Ice cream recipes

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Chunky vegetarian chili packed with kidney beans, pinto beans, corn, and rice cooked right in the pot. Mexican-style tomatoes plus chili powder and cumin make a hearty one-pot meal in 45 minutes.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

A quick one-skillet dinner with ground beef, bacon, broccoli, and rice in a creamy mushroom sauce. On the table in 45 minutes with minimal cleanup. Serves 4.

Microwave tuna casserole with rice, cream of cheddar soup, and a buttery corn flake crumb topping. Pantry-friendly comfort food ready in under 40 minutes.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Three-layer no-bake bars with a crunchy peanut butter cereal base, creamy vanilla buttercream filling, and a glossy chocolate topping. Like a homemade peanut butter cup in bar form, ready without turning on the oven.

This Tex-Mex chicken and rice casserole layers creamy sour cream rice with a cumin-spiced tomato chile sauce, melted cheddar, and crunchy corn chip topping. Easy weeknight dinner for 6.

Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.