Broccoli Salad

A hint of sweetness with your broccoli salad.

Ingredients
5 cups Broccoli Flowerets
1/2 cup Raisins
1/2 cup Thinly sliced red onion
12 Slices cooked & chopped Bacon (Oscar Meyer pre-cooked)
1/2 Cup Sunflower Seeds
1 Cup Mayonnaise (Hellman's is good)
2 Tbsp. Sugar
3 Tbsp. Vinegar

Directions
Chop Broccoli Flowerets into bite size pieces. Chop onion. Mix Broccoli,
onion & Raisins together.
Add Dressing: Mix 1 cup mayonnaise, 2 tablespoons sugar, 2 tablespoons vinegar.
Toss & chill. At last minute add crumbled bacon & sunflower seeds.

Prep Time: 20 Min
Servings: 6

For a change: add cooked and drained 3 cheese tortellini

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Crustless Ham & Cheese mini quiche

Ingredients
PAM® Original No-Stick Cooking Spray
■1 carton (16 oz each) Egg Beaters® Original
■1 cup finely chopped fully cooked lean ham
■3/4 cup shredded Swiss cheese
■1/4 cup sliced green onions

Nutrition Information*
Serving Size 4 servings (3 mini quiches each)
Calories 191

Directions
1.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray. Pour Egg Beaters evenly into muffin cups (about 1/3rd full). Combine remaining ingredients in medium bowl. Spoon evenly over Egg Beaters.
2.Bake 18 to 20 minutes or until puffed and set. Let stand 2 minutes. Run table knife around edges of quiches to remove from cups.
Cook's Tips
Use your favorite cheese in this recipe. Try Muenster, Cheddar or any meltable cheese.

http://www.readyseteat.com

Easy Strawberry Cream Squares

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 cup strawberry topping (from an 11.75-oz jar)
2 eggs
1 container (16 oz) frozen whipped topping, thawed
4 to 6 drops red food color, if desired
Fresh berries, if desired

DIRECTIONS
1 Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
2 In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
3 Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
4 In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

www.pillsbury.com

Ham & Cheese potato tart

PAM® Original No-Stick Cooking Spray
■3 cups frozen hash brown potatoes, shredded style
■2 tablespoons Parkay® Original Spread-tub
■3/4 teaspoon onion powder
■1-1/2 cups frozen mixed vegetables
■1 cup finely chopped fully cooked lean ham
■1/2 cup shredded sharp Cheddar cheese
■1-1/4 cups Egg Beaters® Original

Nutrition Information*
Serving Size 4 servings (1 wedge each)
Calories 282

Directions
1.Preheat oven to 400°F. Generously spray 9-inch pie plate with cooking spray.
2.Place potatoes in medium microwave-safe bowl. Cover with plastic wrap; microwave on 50% power 5 minutes or until thawed. Add Parkay and onion powder to potatoes; stir to combine. Spoon mixture into pie plate. Place mixed vegetables in same bowl. Cover with plastic wrap; microwave on 50% power 3 minutes or until thawed; drain.
3.Meanwhile, press potato mixture over bottom and up sides of pie plate. Spoon ham, vegetables and cheese evenly over potatoes. Pour Egg Beaters over top of all.
4.Bake on lower oven rack 25 minutes or until potatoes start to brown on outside and knife inserted in center comes out clean. Let stand 2 minutes before cutting into 4 wedges.
Cook's Tips
Use your favorite vegetable in this potato crust tart. Just be sure to cut any large pieces into small pieces.


http://www.readyseteat.com

Crockpot cheesy potatoes

1 2-pound bag hashbrown frozen potatoes
1 can cream of chicken soup
1 can cream of celery soup
1 container of sour cream
1 2-cup bag of shredded cheddar cheese
1/3 cup milk
1-2 cups corn flakes

Directions
Mix all of the ingredients in a bowl before placing in the crock pot except the corn flakes. Place in the crock pot and turn it on high. Place corn flakes on top of the mix and cover for a few hours (approx 2 ½), then turn it to low. Usually takes about 3.5 hours. You can use all light versions and it has the same great taste.

