Bacon and Rosemary Chicken

(Courtesy of Taste of Home)

Ingredients:
4 boneless, skinless chicken breast halves (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
5 bacon strips, chopped
1 Tbsp. butter
4 garlic cloves, thinly sliced
1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1/8 tsp. crushed red pepper flakes
1 c. reduced-sodium chicken broth
2 Tbsp. lemon juice

Directions:
Flatten chicken breasts to an even thickness; sprinkle with salt and pepper.  Place flour in a large resealable plastic bag.  Add chicken breasts, one at a time, and shake to coat.

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, deserving 2 Tbsp. drippings.  Cook chicken in butter and reserved dripping for 4-6 minutes on each side or until a meat thermometer reads 170 degrees.  Remove and keep warm.

Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute.  Add broth and lemon juice; bring to a boil.  Cook until liquid is reduced by half.  Return chicken and bacon to the skillet; heat through.

Homemade Turkey Soup

(Courtesy of Taste of Home)

Ingredients:
1 leftover turkey carcass (from a 10 to 12 lb. turkey)
2 qts. water
1 medium onion, halved
1/2 tsp. salt
2 bay leaves
1 c. chopped carrots
1 c. uncooked long grain rice
1/3 c. chopped celery
1/4 c. chopped onion
1 can (10 3/4 oz. condensed cream of chicken or cream of mushroom soup, undiluted

Directions:
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves.  Slowly bring to a boil over low heat; cover and simmer for 2 hours.

Remove carcass; cool.  Strrain broth and skim off fat.  Discard onion and bay leaves.  Return broth to the pan.  Add the carrots, rice, celery and chopped onion; cover and simmer until the rice and vegetables are tender.

Remove turkey from the bones; discard bones and cut turkey into bite-size pieces.  Add turkey and cream soup to the broth; heat through.

Penne with Creamy Vodka Sauce

(Courtesy of recipe.com)

Ingredients:
5 1/2 c. Prego Chunky Garden Tomato, Onion and Garlic Italian Sauce
1/4 c. vodka
1/3 c. chopped fresh basil leaves
1/4 tsp. crushed red pepper
1/2 c. heavy cream
9 c. medium tube-shaped pasta (penne), cooked and drained
Grated Parmesan cheese

Directions:
Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream.

Put the pasta in a large serving bowl. Pour the sauce mixture over the pasta. Toss to coat.

Sprinkle with the cheese.

Sticky Apple-Cinnamon Rolls

(Courtesy of recipe.com)

Ingredients:
6 1/4-6 3/4 cups all-purpose flour
2 pkgs. active dry yeast
2 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 1/2 tsp. salt
1 egg
1/2 c. packed brown sugar
1/2 c. granulated sugar
1/4 c. all-purpose flour
1 Tbsp. ground cinnamon
1/2 c. butter
2 c. finely chopped peeled apple
1 c. chopped pecans
1 recipe Caramel Syrup (see recipe below)

Directions:
In a large mixing bowl, combine 2 1/2 cups of flour and the yeast. Set aside.

In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree-130 degree) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3-5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45-60 minutes).

For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.

Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9 inch baking pan; set aside.

Roll the dough into a 24x16 inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.

Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).

Bake, uncovered, in a 350 degree oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.

CARAMEL SYRUP:
In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir until sugar melts. Remove from heat.

Cheeseburger Soup

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter, divided
3 c. chicken broth
4 c. diced peeled potatoes (1 3/4 lbs.)
1/4 c. all-purpose flour
2 c. (8 oz.) Velveeta
1 1/2 c. milk
3/4 tsp. salt
1/4-1/2 tsp. pepper
1/4 c. sour cream

Directions:
In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Cheese and Vegetable Rice Casserole

(Courtesy of Family Circle)

Ingredients:
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrots, thawed
4 c. cooked rice
1 (15 oz.) can black beans, rinsed and drained
1 (12 oz.) jar roasted red sweet peppers, drained and coarsely chopped
1 c. frozen whole kernel corn, thawed
2 (4 oz.) cans diced green chile peppers, drained
2 c. shredded cheddar cheese (8 oz.)
1 1/4 c. chicken broth
1/2 c. seasoned fine dry bread crumbs
2 Tbsp. butter or margarine, melted


Directions:
Preheat oven to 250 degrees.  Lightly grease a 3 quart rectangular baking dish; set aside.


