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This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a w...

  • CRUST:
  • 2 3/4 cups peeled & grated russet potato (about 1-pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • QUICHE:
  • 3 eggs
  • 1 egg white
  • 2/3 cup low-fat (1%) milk
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup zucchini, grated
  • 1/2 cup tomato, chopped
  • 1/4 cup crumbled feta cheese
  • 1 green onion, thinly sliced
4.1/5 (27 Votes)

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You'll be overcome with pleasure as you work through each layer of this scrumptious Pumpkin Cheesecake Dessert Lasa...

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 2 cups heavy cream, divided
  • 2 cups milk
  • 3 small packages vanilla pudding mix
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons powdered sugar
  • 10 graham cracker sheets
  • 1/4 cup jarred caramel
  • Pecans, for garnish
3.8/5 (84 Votes)

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A fun appetizer for any occasion

  • Dough:
  • 17 oz of flour
  • 1/3 cup of extra virgin olive oil
  • 3/4 cup dry white wine
  • 1 teaspoon salt
  • (You can also use 2 pre-made pie crusts from the refrigerated section at the grocery store. Not as tasty, but very convenient and cuts prep time.)
  • Filling:
  • 12 oz of boiled spinach
  • 12 oz ricotta
  • 1 egg
  • 3 oz of grated Parmesan
  • Salt and pepper
  • Italian seasoned bread crumbs
4.1/5 (36 Votes)

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This slow cooked corn chowder is loaded with chicken, bacon and cheese

  • 1 pound raw chicken breast, cubed
  • 1 pound raw bacon
  • 2 cans Del Monte Whole Kernel Corn, drained
  • 16 ounces half & half
  • 12 ounces sharp cheddar cheese, shredded and divided
  • 32 ounces chicken broth
  • 1 1/2 cup green onions, diced and divided
  • 2 tablespoons vegetable oil
  • 1/4 cup cornstarch
4.3/5 (10 Votes)

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A great twist (literally) on baked potatoes

  • 2 medium white potatoes
  • 4 tablespoons butter, melted
  • 1 cup parmesan cheese, grated
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • Parsley, chopped (for garnish)
4.4/5 (7 Votes)

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Make your own homemade salsa verde and you'll never buy it in a jar again

  • 12 ounces fresh tomatillos, husked or 1 (13-ounce) can tomatillos, rinsed and drained
  • 1/4 cup snipped fresh cilantro or parsley
  • 2 tablespoons finely chopped red onion
  • 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
4.5/5 (8 Votes)

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This easy Shrimp & Cheesy Corn Grits recipe is great for breakfast, brunch, lunch or supper!

  • 1 cup uncooked grits of choice (not instant)
  • Chicken broth or water, for cooking grits
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons butter
  • 2/3 cup cooked whole kernel corn
  • 1 cup mild cheddar cheese, shredded
  • 4 slices bacon, chopped
  • 12 to 16 ounces medium shrimp, peeled and deveined
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup green onions, chopped
  • 3/4 teaspoon garlic clove, minced
  • 1/8 to 1/4 teaspoon Tony Chachere's creole seasoning, optional
4.5/5 (8 Votes)

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A classic Southern pie that has stood the test of time

  • 3 1/2 cups mashed red sweet potatoes
  • 1/2 stick (1/4 c) salted butter, melted
  • 1 (14 oz) can sweetened condensed milk (I used Eagle Brand, F.F.)
  • 1/4 cup whole milk, half-and-half, or heavy cream (I used cream)
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2 extra-large eggs, lightly whisked (I used jumbos)
  • 2 (9-inch) regular size frozen pie crusts (I used Pet Ritz)
4.1/5 (9 Votes)

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A plain, moist, dark loaf flavored with orange rind and steeped in orange juice after it's baked

  • CAKE:
  • 1 1/4 cup sifted, all purpose flour
  • 2 teaspoons double acting baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Dutch process cocoa powder
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Zest of 1 orange
  • GLAZE:
  • 1/3 cup orange juice (without pulp)
  • 3 tablespoons granulated sugar
4/5 (24 Votes)

By

Cook noodles according to package directions, drain and set aside

  • 12 oz kielbasa or sausage, sliced
  • 2 tablespoons olive oil, divided
  • 1/4 cup salted butter
  • 1 large onion, diced
  • 1/2 head cabbage, chopped (approx. 6-7 cups)
  • 1 clove garlic, minced
  • 2/3 cup frozen peas
  • 8 oz uncooked egg noodles
  • salt and fresh ground black pepper to taste
4.5/5 (8 Votes)

By

cut squash in half and scrape out seeds coat with olive oil,salt and pepper turn cut side down in a pan and bake a

  • 1 spaghetti squash
  • salt, pepper, olive oil
  • 2 cups shredded cooked chicken
  • 4 oz diced green chili
  • 1 green onion chopped
  • 1/2 cup green enchilada sauce
  • 1/2 cup corn
  • cilantro
  • 1/4 cup creama
  • 1 teaspoon chili powder
  • cheese for topping
4.4/5 (7 Votes)

By

Preheat the oven to 350 degrees F

  • 1 medium eggplant
  • 4 cloves of garlic, minced
  • 2 tablespoons of water
  • 1 3/4 cups of gluten free or old fashioned oats
  • 1 organic egg
  • 1 cup of loosely packed basil
  • 1 tablespoon of parmesan cheese (*optional)
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried parsley
  • Sea salt and pepper
  • Extra virgin olive oil
  • 4 zucchinis/yellow squash
  • Marinara sauce (we used Rao's Roasted Eggplant Sauce)
4.4/5 (7 Votes)

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EGGPLANT ‘MEATBALLS’ OVER ZUCCHINI PASTA Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta