meyow

  Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. Eggs Benedict Casserole Yield: 12 servings (1-2/3 cups sauce) Ingredients: 12 ounces Canadian bacon, chopped 6 English muffins, split and cut into 1-inch pieces 8 eggs 2 cups 2% milk 1 teaspoon onion powder 1/4 teaspoon paprika    HOLLANDAISE SAUCE: 4 egg yolks 1/2 cup heavy whipping cream 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 cup butter, melted Directions: Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. I

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. Three-Cheese Potatoes Yield: 4-6 servings Ingredients: 3 large potatoes, peeled and cut into 1-inch cubes 1 medium onion, chopped 3 tablespoons grated Parmesan cheese 1 tablespoon minced chives 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2 tablespoons butter 1/2 cup crumbled cooked bacon 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded cheddar cheese Directions: In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

The key to making this recipe is to use mashed potatoes, which are firm from chilling. Serve with sour cream or ranch salad dressing on the side. Fried Mashed Potato Balls Yield: 6 servings Ingredients: 2 cups cold mashed potatoes 1 egg, lightly beaten 3/4 cup shredded cheddar cheese 1/2 cup chopped green onions 1/4 cup real bacon bits 1/2 cup dry bread crumbs Oil for frying Directions: Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Whenever I make this "punch bowl cake", it makes a big impression, I return with an empty bowl every time! Colossal Caramel Apple Trifle Yield: 42 servings (3/4 cup each) Ingredients: 1 package yellow cake mix (regular size) 6 cups cold milk 3 packages (3.4 ounces each) instant vanilla pudding mix 1 teaspoon apple pie spice 1 jar (12-1/4 ounces) caramel ice cream topping 1-1/2 cups chopped pecans, toasted 2 cans (21 ounces each) apple pie filling 2 cartons (16 ounces each) frozen whipped topping, thawed Directions: Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkl

This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor. Best Shepherd's Pie Yield: 8-10 servings Ingredients: 2-1/2 pounds potatoes, peeled and cooked 1 to 1-1/2 cups (8 to 12 ounces) sour cream Salt and pepper to taste 2 pounds ground beef 1/2 cup chopped onion 1 medium sweet red pepper, chopped 1 teaspoon garlic salt 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (16 ounces) whole kernel corn, drained 1/2 cup milk 2 tablespoons butter, melted Chopped fresh parsley, optional Directions: In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until h

It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! Lemon Fudge Yield: about 2 pounds Ingredients: 1-1/2 teaspoons plus 6 tablespoons butter, divided 2 packages (10 to 12 ounces each) vanilla or white chips 2/3 cup sweetened condensed milk 2/3 cup marshmallow creme 1-1/2 teaspoons lemon extract Directions: Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

With cake rolls, ice cream and hot fudge, this dessert suits anyone with a sweet tooth. Family and friends get a kick out of this treat's fun appearance. Swiss Swirl Ice Cream Cake Yield: 12-14 servings Ingredients: 10 to 12 Swiss cake rolls 2 pints vanilla ice cream, softened 3/4 cup hot fudge ice cream topping 2 pints chocolate ice cream, softened Directions: Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm. Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super-fresh flavors. Crisp Cucumber Salsa Yield: 10 servings Ingredients: 2 cups finely chopped seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion 2 tablespoons minced fresh parsley 1 jalapeno pepper, seeded and chopped 4-1/2 teaspoons minced fresh cilantro 1 garlic clove, minced 1/4 cup reduced-fat sour cream 1-1/2 teaspoons lemon juice 1-1/2 teaspoons lime juice 1/4 teaspoon ground cumin 1/4 teaspoon seasoned salt Baked tortilla chip scoops Directions: In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Buttermilk and plain yogurt create the base for this thick dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. Avocado Salad Dressing Yield: 2 cups Ingredients: 1 cup buttermilk 1/2 cup fat-free plain yogurt 1 medium ripe avocado, peeled and sliced 2 green onions, chopped 1/4 cup minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon dill weed 1/8 teaspoon pepper Salad greens and vegetables of your choice Directions: In a food processor, combine the first nine ingredients; cover and process until smooth. Serve over salad. Store in the refrigerator.

