Cinnamon Rolls are our favorite way to secretly eat dessert for breakfast. In this seasonal spin on the classic, we layer the pillowy rolls with store-bought (or homemade!) apple butter, toasted pecans and cinnamon sugar.
Nonstick cooking spray
This unbelievably tender pumpkin cake is frosted with salted maple buttercream and sprinkled with maple-candied pepitas. The batter comes together in one bowl, so you have more time to make your homemade frosting and candied topping.
These over-the-top sliders come together in under 30 minutes thanks to John Soules Foods’ Sliced Beef Steak. The extra-thin, tender beef is piled on cushy buns and topped with all of the fixins of a Chicago-style Italian beef hoagie.
This family-style, one-pan take on crispy shell tacos is a no-brainer on a busy weeknight! Here we use John Soules Foods’ pre-seasoned and fully-cooked chicken fajita strips for extra ease. The loaded tacos are assembled in a casserole dish and baked until the shells are toasty and the cheese is gooey and melted.
This savory breakfast casserole is an excellent make-ahead dish for your next brunch.
We must confess—we get excited for Thanksgiving every year solely for the leftovers! If you’ve gotten your fill of turkey sandwiches, turn those precious extras into this Tex-Mex twist on a classic shepherd’s Pie.
Whether you’re looking for a star side for tonight’s dinner or interested in trying your hand at homemade bread, this recipe will not disappoint. We’ve taken the pull-apart fun of monkey bread and given it the garlic knot treatment with a caramelized garlicky butter, parsley and a sprinkling of parmesan cheese.
This is a Tex-Mex spin on one of my favorite breakfast recipes from Sunset Magazine. Whether you’re hosting a crowd for brunch or are having breakfast for dinner, these all-in-one hash brown cups are so easy to make. Plus, they’re completely gluten-free!
Print Recipe Hasselback Potato Gratin with Winter Herbs and Fontina Let us introduce you to the potato dish that will steal the show at your next holiday feast: Hasselback Potato Gratin. This crispy, cheesy, über-decadent casserole is a happy mash-up of a potato gratin and accordion-cut hasselback potatoes. The trick is to thinly slice the […]
Print Recipe Montelongo’s Capirotada Capirotada, formally known as “Capirotada de vigilia”, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday. There are various preparations of the dish. Votes: 0 Rating: 0 You: Rate this recipe! Course […]
Print Recipe Cora’s 471 Grill’s Peach Cobbler Votes: 35 Rating: 3.14 You: Rate this recipe! Course Desserts Servings serving MetricUS Imperial Ingredients Nonstick cooking spray for greasing3 cups canned peach pie filling or use any fruit pie filling of your choice1 box yellow cake mix1 stick butter cubedVanilla ice cream for serving Course Desserts Servings […]
These light and healthy fish tacos will become an instant weeknight classic!
Here, we’ve taken all of the elements we love from the traditional Chilaquiles – the eggs, the sauce-covered chips and the crispy edges – and created an easy one-pan breakfast casserole.
These baked sliders will quickly become your go-to party dish. They’re beyond easy to make for a crowd and you can assemble the whole thing in advance.
This festive bread pudding with nuts and fruit is a tradition in many Mexican families and submitted by Rachel Salinas of Laredo, TX! H-E-B tweaked Rachel’s recipe by using whole-grain bread, fat-free half-and-half and a little less cheese.