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Yields: 4-6. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 1 (8-ounce) can refrigerated crescent rolls. 1 1/4 c. grated cheddar cheese (about 5 ounces), plus 2 tablespoons for topping
5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...
Slow Cooker Split Pea Soup. Just chop, dump, cover, and get ready to eat! This slow cooker recipe is so easy to throw together for busy weeknights, especially since the split peas don't need to ...
But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust. And when all ...
Per Drummond's instructions, the pie is done when the crust turns brown and the filling gets bubbly, which should take about 25 to 30 minutes in the oven.
Get the Homemade Cornbread recipe. PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON ... Get the Classic Apple Pie recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE ... The Pioneer Woman.
Curried Vegetable Pot Pie Here's a meatless main course that's sure to steal the show! Along with the warm, curry-spiced veggies, there's a lattice topping made with a supermarket shortcut: store ...
Heat the oven to 425°F. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.