2,925 mia mia recipes

Party spinach dip: the classic creamy retro dip with frozen spinach, sour cream, mayo, and onion soup mix. The recipe every potluck has on the table, served in a hollowed bread bowl.

Onion cheddar bread made with whole wheat flour, onion soup mix, and sharp cheddar rolled inside. A jelly-roll style yeast bread with cheese baked on top.

No-bake frozen rocky road pie with chocolate pudding, whipped topping, chocolate chips, marshmallows, and nuts in a graham cracker crust. Freezes overnight for easy slicing.

Strawberry brownie torte with fudgy brownie layers, strawberry-studded vanilla ice cream filling, and a homemade chocolate sauce. A frozen layered dessert that's easier to make than it looks.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Frosted cashew cookies use Bisquick, brown sugar, and sour cream with salted cashews, topped with a browned butter frosting. A soft, cakey drop cookie with nutty crunch.

A cheesy, crunchy-topped casserole loaded with Spam, mixed vegetables, rice, and cheddar in a creamy mushroom sauce. Easy weeknight comfort food the whole family will love.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

NOTE: HIGH ALTITUDE-Above 3500 Feet: Add 1/4 cup flour to dry cake mix.

Spiced pumpkin layer cake built on yellow cake mix with pumpkin, walnuts, orange zest, and pumpkin pie spice, finished with cinnamon cream cheese frosting. A semi-homemade fall dessert with bakery-level results.

Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.

Orange pork stir-fry with tenderloin marinated in orange juice, soy sauce, ginger, and sherry. Tossed with fresh vegetables and cashews in a glossy orange sauce over rice.

Boston cream pie made entirely in the microwave, with vanilla rum custard between two yellow cake layers and a glossy chocolate corn syrup glaze drizzling down the sides.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Country chicken pie tops a creamy chicken-vegetable filling with cheddar pinwheel biscuits made from baking mix. The biscuit roll-up trick gives every slice a swirl of melted cheese.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.