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Tangy ranch chicken

Ingredients:
2/3 cup Ranch dressing

1/3 cup FRENCH'S® Classic Yellow® Mustard

3 tbsp. brown sugar

4 to 6 (5 oz.) boneless skinless chicken breasts

Directions:
MIX salad dressing, mustard and sugar. Pour 1/2 cup sauce into serving bowl.

COAT chicken with remaining sauce in 3-qt. greased baking dish.

BAKE chicken at 350°F for 25 min. until cooked. Serve with reserved sauce.

Tips from French'sSkillet Tip: Prepare sauce as above. Cook chicken in 1 tbsp. hot oil in nonstick skillet until well-browned, about 10 min. Stir in reserved sauce. Simmer 3 min. until flavors are blended and chicken is glazed.

www.frenchs.com

Vermont streusel cake

3 tablespoons all-purpose flour
3 tablespoons packed brown sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter
1 cup chopped walnuts or pecans
3/4 cup butter, softened
1 cup granulated sugar
1/2 cup maple sugar or packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1-1/2 cups dairy sour cream
2 teaspoons vanilla
1 cup sifted powdered sugar
1/4 cup pure maple syrup
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside. For streusel mixture: In a medium bowl, stir together the 3 tablespoons flour, the 3 tablespoons brown sugar, and the cinnamon. Using a pastry blender, cut in the 3 tablespoons butter until crumbly. Stir in 3/4 cup of the nuts; set aside.

2. Preheat oven to 350 degrees F. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar and the 1/2 cup maple sugar or brown sugar until combined. Add eggs, one at a time, beating well after each addition.

3. In a large bowl, stir together the 2-1/2 cups all-purpose flour, the whole wheat flour, and the baking powder. In a small bowl, stir together sour cream and vanilla. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Spoon half of the batter into prepared pan. Sprinkle with the streusel mixture. Spoon remaining batter over streusel mixture.

4. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan.

5. For icing: In a small bowl, stir together powdered sugar and maple syrup; drizzle over warm or cooled cake. Sprinkle with remaining 1/4 cup nuts. Serve warm or cooled.

6. Makes 16 servings

7. Bake-ahead tip: Prepare as directed. Completely cool cake; do not drizzle with icing. Place in a freezer bag or airtight container. Seal and freeze for up to 4 months. To serve, thaw at room temperature for several hours. Drizzle with icing.

Nutrition Facts
Calories401, Total Fat (g)21, Saturated Fat (g)10, Cholesterol (mg)76, Sodium (mg)148, Carbohydrate (g)50, Fiber (g)1, Protein (g)6, Vitamin A (DV%)0, Vitamin C (DV%)0, Calcium (DV%)7, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

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Cinnamon swirl bread

1-1/3 cups sugar
1/2 cup finely chopped pecans or walnuts, toasted
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil
Directions
1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

2. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

3. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.

4. Makes 1 loaf (14 servings)

Nutrition Facts
Calories217, Total Fat (g)9, Saturated Fat (g)1, Cholesterol (mg)17, Sodium (mg)113, Carbohydrate (g)32, Fiber (g)1, Protein (g)3, Calcium (DV%)4, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet

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Sour cream bread

2-1/4 to 2-3/4 cups all-purpose flour
1 package active dry yeast
1/2 cup dairy sour cream
1/4 cup sugar
1/4 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
1 beaten egg
1/2 of an 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 recipe Powdered Sugar Icing (see below)
Directions
1. In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, the water, butter or margarine, and salt just until warm (120 degrees F. to 130 degrees F.) and butter almost melts. Add sour cream mixture to flour mixture along with the egg. Beat with electric mixer on low to medium speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Meanwhile, for filling, in a small mixing bowl stir together cream cheese, the 1/3 cup sugar, and vanilla; set aside. Lightly grease a baking sheet; set aside.

4. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Roll up, jelly-roll style, starting from a long side. Seal seam. Place, seam side down, on prepared baking sheet. Make 1/4-inch-deep cuts across top of loaf at 2-inch intervals. Cover; let rise in warm place for 30 minutes. Bake in a 350 degree F. oven for 30 to 35 minutes or until golden. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool slightly on a wire rack. Drizzle with Powdered Sugar Icing. Serve warm with fresh fruit, if desired. Makes 10 servings.

Powdered Sugar Icing: In a bowl mix 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until the icing is easy to drizzle.

Make-Ahead Tip: Mix and knead dough as above. Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and chill dough in the refrigerator for 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 20 minutes. Punch dough down. Continue as directed above.

Nutrition Facts
Calories294, Total Fat (g)12, Saturated Fat (g)7, Cholesterol (mg)51, Sodium (mg)201, Carbohydrate (g)43, Fiber (g)1, Protein (g)5, Vitamin A (DV%)12, Calcium (DV%)25, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet

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Apple pie bread

1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk or sour milk*
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium)
1 cup chopped walnuts or pecans
1/2 cup raisins
Streusel-Nut Topping
Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apple, nuts, and raisins.

3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

*Note: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans.

Nutrition Facts
Servings Per Recipe 1 loaf (14 servings)Calories326, Total Fat (g)17, Saturated Fat (g)6, Cholesterol (mg)52, Sodium (mg)193, Carbohydrate (g)42, Fiber (g)2, Protein (g)5, Vitamin C (DV%)3, Calcium (DV%)4, Iron (DV%)8, Percent Daily Values are based on a 2,000 calorie diet

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Blueberry muffin bread

3/4 cup milk
1 egg
3 tablespoons water
2 tablespoons margarine or butter, cut up
3 cups bread flour
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon active dry yeast or bread machine yeast
1/3 cup dried blueberries
1/2 cup sifted powdered sugar (optional)
Milk (optional)
Directions
Add the first 10 ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the basic white bread cycle. If desired, in a small mixing bowl, stir together powdered sugar and enough milk (1 to 2 teaspoons) to make a glaze of drizzling consistency. Drizzle over cooled loaf. Makes 16 servings.

Nutrition Facts
Servings Per Recipe 16 servingsCalories140, Total Fat (g)2, Saturated Fat (g)1, Cholesterol (mg)14, Sodium (mg)127, Carbohydrate (g)25, Fiber (g)1, Protein (g)4, Percent Daily Values are based on a 2,000 calorie diet

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Cranberry twist bread

2-3/4 to 3 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped cranberries
2 tablespoons finely chopped pecans
1-1/2 teaspoons finely shredded orange peel
1/2 teaspoon pumpkin pie spice or apple pie spice
1-1/2 teaspoons butter or margarine, melted
1 recipe Orange Icing (see recipe below)
Directions
1. In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).

3. Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.

4. Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes).

5. Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.

Orange Icing: Stir together 1/2 cup sifted powdered sugar and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.

Nutrition Facts
Servings Per Recipe 16 servingsCalories136, Total Fat (g)3, Saturated Fat (g)2, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)0, Cholesterol (mg)19, Sodium (mg)102, Carbohydrate (g)24, Total Sugar (g)8, Fiber (g)1, Protein (g)3, Vitamin A (DV%)0, Vitamin C (DV%)2, Calcium (DV%)2, Iron (DV%)6, Starch (d.e.)1.5, Fat (d.e.).5, Percent Daily Values are based on a 2,000 calorie diet

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Apple butter bananna bread

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 slightly beaten eggs
3/4 cup sugar
1/2 cup mashed ripe banana (2 small)
1/2 cup apple butter
1/4 cup canola or cooking oil
Directions
1. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in center of the flour mixture; set aside.

