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Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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Tuna salad is stuffed inside a crispy potato skin and draped with a layer of bubbly cheese.
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Get X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine Recipe from Food Network
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.
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Say goodbye to American cheese on white and hello to this grown-up grilled cheese sandwich with jalapeno Jack, mozzarella, and Cheddar cheeses, juicy roma tomato, and fresh basil.
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These quick and easy no-bake cookies are made with cinnamon chips and Nutella® for a new twist on the traditional favorite.
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Get Chocolate-Hazelnut Fondue Recipe from Food Network
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Get Grilled Banana and Nutella Panini Recipe from Food Network