All Recipes

Wilted spinach and drained artichokes form a cream-cheese filling between layers of mozzarella and sourdough. Keep the vegetables dry so the bread can toast instead of steaming. Moderate heat gives the center time to melt before the outside darkens.

Cooked spinach and fresh breadcrumbs form a soft beef mixture around cubes of mozzarella. Sear the sealed meatballs, then finish them in marinara in the oven. Use fresh breadcrumbs as listed; the same volume of compact dry crumbs would change the mixture.

Buttermilk and almond extract flavor this quick loaf with colored sprinkles and a thick glaze. Fold the sprinkles in at the end and stop mixing promptly to limit color streaks. Glaze only after the loaf is fully cool.

Thinly sliced steak, peppers and cheese tortellini meet in a light broth-and-milk sauce finished with provolone. Cook the tortellini according to its package before adding it to the skillet. Keep the heat gentle once the cheese is added so the sauce coats rather than separates.

Jellied cranberry sauce and bottled chili sauce make a sweet-tangy coating for fully cooked frozen meatballs. Warm the sauce first, then heat the meatballs gently under a lid. Their centers must be hot before serving; a bubbling sauce does not establish that frozen meatballs have heated through.

A measured strawberry cake mix combines with butter and eggs to make dense bars in an eleven-by-seven-inch pan. Fresh strawberries supply the glaze liquid, so add their puree gradually. Cool the bars fully before glazing to avoid a melted, runny surface.

A reduced strawberry filling is folded through cookie dough that encloses frozen cream cheese portions. Reduce and cool the fruit before assembling, and divide the dough by the eighteen intended cookies rather than relying on an inconsistent spoon-volume estimate. Allow time for freezing, cooling and baking in batches.

Strawberry pie filling and spoonfuls of sweetened cream cheese sit beneath a dry cake-mix topping moistened with melted butter. Use the specified mix weight and spread each layer evenly. Check for cooked topping as well as bubbling fruit before serving.

Strawberries and rhubarb bake beneath a buttermilk cake, then become the top when the warm cake is inverted. Use a solid nine-inch round pan for the main method. Let the cake settle briefly before turning it onto a plate large enough to catch the fruit juices.