383 mia recipes

Layered Mexican dip: refried beans and bean dip topped with fresh guacamole, a seasoned sour cream and cheese layer, and black olives. A no-fuss party appetizer that disappears in minutes.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.

A basic chicken stew that can easily be made in your crockpot while you are away.

Beef and barley stew bakes in one casserole with ground beef, pearl barley, tomatoes, water chestnuts, and frozen mixed vegetables. Hearty, hands-off oven dinner.

Bacon and cheddar beer soup with sauteed potatoes, carrots, celery and onions, simmered in chicken broth with a can of bacon-cheddar cheese sauce, beer, paprika and a hint of liquid smoke. A hearty pub-style chowder.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Delicious Italian Chicken with Olives, Artichoke Hearts, and Pasta recipe

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

Wholesome breakfast cookie bars made with rolled oats, whole wheat flour, wheat germ, and dried fruit. Sweetened with apple juice and brown sugar for a grab-and-go morning fuel-up.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

This recipe is very versatile, easy and excellent.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.