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This quiche with ham, broccoli, and cheese is delicious at any meal, be it breakfast, brunch, lunch, dinner, late-night snack, etc.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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Pumpkin puree helps this recipe make soft, cake-like cookies filled with fresh cranberries and walnuts
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A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.
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Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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Grapefruit juice flavors both the cake and the icing in this cake recipe for a cinnamon and nutmeg-spiced cake baked in a bread pan.
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Serve for breakfast or a quick snack.
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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
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