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Crescent-roll dough, baked in a log, becomes the perch for a ranch-dressing spread and fresh, crunchy vegetables.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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This is a wonderful cold pasta salad with ham, hard cooked eggs, Swiss cheese, and peas. Tossed with a creamy, spicy dressing, this salad is also great with macaroni, rotini, or your favorite shaped pasta.
www.delish.com
This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
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It's nearly impossible to say no to crab cakes. Here's a recipe that won't make it any easier-simple crab-filled cakes with a creamy, peppery sauce.
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Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
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Get Easy Chicken and Cheese Enchiladas Recipe from Food Network
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Load it up and never look back.
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These cheesy hash brown potatoes are super simple to prepare and cook in the slow cooker for 2 hours. They will be a hit at any party or potluck!
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If you need a way to punch-up your green bean casserole over the holidays, try this one with corn, water chestnuts, and Cheddar cheese.