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This breakfast strata is a the ultimate meat-lovers treat. With plenty of sausage, bacon, potatoes, and cheese, no one will leave hungry.
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Serve this spinach dip in a bread bowl or with crackers on the side. It can be warmed up or enjoyed chilled. Either way, it always vanishes at our place, and the rave reviews just keep coming!
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This baked cinnamon raisin kugel is a medley of egg noodles, cinnamon, sugar, and butter topped with a buttery corn flake topping for a sweet dessert.
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Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.
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This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
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All the fixings for chicken cordon bleu are baked together into a creamy and rich casserole perfect for weeknights or entertaining.
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Not exactly a blintz, but who cares when it tastes as great and is as fun to make as this layered brunch dish? Blenty of blintzes, indeed!
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This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.
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Make this grandma's recipe for a spicy, savory breakfast casserole ahead of time and bake in the morning for ease!
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Get a little probiotic boost in your breakfast by adding buttermilk to this chocolate chocolate chip muffin recipe.
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This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.