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A great cheesecake made with ricotta cheese AND cream cheese!
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Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.
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A hint of curry sets this creamy chicken and stuffing dish apart from the crowd.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
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This picante dressing is great on fries with cheese and bacon, with chicken fingers, burgers, or on a red leaf, cucumber and tomato salad.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Apple pie that makes own crust. Pecans may be used in place of walnuts.
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Wonderful old-fashioned icing made with chocolate syrup and sour cream. Add crushed nuts for variety.
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Use boxed baking mix to make this easy cobbler!
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Hot sauce and ranch dressing mix make for a spicy and tangy snack mix.
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Wisconsin is famous for deluxe bloody mary cocktails with plenty of spicy, sweet, and savory ingredients. This makes enough mix for a very busy bar. Add vodka to taste.