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This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
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This homemade zucchini kuchen (cake) baked with walnuts and cinnamon then topped with confectioners' sugar is just like grandma used to make.
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The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
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This casserole uses frozen tater tots with canned cream of mushroom soup and is topped with sour cream-and-onion potato chips.
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This savory quiche is filled with pureed zucchini, crumbled bacon, and Cheddar for a delicious main dish.
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A delicious and easy pumpkin cake with buttery pecan topping starts out as a box of yellow cake mix before the canned pumpkin and extra spices dress it up.
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I hate ginger, but I love this sweet, tangy roll! It's great as a dessert, but also perfect for brunches or tea parties.
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The trick to this wonderful pie is cutting the sugared and spiced Granny Smith apples into thin slices and spiraling them in the deep-dish pie shell. Then they 're topped with a crumb topping and baked.
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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Cupcakes with a decadent surprise...cream cheese filling.
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This basic potato soup recipe produces the flavors of a buttery baked potato in the form of soup and is perfect for a quick and easy weeknight dinner.