This cheesy entree can be assembled ahead of time and popped in the oven when company arrives. Chicken Broccoli Shells Yield: 7 servings Ingredients: 1 jar (16 ounces) Alfredo sauce 2 cups frozen chopped broccoli, thawed 2 cups diced cooked chicken 1 cup (4 ounces) shredded cheddar cheese 1/4 cup shredded Parmesan cheese 21 jumbo pasta shells, cooked and drained Directions: In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

 You won’t believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside...a treat all ages will love. Kids could help wrap them, too. Mozzarella Stick Yield: 1 dozen Ingredients: 12 pieces string cheese 12 egg roll wrappers Oil for deep-fat frying Marinara or spaghetti sauce Directions: Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese. In an electric skillet, heat 1/2 in. of oil to 375°. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining. Crab-Stuffed Mushrooms Yield: 2-1/2 dozen Ingredients: 1 medium tomato, seeded and diced 1/2 cup soft bread crumbs 2 tablespoons mayonnaise 1 tablespoon minced fresh parsley 1 garlic clove, minced 1/4 teaspoon salt Dash cayenne pepper 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 30 medium fresh mushrooms 1 tablespoon olive oil 1/4 cup shredded Parmesan cheese Directions: In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm.

  I bought one of chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too! Roast Chicken with Rosemary Yield: 6 servings Ingredients: 1 (3 pound) whole chicken, rinsed salt and pepper to taste 1 small onion, quartered 1/4 cup chopped fresh rosemary Directions: Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries. Fruit Pizza Yield: 1 fruit pizza Ingredients: 1/2 cup butter, softened 3/4 cup white sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8 ounce) package cream cheese 1/2 cup white sugar 2 teaspoons vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light.

This recipe came from my Aunt when I was about 16 years old. Not only is it good for kids, but it's good for parties too! Pizza Pinwheels Yield: 16 pinwheels Ingredients: 1 (8 ounce) can refrigerated crescent roll dough 2 cups shredded mozzarella cheese 24 slices pepperoni 1 (14 ounce) can pizza sauce Directions: Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice. Sesame Beef Yield: 4 servings Ingredients: 1 pound round steak 4 tablespoons soy sauce 4 tablespoons white sugar 4 tablespoons vegetable oil 2 cloves garlic, minced 2 green onions, chopped 2 tablespoons sesame seeds Directions: Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs. Cabbage Fat-Burning Soup Yield: 15 servings Ingredients: 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth Directions: Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Delicious little bites for an appetizer or a light meal with a salad! Pineapple Chicken Tenders Yield: 10 appetizer servings Ingredients: 1 cup pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenderloins or strips skewers Directions: In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare. Lemon Cream Pasta with Chicken Yield: 4 servings Ingredients: 3 skinless, boneless chicken breast halves 1 lemon, quartered 2 teaspoons garlic powder, divided 1 teaspoon ground black pepper, divided 2 (14.5 ounce) cans chicken broth 1/4 cup fresh lemon juice 1 (8 ounce) package rotelle pasta 1 cup heavy cream 1 teaspoon grated lemon zest Directions: Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. C

Very rich French toast - can be made ahead of time. Creme Brulee French Toast Yield: 6 servings Ingredients: 1/2 cup unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 6 (1-inch thick) slices French bread 5 eggs 1 1/2 cups half-and-half cream 1 teaspoon vanilla extract 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®) 1/4 teaspoon salt Directions: Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

My friends' wifes always fall in love with this when I bring it to parties! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better. Quick and Easy Green Chile Chicken Enchilada Casserole Yield: 8 servings Ingredients: 4 skinless, boneless chicken breast halves garlic salt to taste 18 (6 inch) corn tortillas, torn in half 1 (28 ounce) can green chile enchilada sauce 1 (16 ounce) package shredded Monterey Jack cheese 1 (8 ounce) container reduced fat sour cream Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish,

  Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. Coconut Cream Angel Pie Yield: 8 servings Ingredients: 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups whole milk 3 egg yolks, lightly beaten 1/2 cup flaked coconut 1 tablespoon butter 1-1/2 teaspoons vanilla extract 1 pastry shell (9 inches), baked     MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon vanilla extract 6 tablespoons sugar 1/4 cup flaked coconut Directions: In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla.

