A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, creamy frosting and accented with chocolate-covered strawberries. Some were made to look like tuxedos.
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses.
Similar to banana bread, this moist cake is enriched with creamy buttermilk, brown sugar, butter, walnuts, and rum. Apple juice can be substituted for the rum, and pecans for the walnuts.
Cans of tomato soup are combined with kidney beans, tomato juice, potatoes and ground beef seasoned with chili powder in this recipe designed to feed a crowd.
This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.
It's easy to make your own creamy hot chocolate mix, and this can be used in other recipes that call for hot chocolate mix. You just mix together cocoa, sugar, powdered creamer and powdered milk.
