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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.
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Get Icebox Cake with Slice and Bake Peanut Butter Sandies Recipe from Food Network
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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Get 3-Cheese Slow Cooker Macaroni and Cheese Recipe from Food Network
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Get Low-Fat Raspberry-Corn Muffins Recipe from Food Network
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.