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Pairing squash and onion with corn and cheese in a casserole is one way to sneak some extra vegetables by those picky eaters in your household.
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This creamy pink dessert breaks out of the usual strawberry cheesecake mold Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead
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Get Tex-Mex Green Bean Casserole Recipe from Food Network
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Get Roasted Vegetable Frittata Recipe from Food Network
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We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection.
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Get Smothered Potato Tot Nachos Recipe from Food Network
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Baked Chicken Marinara - chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. A flavorful alternative to chicken parmesan.
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Get Pizza Rolls Recipe from Food Network
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
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Make stuffed bell peppers unique by filling them with spicy sausage, bacon, sour cream, and Neufchatel cheese. Pour Alfredo sauce over the stuffed peppers for an extra creamy dish!
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.