Chocolate Peanut Butter Pizza

(Courtesy of Taste of Home)

Ingredients:
1/2 c. shortening
1/2 c. peanut butter
1/2 c. packed brown sugar
1/2 c. sugar
2 eggs, lightly beaten
1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
2 c. miniature marshmallows
1 c. (6 oz.) semisweet chocolate chips

Directions:
In a mixing bowl, cream shortening, peanut butter and sugars.  Beat in eggs and vanilla.  Stir in flour and mix well.  Pat into a greased 12 inch pizza pan.  Bake at 375 degrees for 12 minutes.  Sprinkle with the marshmallows and chocolate chips.  Return to the oven for 4-6 minutes or until lightly browned.

Caramel Apple Bites

(Courtesy of Taste of Home)

Ingredients:
1/3 c. chopped unpeeled apple
1/3 c. evaporated milk
1/3 c. sugar
1/3 c. chopped walnuts
DOUGH:
1/2 c. butter or margarine, softened
1/4 c. confectioners' sugar
1/4 c. packed brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
2 c. all-purpose flour
TOPPING:
1 pkg. (14 oz.) caramels
2/3 c. evaporated milk
1 c. chopped walnuts

Directions:
In a small saucepan, combine filling ingredients.  Cook and stir over medium heat until thickened; set aside to cool.  In a mixing bowl, cream butter and sugars.  Add egg, vanilla and salt; beat well.  Add flour; mix well.  Shape dough into 1 inch balls.  Flatten and place 1/4 tsp. filling in center of each.  Fold dough over filling and reshape into balls.  Place 1 inch apart on greased baking sheets.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  Remove to wire racks to cool.  In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted.  Insert a toothpick into each cookie and dip into caramel until completely coated.  Dip bottom into nuts.  Place on wire racks to set.

Caramel Popcorn Balls

(Courtesy of Taste of Home)

Ingredients:
2 quarts popped popcorn
3 c. crisp rice cereal
42 caramels
3 Tbsp. water
1 c. salted peanuts
1/8 tsp. salt

Directions:
Combine popcorn and cereal in a large bowl; set aside.  In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted.  Stir in peanuts and salt; mix well.  Pour over popcorn mixture and toss to coat.  With buttered hands, shape into 3 inch balls.  Reshape if necessary when partially cooled.

Salami Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
3 c. uncooked medium tube pasta or elbow macaroni
1/2 lb. bulk hard salami or summer sausage, cubed
1/2 c. minced fresh parsley
4 green onions, sliced
1/2 c. olive or vegetable oil
1/4 c. cider or red wine vinegar
4 tsp. minced fresh oregano or 1 tsp. dried oregano
4 tsp. minced fresh bail or 1 tsp. dried basil
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Parmesan cheese

Directions:
In a saucepan, cook pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add salami, parsley and onions.  In a small bowl, whisk together oil, vinegar and seasonings.  Drizzle over pasta mixture and toss to coat.  Cover and refrigerate overnight.  Just before serving, stir in Parmesan cheese.

Chili Popcorn

(Courtesy of Taste of Home)

Ingredients;
3 qts. popped popcorn
2 Tbsp. butter or margarine, melted
1 Tbsp. Dijon mustard
2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin

Directions:
Place popcorn in a large bowl.  Combine the remaining ingredients; drizzle over the popcorn and toss until well coated.

Orange Pineapple Punch

(Courtesy of Taste of Home)

Ingredients:
1 envelope unsweetened orange drink mix
1 c. sugar
2 c. pineapple juice, chilled
3 c. cold water
2 c. ginger ale or lemon-lime soda, chilled

Directions:
In a blender. blend drink mix, sugar and pineapple juice until sugar is dissolved and mixture is frothy.  Pour into a punch bowl; add water and soda.  Serve immediately.

Buffalo Chicken Won Ton Cups

(Courtesy of Kraft)

Ingredients:
4 oz. cream cheese, softened
1/4 c. Buffalo wing sauce
1 c. shredded cooked chicken breasts
2 green onions, thinly sliced
12 won ton wrappers

Directions:
Heat oven to 350 degrees.

Mix cream cheese and wing sauce in a medium bowl until blended.  Add chicken and onions; mix well.

Spray 12 muffin pan cups with cooking spray.  Line each cup with won ton wrapper, with edges extending over top of the cup.  Fill with chicken mixture.

Bake 18-20 minutes or until edges are cups are golden brown and filling is heated through.

