Marinated Salad

Marinated Salad

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
1 medium red onion, halved and sliced
1 can (8 ounces) sliced water chestnuts, drained
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 bottle (16 ounces) Italian salad dressing


In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.

Quick Broccoli Side Dish

Quick Broccoli Side Dish


4 cups fresh broccoli florets
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 garlic clove, minced
3 tablespoons sherry or reduced-sodium chicken broth
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts

In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts. Yield: 6 servings.

Roasted Chicken with Vegetables

Roasted Chicken with Vegetables


Crisco® Olive Oil No-Stick Cooking Spray
1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
3 tbsps. Crisco® Extra Virgin Olive Oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried basil
6 to 8 small red potatoes, cut into 1-inch chunks
4 ribs celery, cut diagonally into 1-inch slices
3 medium carrots, sliced into 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges

Heat oven to 375°F. Coat 9-inch glass pie plate with no-stick cooking spray. Rinse chicken and pat dry. Place breast side up in prepared pie plate. Whisk olive oil, salt, pepper, garlic powder and basil in small bowl. Reserve 1 1/2 tablespoons for vegetables. Brush chicken with half the remaining olive oil mixture. Roast 30 minutes.

Coat 13x9-inch baking dish with no-stick cooking spray. Combine potatoes, celery, carrots and onion. Toss with reserved 1 1/2 tablespoons olive oil mixture until coated. Spread in single layer in prepared pan. Cover with foil.

Remove chicken from oven. Increase oven temperature to 450°F. Baste chicken with remaining olive oil mixture. Place both dishes in oven when oven reaches 450°F.

Roast 20 minutes. Remove foil from vegetables. Roast 10 minutes more or until chicken registers 170°F on meat thermometer and vegetables are tender. Allow to rest 10 minutes before carving. Yield: 4 to 6 servings.

Cheese-Lover's Pasta Roll-Ups

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 (15 ounce) container ricotta cheese
2 cups shredded three-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
1 (26 ounce) jar spaghetti sauce, divided.
16 lasagna noodles, cooked
1/2 cup of kraft grated Parmesan cheese

Heat oven to 375 degrees. Mix first 5 ingredients. Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tablespoons of cheese mixture. Roll up. Place seam side down, in dish. Top with remaining sauce and cheese. Cover. Bake 40 to 50 min or until heated through, uncovering the last 10 minutes.

Chinese Pepper Steak (Coca-Cola)

Chinese Pepper Steak (Coca-Cola)


1-1.5 lbs. Boneless top round or sirloin steak
2 tbsp. oil
1 clove garlic, minced
1 tsp. Salt
1 cup canned undiluted beef broth (bouillon)
1 cup thinly sliced green pepper strips
1 cup thinly sliced celery
1/4 cup thinly sliced onions
1/2 cup Coca-Cola®
2 medium, ripe tomatoes
2.5 tbsp. corn starch
1/4 cup Coca-Cola
1 tbsp. soy sauce
Hot cooked rice

Trim all fat from meat and cut into pencil-thin strips. In deep skillet or Dutch oven, heat oil, garlic, and salt. Add meat and brown over high heat about 10 minutes, stirring occasionally with a fork. Add beef broth, cover and simmer 15-20 minutes, or until meat is fork-tender. Stir in green pepper, celery, onions, and 1/2 cup Coca-Cola.

Cover; simmer 5 minutes. Do not overcook; vegetables should be tender-crisp. Peel tomatoes, cut into wedges, gently stir into meat. Blend corn starch with the 1/4 cup Coca-Cola and soy sauce. Stir into meat and cook until thickened, about 1 minute, stirring lightly with fork. Serve over hot rice. Makes 6 (3/4 cup) servings.

Asian Pork Noodle Bowl

Asian Pork Noodle Bowl

4 cups water
2 (3-ounce) packages oriental-flavored ramen noodle soup
2 tablespoons butter, melted
1 teaspoon freshly grated ginger root
1 tablespoon butter
1 (16-ounce) package fresh or frozen broccoli stir-fry vegetables
1 cup cubed cooked pork tenderloin


Bring water to a boil in 4-quart saucepan. Add noodles; reserve spice packets. Cook over medium heat 3 minutes. Drain.

