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A juicy fresh mushroom and tomato topping sets this easy bruschetta recipe apart. The cheese-topped appetizers are broiled and served warm.
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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
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Here's a quicker way to make the classic comfort food dish chicken potpie. Instead of making a pastry, use breadcrumbs to top the creamy chicken and vegetable mixture, bake, and voilà.
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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.
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A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.
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Spinach, crumbled bacon, and hard-boiled eggs are tossed with a tangy vinaigrette dressing for a salad that's perfect for potlucks and picnics.
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This recipe takes a quinoa pilaf side dish and turns it into a main dish by adding black beans and ground turkey.
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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.