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Parmesan joins crabmeat at center stage in this crowd-pleasing warm dip for tortilla chips.
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A tasty and moist one-bowl cake you can mix and bake in under an hour!
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Roast cabbage in the oven with onion, bacon, butter, and seasoned salt to make this delicious dish.
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Cucumbers and olives are tossed with cubes of Monterey Jack cheese and salad seasoning to make the base for this easy pasta salad. Add cooked pasta and toss with Italian dressing. Chill before serving to let the flavors meld.
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Easy chicken casserole to make ahead of time and cook slowly while you are busy in the afternoon.
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This crustless coconut pie is made with evaporated milk and shredded coconut. The filling is poured into a prepared pie pan and baked until the custard is set and golden. Serve chilled with sliced strawberries, if desired.
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This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
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Cream of coconut blended with lemonade, pineapple juice and vodka - frozen and served with citrus soda.
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Indian-inspired rice is nicely spiced with curry powder, cinnamon, and garlic powder for a delicious and aromatic side dish.
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Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.
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A creamy yogurt and sour cream dressing is perfect for this salad, especially after a bit of curry powder is swirled in. The water chestnuts add a nice crunchiness to the honeydew melon, grapes and moist chicken. Serves ten.
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Grains, legumes, and vegetables - this dish has it all!