Sweet Island Teriyaki Sauce
Quick and easy homemade teriyaki sauce gets a tropical twist with the addition of fresh pineapple. Marinate your favorite meat or vegetable with this tangy sauce!

Combine soy sauce sake pineapple honey white sugar garlic ginger and fish sauce in a saucepan over medium heat; cook and stir until just boiling about 7 minutes.

Remove from heat cool and store in refrigerator.

Banana Rum Biscotti
The nutty crunch of toasted pecans and a hint of banana and rum flavor can be found in these biscotti.

Preheat an oven to 350 degrees F (175 degrees C).

Line 2 baking sheets with parchment paper.

Combine flour baking powder and salt in a bowl and stir to mix well.

Beat the eggs lightly in a bowl and add the sugar banana oil and rum.

Stir the banana mixture into the flour mixture blend well and drop in the pecans mixing them thoroughly into the dough.

Form the dough into 4 logs about 1/2 inch thick place them onto parchment paper-lined baking sheets and bake for 25 minutes until the cookie logs begin to brown.

Better-Than-Taco Bell Mexican Pizza
Make this copycat Tex-Mex pizza instead of going through the drive-through; it is flavored with bold, fresh flavors and is inspired by the popular Taco Bell® menu item.

Heat 1 tablespoon oil in a deep skillet over high heat.

Pan-fry each tortilla turning frequently adding more oil as needed until golden brown 2 to 3 minutes per side.

Allow to drain on paper towels.

Preheat the oven to 400 degrees F (200 degrees C).

To assemble each pizza place 4 fried tortillas on a baking sheet.

Spread 3 tablespoons of refried beans evenly on top of every other tortilla then add 2 to 3 tablespoons ground beef.

Place the other 4 tortillas on top.

Mix together the taco sauce and enchilada sauce in a small bowl.

Spoon 2 tablespoons of the mixture on top of the tortillas and spread evenly.

Sprinkle ¼ cup of each type of cheese evenly on top.

Easy Chicken and Dumplings with Vegetables
Make chicken and dumplings with vegetables a quick and easy meal when you use refrigerated biscuit dough.

Combine water carrots onion celery thyme rosemary salt and black pepper in a large pot; bring to a boil.

Reduce heat and simmer until vegetables are tender about 15 minutes.

Add chicken to soup and cook until no longer pink in the center about 10 minutes.

Drop biscuit pieces into soup and cook until dumplings are cooked through 10 to 20 minutes.

Easy Spaghetti with Tomato Sauce
This simple meaty tomato sauce for spaghetti is made with tomatoes, ground beef, mushrooms, and herbs for a flavorful and savory taste.

Heat a large skillet over medium-high heat.

Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Transfer beef into a large pot over low heat; stir in tomatoes tomato paste mushrooms onion salt oregano sugar pepper and garlic powder.

Cover and simmer stirring occasionally for 2 hours.

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes; drain.

Serve meat sauce over spaghetti.

Spooky Slow Cooker Turkey Lentil Chili
For a quick, filling fall dinner, make this ground turkey and lentil chili with pumpkin puree and pumpkin pie spice.

Cook turkey in a nonstick skillet over medium heat until browned 5 to 8 minutes.

Drain.

Transfer turkey to a slow cooker.

Add tomatoes lentils pumpkin puree pinto beans pearl onions green chile peppers and garlic.

Stir in water brown sugar chili powder pumpkin pie spice onion powder salt and pepper.

Cover and cook on Low until flavors combine 6 to 10 hours.

Mississippi Mud Cake II
The batter for this incredibly unique cake recipe includes marshmallow cream for a flavor that everyone will adore.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 9×13-inch cake pan very lightly.

1 cup of the butter and the cocoa are melted in a sizable sauce pan over low heat.

often stir.

Remove from heat and stir in the white sugar.

One at a time, beat in the eggs.

Add salt, baking powder, and flour to the egg mixture and stir.

Add 1 teaspoon vanilla and the chopped nuts.

Batter should be poured into the ready pan.

Florentine Caramelized Onion Soup
This caramelized onion soup thickened with bread crumbs is made with white wine and cinnamon-spiced chicken broth.

In a large heavy pot heat oil over medium heat.

Cut onions in half lengthwise then slice thinly.

Place sliced onions in pot and toss to coat with oil.

Cover reduce heat to medium-low and cook stirring occasionally until onions are softened and beginning to color 30 minutes.

Increase heat to medium and cook stirring occasionally uncovered until onions are amber in color 45 minutes.

Sprinkle onions with sugar and a little bit of salt; cook stirring until sugar melts and onions are caramel colored 5 minutes.

Pour in wine and broth and place cinnamon stick in pot.

Bring to a boil then reduce heat cover and simmer 1 hour.

Caramelized Apple Pancakes
These buttermilk pancakes served with caramelized apples invite warm comfort on nippy fall mornings.

Heat a large seasoned cast iron skillet over medium heat and add butter.

Once skillet is hot and butter has melted add diced apple and sprinkle evenly with sea salt.

Toss and stir to coat the apples with melted butter and salt.

Cover skillet with a lid for about 2 minutes.

Remove lid and stir.

Reduce heat slightly if apples are starting to brown too much.

Cover and cook until apples are soft 2 to 4 minutes.

Remove lid and continue to cook stirring until apples are lightly browned all over about 2 more minutes.

Remove from heat and mix in coconut sugar cinnamon and apple pie spice.

Set aside.

Gluten-Free Pumpkin Scones
These gluten-free scones, made with pumpkin puree and pumpkin pie spice, are perfect for a fall brunch.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

Combine flour brown sugar baking powder cinnamon baking soda salt nutmeg ginger and cloves in a large bowl.

Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

Combine pumpkin puree 1/3 cup heavy cream egg and vanilla extract in a separate bowl.

Add to the crumb mixture and mix into a soft dough.