These Southwestern Sweet Potato Pancakes are made with mashed sweet potatoes, green chile, corn and southwest spices making then sweet and smoky. Served with a cool, avocado dipping sauce. Perfect as an appetizer or side dish!

I’m always looking for a way to sneak fruit into food that my family will be likely to scarf up. These banana nutella muffins fit the bill.

Get ready to whip up a sauce that totally steals the show no matter how you use it! Creamy, buttery, and kissed with coconut, this easy Coconut Syrup is the ultimate upgrade for everything from pancakes to ice cream.

Making your own syrups is so satisfying! They have simple ingredients and can be used on so many things. Whether adding to a cup of strong coffee or drizzling over pumpkin pancakes, this Pumpkin Spice Syrup is full of all the warmth of the holidays.

Looking for your new favorite versatile sauce? Skip the usuals and go for this sweet and savory blueberry sauce!

Have you seen my award-winning Old Fashioned Butterscotch Pecan Rolls yet? Well, cranberry cinnamon rolls are their fruity, delectable cousin.

Lentils, mushrooms, and miso make this vegetarian pot pie super savory and rich.

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs.

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.