Meanwhile, combine 2 tablespoons melted butter and ginger root in small bowl; mix well. Pour ginger mixture over cooked noodles; toss to coat. Keep warm.

Melt 1 tablespoon butter in 10-inch skillet until sizzling; add vegetables. Cook over medium-high heat 2 minutes. Add pork. Cover, continue cooking until vegetables are crisply tender (4 to 5 minutes). Stir in reserved spice packets. Serve pork mixture over noodles.

Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas

1 (10.75 ounce) can Cream of Mushroom soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced


Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Parmesan Oven Fried Chicken

Parmesan Oven-Fried Chicken

1/2 cup fine, dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon pepper
6 chicken breasts, halved
1/4 cup French salad dressing
Vegetable cooking spray

In a large plastic bag, combine bread crumbs, cheese, garlic salt and pepper; set aside. Dip chicken in salad dressing, then place in bread crumb mixture and shake until coated.

Place chicken, bone-side down, in a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees F for 45 minutes or until tender.

Saucy Baked Pork Chops

Saucy Baked Pork Chops

6 pork chops
salt and pepper
2 cans cream of mushroom soup
1 medium onion, sliced
3 tbsp ketchup
2 tsp Worcestershire sauce

Brown pork chops in skillet. Season with salt and pepper. Place pork chops in baking dish. Mix the rest of the ingredients in a bowl. Pour mixture over pork chops. Cover and bake at 350 degrees for 1 hour.

Picnic Club Sandwiches

Picnic Club Sandwiches

1/4 cup honey mustard
1 loaf French Bread, cut into 24 (1/2 inch) slices
16 leaf lettuce leaves
1/2 pound sliced deli ham
4 slices Swiss Cheese, cut in half
5 tbsp ranch dressing
1/2 sliced deli turkey
8 slices of tomato
8 slices of cooked bacon
8 slices of American cheese, cut in half

Spread about 1 1/2 tsp honey mustard onto 1 side of 16 bread slices. Place 1 lettuce leaf over mustard on 8 bread slices; layer lettuce with 1/8 ham and 1/2 Swiss cheese. Top with 1 slice of bread, mustard side down.

Spread about 1 tsp ranch dressing over top. Layer with 1/8 turkey., 1 slice tomato, 1 slice bacon, 1 slice American cheese and 1 lettuce leaf.

Spread 1 side of each remaining bread slice with about 1 tsp ranch dressing. Place bread slices onto each sandwich, salad dressing side down. Skewer sandwiches with large wooden picks.

Country Corn Chowder

Country Corn Chowder

2 tbsp butter
1/2 cup chopped onion
8 slices of bacon, chopped
4 tbsp flour
1/2 cup whole kernel corn
4 cups milk
1 cup potato flakes
1/2 cup sour cream
salt and pepper to taste

In medium saucepan, melt butter, saute onion and bacon for 3 minutes or until tender, not crisp. Add flour, stirring to coat onion and bacon. Add corn, milk and potato flakes. Stir constantly until thick and bubbly. Add more milk, if needed, to adjust thickness. Stir in sour cream and add salt and pepper to taste. Do not boil after adding sour cream.

Easy Chicken Broccoli Pasta

Easy Chicken Broccoli Pasta

2 cups uncooked penne pasta
2 cups frozen broccoli florets
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 small sweet red pepper, chopped
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-fat Alfredo sauce


Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.

Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

Roasted Pepper, Bacon & Egg Muffins

Roasted Pepper, Bacon & Egg Muffins

1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 egg whites
2 eggs
1 tablespoon fat-free milk
1/4 teaspoon pepper
2 center-cut bacon strips, cooked and crumbled
2 tablespoons shredded reduced-fat cheddar cheese
2 whole wheat English muffins, split and toasted

Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper.

In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set.

Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

Pork Chop Casserole

Pork Chop Casserole

5 large potatoes, sliced
2 cans cream of mushroom soup
1 large onion, sliced
6 pork chops

In a greased baking dish, layer potatoes, onions and cream of mushroom soup. Brown pork chops and season to taste. Place on top of everything in baking dish. Bake at 350 degrees for 1 hour and 15 minutes.