If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. Neapolitan Fudge Yield: about 6-1/2 pounds Ingredients: 1-1/2 teaspoons butter 1 package (8 ounces) cream cheese, softened 3 cups confectioners' sugar 16 ounces milk chocolate, melted and cooled    VANILLA LAYER: 1 package (8 ounces) cream cheese, softened 3 cups confectioners' sugar 16 ounces white baking chocolate, melted and cooled 1 tablespoon vanilla extract    RASPBERRY LAYER: 1 package (8 ounces) cream cheese, softened 3 cups confectioners' sugar 16 ounces white baking chocolate, melted and cooled 1 tablespoon raspberry extract 8 to 10 drops red food coloring, optional Directions: Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes. For va

These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. Enchiladas Verdes Yield: 6 servings Ingredients: 1 pound lean ground beef (90% lean) 1 large onion, chopped 1/4 teaspoon salt 1 small garlic clove, minced 2 cups (8 ounces) shredded cheddar cheese 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 package (8 ounces) process cheese (Velveeta), cubed 3/4 cup evaporated milk 1 can (4 ounces) chopped green chilies, drained 1 jar (2 ounces) diced pimientos, drained 12 corn tortillas (6 inches) 1/4 cup canola oil Directions: In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside. Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimien

The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. Cheesy Ham Chowder Yield: 10 servings Ingredients: 10 bacon strips, diced 1 large onion, chopped 1 cup diced carrots 3 tablespoons Unbleached All-Purpose Flour 3 cups milk 1-1/2 cups water 2-1/2 cups cubed potatoes 1 can (15-1/4 ounces) whole kernel corn, drained 2 teaspoons chicken bouillon granules Pepper to taste 3 cups (12 ounces) shredded cheddar cheese 2 cups cubed fully cooked ham Directions: In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat u

I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner. Mexican Chicken and Rice Yield: 6 servings Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1 medium green pepper, chopped 1 small onion, chopped 2 tablespoons canola oil 1 can (8-3/4 ounces) whole kernel corn, drained 1 cup chicken broth 1 cup salsa 1/2 to 1 teaspoon salt 1/2 to 1 teaspoon chili powder, optional 1/4 teaspoon pepper 1-1/2 cups uncooked Minute® White Rice 1/2 to 1 cup shredded cheddar cheese Directions: In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

With Kahlua, Irish cream liquor and chocolate sandwich cookies, this martini is almost like a dessert. It's an after-dinner drink that's easy to mix. Coffee & Cream Martini Yield: 1 serving Ingredients: 2 tablespoons coarse sugar 1 teaspoon finely ground coffee Ice cubes 1-1/2 ounces vodka 1-1/2 ounces Kahlua 1-1/2 ounces Irish cream liqueur Chocolate syrup, optional Directions: Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture. Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass. Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately.

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. Spinach and Mushroom Smothered Chicken Yield: 4 servings Ingredients: 3 cups fresh baby spinach 1-3/4 cups sliced fresh mushrooms 3 green onions, sliced 2 tablespoons chopped pecans 1-1/2 teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon rotisserie chicken seasoning 2 slices reduced-fat provolone cheese, halved Directions: In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Top with cheese. Cover and grill 2-3 minutes longer or until che

Is there a kid alive (or a kid at heart) who wouldn’t gobble up this creamy dip for graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. Chocolate Chip Dip Yield: 2 cups Ingredients: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar 2 tablespoons brown sugar 1 teaspoon vanilla extract 1 cup (6 ounces) miniature semisweet chocolate chips Graham cracker sticks Directions: In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

