'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'
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.
This Mexican Flag "Cake" recipe contains philadelphia cream cheese, prepared pound cake, jell-o strawberry flavor gelatin, cool whip whipped topping, sugar and more.
This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
Finally, you don't have to plan a day ahead to get the flavor of a hot-out-of-the-oven strata. Make this cheese-alicious dish your go-to for spur-of-the-moment brunches.
Beef chimichangas are one of my favorite Mexican dishes to make using the slow cooker. Although they do require a bit of work, in the end it's well worth