Broccoli-Corn Bake

Broccoli-Corn Bake

1 can cream style corn
1 (10 oz) package frozen chopped broccoli, cooked and drained
1 egg, beaten
3/4 cup crushed Ritz crackers
2 tbsp butter
2 tsp dehydrated onions
salt and pepper to taste
1 tbsp butter, melted

Preheat oven to 350 degrees. Combine corn, broccoli, egg. 1/2 cup Ritz crackers, 2 tbsp butter, and onion in a large bowl and mix well. Season with salt and pepper. Pour into greased baking dish. Combine remaining ingredients and sprinkle over top. Bake for about 40 minutes.

Buttery Grilled Shrimp

Buttery Grilled Shrimp

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked jumbo shrimp, peeled and deveined

In a small bowl, combine the first five ingredients; set aside 1/4 cup. Thread shrimp onto eight metal or soaked wooden skewers.

Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill; brush with reserved butter mixture. Yield: 8 servings.

Flatbread Tacos with Ranch Sour Cream

Flatbread Tacos with Ranch Sour Cream

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Easy Barbecued Hamburger

Easy Barbecued Hamburger

2 pounds gorund beef
1 cup ketchup
1 cup chopped green peppers
1 onion, chopped
1 tbsp yellow mustard
3 tbsp brown sugar
2 tbsp vinegar

Cook ground beef and veggies until meat is browned and veggies tender. Drain. Add remaining ingredients and heat through for about 15 minuutes before serving on buns.

Chinese Chicken

Chinese Chicken

2 lbs chicken, cut up
2 tbsp soy sauce
1/2 cup ketchup
1/2 cup water
2 tbsp cider vinegar
1 small onion, diced
dash garlic powder
dash seasoned salt

Preheat oven to 350 degrees. Wash chicken;place in lightly greased baking dish. Mix together remaining ingredients; pour over chicken. Bake, uncovered, for 1 to 1 1/2 hours. Occasionally spooning sauce over chicken as it bakes.

Chicken Broccoli Parmesan Casserole

Chicken Broccoli Parmesan Casserole


8oz bag of egg noodles - wide
1/4 c veg or olive oil
1/2 tsp of garlic minced or 2 tsp garlic powder
1/2 C onion diced
1/2 C broccoli florets
4 1/2 C chicken gravy
1 C shredded cheddar cheese
1/2 C parmesan cheese
1 lb of cooked chicken - diced
1/2 C bread crumbs
2 tbsp of butter melted


Cook the egg noodles about 8 min. Drain, cover & set aside. Preheat oven to 350. Heat oil in a large skillet, adding grlic, onion broccoli and mushrooms. Saute until veggies are tender. Add soup and milk, bring to a slow simmer. Stir in cheeses, chicken and cooked noodles. Pour noodle mixture into a greased 9x13 casserole. Sprinkle w/ bread crumbs and lightly drizzle butter over top. Bake in oven until lightly browned. (20-25 minutes)

Pork Chops with Caramelized Onions

Pork Chops with Caramelized Onions

1 half stick of butter (1/4 cup)
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary*
2 teaspoons finely chopped fresh garlic

Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, until browned (8 to 10 minutes). Season with salt and pepper. Remove chops to serving platter. Keep warm.Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, until onions are caramelized (8 to 10 minutes). Stir in garlic; continue cooking until garlic is softened (2 to 3 minutes).Return chops to pan; continue cooking until pork reaches at least 160°F. and is no longer pink (4 to 5 minutes).

Slow-Cooked Shredded Beef Tacos

Slow Cooked Shredded Beef Tacos

1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells

Toppings: shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, sour cream

PLACE beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to 8 hours or until tender. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.FILL warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

The Best Sweet and Sour Meatballs

The Best Sweet and Sour Meatballs


1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced

1 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce


DIRECTIONS
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.