Creamy White Chicken Artichoke Lasagna

(Courtesy of Kraft)

Ingredients:
2 c. shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1/2 c. chopped drained oil-packed sun-dried tomatoes
2 pkgs. (8 oz. each) cream cheese, softened
1 c. milk
1/2 tsp. garlic powder
1/4 c. tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:
Heat oven to 350 degrees.

Combine chicken, artichokes, 1 c. mozzarella, Parmesan cheese and tomatoes.  Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil.  Reserve half; mix remaining half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of a 9x13 baking dish; cover with 3 noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken mixture twice.  Top with remaining noodles, cream cheese mixture and mozzarella; cover.

Bake 25 minutes or until heated through.  Sprinkle with remaining basil.  Let stand 5 minutes before cutting to serve.

Bacon Cheddar Chicken Potatoes

(Courtesy of Kraft)

Ingredients:
1/4 c. classic ranch dressing
6 bone-in chicken thighs (1 3/4 lbs.), skin and visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5), cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 c. shredded cheddar cheese
2 Tbsp. chopped fresh parsley

Directions:
Pour dressing over chicken in a shallow dish.  Refrigerate 30 minutes to marinate.

Heat oven to 400 degrees.  Cook bacon in a large skillet on medium heat until crisp.  Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet.  Drain bacon on paper towels.

Add potatoes and onions to reserved drippings; cook 5 minutes, stirring occasionally.  Remove from heat.  Crumble bacon.  Add to potato mixture; mix lightly.  Spoon into 9x13 baking dish.  Remove chicken from marinade; discard marinade.  Place chicken over potato mixture.

Bake 55-60 minutes or until potatoes are tender and chicken is done (165 degrees).  Top with cheese and parsley.

Crisp Cucumber Salsa

(Courtesy of Taste of Home)

Ingredients:
2 c. finely chopped seeded peeled cucumber
1/2 c. finely chopped seeded tomato
1/4 c. chopped red onion
2 Tbsp. minced fresh parsley
1 jalapeno pepper, seeded and chopped
4 1/2 tsp. minced fresh cilantro
1 garlic clove, minced
1/4 c. reduced-fat sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Baked tortilla chip scoops

Directions:
In a small bowl, combine the first 7 ingredients.  In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.  Pour over cucumber mixture and toss gently to coat.  Serve immediately with chips.

Biscuit Nugget Chicken Bake

(Courtesy of Taste of Home)

Ingredients:
3 c. cubed cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. milk
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/2 tsp. dill weed
1/2 tsp. paprika
TOPPING:
1/4 c. grated Parmesan cheese
1 Tbsp. dried minced onion
1 tsp. dried parsley flakes
1/2 tsp. paprika
1 tube (12 oz.) refrigerated buttermilk biscuits

Directions:
In a large saucepan, combine the first 6 ingredients.  Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.

In a large resealable plastic bag, combine the cheese, onion, parsley and paprika.  Separate the biscuits and cut into quarters; add to bag and shake to coat.  Place on an ungreased baking sheet.  Bake at 400 degrees for 5 minutes.

Transfer the chicken mixture to a greased 8 inch square baking dish; top with biscuits.  Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.

Four Cheese Chicken Pasta Bake

(Courtesy of adashofsanity.com)

Ingredients:
1 lb. spiral noodles or fettuccine, boiled to al dente and drained
9 Tbsp. butter
4 1/2 Tbsp. flour
1 can (14.5 oz) chicken broth
1/2 c. half and half
1 c. plus 2 Tbsp. grated Parmigiano-Reggiano
1 c. plus 2 Tbsp. grated Gouda cheese
1 c. plus 2 Tbsp. grated sharp white cheddar cheese
6 oz. mascarpone cheese
10 oz. cooked chicken breast, sliced or cubed (can use grilled chicken)
3 Tbsp. grated Parmesan cheese, for topping

Directions:
Heat oven to 350 degrees.  Spray a 9x9 baking dish with cooking spray. 

Melt butter in a saucepan over medium heat.  Stir in flour.  Gradually stir in broth.  Heat to boiling, stirring constantly; reduce heat to low.  Stir in mascarpone, white cheddar cheese, Gouda, Parmigiano and half and half.  Allow all cheese to melt and meld together, while continuously stirring.  Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well.  Spoon into baking dish.  Sprinkle with cheese.  Bake, uncovered, about 15-25 minutes or until hot in the center.

Freezer Corn

(Courtesy of simplycanning.com)

Ingredients:
Sweet corn on the cob

Directions:
Husk corn and remove silk.