I tried to come up with a more interesting beverage than the usual cranberry juice and lemon-lime soda. This pastel punch was always a hit at receptions and parties. Tangy Party Punch Yield: 8 quarts Ingredients: 1 can (46 ounces) pineapple juice, chilled 1 can (46 ounces) orange juice, chilled 1 can (12 ounces) frozen limeade concentrate, thawed 1 can (12 ounces) frozen lemonade concentrate, thawed 3 liters ginger ale, chilled 1 pint each orange, lemon and lime sherbet Directions: In a large punch bowl, combine the first four ingredients. Stir in ginger ale. Add scoops of sherbet. Serve immediately.

I made these cute treats for my little brother graduation. They really topped off the party fun! Graduation Caps Yield: 2 dozen Ingredients: 24 miniature peanut butter cups 1 tube (6 ounces) decorating frosting in color of your choice 24 After Eight thin mints 24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips Directions: Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. Strawberry Creme Crepes Yield: 22 crepes Ingredients: 1-1/2 cups milk 3 eggs 2 tablespoons butter, melted 1/2 teaspoon lemon extract 1-1/4 cups Unbleached All-Purpose Flour 2 tablespoons sugar Dash salt TOPPING: 1/2 cup sugar 2 tablespoons cornstarch 3/4 cup water 1 tablespoon lemon juice 1 teaspoon strawberry extract 1/4 teaspoon red food coloring, optional 4 cups sliced fresh strawberries FILLING: 1 cup heavy whipping cream 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract Directions: In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat

My wife loves this casserole…but it never lasts too long! Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! Enchilada Casserole Yield: 8 servings Ingredients: 1 pound lean ground beef (90% lean) 1 large onion, chopped 2 cups salsa 1 can (15 ounces) black beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 3/4 cup reduced-fat sour cream 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese.

Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly. Mini Caramel Rolls Yield: 12 servings Ingredients : 1/3 cup packed brown sugar 1/3 cup butter, cubed 2 tablespoons light corn syrup 1-1/2 teaspoons 2% milk 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons sugar 1/2 teaspoon ground cinnamon Directions : In a small saucepan, combine the brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside. Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into nine slices; place cut side down in prepared pie plate. Bake at 375° for 15-18 minutes or

Have lots of pepperoni flavor. They're easy to make, and really good! Pepperoni Pinwheels Yield: 2 dozen Ingredients: 1/2 cup diced pepperoni 1/2 cup shredded part-skim mozzarella cheese 1/4 teaspoon dried oregano 1 egg, separated 1 tube (8 ounces) refrigerated crescent rolls Directions In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Here on our ranch, I cook for three men who love hamburgers. These fluffy yet hearty buns are just right for their big appetites. I also serve the buns plain with a meal. 40-Minute Hamburger Buns Yield: 1 dozen Ingredients: 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (110° to 115°) 1/3 cup vegetable oil 1/4 cup sugar 1 egg 1 teaspoon salt 3 to 3-1/2 cups Unbleached All-Purpose Flour Directions: In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. Slow Cooker Chocolate Lava Cake Yield: 12 servings Ingredients: 1 package devil's food cake mix (regular size) 1-2/3 cups water 3 eggs 1/3 cup canola oil 2 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 2 cups (12 ounces) semisweet chocolate chips Directions: In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

My wife teases me that I won't live long enough to try half of the recipes in my files! Mexican Lasagna Yield: 12 servings Ingredients: 2 pounds ground beef 1 can (16 ounces) refried beans 1 can (4 ounces) chopped green chilies 1 envelope taco seasoning 2 tablespoons hot salsa 12 ounces uncooked lasagna noodles 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided 1 jar (16 ounces) mild salsa 2 cups water 2 cups (16 ounces) sour cream 1 can (2-1/4 ounces) sliced ripe olives, drained 3 green onions, chopped 1 medium tomato, chopped, optional Directions: Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes if

