Creamy Corn Zucchini

(Courtesy of Kraft)

Ingredients:
2 Tbsp. zesty Italian dressing
2 c. fresh corn kernels
1 zucchini, chopped
1/2 c. chopped onion
1 c. Mexican-style shredded four cheese
1/2 c. sour cream
3 slices bacon, cooked and crumbled
1 Tbsp. chopped fresh cilantro

Directions:
Heat dressing in a large skillet on medium-high heat. Add vegetables; cook and stir 8-10 minutes or until crisp-tender.  Remove from the heat.

Stir in cheese and sour cream; cook on medium heat 3-5 minutes or until cheese is melted and vegetable mixture is heated through, stirring frequently.

Top with bacon and cilantro.

Crunchy Ramen Taco Salad

(Courtesy of Kraft)

Ingredients:
1/2 c. ranch dressing
1/2 c. Taco Bell hot sauce (or hot sauce of your choice)
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 c. frozen corn, thawed
1 c. rinsed canned black beans
1 c. shredded sharp cheddar cheese
1/2 c. coarsely chopped fresh cilantro

Directions:
Mix dressing, hot sauce and lime juice until blended.

Break ramen noodles into large bowl.  Discard seasoning packets or reserve for another use.

Add remaining ingredients and dressing mixture to noodles; mix lightly.

Makeover Twice Baked Potatoes

(Courtesy of Light and Tasty)

Ingredients:
6 large baking potatoes
2 Tbsp. butter or stick margarine, softened
1 c. 1% milk
1/4 lb. turkey bacon (about 9 slices), diced and cooked
1 1/2 c. (6 oz.) shredded reduced-fat cheddar cheese, divided
2 Tbsp. minced chives
1/2 tsp. salt
Dash pepper

Directions:
Bake the potatoes at 375 degrees for 1 hour or until tender.  Cool.  Cut a thin slice off of the top of each potato and discard.  Scoop out pulp, leaving a thin shell.

In a bowl, mash the pump with butter.  Stir in milk, bacon, 1 c. cheese, chives, salt and pepper.  Spoon into the potato shells.

Place on an ungreased baking sheet.  Bake at 375 degrees for 25-30 minutes or until heated through.  Sprinkle with remaining cheese.  Bake 2 minutes longer or until the cheese is melted.

Deviled Eggs

(Courtesy of Pampered Chef)

Ingredients:
12 eggs
1/2 c. mayonnaise
1 Tbsp. yellow mustard
1 tsp. white vinegar
Salt and coarsely ground black pepper, to taste

Directions:
Place eggs in a large stockpot and cover by about 1 inch of cold water.  Quickly bring the water just to a boil.  Remove the pot from the heat, cover and let stand, covered, for 20 minutes.  

Immediately run cold water over eggs and place them in an ice bath until completely cooled.  Remove shells.

Cut eggs in half lengthwise.  Carefully remove yolks to a large mixing bowl; set whites aside.  Mash yolks.  Stir in mayonnaise, mustard and vinegar; mix until well blended.  Season to taste with salt and pepper.

Pipe yolk mixture into whites.  Refrigerate at least 30 minutes to allow flavors to blend.

Roasted Potatoes with Rosemary

(Courtesy of Crisco)

Ingredients:
Olive oil no-stick cooking spray
3 Tbsp. light olive oil
1 Tbsp. chopped fresh rosemary
1/2 tsp. garlic powder
1/2 c. chopped onion
Salt and pepper, to taste
2 lbs. potatoes, cut in half or fourths

Directions:
Preheat oven to 425 degrees.  Coat a baking sheet with no-stick cooking spray.

Stir together oil, rosemary, garlic powder, onion, salt and pepper in a large bowl.  Add potatoes.  Toss well until coated.  Spread evenly in prepared pan.

Bake 30-35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Avocado Salsa

(Courtesy of Taste of Home)

Ingredients:
1 2/3 c. (about 81/4 oz.) frozen corn, thawed
2 cans (2 1/4 oz. each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 medium ripe avocados, peeled
Tortilla chips

Directions:
Combine corn, olives, red pepper and onion.  In another bowl, mix the next 7 ingredients.  Pour over corn mixture; toss to coat.  Refrigerate, covered, overnight.

Just before serving, chop avocados; stir into salsa.  Serve with tortilla chips.

White Cheddar Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter
1 medium onion, finely chopped
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. pepper
3 c. 2% milk
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 c. (8 oz.) sour cream
8 c. thinly sliced peeled potatoes
3 1/2 c. cubed fully cooked ham
2 c. (8 oz.) shredded sharp white cheddar cheese

Directions:
Preheat oven to 375 degrees.  In a large saucepan, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour and seasonings until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in soup.  Remove from heat; stir in sour cream.

In a greased 9x13 baking disk, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, for 30 minutes.  Uncover and bake 40-50 minutes longer or until potatoes are tender.