2. In a medium bowl combine eggs, sugar, banana, apple butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.

3. Bake in a 350 degree oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes: 1 loaf (16 servings)

Nutrition Facts
Calories168, Total Fat (g)4, Saturated Fat (g)1, Cholesterol (mg)27, Sodium (mg)103, Carbohydrate (g)31, Fiber (g)1, Protein (g)2, Vitamin C (DV%)1, Calcium (DV%)2, Iron (DV%)5, Starch (d.e.).5, Other Carbohydrates (d.e.)1.5, Fat (d.e.)1, Percent Daily Values are based on a 2,000 calorie diet

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Carrot Bread with Cream cheese icing

2 cups all-purpose flour
2/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cardamom or nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
2 cups shredded carrot
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese Icing, recipe below
1 recipe Candied Carrots, recipe below
Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings.

Cream Cheese Icing: Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.

Candied Carrots: In a skillet melt 2 Tbsp. butter over medium heat. Add 1 cup shaved carrots and 2 to 3 Tbsp. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

Nutrition Facts
Servings Per Recipe 16 servingsCalories205, Total Fat (g)7, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)2, Cholesterol (mg)33, Sodium (mg)148, Carbohydrate (g)32, Total Sugar (g)18, Fiber (g)1, Protein (g)3, Vitamin C (DV%)2, Calcium (DV%)8, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet

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Overnight Coffee Cake

3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
3 eggs
1 15-ounce carton ricotta cheese
3/4 cup chopped nuts
1/2 cup packed dark brown sugar
2 tablespoons toasted wheat germ
1 Tbsp ground cinnamon
1 teaspoon ground nutmeg
Directions
1. Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.


2. Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.

Nutrition Facts
Servings Per Recipe 15 servingsCalories397, Total Fat (g)22, Saturated Fat (g)10, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)4, Cholesterol (mg)91, Sodium (mg)438, Carbohydrate (g)43, Total Sugar (g)24, Fiber (g)1, Protein (g)8, Calcium (DV%)10, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet


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Ham & Potato Brunch Pizza

1 16-ounce loaf frozen bread dough, thawed
2 medium potatoes, finely chopped (2 cups)
1 medium red or green sweet pepper, cut into bite-size strips
1/2 cup sliced green onion
2 tablespoons margarine or butter
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 tablespoons snipped fresh parsley
1/4 teaspoon pepper
1- 1/2 cups diced fully cooked ham
1 cup shredded cheddar or Swiss cheese
Directions
On a lightly floured surface, roll bread dough into a 16 x 12-inch rectangle. Press dough into the bottom and up the sides of a greased 15 x 10 x 1-inch baking pan. Prick generously with a fork. Bake in a 375 degree F oven about 20 minutes or until light brown.

Meanwhile, in a large nonstick or well-seasoned skillet cook potatoes, sweet pepper, and green onion in margarine or butter over medium heat for 8 to 10 minutes or until tender, stirring often.

In a medium mixing bowl stir together mayonnaise or salad dressing, sour cream, parsley, and pepper; spread over hot crust. Top with potato mixture and ham. Sprinkle with cheddar or Swiss cheese.

Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servingsCalories553, Total Fat (g)32, Saturated Fat (g)10, Cholesterol (mg)59, Sodium (mg)808, Carbohydrate (g)44, Protein (g)22, Percent Daily Values are based on a 2,000 calorie diet

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Spiril apple dumpling

2 cups granulated sugar
2 cups water
1/4 cup margarine or butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3 cups shredded, peeled cooking apples (3 to 4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin
Directions
1. For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups sauce).

2. For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12x10-inch rectangle.

3. For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Pour sauce over dumplings. Bake in a 350 degree F oven about 50 minutes or until golden. Makes 12 servings.