Boil a large pot of water.  Blanch 3-5 corn cobs at a time, depending on the size of your pot.  Put the corn in boiling water for 5-6 minutes, depending on the size of the cobs.  Larger cobs will be blanched for a longer time.  Start the timer when the corn enters the water, not when the water returns to boiling.  Remove corn from boiling water and immediately place in ice cold water to cool and stop the cooking process.  

Allow the corn to sit in the cold water for at least 2 minutes.  Add more ice if necessary. 

Remove the corn from the cold water and allow to drain.

Cut the corn kernels off of the cob.  Do not cut into the cob- cut about 3/4 of the depth of the kernels.  This is a messy process- use a cookie sheet under the kernels.  You also can use a bundt pan and put the cob in the center and allow the kernels to fall in the bowl part- it will still make a bit of a mess but not as bad.

Place the corn in freezer containers or freezer bags.  Remove as much air as possible, seal and label.  If using bags, place in the freezer in a single layer (which allows it to freezer quickly).  When the corn is completely frozen, you are able to stack for convenience.

To use: heat in the microwave or in a stockpot full of water until heated through.

Lemonade Icebox Pie

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 c. thawed lemonade concentrate
1 carton (8 oz.) frozen whipping topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

Directions:
In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipping topping and, if desired, food coloring.  Pour into crust.  Cover and refrigerate until set.

Company Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
4 medium golden delicious apples, diced
4 medium red delicious apples, diced
2 c. seedless green grapes, halved
2 c. seedless red grapes, halved
1 can (20 oz.) pineapple chunks, drained
1 can (11 oz.) mandarin oranges, drained
DRESSING:
3 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. sugar

Directions:
In a large bowl, combine the first 6 ingredients.  In a small bowl, beat dressing ingredients until smooth.  Pour over fruit; toss gently to coat.

Loaded Tot Kabobs

(Courtesy of thecountrychiccottage.net)

Ingredients:
Frozen tator tots
Colby jack shredded cheese
Real bacon bits
Sour cream
Chives (optional)
Skewers

Directions:
Cook the tator tots according to package directions.  Allow to cool slightly so they are able to be worked with.  Loosen tator tots from the pan and begin to thread them 6 at a time onto the skewers.  Place the skewers on the baking sheet.  Top with cheese and bacon bits (as much as you desire).

Return pan to the oven and bake until the cheese is melted.  Serve with sour cream topped with chives (if desired) as a dip.

Summer Fruit Daiquiri

(Courtesy of Better Homes and Gardens)

Ingredients:
3 c. sliced peeled fresh peaches; unsweetened frozen peach slices, thawed; fresh or frozen unsweetened strawberries, thawed; fresh or frozen cubed mango, thawed; or cubed, seeded watermelon
1/2 can (6 oz. total) frozen limeade or lemonade concentrate, thawed
1/4 c. (2 oz.) light rum or orange juice
2 Tbsp. powdered sugar
2 c. ice cubes
Fresh peach chunks, small fresh strawberries, mango cubes or watermelon cubes (optional)

Directions:
In a blender, combine the first 3 c. fruit, the limeade concentrate, rum and powdered sugar.  Cover and blend until smooth.  With blender running, gradually add ice cubes through the opening in the lid until mixture is desired thickness.  Serve in glasses.  If desired, garnish with fruit pieces on wooden skewers.

Dill Pickle Ranch Chex Mix

(Courtesy of Chex)

Ingredients:
4 1/2 c. corn Chex cereal
4 1/2 c. rice Chex cereal
2 c. bite-size pretzel pieces
2 c. regular-size garlic bagel chips, broken into 1 inch pieces
1/3 c. vegetable oil
1 Tbsp. dried dill weed
1 tsp. garlic powder
1 Tbsp. dill pickle juice
1 pkg. (1 oz.) dry ranch dressing mix

Directions:
In a large microwavable bowl, mix cereals, pretzels and bagel chips.

In a measuring cup or small bowl, mix oil, dill weed, garlic powder and pickle juice.

Gradually pour oil mixture over cereal mixture until evenly coated.  Sprinkle with ranch dressing mix, stirring to coat completely.

Microwave uncovered on high for 4-5 minutes, stirring every minute with rubber spatula and scraping side and bottom of bowl.

Spread mixture on waxed paper or foil to cool.  Store in an airtight container. 

