There's nothing that doesn’t taste better with Ranch dressing on it. Once you try this super-simple slow cooker pasta, you may agree that this is Ranch's finest moment.
A Southwest-style pasta salad packed with an explosion of bold and sassy flavors. Made with crispy corn, earthy black beans and grape tomatoes, a chili lime
Blogger Corey Valley of Family Fresh Meals a family friendly slow cooker pasta dish, packed with the protein of chicken and irresistible flavors of ranch.
Chorizo Pumpkin Cream Sauce Pasta Recipe. This is a great comfort food dish made with sausage, pumpkin, heavy cream, and arugula. It's very simple to make and is the perfect fall dish to eat on a cold, rainy day.
This Picadillo-Stuffed Turkey with Orange-Tamarind Sauce recipe contains stove top stuffing mix for chicken, ground pork, navel oranges, planters slivered almonds, sugar and more.
This quick-cooking stuffed pork chop recipe offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.
This Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel recipe contains sweet potatoes, pecan pieces, light brown sugar, all-purpose flour, miniature marshmallows and more.
For a great tasting weeknight dinner with lots of bold flavor, try Jerk Chicken and Stuffed Mini Bell Peppers. The mini bell peppers will be a big hit, and the creamy filling will help tame the heat of the jerk chicken.
Dinnertime at my house does not guarantee that you will actually have a dinner type meal. My family really loves having breakfast for dinner and I love to make breakfast-y foods at night more than I do in the morning! I seem to have more time in the evening. I guess I could wake up …
How's that for a lengthy recipe name? All the elements of this salad were so delicious, I didn't want to leave any out in the description. This was the creation after I made the Chicken and White Bean Stew and
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
