4,845 con con can recipes

A classic and traditional Christmas fruit cake that brings your memory back to the childhood.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Rice Krispie cookies with brown sugar, white sugar, cream of tartar, and 4 cups of crisp rice cereal folded into a buttery cookie dough. Crunchy, chewy, and old-school.

Artichoke chili dip with chopped artichoke hearts, Parmesan, canned green chilies, and mayonnaise baked until hot and bubbly. Four ingredients, 30 minutes, serve with tortilla chips.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.

Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.

Robust beans and rice casserole with lean ground beef, pinto beans, green chilies, and Southwestern spices baked together until the rice is tender. A hearty one-dish dinner.

Don't be afraid to add steak to your casserole with this scrumptious recipe your family will enjoy.

A scrumptious appetizer that is easy to make in your crockpot. Goes great with a grilled steak and mashed potatoes.

Amaretto peach cheesecake with a buttery shortbread base, peach-amaretto cream cheese filling, and a toasted almond garnish. The summery dessert that turns canned peaches into something elegant.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Classic pound cake made with powdered sugar, margarine, eggs, flour and a hint of lemon. Dense, buttery and finished with a dusting of powdered sugar. Baked low and slow in a tube pan.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.