Chicken Stir Fry Lettuce Wraps

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups. (recipe and Picture from marthastewart.com/everyday)

Whole Wheat Spaghetti with Veggies and Peanut Sauce

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. (recipe and picture from marthastewart.com/everyday)

French Breakfast Puffs

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.

Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot. (recipe and picture from bettycrocker.com)

For those kiddos in your life... Fish Sticks Marinara

2 cups frozen broccoli spears, thawed, drained
1 tablespoon olive or vegetable oil
1/2 teaspoon dried basil leaves
12 frozen breaded fish sticks
1 container (15 oz) marinara sauce or 2 cups tomato pasta sauce (any variety)
1/4 cup shredded Parmesan cheese (1 oz)
6 slices mozzarella cheese

Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic. Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.

Bake uncovered about 30 minutes or until thoroughly heated. (recipe and Picture from bettycrocker.com)

Baked Crescent Churros

Who says you have to go to an amusement park to get a really yummy churro?! These are simple and so good! Have fun!
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture. (recipe and picture from bettycrocker.com)

Strawberry- Peach Pops!

1 cup soymilk or almond milk
1 cup frozen or fresh strawberries
1 container (6 oz) Fat Free peach yogurt
2 tablespoons honey
10 paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.

Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.

Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.craft sticks (flat wooden sticks with round ends). (Recipe and picture from bettycrocker.com)

Creamy Pesto Dip

Are you in need of a fast and easy weekend BBQ recipe?! This recipe is great and fast! ENJOY!
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired
Stir together all ingredients except raw vegetbles. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables. (recipe and picture from bettycrocker.com)

Lip Smackin Lemon Cake

LEMON CAKE

1 yellow cake mix

1 small pkg. lemon instant pudding mix

1 pkg. Dream Whip dry mix

1/4 cup oil

1/4 cup lemon juice

1 1/2 cups hot water

2 TBS. flour

4 eggs

Mix together and beat well. Bake for 45-50 minutes at 350 in a bundt pan.

LEMON GLAZE

2 cups powdered sugar

juice from 3 lemons

3 TBS. lemon extract

When cake is ready to remove from the oven, bring glaze to a boil in a small saucepan. Remove cake from oven and poke it all over with a toothpick. Spoon glaze over cake so it will soak down while they are both hot! ENJOY! (recipe from Peacocks on My Porch)

Nutella Cookies

I didn't make these with nuts, but you can add them if your heart desires! ENJOY!
1 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter (1 stick)
1/2 cup Nutella
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 tsp. vanilla
1 egg
Sift together flour, salt and baking powder and set aside. Cream butter, Nutella and both sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture in 3/4 inch balls. Place on greased baking sheets and bake at 375 for about 10 minutes. (recipe from Niki Sepulveda)

Super Easy Pepperoni Breadsticks

2 cups Original Bisquick® mix
1/2 cup cold water
1/2 cup chopped turkey pepperoni
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.

Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.

Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. (recipe and picture from bettycrocker.com)

Grilled Taco BBQ Chicken

2 tablespoons taco seasoning mix
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut.

Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut. (recipe and picture from bettycrocker.com)

Slow Cooker Italian Chicken Sandwiches- SUPER EASY!

3-4 chicken breasts, skinless and boneless
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto

sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.

(picture from bettycrocker.com)

Eggplant Parmesan

2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.

Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.

To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed. (recipe and picture from marthastewart.com/everyday)

Eggplant, Tomato, and Mozzerella Salad

During the summer months, I LOVE fresh produce and herbs. I also LOVE going to the Farmers Market or local farms to find these fresh treasures! ( I would grow them myself, but Farmers Markets thrive because of people like me! I cannot grow a thing!) I really have never cooked with egglant until now, and I have to say..... I am IN LOVE! More Eggplant recipes to come!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. (Recipe and picture found at Marthastewart.com)

Grilled Parmesan Potatoes

4 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 cup Progresso® Italian style bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt.

In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.