If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. Taco Lasagna Yield: 9 servings Ingredients: 1 pound ground beef 1/2 cup chopped green pepper 1/2 cup chopped onion 2/3 cup water 1 envelope taco seasoning 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained 6 flour tortillas (8 inches) 1 can (16 ounces) refried beans 3 cups (12 ounces) shredded Mexican cheese blend Directions: In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes. Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mix

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. Penne Gorgonzola with Chicken Yield: 8 servings Ingredients: 1 package (16 ounces) penne pasta 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 tablespoon olive oil 1 large garlic clove, minced 1/4 cup white wine 1 cup heavy whipping cream 1/4 cup chicken broth 2 cups (8 ounces) crumbled Gorgonzola cheese 6 to 8 fresh sage leaves, thinly sliced Salt and pepper to taste Grated Parmigiano-Reggiano cheese and minced fresh parsley Directions: Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; co

The white chocolate gives a rich taste to these cookies. I guarantee you will love them. White Chocolate Macadamia Nut Cookies Yield: 4 dozen Ingredients: 1/2 cup butter 3/4 cup white sugar 1 egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces white chocolate, chopped 1 (6.5 ounce) jar macadamia nuts, chopped Directions: Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

It is so good it almost melts in your mouth! Serve on sub rolls. Slow Cooker Barbeque Yield: 8 servings Ingredients: 1 (3 pound) boneless chuck roast 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste 1 (18 ounce) bottle barbeque sauce Directions: Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Gingersnap Cookies Yield: 5 dozen Ingredients: 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar Directions: Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded

Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. Spinach Mushroom Enchiladas Yield: 6 servings. Ingredients: 1 pound baby portobello mushrooms, chopped 1 small onion, finely chopped 2 tablespoons butter 3 garlic cloves, minced 1/4 cup white wine or chicken broth 12 ounces chopped fresh spinach, coarsely chopped 1/2 teaspoon seasoned salt, divided 3/4 cup water 1/4 cup lime juice 1 tablespoon chicken bouillon granules 1 tablespoon garlic powder 1-1/2 cups (12 ounces) sour cream 1/2 cup minced fresh cilantro 12 corn tortillas (6 inches), warmed 1-1/2 cups (6 ounces) shredded Monterey Jack cheese Crushed red pepper flakes, optional Directions: In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce. Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and

I usually serve it on my wife birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. Seafood Lasagna Yield: 12 servings Ingredients: 1 green onion, finely chopped 2 tablespoons canola oil 2 tablespoons plus 1/2 cup butter, divided 1/2 cup chicken broth 1 bottle (8 ounces) clam juice 1 pound bay scallops 1 pound uncooked small shrimp, peeled and deveined 1 package (8 ounces) imitation crabmeat, chopped 1/4 teaspoon white pepper, divided 1/2 cup Unbleached All-Purpose Flour 1-1/2 cups 2% milk 1/2 teaspoon salt 1 cup heavy whipping cream 1/2 cup shredded Parmesan cheese, divided 9 lasagna noodles, cooked and drained Directions: In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and

The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. Twice-Baked Potato Casserole Yield: 6-8 servings . Ingredients: 1-1/2 pounds red potatoes (about 6 medium), baked 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound sliced bacon, cooked and crumbled 3 cups (24 ounces) sour cream 2 cups (8 ounces) shredded mozzarella cheese 2 cups (8 ounces) shredded cheddar cheese 2 green onions, sliced Directions: Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

  We dreamed up this combination for a yummy treat to take into school before our Thanksgiving break. Everyone loved them! Pilgrim Hat Cookies Yield: 32 cookies. Ingredients: 1 cup vanilla frosting 7 drops yellow food coloring 32 miniature peanut butter cups 1 package (11-1/2 ounces) fudge-striped cookies 32 pieces orange mini Chiclets gum Directions: In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.