1,673 con con can recipes

Pineapple, banana slices, whipped cream in a graham cracker crust with cherries on top. Quick and super easy banana split that kids love.

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

A delicious punch that's made with pink lemonade and rainbow sherbert.

Yellow colored coconut flakes make these Easter chicks cupcakes look fluffy and cute, this is a great recipe to make with your kids, they will love these cutest chick cupcakes!

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

Fresh or in a pinch canned tomatoes add depth to the rice in this fluffy pilaf. A great side dish and I usually finish cooking the rice using my rice cooker while I'm busy watching the Food Network!

I love the freshness of the dressing and always add extra feta and olives of course! Yum!

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

Poke-style chocolate brownies soaked with condensed milk and chocolate syrup, topped with crushed walnuts and chocolate whipped cream. A fudgy, no-fuss crowd pleaser.

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

Smoky chipotle mushroom tacos: sauteed mushrooms and onion cooked down with chipotle in adobo and garlic, piled into warm corn tortillas with queso fresco and salsa. A quick, vegetarian taco night winner.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Butterscotch fudge: a no-thermometer fudge made with butterscotch chips, marshmallow creme, evaporated milk, and chopped pecans. Cuts into 81 squares for cookie trays and bake sales.