To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. (recipe and picture from bettycrocker.com)

Caramel Cream Brownie Trifle

1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. (recipe and picture from bettycrocker.com)

Slow Cooker Swiss Steak

1 1/2 lb boneless beef round steak
1/2 teaspoon peppered seasoned salt
6 to 8 small red potatoes, cut into fourths
1 1/2 cups ready-to-eat baby-cut carrots
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
Chopped fresh parsley, if desired

Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.

In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (recipe and picture from bettycrocker.com)

Grilled Chicken Sandwich with Chipolte Mayo

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix
4 boneless skinless chicken breasts
4 slices pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup your favorite salsa

Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.

Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.

Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll. (recipe and picture from bettycrocker.com)

Slow Cooker Lasagna- So Easy and Really Good

1 pound bulk Italian sausage
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage in a skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. (recipe and picture from bettycrocker.com)

Cheese Stuffed Burgers with Roasted Red Pepper Sauce

3 pounds ground beef
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
8 rolls or buns, split
2 cups packed baby spinach
2 tomatoes, cut into 8 slices
Sauteed mushrooms (optional)

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

ROASTED RED PEPPER SAUCE

1 cup light mayonnaise
1/4 cup drained (jarred) roasted red peppers
1/2 teaspoon white wine vinegar
1/8 teaspoon ground pepper

In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.(Recipe and picture from Marthastewart.com)

Flag Cupcakes with Buttercream Frosting

CUPCAKES
1 box Betty Crocker® SuperMoist® white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon lemon zest
Strawberries for garnish
Blueberries for garnish

FROSTING
1 cup butter (2 sticks), softened
3 to 4 cups powdered sugar, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract
Up to 4 tablespoons milk or heavy cream

Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter equally in half between two bowls. Use red food coloring to color one bowl of batter to desired color of red. Wilton brand gel colors have the brightest color and are good to use here.

To make flag striped cupcakes alternately place a spoonful of red batter and then a spoonful of white batter in the cupcake holder. The batter is thick, so it won't spread on its own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.

Bake cupcakes according to the cake mix package directions.

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries. (recipe and picture found at bettycrocker.com)

I WANT TO KNOW!

I want to know what recipes you have TRIED, LOVED and CAN'T live without! What do you want to see more of! TALK TO ME!

Orange and Thyme Grilled Shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 TBS. olive oil, plus more for grates
1 TBS. plus 1 tsp. chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce. (recipe and picture from marthastewart.com/everyday)

Summer Salad with Strawberries and Candied Pecans

Perfect for entertaining and 4th of July BBQ's. ENJOY!

SALAD:
Spring Lettuce mix- 1 bag
1-2 cup strawberries- cut up
1 tub tomato/ basil feta cheese (use as desired)
sugared pecans

DRESSING:
1/3 cup sugar
1 TBS. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/3 cup vegetable oil
1/4 cup cider vinegar
Mix together until sugar is dissolved. Refrigerate. It will thicken as it cools.

Put lettuce in a bowl, sprinkle with feta cheese and sugared pecans. Add cut up strawberries to salad and then gently pour dressing on. Gently toss salad so that the strawberries do not fall to the bottom of the bowl. (recipe from the Ivory Family Cookbook and Picture from closetcooking.blogspot.com)

Pacific Pork Kebabs with Pineapple Rice

1 TBS. vegetable or canola oil
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges. (recipe and picture from marthastewart.com)

Berries and Cream Dessert

CRUST
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine
1 egg

FILLING
1 cup white vanilla baking chips
1 package (8 oz) cream cheese, softened

TOPPING
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator. (recipe and picture from bettycrocker.com)

Honey Chipotle Glazed Ribs

Sorry I went away for a couple of days! BUT, I'm back and ready to get moving with fabulous recipes!

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours. (recipe and picture from marthastewart.com/everyday)

Captain Crunch Raspberry Smoothie!

