Add a personal touch to your favorite recipes


We all have those recipes that are special to us. Maybe they’ve been in our family forever. Or they’re the ones our kids request the most. Maybe they’re a conversation starter at festive gatherings, an instant favorite with guests. Or maybe we simply enjoy making them because they feel like sharing love and happiness every time they’re served.

We’ve created these beautiful recipe cards in a free downloadable template to help you preserve your go-to recipes and share them with the ones you love.



Available in four different designs, featuring lovely florals and foliage, these 5 x 7 cards can be used to make a thoughtful giftable collection of family recipes or to keep all of your most treasured, old and new, together in one place.

Download your free template now. We’re even including a few cherished recipes from some of our studio staff that just might become your favorite, too.



Preheat oven to 350 degrees

3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups butter, melted
1-1/2 cups (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.
In another bowl, beat the eggs, sugar, pumpkin and melted butter. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves (16 slices each).



Preheat oven to 350 degrees

2 cups cranberries (can use frozen but fresh is better)
1lb. pears, peeled and sliced (about 3)
1lb. tart apples, peeled and sliced (about 3 – Ida Red, Braeburn, Granny Smith, etc)
¾ tsp. cinnamon
¼ tsp. nutmeg
scant ¼ cup sugar

Mix and turn into lightly buttered baking dish

¾ cup sifted unbleached flour (unsifted also fine)
¾ cup dark brown sugar
¾ cup oatmeal

With pastry cutter, cut in ¾ cup unsalted butter (can cut into small pieces first)
Right before pouring on top, add ¾ cup chopped pecans, then spoon topping over fruit and cook 35 – 40 minutes.



Preheat oven to 350 degrees.

1 lb. cooked carrots
3 eggs
1/2 cup coconut palm sugar
3 tbsp. gluten-free flour
1 tsp. baking powder
1 tsp. vanilla
1 stick butter, melted (or 1/2 cup of coconut oil)
Dash of nutmeg
Dash of cinnamon

1/4 cup cornflakes, crushed
3 tbsp. coconut palm sugar
2 tbsp. melted butter or coconut oil
1/4 c. chopped walnuts
Dash nutmeg
Dash cinnamon

Combine and puree carrots and eggs in a food processor or blender. Add sugar, flour, baking powder, vanilla, butter, cinnamon and nutmeg. Blend together well.

Pour into a 1 1/2-quart souffle dish.

Mix together the crushed cornflakes, sugar, walnuts, cinnamon and nutmeg. Add the butter and sprinkle on top of the carrots.

Bake for 45 minutes at 350 degrees.



8 oz. spreadable cheddar
8 oz. cream cheese
½ cup beer (or Sprite)
crushed garlic (or ¼ tsp.  garlic powder)
1 round loaf of unsliced rye or pumpernickel bread

(you’ll probably want another loaf in addition to cut up for dipping) 

Soften cheeses and mix well. For best results, make ahead of time. Slice off top of round loaf and hollow out to make bowl. Pour dip into center. Break up remaining bread as well as additional loaf. Arrange and serve.


BUTTERNUT SQUASH MAC AND CHEESE                                               

Preheat oven to 375ºF

Grease a 9×13-inch baking dish with olive oil. Set aside.

1 lb. penne pasta
Cheese Sauce
2 tbsp. unsalted butter
2 tbsp. flour
2 cups low-fat milk
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. black pepper
1 tsp. salt
1 1/2 cups butternut squash puree (pumpkin puree also works)
1 1/2 cups shredded part-skim mozzarella cheese
1 1/3 cups shredded white cheddar cheese

Cook pasta according to package instructions. Drain pasta and rinse under cold water.
Position an oven rack to the center.

Melt 2 tablespoons of butter in sauté pan over medium-high heat. Add flour and stir immediately until a soft paste, or roux, forms. Add milk and begin to stir everything immediately to prevent the roux from clumping up too much.

Once the milk boils, reduce heat to medium-low and let the sauce simmer for about 3 to 4 more minutes, until the sauce thickens. Reduce the heat to low.

Add the oregano, thyme, black pepper and salt and stir. Add the butternut squash puree and mix until everything is incorporated. Mix in 2/3 cup of mozzarella, 2/3 cup of white cheddar. Save the rest of the cheese for topping later. Turn off the heat. Stir in the cooked pasta, until it’s well coated with the butternut squash cheese sauce.

Pour mac and cheese into the prepared baking dish. Top with remaining mozzarella and white cheddar cheese. Bake for 20 minutes, then broil for about 3 to 4 minutes to brown the cheese on top. Check the mac and cheese after 3 minutes to see if it has been adequately browned.

(Recipe from Healthy Nibbles and Bits)