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Upside-down pumpkin cake, made with cake mix and pumpkin puree, is a new twist on the traditional pumpkin pie flavors perfect in the fall.
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Pork chops and potatoes are cooked up on the stove with Parmesan cheese and onions in this savory one-dish meal.
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These gluten-free cookies are guaranteed to impress guests during the holidays.
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Get !May-lotes! Recipe from Food Network
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This crustless vegetarian quiche with leeks, mushrooms, and sweet potatoes is seasoned with thyme and makes a great breakfast or main dish for any meal.
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This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit.
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Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix.
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Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
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Light and fluffy no bake cheesecake with a tart lemon taste.
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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Enjoy this creamy cheese and sausage salsa dip during the Big Game, or any time!
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Quickly-cooked couscous is tossed with the tried-and-true combination of tomato and basil in this hot (or cold) salad.