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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
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These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket baked in chili sauce, onion soup mix, and cola. Can also be cooked in a slow cooker for 6 to 8 hours.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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This rich, fudgy, creamy, and cool treat with cook-and-serve pudding, whipped topping, and broken cookies is super-easy to make.
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It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.
Ingredients: fruit, water, vodka chilled
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This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.