Hot Spinach Dip

1. 1 (10 ounce) package frozen chopped spinach, thawed, drained
2. 1 (32 ounce) jar Real Mayonnaise
3. 1/2 cup Grated Parmesan Cheese
4. 1 clove garlic
5. 2 tablespoons chopped roasted red peppers

1. Preheat oven to 350 degrees F. Mix spinach, mayo, cheese and garlic until well blended.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 min. or until heated through. Sprinkle with peppers. Serve with assorted Nabisco crackers.

Yield: 14 servings

Tortilla Soup

1. 6 tablespoons cooking oil
2. 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
3. 1 onion, chopped
4. 4 large cloves garlic, smashed
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1 teaspoon ground coriander
8. 1 teaspoon chili powder
9. 1/4 teaspoon cayenne
10. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
11. 3 cups canned crushed tomatoes in thick puree
12. 2 bay leaves
13. 2 1/2 teaspoons salt
14. 1/4 cup lightly-packed cilantro leaves
15. 3 tablespoons chopped cilantro (optional)
16. 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
17. 1 avocado, cut into 1/2-inch dice
18. 1/4 pound Cheddar, grated
19. Lime wedges, for serving

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Yield: 4 servings

Chicken N Biscuits Recipe

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Yield: 6 servings

Rosemary Crusted Rack of Lamb

1. 2 fennel bulbs, cut into eighths
2. 1 red onion, cut into eighths
3. 6 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 1/2 pounds rack of lamb, trimmed
6. 1 tablespoon finely chopped fresh rosemary
7. 2 tablespoons whole grain mustard
8. 2 tablespoons prepared creamy horseradish
9. 2 tablespoons grated Parmigiano-Reggiano cheese

1. Preheat the oven to 450 degrees F. In a medium bowl, toss the fennel and onion with 4 tablespoons of the olive oil and season with salt and pepper. Place the fennel and onion on a sheet pan.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until almost smoking. Season the lamb with salt and pepper. Sear the lamb until well browned on all sides, 6 to 8 minutes. Transfer the lamb to a plate.
3. Combine the rosemary, mustard, horseradish and cheese in a bowl and stir until a paste forms. Place the rack of lamb on a sheet pan or roasting pan and spread the paste evenly over the lamb.
4. Place the vegetables on the lower shelf of the oven and the lamb on the upper shelf of the oven. Roast for about 15 minutes, then lower the heat to 400 degrees F. Remove the vegetables from the oven and give them a toss. Move the lamb to the lower rack. Return the vegetables to the upper rack and continue roasting. The vegetables are done when they are tender and partly browned, 8 to 10 minutes. Roast the lamb for about 10 minutes longer, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F for medium-rare. Remove the lamb to a platter, cover loosely with foil and let it rest for about 10 minutes. Cut the rack of lamb between the bones into chops. Serve the lamb chops with the roasted fennel and red onion.

Yield: 2 servings

Orange Mulled Cider

1. 1 gallon apple cider
2. 1 tub CRYSTAL LIGHT Sunrise Classic Orange Flavor Sugar Free Drink Mix
3. 4 cinnamon sticks
4. 1 teaspoon whole cloves
5. 1/2 teaspoon ground nutmeg

1. Place all ingredients in large saucepan. Cook on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)
2. Remove cinnamon sticks and cloves; discard. Serve warm.

Yield: 16 servings

Beef Noodle Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles


In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yield: 6 servings

Banana Bread with Cream Cheese Swirl

1. 1 (14 ounce) package banana quick bread mix
2. 1 (8 ounce) package Cream Cheese, softened
3. 1/4 cup sugar
4. 1 egg

1. Preheat oven to 350 degrees F. Prepare bread batter as directed on pkg.
2. Beat cream cheese, sugar and egg with electric mixer on medium speed until well blended. Pour half of the batter into greased 9x5-inch loaf pan; cover with cream cheese mixture. Top with remaining batter.
3. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Store, tightly wrapped, in refrigerator.

Yield: 16 servings

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter or margarine, divided
Salt and pepper to taste
1 (9 ounce) package frozen artichoke hearts, thawed
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory
1 tablespoon minced fresh thyme
Hot cooked noodles or rice


In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.
Yield: 4 servings

No Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided use
3/4 cup butter or margarine
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips

1. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into greased 13 x 9-inch baking pan. Smooth top with spatula.
2. Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Cheese Enchiladas

Ingredients

• 3 tbl oil
• 3 tbl chile powder
• 1 tea flour
• 1 clo peeled garlic
• 1 can 16 oz beef broth
• 1 can 8 oz tomato sauce
• 1 &qu oil
• 2lbs shredded cheese
• 3 bun diced green onions
• 12 corn tortillas
• 1/2 h lettuce finely sliced

Cooking Instructions

Put oil into sauce pan and heat for 2 minutes, add garlic and turn off heat. add chile powder and flour and whisk until well blended, add tomato sauce and whisk, add beef broth and turn on heat and simmer covered for 10 minutes stirring occasionally

Put 1" oil into fry pan and heat. Dip corn tortillas in hot oil for 3 seconds and drain on paper towels set aside

Take drained hot tortillas and spread about 1/4 cup cheese on one side and roll. Place rolled side down on a microwave safe platter

Pour chile sauce over rolled tortillas, sprinkle with cheese and diced onions, microwave until inner cheese is melted, approx. 3 minutes, time will vary depending on microwave, or place in a baking pan and put into a 400 degree oven until inner cheese is melted

Serve 3 enchiladas on each plate and top with sliced lettuce

White Chili

INGREDIENTS

• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, thinly sliced
• 4 cups cooked, chopped turkey meat
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• 1 (11 ounce) can white corn, drained
• 2 (4 ounce) cans chopped green chile peppers
• 4 teaspoons ground cumin
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes.
2. Ladle chili into bowls and garnish with shredded cheese and chopped parsley.