Asian Chicken, Cabbage and Noodles Salad

(Courtesy of Kraft)

Ingredients:
1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 c. shredded cooked chicken breasts
4 green onions, diagonally sliced
1/3 c. cocktail peanuts
1/2 c. light Asian toasted sesame dressing
1 Tbsp. creamy peanut butter

Directions:
Bread noodles into small pieces in a large bowl.  Add coleslaw blend, chicken, onions and nuts; mix lightly.  Discard seasoning packet from soup mix or reserve for another use.

Beat peanut butter and dressing with a whisk until blended.  Add to salad; mix lightly.

Bubba's Beer Biscuits

(Courtesy of Paula Deen)

Ingredients:
4 c. Bisquick
1/4-1/2 c. sugar
1 can (12 oz.) beer
2 Tbsp. butter, melted

Directions:
Preheat oven to 400 degrees.  Mix all ingredients well, adjusting the sugar according to how sweet of a biscuit you prefer.  Pour into well greased muffin tins.  Bake 15-20 minutes.  Serve with honey butter.

Marshmallow Fruit Bowl

(Courtesy of Taste of Home)

Ingredients:
1 can (20 oz.) pineapple tidbits
1 can (15 oz.) chunky mixed fruit 
1/4 c. sugar
2 Tbsp. all-purpose flour
1/4 c. lemon juice
2 eggs, lightly beaten
1/2 c. whipped topping
1 c. miniature marshmallows

Directions:
Drain pineapple and mixed fruit, reserve 1 c. of juice.  Set fruit aside.

In a large saucepan, combine sugar and flour.  Stir in lemon juice and reserved fruit juices until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat to low; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of hot filling into eggs.  Return to a gentle boil; cook and stir for 2 minutes.  Remove from heat.  Cool completely.

Fold in the whipped topping, marshmallows, pineapple and mixed fruit.  Transfer to a serving bowl.

Sausage Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:

1 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

2 c. milk

4 medium red potatoes, halved and thinly sliced (3 1/2-4 cups)

1/4 c. onion

2 Tbsp. minced fresh parsley, optional

Directions:

Place sausage in a microwave-safe bowl.  Microwave, uncovered, on high for 3 minutes.  Drain and set aside.

Place butter in a 2 1/2 quart microwave-safe dish.  Heat on high for 45-60 seconds or until melted.  Whisk in flour, salt and pepper until smooth.  Gradually whisk in milk.  Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion.  Cover and microwave on high for 4 minutes; stir.  Heat 4 minutes longer.  Stir in the sausage.  Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through.  Stir.  Let stand, covered, for 5 minutes.  Sprinkle with parsley, if desired.

Dill Potato Salad

(Courtesy of Food Writer's Favorites)

Ingredients:
3 lbs. potatoes
1 pkg. (16 oz.) frozen peas
1/4 c. chopped onion
2 cloves garlic, minced
1 c. plain non-fat yogurt
1/3 c. light mayonnaise
1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
1 tsp. dried dill weed
2 Tbsp. lemon juice

Directions:
Boil potatoes in  water to cover until tender.  Let cool.  Peel and slice thin.

Rinse frozen peas with hot water; drain well.  Add peas to sliced potatoes.  Add onion and garlic.

In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well.  Pour over potato mixture; mix well.  Refrigerate, covered, 4 hours to let flavors blend before serving.

Crispie Cheese Twists

(Courtesy of Lawrys)

Ingredients:
1/2 c. grated Parmesan cheese
3/4 tsp. Lawry's seasoned pepper
1/2 tsp. garlic powder with parsley
1 pkg. (17 1/4 oz.) frozen puff pastry, thawed
1 egg white, lightly beaten

Directions:
In a small bowl, combine Parmesan cheese, seasoned pepper and garlic powder with parsley.  Unfold pastry sheets onto a cutting board.  Brush pastry lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture.  Lightly press into pastry; turn over and repeat.  Cut each sheet into 12 (1 inch wide) strips; twist.  Place on greased cookie sheet and bake in 350 degrees for 15 minutes or until golden brown.

Taco Tots

(Courtesy of Lawrys)

Ingredients:
1 pkg. (32 oz.) frozen tator tots
1 pkg. (1.25 oz.) taco seasoning mix

Directions:
In a large plastic bag combine tator tots and taco seasoning mix.  Seal bag and shake to coat potatoes with seasoning.  Spread tator tots on a foil-covered cookie sheet.  Bake at 450 degrees for 15-20 minutes or until crisp.

Note~ Can mix together 1/2 ketchup and 1/2 salsa to dip these in once they are cooked.

