Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. —Charlene Chambers, Ormond Beach, Florida
This Island Quesadilla recipe contains corn tortillas, kraft shredded cheddar cheese, boneless skinless chicken breast, philadelphia cream cheese, kraft zesty italian dressing and more.
The down-home flavors of tender chicken and Pepperidge Farm(R) Stuffing are paired with a perfect sauce made with Campbell's(R) Condensed Cream of Mushroom Soup and Cheddar cheese.
Topped with a rich and creamy cinnamon cream, these pancakes are an ideal side dish for celebrating the tastes and aromas of fall. — Tammy Rex, New Tripoli, Pennsylvania
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.
Ripe avocados join cream cheese to create a creamy base for fresh onions and tomatoes to shine in a guac that has the perfect balance of lime and garlic.