In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Skillet Lasagna

Skillet Lasagna

1 pound ground beef
1 envelope spaghetti sauce mix
1 small container Ricotta cheese
3 cups bow tie noodles, uncooked
1 can (1 lb 12 oz) crushed tomatoes
2 cups water
1 (8 oz) pack shredded mozzarella cheese


Lightly brown ground beef, sprinkle 1/2 of spaghetti mix over meat. Spread ricotta cheese over meat. Next add noodles and sprinkle remaining spaghetti mix. Add tomatoes and water. Mix well and Cover. Cook on medium for about 30 minutes or until noodles are done. Sprinkle cheese over top. Return lid and let sit for 10 minutes before serving.

Italian Roasted Squash and Onions

Italian Roasted Squash and Onions


2 medium yellow summer squash, sliced
1 large onion, cut in chunks
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper

In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.

Baked Potato Salad

Baked Potato Salad

5 pounds Russet potatoes, washed
1 1/2 oz. green onion, sliced
1 1/2 oz red peppers, diced
2 eggs, hard boiled and diced
1 1/2 cups mayo
1/2 cup honey mustard dressing
1/2 cup sour cream
1/4 tsp pepper

Place whole potatoes on a baking sheet and bake at 350 degrees for an hour and a half. Peel potatoes while hot and dice pulp. Allow to cool. Place diced veggies and eggs in a bowl. Add remaining ingredients and mix well. Chill for 2 hours.

Texas Barbecue Beef Sandwiches

Texas Barbecue Beef Sandwiches

1 1/2 cups ketchup
1 medium (1/2 cup) onion, chopped
1/2 cup firmly packed brown sugar
1/4 cup cider or white wine vinegar
1/4 cup Butter
2 teaspoons chili powder
1 teaspoon finely chopped fresh garlic
2 pounds thinly sliced cooked deli roast beef, cut into strips
12 hamburger buns, split
12 (3/4-ounce) slices American Cheese

Stir together all ingredients except beef, hamburger buns and cheese in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Stir in beef; cook until heated through (15 to 18 minutes).

Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Macaroni Taco Bake

Macaroni Taco Bake

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
1 pound ground beef
1 cup chunky salsa
2 cups crushed tortilla chips
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded taco cheese
Sour cream, optional

Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside.

Spread macaroni into a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired.

Chicken Enchilada Bake

Chicken Enchilada Bake

4-1/2 cups cubed rotisserie chicken (cooked)
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
1 can cream of mushroon soup
9 flour tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese

In a large bowl, mix all of the above ingredients. Place in a greased baking dish. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

3-Cheese Pasta Bake

3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained


Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.

Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Beer and Brown Sugar Steak Marinade

Beer and Brown Sugar Steak Marinade

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder


Preheat grill for high heat.

Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Snow Pea & Carrot Saute

Snow Pea & Carrot Saute


1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Tangy Broccoli Salad

Tangy Broccoli Salad

3/4 cup Miracle Whip
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
6 slices Bacon, cooked, crumbled
1 small red onion, chopped


MIX dressing, sugar and vinegar in large bowl. ADD remaining ingredients; mix lightly. REFRIGERATE 1 hour.

Home-Baked Macaroni & Cheese

Home-Baked Macaroni & Cheese

1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese, divided
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
6 RITZ Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted


HEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar, sour cream and pepper.

SPOON into greased 1-1/2-qt. baking dish; sprinkle with remaining Cheddar and combined cracker crumbs and butter.

BAKE 20 min. Let stand 5 min. before serving.

Cheeseburger Cups

Cheeseburger Cups

1 pound ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1-1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.

Country Salisbury Steak

Country Salisbury Steak


1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup Barbecue Sauce


HEAT oven to 375ºF. MIX meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place on 15x10x1-inch pan. BAKE 25 min. or until patties are done (160°F). MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until sauce is heated through. Serve over meat patties.

Crockpot ~ Soy Garlic Chicken

Crockpot ~ Soy Garlic Chicken


6 chicken leg quarters, skin removed
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic

With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 180°.

Oatmeal Cinnamon Chip Bars

These were sooooo good!!!!

Oatmeal Cinnamon Chip Bars

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) Cinnamon Chips


Heat oven to 350°F. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats and cinnamon chips and (batter will be stiff). Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.