In a large bowl, stir together mixed vegetables, cooked rice, beans, roasted peppers, corn and chile peppers. Stir in 1 c. of the cheese and the broth.  Transfer mixture to the prepared baking dish.  Sprinkle with the remaining 1 c. of cheese.


In a small bowl, combine bread crumbs and melted butter.  Sprinkle over vegetable mixture.


Bake, uncovered, for 35-40 minutes or until mixture is heated through and crumbs are golden.  Let stand for 10 minutes before serving.


Note~ For a vegetarian version, use vegetable broth instead of the chicken broth.

Sweet-Hot Peanuts

(Courtesy of Family Circle)


Ingredients:
2 Tbsp. sugar
2 Tbsp. olive oil
1-2 tsp. ground chipotle chili pepper
1 1/2 tsp. chili pepper
1 tsp. five-spice powder
3 c. dry-roasted peanuts


Directions:
Preheat oven to 250 degrees.  Line a baking sheet with parchment paper or foil; set aside.


In a large bowl, combine sugar, oil, chipotle chili powder, chili powder and five-spice powder.  Add peanuts; toss gently to coat.


Spread peanuts in an even layer in the prepared baking sheet.  Bake for 30 minutes, stirring twice.  Cool in pan on a wire rack.

Chicken Marsala with Pancetta and Cream

(Courtesy of recipe.com)

Ingredients:
Olive oil
2 oz. pancetta (about a 1/4 inch thick slice), cut into a 1/4 inch dice
Flour for dredging (about 1/2 c.)
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 c. dry Marsala wine
2 to 4 Tbsp. heavy cream
Minced fresh flat-leaf parsley (optional)

Directions:
Coat a large skillet lightly with olive oil and set it over medium-high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.

Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp. fat in the pan.

When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Saute the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteing the rest, adding more oil if necessary. Transfer these to the plate as well.

Pour off the excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

Eggnog Sweet Potato Pie

(Courtesy of Taste of Home)

Ingredients:
1/4 c. caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 c. mashed sweet potatoes
3/4 c. eggnog
1 egg, lightly beaten
2 Tbsp. butter, melted
1/2 tsp. pure vanilla extract
1/2 c. sugar
1/2 c. packed brown sugar
3/4 tsp. ground cinnamon
TOPPING:
1/2 c. flaked coconut
1/3 c. all-purpose flour
1/4 c. packed brown sugar
1/3 c. cold butter, cubed
1/4 c. chopped pecans

Directions:
Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.

Bake at 400 degrees for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.

Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
Bake for 10-15 minutes or until a knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.

Roasted Citrus and Herb Turkey

(Courtesy of Taste of Home)

Ingredients:
1 turkey (14 to 16 lbs.)
1/4 c. butter, softened
2 Tbsp. Italian seasoning
2 tsp. salt
2 tsp. pepper
1 large onion, quartered
1 medium lemon, quartered
1 medium orange, quartered
3 fresh rosemary sprigs
3 sprigs fresh sage
3 c. chicken broth, divided
1/4 c. all-purpose flour
Additional citrus fruits and herb sprigs, optional

Directions:
Pat turkey dry. Combine butter and Italian seasoning. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under skin. Rub remaining mixture over the skin. Rub cavity with salt and pepper and fill with onion, lemon, orange, rosemary and sage. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour 2 cups broth into pan.

Bake at 325 degrees for 2 3/4 to 3 1/4 hours or until a meat thermometer reads 180 degrees, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Discard onion, lemon, orange and herbs from the turkey; transfer turkey to a serving platter. Garnish the platter with additional citrus fruits and herb sprigs if desired.

Sunday's Best Chicken

(Courtesy of Taste of Home)

Ingredients:
2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6 to 7 pounds)
1 Tbsp. olive oil
2 Tbsp. minced fresh rosemary
1 Tbsp. coarsely ground pepper
1 1/2 tsp. salt

Directions:
Finely grate the peel from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use.
Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.
Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 180 degrees, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)

Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

Sweet Potato Pie and Maple Praline Sauce

(Courtesy of Taste of Home)

Ingredients:
Pastry for single-crust pie (9 inches)
1 1/4 c. sugar, divided
1 c. chopped pecans
1 tsp. ground cinnamon
4 eggs, lightly beaten
1 c. mashed sweet potatoes
3/4 c. buttermilk
1/4 c. butter, melted
1/4 c. maple syrup
1 tsp. maple flavoring
1/4 tsp. ground cloves
MAPLE PRALINE SAUCE:
1/2 c. butter, cubed
1/2 c. chopped pecans
1/2 c. sugar
1/2 c. maple syrup
1 tsp. maple flavoring
1/4 c. sour cream

Directions:
Line a 9 inch deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside.

