Cooking Method: Baking

Tex-Mex Style Lasagna

I made this Tex-Mex Style Lasagna which is a great option if you're short on time and low on energy. It’s so easy to throw this together for a busy weeknight meal. It’s taco style ground beef, with corn, black beans layered with tortillas and cheese. It was a big hit with my family.

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Spinach Artichoke Dip Pizza

Spinach Artichoke Dip Pizza is a delicious and unique twist on the classic pizza. It combines the creamy, cheesy goodness of spinach artichoke dip with a pre-made pizza dough. It makes a great party appetizer. I used Trader Joe’s Rectangular Pizza Crust or you can use Boboli. It's so easy and so good.

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Healthy Yogurt Marinated Chicken Breast

Healthy Yogurt Marinated Chicken Breast is very versatile. I can be eaten hot or cold. You can add it to a sandwich, wrap, salad, pasta, etc. I have included 3 different ways to make it - in the oven, air fryer or on the grill. This is the perfect thing to have in your fridge for lunches throughout the week.

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Tater Tot XLNT Chili Casserole

My late mother-in-law always served albondigas soup and tamales on Christmas Eve, which we do every year. She always served an XLNT chili brick for a topping. I never really thought about using it any other way, until we read the inside of the packet. It's basically a base to make your own chili, by adding peppers, beans, etc. I decided to try this Tater Tot XLNT Chili Casserole (actually my husband Eric made it!).

Starting out as a push cart on the side of Southern California roads, XLNT became a popular lunch time meal for some of California’s earliest residents. It was Californians’ love for the recipe that allowed XLNT to be one of the first tamales to be distributed and sold directly to grocery stores.

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Baked Salmon and Dill Rice

This Baked Salmon and Dill Rice from New York Times Cooking is all baked in one dish. I happen to love anything with dill, which works really well with salmon. The salmon is coated with a tangy, sweet, and spicy paste of mayo, lemon zest, honey, turmeric, and dried chile flakes.

By Leslie Blythe

Muffin Tin Latkes

Traditional Latkes are made from grated potatoes, onions, and eggs, and are fried in oil until golden brown and are typically served with sour cream and applesauce. These Muffin Tin Latkes are an easier way to make them without the mess of frying. It’s important to use both nonstick cooking spray and a vegetable oil to prevent them from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.

By Leslie Blythe

Boursin Puff Pastry Christmas Tree

This Boursin Puff Pastry Christmas Tree is a show-stopping hors d’oeuvre for your holiday party. It's easy, festive, and only has 3 ingredients.

By Leslie Blythe

Million Dollar Chicken

Million Dollar Chicken is a dish inspired by Neiman Marcus Dip, a recipe created by chef Helen Corbit in the 1950s. She worked at the Zodiac Room, a restaurant in the Neiman Marcus department store in Dallas, Texas. The recipe was never officially released, but it is believed to have been a combination of cream cheese, mayonnaise, sharp cheddar cheese, bacon, green onions, and almonds. The name "Million Dollar Dip" is said to have come from the fact that the dip was so good, it tasted like it cost a million dollars. 

By Leslie Blythe

Sweet Potato and Sage Tian

This Sweet Potato and Sage Tian is made with thinly sliced sweet potatoes, sage leaves, garlic, and cream. The ingredients are layered in a baking dish and then baked until the sweet potatoes are tender and the cream is thickened. This is a dish that is deeply rooted in Provençal cuisine. It is often served during fall and winter when sweet potatoes are in season. The tian is a symbol of Provençal hospitality and is often served at family gatherings and special occasions.

By Leslie Blythe

German Chocolate Cookie Bars

These German Chocolate Cookie Bars uses a cake mix and are a delicious and easy-to-make dessert. With their rich chocolate flavor, coconut pecan filling, and chocolate chip topping, they are sure to please everyone who tries them. Because we needed to make a large quantity, we used 2 large sheet pans instead of using a 9"x13" pan.
--Note
The history of German Chocolate Cake is a bit misleading, as it is actually an American dessert. The name comes from Samuel German, an American baker who developed a type of dark baking chocolate in 1852. This chocolate, which is known as Baker's German's Sweet Chocolate, is often used in German Chocolate Cake recipes.

The first recipe for German Chocolate Cake was published in 1957 in the Dallas Morning News. The recipe was submitted by a homemaker named Mrs. George Clay, and it quickly became popular. The cake was featured in other publications, and sales of Baker's German's Sweet Chocolate soared.

By Leslie Blythe