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This is an avocado-less recipe for guacamole that can be served with veggies or chips.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.
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Shredded zucchini, Cheddar cheese, and ranch dressing make this meatloaf moist and delicious. It is also a great way to sneak some vegetables into your weekday dinners.
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Fresh, juicy apples, moist applesauce, and seasonal fall spices add layers of autumn flavor to this traditional coffee cake recipe.
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More apples than cake! Topped with a rich caramel sauce.
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Silky cinnamon custard is ladled over apples and caramel in this decadent twist on creme brulee sure to impress when it's time for dessert.
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These fruity pies are the perfect dessert when you're stuck between summer and fall.
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Peaches, fresh basil, and Cheddar cheese are baked into muffins creating a sweet and savory treat.
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The strawberries for this yummy cobbler are first cooked with sugar, water, and cornstarch. This thick and fruity filling is poured into a 2-quart baking dish and topped with great dollops of sweet baking powder dough. Just before the cobbler finishes baking, it 's brushed with a brown sugar streusel.
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Classic creme brulee gets a chocolate makeover with the addition of cocoa powder in this creamy make-ahead dessert perfect for a party of 8.