Chicken Noodle Casserole

(Courtesy of life-in-the-lofthouse.com)

Ingredients:
2 c. uncooked egg noodles
2 c. cooked, shredded chicken
1 pkg. (10 oz.) frozen peas and carrots
1 pkg. (10 oz.) frozen corn
1 c. milk
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) cream of mushroom soup
Salt and pepper, to taste
1/2 Tbsp. dried minced onion
2 Tbsp. melted butter
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning, optional

Directions:
Preheat oven to 350 degrees.  Spray a 9x13 baking dish with nonstick cooking spray.

Boil egg noodles according to package directions.  Drain water.

Meanwhile, in a large bowl combine all other remaining ingredients.  Add cooked noodles to mixture.  Gently stir to combine everything.  Pour into prepared baking dish.  Cover with foil.

Bake 30 minutes or until heated through.  Remove from oven and let stand 5 minutes before serving.

Buffalo Chicken Totchos

(Courtesy of Kraft)

Ingredients:
1 pkg. (32 oz.) tator tots
2 c. shredded cooked chicken
1/2 c. buffalo wing sauce
1 stalk celery, chopped
1/3 c. ranch dressing
2 green onions, thinly sliced

Directions:
Heat oven to 425 degrees.

Bake tator tots as directed on package.

Combine chicken and wing sauce.

Spread tator tots on a platter; top with chicken mixture and remaining ingredients.

French Toast Fingers

(Courtesy of Taste of Home)

Ingredients:
2 large eggs
1/4 c. milk
1/4 tsp. salt
1/2 c. strawberry preserves
8 slices day-old white bread
Confectioners' sugar, optional

Directions:
In a small bowl, whisk the eggs, milk and salt; set aside.  Spread preserves on 4 slices of bread; top with the remaining bread.  Trim crusts; cut each sandwich into three strips.

Dip both sides in the egg mixture.  Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.  Dust with confectioners' sugar if desired.

Freezer Slow Cooker Scalloped Potatoes and Ham

(Courtesy of six-cents.com)

Ingredients:
1 large bag of frozen potatoes
2 cans cream of your choice soup (potato, broccoli etc.)
2 cans water
2 ham steaks, cubed (can use turkey ham)
8 oz. cheddar cheese
4 c. broccoli
Salt and pepper

Directions:
Divide everything evenly into 2 containers.  Seal and freeze.

To cook: put in a slow cooker and cook on low for 8 hours.

Note~ Can use 12 new potatoes to replace the frozen potatoes.  Slice in rounds.  The potatoes could potentially turn black during the freezing process.

Creamy Stove Top Alfredo with Bacon and Peas

(Courtesy of Better Homes and Gardens)

Ingredients:
4 slices thick-sliced bacon, coarsely chopped
2 cloves garlic, minced
8 oz. dried rotini, penne or rigatoni pasta
1 can (14 1/2 oz.) chicken broth
1 c. water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. frozen peas
1/4 c. whipping cream
1/4 c. grated Parmesan cheese (1 oz.) 
Crumbled crisp-cooked bacon (optional)

Directions:
In a large deep skillet cook the 4 slices bacon until crisp.  Stir in garlic; cook and stir for 30 seconds more.  Stir in pasta, broth, water, salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 12-15 minutes or until pasta is tender, stirring once.  Stir in peas, whipping cream and Parmesan cheese.  Cook and stir about 2 minutes more or until heated through.  Serve immediately.  If desired, top with crumbled bacon.

Dr. Pepper Drumsticks

(Courtesy of Taste of Home)

Ingredients:
1 c. ketchup
2/3 c. Dr. Pepper
2 Tbsp. brown sugar
2 Tbsp. bourbon
4 tsp. barbecue seasoning
1 Tbsp. Worcestershire sauce
2 tsp. dried minced onion
1/8 tsp. salt
1/4 tsp. celery salt, optional
12 chicken drumsticks

Directions:
In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently.

On an oiled grill, cook chicken, covered, over medium-low heat for 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 170-175 degrees, brushing occasionally with the sauce mixture.

Hero Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 small garlic cloves, minced
1/8 tsp. salt
1/8 tsp. pepper
SALAD:
2 c. uncooked spiral pasta
1 small red onion, halved and thinly sliced
3/4 c. sliced pepperoncini
4 oz. cubed provolone cheese
2 oz. thinly sliced deli ham, cut into strips (2/3 c.)
2 oz. thinly sliced hard salami, cut into strips (2/3 c.)
5 c. shredded lettuce
1 large tomato, coarsely chopped
3/4 c. cherry tomatoes, havled

Directions:
In a small bowl, whisk the first 5 ingredients until blended.  Cook pasta according to package directions.  Drain pasta; rinse with cold water.