Nutrition Facts
Servings Per Recipe 12 servingsCalories382, Total Fat (g)17, Saturated Fat (g)4, Cholesterol (mg)1, Sodium (mg)217, Carbohydrate (g)56, Fiber (g)1, Protein (g)3, Vitamin A (DV%)0, Vitamin C (DV%)0, Calcium (DV%)0, Iron (DV%)0, Starch (d.e.)2, Fruit (d.e.)1.5, Fat (d.e.)3, Percent Daily Values are based on a 2,000 calorie diet

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Maple Bacon Oven Pancake

1-1/2 cups packaged biscuit mix
1 cup shredded cheddar cheese (4 ounces)
2 eggs
3/4 cup milk
1/4 cup maple-flavored syrup
5 slices bacon, crisp-cooked, drained, and crumbled
Maple-flavored syrup (optional)
Directions
1. Preheat oven to 425 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. In a medium bowl combine biscuit mix, half of the cheddar cheese, the eggs, milk, and the 1/4 cup syrup; beat until nearly smooth. Spread in prepared baking pan.

2. Bake in preheated oven for 10 to 12 minutes or until toothpick inserted near center comes out clean. Sprinkle with remaining cheddar cheese and the bacon; bake for 3 minutes more. Cut into squares. If desired, serve with additional syrup. Makes 12 servings.

Nutrition Facts
Servings Per Recipe 12 servingsCalories150, Total Fat (g)8, Saturated Fat (g)3, Cholesterol (mg)49, Sodium (mg)294, Carbohydrate (g)15, Fiber (g)0, Protein (g)6, Percent Daily Values are based on a 2,000 calorie diet

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Bread Pudding Quiche with Berries and Bacon

7 to 8 slices cinnamon swirl bread cut in 1/2-inch cubes (about 5 cups)
1/3 cup butter, melted
5 eggs
1-1/2 cups milk
1-1/2 cups finely shredded Gruyére cheese (6 oz.)
2 tsp. all-purpose flour
3/4 cup chopped cooked ham
1/2 cup chopped green onions
2 cups assorted fresh berries
4 slices bacon, crisp-cooked, drained, and broken in large pieces
Directions
1. Preheat oven to 350 degrees F. Spread bread cubes in single layer on large ungreased baking sheet. Bake 10 to 15 minutes or until dry. Set aside 1 cup of the cubes.

2. For crust, place remaining bread cubes in food processor. Cover and process until reduced to fine crumbs. With food processor running, pour in melted butter until combined (mixture will be crumbly).

3. Increase oven to 375 degrees F. Press crumb mixture onto bottom and 1-1/2 inches up sides of ungreased 9-inch springform pan or onto bottom and up sides of 10-inch quiche dish. Bake 4 to 5 minutes or until lightly browned; cool. Reduce oven to 325 degrees F.

4. In medium bowl whisk together eggs and milk. In small bowl toss together cheese, flour, and 1/4 teaspoon each salt and pepper. Add to egg mixture. Fold in reserved bread cubes, ham, and green onions. Pour into prepared crust.

5. Bake 50 to 60 minutes or until knife inserted near center comes out clean. If necessary, after 30 minutes tent with foil to prevent overbrowning. Cool on wire rack 15 minutes. Remove sides of springform pan, loosening sides with a knife if necessary.

6. To serve, top with assorted mixed berries and bacon pieces. Makes 8 servings.

Nutrition Facts
Servings Per Recipe 8 servingsCalories366, Total Fat (g)23, Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)2, Cholesterol (mg)191, Sodium (mg)725, Carbohydrate (g)23, Total Sugar (g)6, Fiber (g)3, Protein (g)18, Vitamin C (DV%)16, Calcium (DV%)35, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet

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Ham & Cheese Biscuit Sandwiches

1 cup cubed cooked ham
1 cup shredded Swiss cheese (4 oz)
1/2 cup finely chopped peeled apple
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
1 Egg, slightly beaten
1 teaspoon water
Chopped tomato, if desired

DIRECTIONS
1Heat oven to 375°F.
Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening.
In small bowl, gently mix ham, cheese and apple.
Separate dough into 10 biscuits.
Press or roll 5 biscuits into 4-inch circles on cookie sheet.

