Spicy ground buffalo chili with enchilada sauce and pinto beans.
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Leftover turkey, cheddar, and cranberry sauce griddled between slices of rye bread.
Sweet candy brittle studded with salty toasted pumpkin seeds.
Buttery shortbread crust with a cream cheese, orange marmalade, and fresh cranberry filling.
Creamy maple brandy ice cream layered with sweet fig purée.
Cinnamon-spiced pumpkin cupcakes with a swirl of sweet cream cheese icing.
Center cut salmon fillets topped with minty cucumber raita.
Flaky hand pies with a gooey brown butter pecan filling.
Tender sweet potato-buttermilk biscuits smeared with sweet honey and goat cheese butter.
Light and airy orange-scented chocolate mousse.
Toasted ciabatta cubes tossed with fresh mozzarella, spicy capicolla, and olives.
Roasted peppers, onions, and cannellini beans tossed in red wine vinaigrette.
Fluffy individual Dutch baby pancakes filled with fresh nectarines and toasted almonds.
Lasagna noodles layered with seasonal farmers' market vegetables, sun-dried tomatoes, and goat cheese.
Fresh summer vegetable sauté with basil and tangy crumbled goat cheese.
Chocolate ice cream sandwiched between two soft peanut butter cookies.
Toasted sourdough croutons tossed with charred corn, black beans, and cilantro-lime dressing.
Sweet fried cherry pies dusted with powdered sugar.
Creamy goat cheese cheesecake with spicy charred hatch chiles.
Buttered and toasted blueberry bread with a dollop of zesty lemon curd.
Grilled herb-marinated shrimp skewers topped with sweet mango coulis.
Sweet banana ice cream swirled with Mexican goats milk cajeta.
Sticky oat granola with toasted pecans and chocolate chips.
Shrimp, poblano, and Monterey Jack quesadillas topped with spicy pineapple salsa.
Cinnamon-scented steel cut oats topped with stewed plums, blueberries, and toasted almonds.
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