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This recipe is a new spin on the classic favorite, loaded baked potatoes, with seasoned skin that's meant to be eaten.
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Pretty pinwheel appetizers are layered with ham, avocado, and green pepper. Use a jalapeno pepper if you like a little spice.
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This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
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This super-easy cinnamon swirl cake tastes just like a giant honeybun.
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Lots of sugar and half-and-half make this pie's filling sweet, rich and creamy.
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Slow cooker garlic Parmesan wing dip tastes just like Parmesan wings, but in dip-form and is a great, less-spicy alternative to buffalo chicken dip.
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!
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Fresh green beans, mushrooms and onions are baked in a creamy mushroom sauce with a panko crumb topping in this classic side dish.
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The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert.
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White corn is what separates this green bean casserole from the others! Green beans and corn are baked with cream of mushroom soup, dried onions and Cheddar cheese, and topped with fried onions.
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This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.
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Two kinds of grated cheese are incorporated into this variation on a classic green been casserole.