2Place about 1/2 cup ham mixture onto center of each circle.
Press or roll remaining 5 biscuits into 5-inch circles; place over ham mixture on each.
Press edges with fork to seal.
Mix egg and water; brush over filled biscuits.

3Bake 13 to 18 minutes or until golden brown.
Cut each sandwich in half.

To serve, garnish with tomato. Serve warm.

www.pillsbury.com

Crockpot Chicken nachos

1 bag tortilla chips
4 to 6 chicken breasts
1 cup salsa (hot or mild to taste)
2 cups Monterey Jack cheese, grated
1/2 cup sour cream
1/2 cup guacamole


Line the bottom of a crock pot with a layer of tortilla chips. Arrange chicken pieces over the top of the chips. Pour the salsa over chicken and chips. Cover and cook on low for 8 hours and then add cheese. Cook until cheese is melted. Remove the chicken from the crock pot and top with sour cream and guacamole. Serve with fresh tortilla chips.

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Sausage & black eyed pea soup

1/2 lb.mild sausage
1/2 lb. hot sausage
1 med. onion chopped
3 cans black eye peas
1 large can diced tomatoes
2 cups water
Salt & Pepper to taste

Brown sausage with onion and drain. Mix black eye peas, tomatoes, and water, and salt and pepper to taste. Simmer for a couple of hours. Enjoy!

From Nancy Lamkin

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Slow cooker Philly Cheese Steak

1 1/2 lbs beef round steak
1 medium green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can vegetable broth (can use beef -I've even used chicken in a pinch)
1 envelope Italian dressing mix
1 large loaf French bread, siced into sandwich lengths
6 slices provolone cheese

Spray crock pot with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hours, or high 3-4 hours. Spoon meat mixture onto bread, top with a slice of cheese. Another option is to toast bread in a 375 oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

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Chicken Cordon Bleu Pizza

1 Tube (13.8 oz) refrigerated pizza crust
½ cup alfredo sauce
¼ tsp garlic salt
1 cup (4 oz) shredded Swiss cheese
11/2 cups cubed fully cooked ham
10 breaded chicken nuggets, thawed and cut into ½ in pieces
1 cup (4 oz) shredded part-skim mozzarella cheese

Unroll dough into a greased 15X10X1 in baking pan; flatten dough and build up edges slightly. Bake at 425 for 8-10 minutes or until edges are lightly browned. Spread Alfredo sauce; sprinkle with garlic salt and Swiss cheese. Top with ham, chicken nuggets and mozzarella. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

From Gwen Pope of Gretna

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Chocolate Walnut Torte

1 cup milk choc chips
1 cup walnuts, scatter both in bottom of pie pan
1/4 stick of melted butter (I like real butter)
1/2 cup brown sugar packed
3/4 cup of dark corn syrup
3 eggs beaten
1 teaspoon of vanilla

Pre-heat oven to 350 degrees. You may make your own pie crust or buy a frozen deep dish pie shell. Do not pre bake. Mix all ingredients well (careful not to cook eggs). Pour over chocolate-walnut mix. Put pie shell on baking tray to prevent run over in oven and cook 45 minutes. Cool on table for 2 hours. Then enjoy! I always make one to give away and one to keep.

