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Adults and kids alike are crazy about these simple-to-make carrot cupcakes topped with cinnamon cream cheese frosting.
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Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
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A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings!
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Get Nanaimo Bars Recipe from Food Network
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. Serve plain, or with butter, sour cream, bacon, etc.
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Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers.
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A rich and delicious addition to your holiday dessert table, this cranberry pumpkin chocolate chip bread is sure to please.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.