In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
Bake at 350 degrees for 60-70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.

Layered Pumpkin Dessert

(Courtesy of Kraft foods)

Ingredients:
25 ginger snaps, finely crushed (about 1 1/3 c.)
1/4 c. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
2 c. cold milk
1 tub (8 oz.) cool whip, thawed, divided
1/2 cup chopped pecans, toasted

Directions:
Heat oven to 350 degrees.

Mix cookie crumbs and butter; press onto bottom of 13x9 inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Bake 30 minutes or until center is almost set. Cool 1 hour.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup cool whip. Spread over dessert; cover with remaining cool whip.

Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

Espresso Bean Chili

(Courtesy of Taste of Home)

Ingredients:
3 medium onions, chopped
2 Tbsp. olive oil
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. instant coffee granules
1 Tbsp. baking cocoa
3/4 tsp. salt
2 cans (14 1/2 oz. each) no-salt-added diced tomatoes
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices, optional

Directions:
In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute.

Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with sour cream, onions, cheese and jalapeno slices if desired.

Bacon-Wrapped Potato Bites

(Courtesy of Kraft foods)

Ingredients:
12 slices bacon, cut crosswise in half
24 frozen bite-size seasoned potato nuggets
1/4 cup mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. ketchup

Directions:
Heat oven to 375 degrees.

Wrap 1 bacon piece around each potato nugget; place on rack of broiler pan.

Bake 25 minutes or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.

Serve nuggets with mayo mixture.

Wisconsin Wings

(Courtesy of Kraft foods)

Ingredients:
18 Ritz Crackers, finely crushed (about 3/4 cup crumbs)
1/3 c. shredded Parmesan cheese
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. coarse ground black pepper
2 lb. chicken wings, separated at joints, tips discarded
1/3 cup Dijon mustard

Directions:
Preheat oven to 350 degrees. Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish.

Coat chicken with mustard, then roll in crumb mixture until evenly coated. Place on greased baking sheet.

Bake 35 to 40 minutes or until golden brown and cooked through, turning chicken over after 20 minutes. Serve warm.

Chocolate Mint Apple Fondue

(Courtesy of Taste of Home)

Ingredients:
1 can (14 oz.) sweetened condensed milk
1 cup (6 oz.) semisweet chocolate chips
10 chocolate-covered peppermint patties, chopped
Sliced apples

Directions:
In a small saucepan, combine the milk, chocolate chips and peppermint patties. Cook and stir over medium-low heat until smooth. Serve warm with apples.

Chocolate Eggnog Pie

(Courtesy of Taste of Home)

Ingredients:
1/2 c. all-purpose flour
1/3 c. ground walnuts
3 Tbsp. packed brown sugar
1 Tbsp. baking cocoa
1/4 c. reduced-fat butter, melted
FILLING:
1/2 c. sugar
2 Tbsp. cornstarch
2 c. eggnog
2 1/2 tsp. unflavored gelatin
1/2 c. cold water, divided
2 Tbsp. baking cocoa
3/4 tsp. rum extract
2 c. reduced-fat whipped topping
GARNISH:
1/2 c. reduced-fat whipped topping
Ground nutmeg, optional

Directions:
In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9 inch pie plate. Bake at 375 degrees for 8-10 minutes or until set. Cool completely on a wire rack.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside.

Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture.

Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set.

Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.

Autumn Soup

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 c. thawed orange juice concentrate
3 c. fat-free milk
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. reduced-fat sour cream
2 Tbsp. minced chives
1 Tbsp. sesame seeds, toasted

Directions:
Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.

Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1 1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

Taco Bake

(Courtesy of Kraft foods)

Ingredients:
1 pkg. (14 oz.) macaroni and cheese dinner
1 lb. ground beef
1 pkg. (1 1/4 oz.) taco seasoning mix
3/4 c. sour cream
1 1/2 c. shredded cheddar cheese, divided
1 c. thick and chunky salsa

Directions:
Heat oven to 400 degrees.

Prepare macaroni and cheese as directed on package. While macaroni is cooking, cook meat with taco seasoning as directed on package.

