High-quality smoked ham is worth the cost. It infuses the
pudding with a smoky flavor that complements the spinach,
peppers, rosemary and Gruyere.
Our enchilada-style casserole is made with mildly spicy
sauce but you can use medium or hot. If you want to eliminate the
heat altogether, try a green enchilada sauce (milder than red) or
substitute two 8-ounce cans of plain...
Some molten-cake recipes call for simply underbaking the
batter so the middles stay lava-like, but mini cakes get done so
quickly it's best to give them a filling that won't set up. These
rich, mocha-flavored morsels are...
Retro, creamy and delicious, this cake is the frozen
version of the beloved classic. This takes a bit of extra time to
make - but it's worth it.
These Parmesan-flavored puffs have an elastic consistency
somewhat like mochi, the Japanese dough made from pounded
glutinous rice. It's hard to stop eating them, especially when
Soufflés may look like a restaurant-only dessert, but
they are actually easy to make. Whip them up right after dinner
and enjoy while theyre still warm from the oven.
Staples like canned black beans and frozen corn transform
into spicy croquettes in mere minutes. Serve with warm corn
tortillas, Mexican Coleslaw and lime wedges.
Heres a salad version of Americas favorite
sandwich. We use shredded tomato as a base for the creamy
tomato-and-chive dressingadding great tang and flavor along
with extra vitamin C.
Everyone gets an individual portion with this vegetarian,
Tex-Mex mini casserole. A normal-size casserole like this would
take close to an hour to bakethese are ready in half the
The one-two punch of coconut and macadamia nuts in this
luxurious muffin will make you think you're having your morning
coffee in Hawaii. Drizzle with honey for an added touch of