Mighty Fine Texas Chili

4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
Salt and pepper to taste

1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.

Makes 6 to 8 servings

Peanut Butter Cup Bars

1 cup creamy OR chunky peanut butter
6 tablespoons butter OR margarine, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups (11.5-ounce package) chocolate morsels, divided use

1. Preheat oven to 350º F.
2. Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 1 cup morsels. Spread into ungreased 13 x 9-inch baking pan.
3. Bake for 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into bars.

Makes 3 dozen bars.

Mediterranean Chicken & Rice Bake

Ingredients

• 1 3/4 cups Swanson® Chicken Broth
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced pitted ripe olive
• 1 tbsp. lemon juice
• 1/4 tsp. ground black pepper
• 1 can (about 14 1/2 oz.) stewed tomato
• 1 1/4 cups uncooked regular long-grain white rice
• 6 skinless, boneless chicken breasts
• 1/2 tsp. garlic powder
• paprika

Cooking Instructions

MIX broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in 3-qt. shallow baking dish. Cover.

BAKE at 375°F. for 20 min.

TOP with chicken. Sprinkle with garlic powder and paprika.

BAKE 30 min. or until chicken and rice are done.

Double Layer Pumpkin Cheesecake

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Hearty Turkey Tortilla Soup

Ingredients

• vegetable cooking spray
• 1 lb. boneless turkey breast , cut into 1" pieces
• 3 1/2 cups Chicken Broth
  
• 1 tsp. ground cumin
• 1/2 cup uncooked regular long-grain white rice
• 1 can (11 oz.) whole kernel corn with red and green peppers, drained
• 1 cup Chunky Salsa
• 1 tbsp. chopped fresh cilantro leaves
• 2 tbsp. lime juice
• Crisp Tortilla Strips

Cooking Instructions

SPRAY saucepot with cooking spray and heat over medium-high heat 1 min. Add turkey and cook until browned, stirring often.

ADD broth, cumin and rice. Heat to a boil. Cover and cook over low heat 20 min.

STIR in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips.

TIP: Crisp Tortilla Strips : Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 min. or until golden.

Perciatelli with Meat Sauce and Fontina

1. 1 tablespoon cooking oil
2. 1 onion, chopped
3. 1 pound ground beef
4. 1/2 cup red wine
5. 1 (16 ounce) can crushed tomatoes in thick puree
6. 1 teaspoon dried oregano
7. 2 1/4 teaspoons salt
8. 3/4 teaspoon fresh-ground black pepper
9. 1/2 pound perciatelli
10. 1/2 teaspoon red wine vinegar
11. 2 ounces Fontina cheese, grated
12. 1/3 cup grated Parmesan cheese, plus more for serving
13. 1/4 cup chopped fresh parsley

1. In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
2. In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.

Yield: 4 servings

Home Made Chicken Noodle Soup

1. 2 1/2 cups wide egg noodles
2. 1 teaspoon vegetable oil
3. 12 cups chicken broth
4. 1 1/2 tablespoons salt
5. 1 teaspoon poultry seasoning
6. 1 cup chopped celery
7. 1 cup chopped onion
8. 1/3 cup cornstarch
9. 1/4 cup water
10. 3 cups diced, cooked chicken meat

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Yield: 12 servings

OMG! Chocolate Chip Cookies

1. 3/4 cup rolled oats
2. 1 cup whole-wheat flour
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/4 cup butter, softened
6. 1/4 cup canola oil
7. 1/3 cup granulated sugar
8. 1/3 cup brown sugar
9. 1 large egg
10. 1 teaspoon vanilla extract
11. 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Yield: 30 servings

Peanut Butter Krispy Bites

1/4 cup butter or margarine
40 large marshmallows OR 4 cups miniature marshmallows
1/2 cup Creamy Peanut Butter OR Crunchy Peanut Butter
5 cups crisp rice cereal

CHOCOLATE DRIZZLE (optional, recipe follows)

Butter 13 x 9 x 2-inch pan.
Melt butter in large saucepan, over low heat.
Add marshmallows; cook, stirring constantly, until marshmallows are melted. Remove from heat.
Add peanut butter; stir until melted.
Add cereal; stir until well coated. Immediately press mixture evenly into prepared pan. Cool; cut into squares or triangles.
Drizzle with CHOCOLATE DRIZZLE, if desired.
Makes about 24 squares.

CHOCOLATE DRIZZLE: Place 1/2 cup Milk Chocolate Chips and 1 tablespoon vegetable shortening (do not use butter, margarine or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chocolate is melted and mixture is smooth when stirred.

Orecchiette with Red-Wine Veal Sauce

1. 2 1/2 pounds veal shanks (osso buco; 1 3/4-inch thick pieces)
2. 1/3 cup olive oil
3. 2 large red onions
4. 1 (28 ounce) can whole tomatoes including juice
5. 2 cups dry red wine
6. 1/2 teaspoon dried hot red pepper flakes
7. 3 whole cloves
8. 1 1/4 pounds dried orecchiette

1. Make sauce: Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet saute onions, stirring, until golden, about 10 minutes.
2. In a blender or food processor coarsely puree tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
3. Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
4. Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
5. In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

Yield: 6 servings

Homemade Macaroni and Cheese

My favorite food, easier than you think.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Lasagna So Good You'll Want More

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten

1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
4. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
5. In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.