Stir sour cream into prepared macaroni and cheese; spoon half the macaroni mixture into 8 inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 c. shredded cheese and remaining macaroni mixture; cover.

Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

Lemon Custard Pie

(Courtesy of Taste of Home)

Ingredients:
1 c. sugar
1 Tbsp. butter, softened
2 eggs, separated
1 c. milk
3 Tbsp. all-purpose flour
1/8 tsp. salt
1/4 c. lemon juice
2 tsp. grated lemon peel
1 unbaked pie pastry (9 inches)
Whipped cream, lemon and mint, optional

Directions:
In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

Pour into pie shell. Bake at 325 degrees for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator.

Brisket in Ale

(Courtesy of recipe.com)

Ingredients:
1 (3-4 lb.) fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 (12 oz.) can beer
1/4 c. chili sauce
2 Tbsp. no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced
2 Tbsp. cornstarch
2 Tbsp. cold water

Directions:
Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2-6 qt. slow cooker. In the cooker place onions, bay leaf, and brisket. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Using a slotted spoon, tansfer meat and onions to a platter; keep warm. Discard bay leaf.

For gravy: Skim fat from cooking liquid. Measure 2 1/2 cups of the cooking liquid; discard remaining cooking liquid. In a medium saucepan stir together the cornstarch and cold water; stir in the 2 1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat. Makes 10 servings.

Fish Tostadas with Chili Lime Cream

(Courtesy of recipe.com)

Ingredients:
1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 c. sour cream
1/2 tsp. garlic powder
8 (6 inch)  tostada shells
2 c. shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)

Directions:
Preheat broiler. Sprinkle fish with 1/4 tsp. of the chili powder and 1/4 tsp. salt. 

For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2 inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.

Chicken Salsa Chili

(Courtesy of recipe.com)

Ingredients:
1 (16 oz.) jar thick and chunky salsa
1 (15 oz.) can yellow hominy or garbanzo beans (chick peas), rinsed and drained
1 (15 oz.) can dark red kidney beans or black beans, rinsed and drained
1 (14 oz.) can chicken broth
1 (9 oz.) package (2 c.) frozen diced cooked chicken
1 (4 oz.) can diced green chile peppers
1 Tbsp. chili powder
2 tsp. bottled minced garlic or 1/2 tsp. garlic powder
1/4 - 1/2 tsp. crushed red pepper
1/4 c. snipped fresh cilantro
2 Tbsp. lime juice
Dairy sour cream or plain low-fat yogurt (optional)
Chopped red onion and/or sliced green onion (optional)
Shredded sharp cheddar cheese (optional)
Chopped avocado (optional)

Directions:
In a 4 qt. Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado. 6 main-dish servings.

Pumpkin Spice Cupcakes

(Courtesy of Taste of Home)

Ingredients:
2 c. sugar
1 can (15 oz.) solid-pack pumpkin
4 eggs
1 c. canola oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 c. raisins
CREAM CHEESE FROSTING:
1/3 c. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 tsp. pure vanilla extract
2 c. confectioners' sugar
1/2 c. chopped walnuts

Directions:
In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

Pretzel Stuffing

(Courtesy of mrfood.com)

Ingredients:
10 oz. (about 3 c.) salted pretzel sticks, broken into pieces (see Note)
2 c. hot water
3 eggs
1 c. sour cream
1 tsp. onion powder

Directions:
Preheat oven to 350 degrees. Coat a 1 1/2-quart casserole dish with cooking spray.

In a medium bowl, soak pretzels in hot water for 5 to 7 minutes, until softened. Do not drain.
Add eggs, sour cream, and onion powder; mix well. Pour into prepared casserole dish.

Bake 30 to 40 minutes, until firm.

Note~ If you like a less salty stuffing, use unsalted pretzels.

Rich and Creamy Potato Casserole

(Courtesy of Taste of Home)

Ingredients:
6 medium potatoes
2 c. (16 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese
4 Tbsp. butter, melted, divided
3 green onions, thinly sliced
1 tsp. salt
1/4 tsp. pepper

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. 

Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper.

Transfer to a greased 2 1/2-qt. baking dish. Drizzle with remaining butter. 


Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. 

Refrigerate any leftovers.

