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This salad couldn't be easier to make; everything - lettuce, tomatoes, cheese, and beans - goes into one bowl and is tossed with a ready-made Catalina salad dressing and tortilla chips.
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Shredded Brussels sprouts salad with hazelnuts and blue cheese tossed in a citrus dressing is a refreshing way to prepare Brussels sprouts.
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This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
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Zucchini and yellow squash are baked into a bubbling, cheesy casserole for a crowd-pleasing side dish.
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A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
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In Strasbourg, the main city of the Alsace region in France, salads of meat or cheese tossed with onion and vinaigrette are popular snack fare. We use both meat and cheese to turn this snack into a meal. Just add some hearty bread.
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A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
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Consider this recipe the salad version of the breakfast sandwich fave.
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Cold quinoa keeps this summer salad with tomato, cucumber, and feta cheese light and refreshing.
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A big cylinder of meringue is topped with a cream cheese and marshmallow layer before being finished with a cherry and strawberry topping.
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For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.