In a large bowl, combine onion, pepperoncini, cheese, meats and pasta.  Just before serving, add lettuce and tomatoes.  Drizzle with dressing; toss to coat.

Root Beer Float Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. white cake mix (regular size)
1 3/4 c. cold root beer, divided
1/4 c. canola oil
2 large eggs
1 envelope whipped topping mix (Dream Whip)

Directions:
In a large bowl, combine cake mix, 1 1/4 c. root beer, oil and eggs.  Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 9x13 baking dish.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.

In a small bowl, combine the whipped topping mix and remaining root beer.  Beat until soft peaks form.  Frost cake.  Store in the refrigerator.

Boozy Snow Cones

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. granulated sugar
2 c. water
Desired flavoring
Shaved ice

Directions:
For simple syrup, in a medium saucepan, stir together the sugar and water.  Heat over medium heat until sugar dissolves.  Remove from heat and cool.  Stir in desired flavoring.  Chill for up to 1 month.  Serve over shaved ice.

Limoncello syrup:
Stir 1/3 c. limoncello into simple syrup.  Tint with yellow food coloring, if desired.

Mojito syrup:
Reduce water to 1 1/2 c.  Add 1/4 c. fresh mint leaves while heating mixture.  Cool as directed.  Remove mint leaves.  Stir in 1/2 c. lime juice and 1/3 c. rum.  Tint with green food coloring, is desired.

Grapefruit syrup:
Replace water with 2 c. grapefruit juice.  Prepare and cool as directed above.  Stir in 1/3 c. tequila.  Tint with red food coloring, if desired.

Strawberry daiquiri syrup:
Replace water with 1 3/4 c. sieved pureed strawberries (start with 2 lbs. strawberries, hulled, then puree in a food processor and press through a fine mesh sieve).  Prepare and cool as directed above.  Stir in 1/4 c. lime juice and 1/4 c. rum.

Dessert Dip

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow creme

Directions:
Mix ingredients until blended.  Serve with fruit or cookies.

Taco Bubble Pizza

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. lean ground beef (90% lean)
1 can (10 3/4 oz.) condensed tomato soup, undiluted
3/4 c. water
1 envelope taco seasoning
1 can (12 oz.) refrigerated buttermilk biscuits
2 c. (8 oz.) shredded cheddar cheese
TOPPINGS:
2 c. torn leaf lettuce
2 medium tomatoes, seeded and chopped
1 c. salsa
1 c. (8 oz.) sour cream
1 can (2 1/4 oz.) sliced ripe olives, drained
Green onions, optional

Directions:
Cook beef in a large skillet over medium heat until no longer pink; drain.  Stir in the soup, water and taco seasoning; bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes.

Meanwhile, cut each biscuit into 8 pieces.  Remove beef mixture from heat and gently stir in biscuit pieces.  Transfer to an ungreased 9x13 baking dish.

Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.  Sprinkle with cheese; bake 8-10 minutes longer or until cheese is melted.  Serve with toppings.

Steakhouse Potato Salad

(Courtesy of Kraft)

Ingredients:
3 lb. small red potatoes (about 12), cut into 1-inch chunks
1/2 c. water
1/2 c. miracle whip
1/4 c. ranch dressing
6 slices bacon, cooked, crumbled
1 c. shredded cheddar cheese
4 green onions, thinly sliced

Directions:
Place potatoes in a 2 quart microwaveable dish.  Add water; cover with lid.  Microwave on high for 12-15 minutes or just until potatoes are tender; drain.  Place in a large bowl.

Refrigerate 1 hour or until completely cooled.

Mix dressings until blended.  Add to potatoes along with remaining ingredients; mix lightly.

Cheesy Chicken Noodle Skillet

(Courtesy of Kraft)

Ingredients:
3 c. egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 c. frozen chopped broccoli
1/2 c. fat-free reduced-sodium chicken broth
4 oz. cream cheese, cubed
1/4 c. mayonnaise
1 c. shredded sharp cheddar cheese

Directions:
Bring a large saucepan of water to boil on high heat.  Add noodles and chicken; cook 8 minutes or until chicken is done and noodles are tender, adding broccoli to the boiling water for the last 6 minutes.  Drain.