1 container (6 oz) Yoplait® Original 99% Fat Free raspberry or strawberry yogurt
3/4 cup Captain Crunch® cereal
1/2 cup fresh or frozen raspberries
1 cup fat free (skim) milk
1/2 banana, sliced

In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides. Pour into 2 glasses. Serve immediately. (picture from bettycrocker.com)

Grilled White Chicken Pizza

2 tablespoons butter or margarine
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2oz cream cheese
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1/3 cup refrigerated Alfredo pasta sauce
1 cup shredded deli rotisserie chicken

In 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.

Heat gas or charcoal grill. Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and onions. Place on grill over medium-low heat. Cover grill; cook 8 to 10 minutes or until hot. (recipe and picture from bettycrocker.com)

Buttermilk Homemade Onion Rings

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.

In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 degrees and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.

Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings. (recipe and picture from marthastewart.com)

Applesauce Coffee Cake

Vegetable-oil cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark-brown sugar
1/4 cup old-fashioned rolled oats
2 3/4 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 1/2 cups store-bought applesauce
2 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges

Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the darkbrown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days. (recipe and picture from marthastewart.com)

Apple Pie Cake

2 cups all-purpose flour
1 cup packed light-brown sugar
2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 10-12)
2 TBS. freshly squeezed lemon juice

In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.

Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature. (recipe and picture from marthastewart.com)

Raspberry Lemon Cupcakes

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 tsp. finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 tsp. plus 1 TBS. seedless raspberry jam (I used homemade freezer jam)
Fresh raspberries (for garnish)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

(recipe and picture from epicurious.com)

Slow Cooker Reuben Sandwiches! PERFECT FOR DAD

1 package (2 pounds) refrigerated sauerkraut
2 to 3 pounds corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Recipe and picture found at bettycrocker.com)

Cloud Pancakes

6 large eggs, separated
2 cups small-curd cottage cheese
2/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon coarse salt
Pinch of ground cinnamon
1/8 teaspoon cream of tartar
Unsalted butter, for cooking
Maple syrup, for serving
Berries, for serving

In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.

In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.

(recipe and picture found at marthastewart.com)

Carrot Cake Cookies

FILLING:

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 tsp. fresh lemon juice

FOR THE COOKIES:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 tsp. ground ginger
1/2 tsp. salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots

Preheat oven to 350 degrees. Spray baking sheet with non stick spray.

Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats and carrots.

Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately. (recipe and picture from marthastewart.com)

Baked Apples and Granola

2 large crisp apples (such as Braeburn, Gala or Fuji)
2 TBS. raisins or dried cranberries
2 TBS. packed brown sugar
4 tsp. butter or margarine, softened
4 crunchy granola bars (any flavor), crushed (OR YOU CAN USE HOMEMADE GRANOLA LIKE WE DID) Search for recipe on this blog!
Milk, cream or fruit-flavored yogurt, if desired

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.

Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
(recipe and picture on bettycrocker.com)

Crispy Baked Fish with Tropical Salsa

FISH:
3 tablespoons butter or margarine
2/3 cup Bisquick® mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten

FRUIT SALSA:
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.

Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork. Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish. (recipe and picture from bettycrocker.com)

Blueberry Oatmeal Bread

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 tsp. ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

(recipe and picture found at bettycrocker.com)

Easy Ravioli Bake

1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese
2 TBS. grated Parmesan cheese

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

(recipe and picture from bettycrocker.com)

Grilled Pesto Stuffed Steaks

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds) 1/4 cup basil pesto
2 TBS. finely shredded Parmesan cheese
1 TBS. olive or vegetable oil

Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side). Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.

(recipe and picture from bettycrocker.com)

Grandma Mary's FAMOUS Danish Ebelskivers!

(You will need this special pan to make these. I highly reccommend buying one as you can make brownies, stuffed pancakes and other yummy goodies. You can find them at Target, Williams Sonoma and Bed Bath and Beyond and more.)

