Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
This Skillet Chicken and Zucchini recipe contains whole chicken, great northern beans, kraft zesty italian dressing, hot cooked rice, zucchini and more.
This Zucchini with Parmesan Sauce recipe contains philadelphia chive & onion cream cheese spread, kraft grated parmesan cheese, oil, zucchini, yellow squash and more.
This Chicken & Rice with Zucchini recipe contains bone-in chicken breast halves, brown rice, oscar mayer bacon, kraft zesty italian dressing, spanish olives and more.
Skip the potatoes and go for garden-inspired fresh veggie latkes. Be sure to follow the recipe: Use your muscles to get all the water out of the veggies.
This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.
Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.