Return noodle mixture to pan.  Add broth, cream cheese and mayonnaise; mix well.  Bring just to a boil on medium-low heat; cook 2-3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Add shredded cheese; cook and stir 1 minute or until melted.

Freezer Cucumber Pickles

(Courtesy of Taste of Home)

Ingredients:
4 lbs. pickling cucumbers, sliced
8 c. thinly sliced onions (about 8 medium)
1/4 c. salt
3/4 c. water
4 c. sugar
2 c. cider vinegar

Directions:
Rinse ten 2-cup plastic containers with lids with boiling water.  Dry thoroughly.  Divide cucumbers, onions, salt and water between 2 large bowls.  Let stand at room temperature for 2 hours.  Do not drain.

Add 2 c. sugar and 1 c. vinegar to each bowl; stir until sugar is dissolved.  Transfer to prepared containers, leaving 1 inch headspace for expansion; freeze for up to 6 months.

Thaw pickles in refrigerator 8 hours before using.  Serve within 2 weeks after thawing.

Slow Cooker French Dip Sandwiches

(Courtesy of chefsavvy.com)

Ingredients:
1 Tbsp. extra-virgin olive oil
Salt and pepper
2 1/2 lb. chuck roast
1/2 onion, quartered
2 c. low-sodium beef broth
1 whole bay leaf
12 slices provolone cheese
6 rolls

Directions:

Add olive oil to a large pot. 

Season chuck roast with salt and pepper.  Add roast to the pan and sear over high heat until the roast is browned on all sides.

Add the roast to the slow cooker along with the onion, beef broth and bay leaf.

Cover and cook on low setting for 6-8 hours or 5 hours on high heat or until the meat is tender.

Remove roast from the slow cooker and slice or use forks to shred.  

Strain the onions from the broth (reserving the liquid).  Skim fat from broth (if there is any).  Set aside to serve on top of sandwiches, if desired.  

To assemble the sandwich, layer sliced or shredded beef and top with 2 slices of provolone cheese.  Place sandwiches under the broiler until the cheese is melted.  Serve warm with a side of broth.

Grapefruit Poppy Seed Bread

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1 2/3 c. sugar, divided
3 large eggs
3/4 c. (6 oz.) vanilla yogurt
2 Tbsp. poppy seeds
2 Tbsp. grated grapefruit peel
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. grapefruit juice
GLAZE:
1 c. confectioners' sugar
2 Tbsp. grapefruit juice

Directions:
Preheat oven to 350 degree.  In a large bowl, cream butte and 1 1/3 c. sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in yogurt, poppy seeds, grapefruit peel and vanilla.  In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

Transfer to a greased 9x5 loaf pan.  Bake 55-65 minutes or until a toothpick inserted in the center comes out clean.  Meanwhile, in a small bowl, mix 1/4 c. grapefruit juice and remaining sugar.

Remove bread from oven.  Immediately poke holes in bread with a fork; slowly pour juice mixture over bread.  Cool in pan 10 minutes; remove to wire rack to cool completely.

In a small bowl, mix the glaze ingredients; drizzle over bread.

Veggie Thai Curry Soup

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8.8 oz.) thin rice noodles or uncooked angel hair pasta
1 Tbsp. sesame oil
2 Tbsp. red curry paste
1 c. light coconut milk
1 carton (32 oz.) reduced-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce or fish sauce
1 pkg. (14 oz.) firm tofu, cubed
1 can (8 3/4 oz.) whole baby corn, drained and cut in half
1 can (5 oz.) bamboo shoots, drained
1 1/2 c. sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Directions:
Prepare noodles according to package directions.

Meanwhile, in a 6 quart stockpot, heat oil over medium heat.  Add red curry paste, cook 30 seconds or until aromatic.  Gradually whisk in the coconut milk until blended.  Stir in vegetable broth and soy sauce; bring to a boil.

Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender.  Drain noodles; add to soup.  Top each serving with basil; serve with lime wedges.

Slow Cooker Spinach and Artichoke Dip

(Courtesy of Taste of Home)

Ingredients:
2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 jar (15 oz.) alfredo sauce
1 pkg. (8 oz.) cream cheese, cubed
2 c. (8 oz.) shredded Italian cheese blend
1 c. (4 oz.) shredded part skim mozzarella cheese
1 c. shredded Parmesan cheese
1 c. 2% milk
2 garlic cloves, minced
Tortilla chips

Directions:
In a greased 4 quart slow cooker, combine the first 9 ingredients.  Cook, covered, on low 2-3 hours or until heated through.  Serve with chips.