Sift together:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 TBS. sugar

Add to dry ingredients:
2 cups buttermilk (I have used low fat and it worked fine)
3 egg yolks

Fold in very lightly:
3 stiffly beaten egg whites

Spray the pan (see above picture for pan) with non stick cooking spray and heat over medium high heat. Spoon in 1 TBS. of batter in each ball of the pan. Cooking until golden brown and then turn carefully with a fork or grilling skewer. Brown the other side.

Dust with powdered sugar and serve with jam, jelly, honey butter or syrup. ENJOY!!

Slow Cooker White Chocolate Bread Pudding

6 cups French bread cubes
1 package (6 oz) white chocolate baking bar, coarsely chopped
1 cup fat-free egg product
3/4 cup warm water
1 tsp. vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar. In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

(recipe and picture from bettycrocker.com)

Mostaccioli with Sun Dried Tomato Pesto

3 cups uncooked mostaccioli pasta
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2 TBS. toasted pine nuts (if desired)
2 TBS. tomato paste
1 TBS. olive or vegetable oil
1 tsp. lemon juice
1/2 tsp. pepper
1 TBS. minced garlic (fresh or dried)
1/2 cup crumbled feta cheese

Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth. In large bowl, toss pasta, tomato mixture and cheese.

Creme Brulee Cheesecake Bars!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 TBS. packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 tsp. vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

(recipe and picture from bettycrocker.com)

Grilled Fish Tacos

1 lb halibut
1 TBS. olive or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky-style salsa
Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.

Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.

(recipe and picture from bettycrocker.com)

Grilled Bacon and Tomato Pizza

5 slices bacon, (I use turkey bacon) cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1 large plum (Roma) tomato, cut into 10 thin slices
1 TBS. extra-virgin olive oil
1/4 cup chopped fresh basil leaves

Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
(recipe and picture from bettycrocker.com)

Grilled Turkey Pitas- Great alternative to a Memorial Day Burger!

1 medium tomato, sliced
1/2 medium cucumber, thinly sliced
1/4 cup purchased balsamic vinaigrette
1lb. lean ground turkey
11/2 tsp. dried Italian seasoning
1/2 tsp. garlic-pepper blend
1/2 tsp.salt
4 (1-oz.) thin slices Havarti cheese
2 (8-inch) whole wheat pita (pocket) breads, halved

Heat gas or charcoal grill. In shallow bowl, mix tomato, cucumber and vinaigrette. Let stand while preparing patties.

In medium bowl, combine ground beef, onion, Italian seasoning, garlic-pepper blend and salt; mix well. Shape mixture into 4 oblong patties, about 1/2 inch thick.

When grill is heated, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 11 to 13 minutes, turning once. During last 1 to 2 minutes of cooking time, place cheese on patties; cook until melted. Place cheese-topped patties in pita bread halves. Spoon tomato-cucumber mixture into bread halves with patties.

VACATION

Hello everyone! I AM TAKING A FEW DAYS OFF!

I am on a very much needed getaway and will be back on Friday! I am sorry for the down time. I am in 100 degree weather by a very amazing pool! HAVE a WONDERFUL Memorial Day! If you are having a BBQ and are in need of a recipe or 2, check out the Search section along the side of the blog and search all the recipes! HAPPY COOKING!!! See you in a couple of days!

KE

Smoky BBQ Chicken Salad- PERFECT FOR MEMORIAL DAY BBQ

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves, or your favorite salad
4 medium green onions, chopped (1/4 cup)

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking. Drain pasta and corn; rinse with cold water. Shake to drain well.

In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 TBS chopped fresh chives

I added a little water to get to desired consistency

In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Lemonade Pie- EASIEST dessert you'll ever make!

1 (14oz) can eagle brand condensed milk

1 (4oz) can frozen lemonade concentrate (you can use Pink or Raspberry Lemonade as well for color and taste!)

2/3 carton of Cool Whip (can be sugar free, but DO NOT use fat free, the recipe wont set)

1 9 inch cookie crumb crust (I use nilla wafers)

Blend condensed milk and thawed lemonade. Fold in Cool Whip and our into crumb crust. Chill until firm. Serve and enjoy!