Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.
A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.
Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.
Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.
Creamy hash brown potato casserole loaded with cheddar cheese, sour cream, and cream of chicken soup, topped with crushed cornflakes and baked until golden. A classic potluck side dish.
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