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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
cooking.nytimes.com
This recipe is by Michael Boodro and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: butter, flour, yeast, milk, eggs, sugar, salt
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A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Prosciutto and melon? Been there, done that. Try this for a fresh twist on the idea.
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Potatoes, corn, bell pepper, onion and tofu creamed together make this a hearty soup the whole family will enjoy! Add a dollop of sour cream if desired.
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Shrimp fajitas are really easy to make at home in an air fryer. Serve on flour tortillas with your favorite toppings!
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These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch.
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This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.
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This family recipe mixes marshmallows with cans of fruit cocktail, pineapple, and mandarin oranges, all dressed in sour cream for a crowd-pleasing salad.
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Flour tortillas are rolled around a creamy, apple pie filling and topped with a buttery, sweet sauce creating delicious dessert enchiladas.
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Cream cheese in this nutty pumpkin bread gives it a smooth tang and sets it apart from the crowd. Two loaves mean there is more to go around.