the mayonnaise, lemon juice, salt and pepper.

Add the chicken, apples, grapes and celery.

Sprinkle with walnuts just before serving.

Wonderful chicken Salad recipe, Merlot!  I love chicken salad.  Whenever we go out to lunch, I always look for chicken salad, so I have had a lot of different kinds.  The dressing on this is excellent.  The walnuts added a great texture.  I added only one apple and found for my salad it was plenty, plus I used freshly ground black pepper.  For my money, this recipe is definitly  worthy of 5 stars!

A recipe for kheer, a classic Indian rice pudding studded with raisins and nuts and spiced with cardamom. 

Padma Lakshmi's Rice Pudding

short-grain Indian rice

golden raisins

cashews

green cardamom pods

cinnamon,

Place the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 20 minutes. Add the milk, sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon and simmer, stirring often, until the rice is tender and the mixture is creamy, 30 to 35 minutes more. Serve warm or chilled.

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

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Pb&j Whoopie Pies (Cake Mix)