297 inch recipes

.

Savory Italian spinach torta with mozzarella, sun-dried tomatoes, and toasted pine nuts baked in a Dijon-brushed pie crust. A stunning brunch or dinner centerpiece that's golden, cheesy, and herb-filled.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Pumpkin pie with sweetened condensed milk and orange zest, finished with a tangy sour cream and orange juice concentrate topping. The citrus brightens the spices and the sour cream cuts the sweetness.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Open-faced black bean nachos with spicy chorizo, melted Monterey Jack, and a smoky black bean pesto thickened with ham hock. Fried flour tortillas baked into crisp wedges. Loaded restaurant-style nachos.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Layered beefy tortilla casserole with spiced ground beef, enchilada sauce, corn tortillas, cheddar, Monterey Jack, and crunchy corn chips. Tex-Mex comfort baked in 45 minutes.

Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.

No-bake sour cream pumpkin pie layered with spiced pumpkin chiffon and sweet whipped cream, finished with toasted pecans. Gelatin-set filling means a stunning autumn pie with no oven time for the filling.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.