Cherrios Banana Oat Muffins

(Courtesy of The Chew)

Ingredients:
Cooking spray
1 1/4 c. all-purpose flour
1 tsp. baking powder
1 c. mashed very ripe bananas
1 egg white
2 c. Cherrios cereal
1/3 c. packed brown sugar
3/4 c. tsp. baking soda
2/3 c. fat-free skim milk
3 Tbsp. vegetable oil

Directions:
Heat oven to 400 degrees.  Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.

Place the cereal in a ziploc bag and crush the cereal slightly.  In a large bowl, stir together cereal, flour, brown sugar, baking powder and baking soda.  Stir in remaining ingredients just until moistened.  Divide the batter evenly among the muffin cups with a scoop. 

Bake 18-22 minutes or until golden brown.

Pineapple Upside Down Cake

(Courtesy of The Chew)

Ingredients:
2/3 c. unsalted butter, divided (room temperature)
1/2 c. packed light brown sugar
7 pineapple slices
7 maraschino cherries
1 1/2 c. all-purpose flour (or cake flour will make it more tender)
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 tsp. vanilla
1 egg

Directions:
Preheat oven to 350 degrees.  In a flameproof 9 inch cake pan, melt 1/3 c. butter over low heat.  Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted butter, 2-4 minutes.

Arrange the pineapples on top of the caramel (butter and brown sugar mixture).  Decorate with the cherries, placing them in the center of each pineapple slice.  Set the pan aside.

In a large mixing bowl, place the flour, sugar, baking powder and salt.  Mix on low speed until well combined.  Add the remaining 1/3 c. butter along with the milk and vanilla.  Beat on medium speed for 2 minutes.  Scrape down the sides of the bowl.  Add the egg and beat on medium speed for 2 minutes.  Pour batter over the pineapple.

Bake until the cake is golden brown and a toothpick inserted neat the center comes out clean, 40-50 minutes.  Remove the pan from the oven and carefully tilt in all directions to release the cake from the sides of the pan.  Let cool in the pan for about 3 minutes.  Turn the pan over onto a serving plate and let stand for 2-3 minutes.  Carefullt lift the pan off of the cake.  Use a spatula to remove any fruit that is stuck to the pan and place it on the cake.  Serve warm or at room temperature.

Steaks in Brandy Cream Sauce

(Courtesy of recipe.com)

Ingredients
1 Tbsp. olive oil
2 (1 1/2 inch thick) beef tenderloin steaks (8 oz. each)
Salt and pepper
2 c. sliced fresh mushrooms
2 green onions, thinly sliced
1/3 c. brandy
1 c. whipping cream

Directions:

In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2 quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree oven for 10 to 13 minutes for medium-rare doneness (145 degree).

 

For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

 

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Make Ahead Unstuffed Shells

(Courtesy of Kraft foods)

Ingredients:
4 c. medium pasta shells, uncooked
1 lb. extra-lean ground beef
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
1/3 c. chopped fresh basil
1/4 c. grated parmesan cheese
1 1/2 c. shredded mozzarella cheese

Directions:
Cook pasta as directed on pacakge, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.

Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta spread half the meat sauce onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.

Heat oven to 375 degrees. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Crispy Buffalo Chicken Roll-Ups

(Courtesy of Taste of Home)

Ingredients:
4 boneless skinless chicken breast halves (6 oz. each)
3/4 tsp. salt
1/2 tsp. pepper
1/4 c. crumbled blue cheese
1/4 c. hot pepper sauce
2 Tbsp. mayonnaise
1 c. crushed cornflakes

Directions:

Flatten chicken breasts to 1/4 inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7 inch baking dish.

Bake, uncovered, at 400 degrees for 30-35 minutes or until chicken is no longer pink. Discard toothpicks.

Potato Kielbasa Skillet

(Courtesy of Taste of Home)

Ingredients:
1 lb. red potatoes, cubed
3 Tbsp. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 c. chopped onion
1 Tbsp. olive oil
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 c. fresh baby spinach
5 bacon strips, cooked and crumbled

Directions:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Double-Cheese Ziti with Bacon

(Courtesy of Taste of Home)

Ingredients
1 pkg. (16 oz.) ziti or small tube pasta
3 c. (24 oz.) 4% cottage cheese
1/2 c. plus 1 Tbsp. butter, divided
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 c. half-and-half cream
1 c. milk
4 c. (16 oz.) shredded cheddar cheese
1 c. crumbled cooked bacon, divided
1/3 c. dry bread crumbs

Directions:

Cook pasta according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.

