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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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Creamy, hearty, and comforting, this ground beef casserole with potatoes and Cheddar cheese will satisfy the whole family.
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Fresh sweet potatoes, cinnamon, and brown sugar make this pie a rich, sumptuous treat any time of year.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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The cinnamon apple sponge cake dessert recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
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This unusual Italian dessert salad combines acini di pepe pasta or couscous with grapes, crushed pineapple, Mandarin oranges, and whipped cream.
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This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer.
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This carrot cake spin on a traditional hornet's nest cake is a delightful treat with the consistency of bread pudding or brownies.
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Swedish or Swedish-ish, these meatballs are sure to be a hit at the dinner table.
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This yummy and filling tomato bisque with tender pieces of chicken is made quickly through use of a pre-roasted chicken and canned tomatoes.
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A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!