Did you know April was Grilled Cheese Month? Somehow we missed that (we've been a bit preoccupied lately). But, it must have been in our subconscious...
Make Christmas dazzle with this show-stopping cheesecake from the experts at our Taste of Home Cooking School. Each slice is overloaded with fun, festive candy toppings.
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
In this recipe, I used smoked salmon to create a Spanish tortilla with buttery potatoes, onions, and dill. Serve with fresh fruit. Make this the night before, refrigerate, and serve at room temperature.
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
t's a uber creamy cheesecake, probably the creamiest I've ever had, so when you fold the caramelized bananas into the cheesecake batter, then bake in a water bath, it comes pretty close to a smooth, creamy banana pudding texture.
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.
This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).