In a large saucepan, melt 1/2 cup butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese, white sauce and 3/4 cup bacon; toss to coat. Transfer to a greased 9x13 baking dish. (Dish will be full.) Melt remaining butter. Add bread crumbs; toss to coat. Sprinkle over casserole.

Bake, uncovered, at 400 degrees for 20 minutes. Sprinkle with remaining bacon. Bake 5 minutes longer or until bubbly.

Pumpkin Pie Dip

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 c. confectioners' sugar
1 c. canned pumpkin
1/2 c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
Gingersnap cookies

Directions:
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

Buttery Herb Loaves

(Courtesy of Taste of Home)

Ingredients:
4 to 5 c. all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
1/4 c. sugar
1 tsp. salt
1 1/4 c. 2% milk
1/3 c. butter, cubed
2 eggs
FILLING:
1/2 c. butter, softened
1 garlic clove, minced
1/2 tsp. dried minced onion
1/2 tsp. dried basil
1/2 tsp. caraway seeds
1/4 tsp. dried oregano
1/8 tsp. cayenne pepper

Directions:
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9 inch rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.

Place seam side down in two greased 9x5 inch loaf pans.

Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Lemon Garlic Chicken

(Courtesy of mrfood.com)

Ingredients:
2/3 c. lemon juice (juice of 4 to 5 lemons)
1/3 c. dry white wine
3 Tbsp. olive oil
1/4 c. chopped fresh parsley
1 garlic bulb, cloves separated, peeled and chopped
1 (3 to 3½ lb.) chicken, cut into 8 pieces
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Coat a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the lemon juice, wine, oil, parsley, and garlic.

Sprinkle the chicken with salt and pepper and place in prepared baking dish. Pour lemon mixture over the chicken, cover, and marinate 20 to 30 minutes in the refrigerator.

Bake in oven preheated to 375 degrees, uncovered, 60 to 70 minutes, or until no pink remains and the juices run clear.

Pumpkin Pie Latte

(Courtesy of Taste of Home)

Ingredients:
2 c. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. pure vanilla extract
1/2 tsp. pumpkin pie spice
1/2 c. hot brewed Easy Espresso
Whipped cream, pumpkin pie spice and ground nutmeg, optional

Directions:
In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice.

Transfer to a blender; cover and process for 15 seconds or until foamy.
Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired.

Pumpkin Swirl Cheesecake Yogurt Cupcakes

(Courtesy of snapfitness.com)

Ingredients:
12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
1 Tbsp. all purpose flour
3/4 c. pumpkin pie filling

Directions:
Heat oven to 350 degrees.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.

Top each with 1 Tbsp. of the pumpkin filling. Using a toothpick, swirl the pumpkin into the cream cheese mixture for a marbling effect.

Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Butternut Squash Mash

(Courtesy of mrfood.com)

Ingredients:
2 medium butternut squash
1/4 c. (1/2 stick) butter, melted
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. maple syrup (optional)

Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Place squash on baking sheet and bake 60 to 70 minutes, or until a knife can be inserted into squash. Remove from oven and let cool slightly, 15 to 20 minutes.

Cut the squash in half lengthwise; scoop out the seeds and discard. Using a spoon, remove the flesh and place in a casserole dish. Add the remaining ingredients and mix well. Serve immediately or refrigerate and reheat at a later time.

Butternut Squash Roll

(Courtesy of mrfood.com)

Ingredients:
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1 (11 oz.) pkg. frozen butternut squash, thawed and drained
1 1/2 tsp. vanilla extract, divided
1 c. confectioners' sugar, plus extra for sprinkling
1 (8 oz.) pkg. cream cheese, softened
1/4 c. (1/2 stick) butter, softened

Directions:
Preheat oven to 375 degrees. Coat a rimmed 10x15 inch baking sheet with cooking spray.

In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside.

In a large bowl, with an electric beater on high speed, beat eggs 4 to 5 minutes, until fluffy. Beat in granulated sugar, squash, and 1 teaspoon vanilla. Fold flour mixture into squash mixture until well blended, then pour batter onto prepared baking sheet.

Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioners' sugar. While cake is still hot, roll it up in towel jelly-roll style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.

In a small bowl, with an electric beater on medium speed, beat 1 cup confectioners' sugar, cream cheese, butter, and remaining 1/2 teaspoon vanilla until creamy. Spread over top of cake then roll it up again. Chill at least 2 hours. When ready to serve, sprinkle roll with confectioners' sugar then cut into 1/2-inch slices.

