332 con con van recipes

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Vintage Midwest Jell-O salad with lime gelatin, sour cream, crushed pineapple, pecans, and maraschino cherries. No baking required. Set, slice into squares, and top with whipped cream.

Pina colada muffins with crushed pineapple, shredded coconut, and orange juice, topped with a sweet rum glaze. Tropical flavors in a quick 30-minute bake.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.

Easy clam dip stirs canned clams into a creamy base of cream cheese and mayonnaise, brightened with onion, garlic, and Worcestershire. A no-cook, 10-minute appetizer for crudites or chips.

Delicious and nutritious breakfast muffins to start an energized day or a tasty and healthy snack in the middle of the day!

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

Strawberry Jello mold layered with bananas, crushed pineapple, walnuts, and a hidden sour cream layer in the middle. A retro party dessert that sets up firm and slices clean.

Pineapple macadamia nut bread with crushed pineapple, pineapple juice, and chopped macadamias in a tender quick bread. Bake as a loaf or muffins.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Beans with rare steak and pesto: grilled steak sliced rare over mashed cannellini beans with fresh basil-parsley pesto. A Tuscan-style dinner that's lean, protein-heavy, and deeply savory.