California Black Bean Salad

(Courtesy of Lawry's)

Ingredients:
1 can (15 oz.) black beans, drained and rinsed
1 can (12 oz.) whole kernel corn, drained
1 medium tomato, chopped
1/2 c. chopped red onion
1/2 c. chopped green bell pepper
1/2 tsp. garlic powder with parsley
SAUCE:
3/4 c. Italian salad dressing
2 tsp. chopped cilantro
3/4 tsp. hot pepper sauce
1/2 tsp. seasoned pepper
1/2 tsp. chili powder

Directions:
In a small bowl, combine all sauce ingredients; blend well.  Cover and refrigerate until ready to use.

In a large bowl, combine all ingredients including the sauce; blend well.  Cover and refrigerate at least 15 minutes.

Slow Cooker Cheesy Potatoes

(Courtesy of sixsistersstuff.com)

Ingredients:
1 bag (28-32 oz.) frozen hashbrowns
1 can (10.75 oz.) cream of chicken soup (can use 98% fat free)
1 c. sour cream (can use light)
1 1/2 c. sharp cheddar cheese
2 Tbsp. butter, melted
2 Tbsp. diced onion
1/2 c. sharp cheddar cheese (optional)
Green onions, sliced (optional)

Directions:
Spray slow cooker with non-stick cooking spray.  Place all ingredients, except for 1/2 c. sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated.  Place lid on top of slow cooker and cook on low for 4-5 hours.

Remove lid and top potatoes with additional 1/2 c. cheddar cheese.  Let cook 10-15 minutes more or until cheese starts to melt.

Twice-Baked Red Potatoes

(Courtesy of Taste of Home)

Ingredients:
6 large red potatoes (about 10 oz. each)
1/2 c. 1% milk
1/2 c. fat-free plain yogurt
3 Tbsp. butter, softened
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. garlic-herb seasoning blend
1 tsp. salt
1/4 tsp. coarsely ground pepper
1 c. shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.  Scrub potatoes; pierce several times with a fork.  Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

When potatoes are cool enough to handle, cut each lengthwise in half.  Scoop out pulp, leaving 1/4 inch thick shells.  Mash pulp with all ingredients except cheese.  Spoon into potato shells.  Top with cheese.

Bake until heated through, 25-30 minutes.  If desired, broil 2-3 minutes until cheese is light golden brown.

Creamy Make Ahead Mashed Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 lbs. potatoes (about medium), peeled and cubed
6 strips bacon, chopped
8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. butter, cubed
1/4 c. 2% milk
1 1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
3 green onions, chopped

Directions:
Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered 10-15 minutes or until tender.

Meanwhile, in a skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream cheese, sour cream and butter.  Stir in milk and seasonings.  Transfer to a greased 9x13 baking dish; sprinkle with cheese, green onions and bacon.  Refrigerate, covered, up to 1 day.

Preheat oven to 350 degrees.  Remove potatoes from refrigerator and let stand while oven heats.  Bake, covered, about 30 minutes.  Uncover; bake 10 minutes more, or until heated through.

Big Batch Dinner Rolls

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1 c. warm water (110-115 degrees)
2 c. warm 2% milk (110-115 degrees)
1/2 c. shortening
1/4 c. sugar
3 tsp. salt
10 c. all-purpose flour

Directions:
In a small bowl, dissolve yeast in warm water.  In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2 1/2 c. flour; beat on medium speed until smooth.  Stir in enough remaining flour to form a stiff dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down dough.  Turn onto a lightly floured surface; divide and shape into 48 balls.  Place 2 inches apart on greased baking sheets.  Cover with kitchen towels; let rise in a warm place until doubled in size, about 20 minutes.

Preheat oven to 375 degrees.  Bake 12-15 minutes or until golden brown.

Freeze option: partially bake rolls at 325 degrees for 10 minutes.  Freeze partially baked rolls in resealable plastic freezer bags.  To use, bake frozen rolls on greased baking sheets at 375 degrees for 12-15 minutes or until golden brown.

Basic Herb Stuffing

(Courtesy of Womens Day)

Ingredients;
3 Tbsp. olive oil, plus more for the pan
1 small loaf county bread (about 1 lb.), cut into 1/2 inch pieces (about 10 c.)
2 medium onions, chopped
Kosher salt and pepper
2 large carrots, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
3 c. low-sodium chicken broth
1 c. fresh flat-leaf parsley, chopped
2 tsp. fresh thyme leaves
2 large eggs, beaten

Directions:
Heat oven to 375 degrees.  Oil a 3 quart casserole dish.  Place the bread on a rimmed baking sheet and toast until golden brown, 15-20 minutes; transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the onions, 1 tsp. salt and 1/2 tsp. pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6-8 minutes.

Add the carrots and celery and cook, stirring occasionally, until tender, 6-7 minutes.  Add the broth and bring to a boil.  Stir in the parsley and thyme.

Transfer the vegetable mixture to the bowl and toss with the bread.  Fold in the beaten eggs.  Transfer to the prepared baking dish, cover with foil and bake for 10 minutes.  Remove foil and bake until golden brown, 15-20 minutes more.