Bloody Mary Pot Roast

(Courtesy of recipe.com)

Ingredients:
1 boneless beef chuck pot roast (3-3 1/2 lbs.)
2 Tbsp. cooking oil (optional)
3/4 c. hot-style tomato juice
1/4 c. water
1 tsp. Worcestershire sauce
2 cloves garlic, minced
2 Tbsp. cold water
4 tsp. cornstarch
1 Tbsp. prepared horseradish

Directions:
Trim fat from meat.  If necessary, cut meat to fit into a 3 1/2 to 4 qt. slow cooking.  If desired, in a large skillet brown meat on all sides in hot oil.  Drain off fat.  Transfer meat to cooker.

In a small bowl, combine tomato juice, 1/4 c. water, Worcestershire sauce and garlic.  Pour over meat in cooker.

Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

Transfer meat to a cutting board, reserving juices.  Slice meat; transfer to serving platter and cover to keep warm.

For gravy, pour juices into a glass measuring cup; skim off fat.  Measure 1 1/2 c. juices.  In a small saucepan combine the 2 Tbsp. cold water and cornstarch; stir in juices.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Stir in horseradish.  Season to taste with salt and black pepper.  Serve meat with gravy. 

Toffee Poke Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) chocolate cake mix
1 jar (17 oz.) butterscotch-caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
3 Heath candy bars (1.4 oz. each), chopped

Directions:
Prepare and bake cake according to package directions, using a greased 13x9 inch baking pan. Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Snickers Cheesecake

(Courtesy of mrfood.com)

Ingredients:
4 (2.07 oz.) Snickers candy bars, coarsely chopped, divided
1 (9 inch) graham cracker pie crust
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1/4 c. frozen whipped topping, thawed

Directions:
Preheat oven to 375 degrees. Spread 1/2 c. chopped candy in bottom of pie crust. Set aside.

In a large bowl, with an electric beater on medium speed, beat cream cheese and sugar for 2 minutes, or until creamy. Add eggs and vanilla and continue beating until thoroughly combined.

Reserve 1/2 c. of candy for garnish and stir remaining chopped candy into cream cheese mixture; mix well and pour into crust.

Bake 30 to 35 minutes, until almost set in center. Chill, cover loosely at least 4 hours or overnight.

When ready to serve, garnish with whipped topping and reserved candy pieces.

Spiderlicious Punch

(Courtesy of mrfood.com)

Ingredients:
3 (6 oz.) cans pineapple juice, chilled
1 c. cold water
1/4 c. lemon juice
1/2 c. sugar
1 (4-serving) package lime-flavored gelatin
1 liter lemon-lime soda, chilled
1/4 c. maraschino cherry juice

Directions:
In a large pitcher, combine the pineapple juice, water, lemon juice, sugar, and gelatin mix, stirring until the sugar and gelatin have dissolved.

Add the soda and cherry juice; mix well. Serve in individual glasses over ice.

Taco Pizza

Ingredients:
Nonstick cooking spray
1 loaf (1 lb.) frozen whole wheat bread dough, thawed
12 oz. lean ground beef
1/2 c. chopped onion (1 medium)
1/2 c. bottled salsa
1 1/2 c. chopped tomatoes (2 medium)
1/2 c. shredded cheddar cheese (2 oz.)
1/2 to 1 c. shredded lettuce and/or spinach
1 c. baked tortilla chips, coarsely crushed
Light dairy sour cream and/or bottled salsa (optional)

Directions:
Lightly coat a 12 to 13 inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, building up edges slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Prick crust all over with a fork. Bake in a 425 degrees oven for 12 minutes.

Meanwhile, in a large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in the 2/3 cup salsa. Top partially baked crust with meat mixture. Bake for 5 minutes more. Sprinkle with tomatoes and cheese. Bake for 2 to 3 minutes more or until cheese melts.

To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa.

Apple Pie Chex Snack Mix

(Courtesy of Taste of Home)

Ingredients:
3 c. Cinnamon Chex cereal
3 c. Rice Chex cereal
1 c. walnut pieces
1/2 c. packed brown sugar
1/4 c. butter or margarine
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 c. dried or freeze-dried apples, coarsely chopped if necessary
1 c. white vanilla baking chips (6 oz)
1 tsp. shortening

Directions:
In large microwavable bowl, mix cereals and walnuts.

In 2 cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, ginger and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.

In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.