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Bake your meal: baked fruits, vegetables, and meats - 813 recipes

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Dense and delicious coconut pound cake with a sweet butter rum glaze drizzled on top

  • CAKE:
  • Cooking spray
  • 2 tablespoons flour
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup spiced rum
  • GLAZE:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons spiced rum
4.1/5 (29 Votes)

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Love queso? Enjoy a Mexican twist on the family favorite chicken and rice with this Smothered Chicken Queso Chicken...

  • 1 1 1 tablespoon oil
  • 3 3 3 large boneless skinless chicken breasts, cut in half lengthwise
  • 1 1 package 1 (1-ounce) package Old El Paso™ taco seasoning mix
  • 1 1 jar 1 (15-ounce) jar Tostito's™ salsa con queso
  • 3/4 3/4 3/4 cups half-and-half
  • 1 1 can 1 (4.5-ounce) can Old El Paso™ chopped green chiles
  • 1 1 1 medium red or orange bell pepper, seeded, chopped
  • 2 1/2 2 1/2 1/2 cups cooked white rice
  • 1 1 4 cup shredded Mexican cheese blend, 4 ounces
  • Chopped tomatoes and chopped fresh cilantro, if desired
4/5 (31 Votes)

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1. Preheat oven to 350°F

  • 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
  • 1 (3.4 oz) pkg instant lemon pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
4.1/5 (58 Votes)

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This dish is crazy easy and only 4 ingredients are needed

  • 4 chicken breasts
  • 7 tablespoons Ranch dressing
  • 7 slices bacon
  • 4 ounces cheddar cheese, shredded
4/5 (51 Votes)

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Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive ...

  • 4 tablespoons olive oil (divided)
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 1 pound spinach
  • 1/2 cup pine nuts (toasted)
  • 1 cup feta cheese (crumbled)
  • 1 lemon (zested)
  • crushed red pepper (optional, to taste)
  • salt and pepper (to taste)
  • 4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
  • Garnish
  • 1/2 bunch flat leaf parsley (chopped)
  • 1 lemon (cut in wedges)
4.1/5 (8 Votes)

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Preheat the oven to 400°

  • 3 lemons
  • 2 oranges
  • One 4 1/2-pound chicken
  • 3 tablespoons finely grated ginger
  • Kosher salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
4.4/5 (7 Votes)

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Calories 337 Fat 9.7 g Satfat 5

  • Cooking spray
  • 1 cup chopped onion
  • 1 (8-ounce) bone-in chicken breast half, skinned
  • 1/2 teaspoon black pepper, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
  • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
  • 2 cups cooked long-grain white rice
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
  • 1/4 teaspoon salt
4.1/5 (39 Votes)

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From All Recipes Magazine

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 (9-inch) unbaked pie crusts (can use prepared, refrigerated pie crusts)
4.5/5 (6 Votes)

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Cream cheese and pesto stuffed chicken breast

  • 4 Boneless, skinless chicken breasts
  • 1 8 oz package of cream cheese (whipped or regular)
  • 1 8 oz package of pesto
  • Salt, to taste
  • Pepper, to taste
4.4/5 (16 Votes)

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In a large pot, melt butter over medium high heat

  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed
4.4/5 (16 Votes)

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Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey

  • Crust:
  • 2 cups Gold Medal® all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • Filling:
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
4.4/5 (16 Votes)

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For cake: Preheat oven to 325° F

  • For cake:
  • 1 cup butter, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs
  • 2 tsp. vanilla extract
  • 2 Tbsp. red food coloring
  • 3 cups cake flour
  • 1/4 tsp salt
  • 1 Tbs. cocoa
  • 1 tsp. baking soda
  • 1 Tbs. cider vinegar
  • 1 cup buttermilk
  • For Frosting:
  • 2 tubs vanilla frosting
  • 2 tubs whipped cream cheese
  • 1 large container Cool Whip
  • 1 cup coconut
4.5/5 (6 Votes)

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Red Velvet Pound Cake Butter Rum Pound Cake