Recipes for Use ONE Cast Iron Pan To Make Any Of These Delicious Vegetarian Meals! (Plus A Dessert!) with grocery lists and nutritional information | Page 175
This vanilla chia pudding is one my favorite treats, and it's a hit at Mulberry & Vine where I'm Chef. I love serving it to friends and family, and they can never believe how simple it is to make.
In pastry shops all over Europe you can find these delicate, crisp pastries that are rolled in cinnamon and sugar. Now they're easy to make at home. Hooray!
This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before and enjoy it for dinner and lunch for the week.
Brownie mix, prepare for your debut in cheesecake. Cream cheese is your co-star, with applesauce making a surprise cameo appearance to help make this recipe a smart one.
These easy-to-make buttery cookies owe part of their richness to the cream cheese. The dough is shaped into balls, baked and sprinkled with powdered sugar.
Made easy with pudding and baking mixes, this fudgy dough is rolled into balls, flattened and sprinkled with sugar. The kids will have fun helping you make them.
You know that first refreshing sip of raspberry lemonade? We've made it into a frozen pie. A graham cracker crust and creamy filling make each bite a treat for the taste buds.
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.
Why drive to a pancake house when you can make a divine dish like this one at home? A topping of raspberries, strawberries, or sliced fresh peaches doubles its deliciousness.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
