New And Delicious: Week Of November 14, 2016

Cauliflower Rice Risotto With Ground Chicken

Lighten up your risotto by substituting Arborio rice with cauliflower in this dish from Oh the Goodies. This low-carb, paleo-friendly dish doesn't sacrifice flavor for health thanks to culinary standbys onion, garlic, and parsley.

For the Cauliflower Rice Risotto With Ground Chicken recipe, click here.

Chocolate Pumpkin Fudge Bundt Cake With Pumpkin Glaze

Chocolate and pumpkin aren't always ingredients one sees together, but Home Maid Simple married these favorite flavors well with this spice-filled cake perfect for any autumn table.

For the Chocolate Pumpkin Fudge Bundt Cake With Pumpkin Glaze recipe, click here.

Killer Buttermilk Biscuits

Round out your Thanksgiving menu this year with Feed Me I'm Hungry's buttermilk biscuits. The secret to a "killer" biscuit? Brown sugar and keeping your dairy products ice cold.

For the Killer Buttermilk Biscuits recipe, click here.

Ricotta Ravioli With Sausage Mushroom and Spinach

Try your hand at 100-percent homemade pasta with this ravioli dish from Cherry on My Sundae. Crafting your own ravioli and your own ricotta cheese from scratch is sure to impress any dinner guest this fall.

For the Ricotta Ravioli With Sausage Mushroom and Spinach recipe, click here.

Smashed Potatoes With Dill Sour Cream Topping

Smashed potatoes, with their crispy skins and tender insides, are already delicious as is, but Poet in the Pantry really puts this appetizer over the top with a dill sour cream topping that is as simple to make as it is savory.

For the Smashed Potatoes With Dill Sour Cream Topping recipe, click here.