From Nancy McDowell

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Asparagus Chicken Casserole

3 to 4 chicken breasts
1 15 oz can of asparagus, undrained (tips and pieces or whole. If whole, you will need to cut into pieces)
1 10.5 oz can of cream of mushroom soup
1 1/2 cups brown rice
1/3 cup sour cream (I use reduced fat sour cream)
1 1/2 cups chicken broth
1/3 cup lemon juice
shredded sharp cheddar cheese
cracker crumbs (I have used Ritz and wheat saltines--both are good)
salt, coarse ground pepper, basil, oregano, parsley to taste

Prepare rice according to package directions, but use half chicken broth (1 1/2 cups) and half water. Season the rice with pinches of oregano, basil, parsley and salt. Cut chicken into small pieces and add to a saute/frying pan. Then add 1/3 cup lemon juice and enough water to almost cover the chicken and add some coarse ground black pepper (to taste) and cook over medium heat. Let it simmer uncovered until about half the liquid has evaporated, then cover and continue to cook until chicken is done. There should still be some liquid left in the pan so in a large bowl, mix the can of asparagus(water and all), the can of soup, the sour cream (add more for taste or extra creaminess), and 1/3-3/4 cup shredded cheddar cheese (depends on how cheesy you like your casseroles). I always use about 1/3 cup. When the chicken and rice are done, add those to the bowl, adding also about 1/4 cup of the liquid mixture used to cook the chicken. You may also add another teaspoon of lemon juice to the mixture for added tang. Stir well and add to a greased 9x13 casserole dish and top with shredded sharp cheddar and crushed cracker crumbs. Drizzle a little melted butter on top of the cracker crumbs. Bake at 350 for approximately 25-35 minutes. The mixture will bubble at the the sides and the cheese will be fully melted and gooey. ENJOY!!!

This is a variation of my Swedish grandmother's asparagus, chicken and rice casserole. Her recipe was absolutely delicious, as she was a FABULOUS cook. Her recipe is somewhere, but my mom can't find it, so I experimented and came up with this one. I love it and my friends have raved about it! Hope you will like it too!

From Laura Meyer

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Irish Potato Soup

3 strips bacon, cooked chopped
2 Tbsp. butter or margarine
4 green onions, sliced
1 stalk celery, sliced
1 3/4 cups Chicken Broth
1/8 Tsp. ground black pepper
3 medium potatoes, peeled and sliced 1/4" thick (about 1 lb.)
1 1/2 cups milk

Heat butter in saucepan and add onions and celery then cook until tender. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Add bacon and heat through. Serves 5 people

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Charleston Coconut Pie

4 eggs, beaten
1/2 cup self-rising flour
1 1/3 cups sugar
1/2 stick butter or margarine, melted
2 cups milk
1 teaspoon vanilla
1 8-ounce can flake coconut

Preheat over to 350 degrees. Beat all ingredients together and pour into a greased 10" pie plate. Bake 45 minutes. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency. Top with favorite fruit if desired.

From Kathryn Fields

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Fiesta Sandwich Ring

2 packages (11 oz each) refrigerated French bread dough
1 lime
2 tablespoons finely chopped cilantro
1 jalapeno pepper, seeded and finely chopped
½ cup mayonnaise
1 garlic clove, pressed
2 cups thinly sliced iceberg lettuce
2 plum tomatoes, sliced
1 small can diced black olives
4 slices Colby & Monterey Jack cheese blend
8 oz sliced deli ham, turkey, or roast beef

Preheat oven to 350°. Place dough, seam side down, on large round stone. Join ends of dough together to form one large ring. Using serrated knife, make eight diagonal cuts, ½ inch deep, on top of dough. Bake 26-30 minutes or until deep golden brown. Immediately remove bread from oven to cooling rack and cool completely. (You can also use a rectangular stone and lay the two loaves side by side and bake). Zest lime to measure ½ teaspoon zest. Juice lime to measure 2 teaspoons juice. Finely chop cilantro. Slice off stem from jalapeno pepper, slice in half lengthwise. Remove seeds from jalapeno and finely chop. Combine lime zest, juice, jalapeno pepper, mayonnaise and garlic, mix well. Thinly slice lettuce and tomatoes. Slice olives and cut cheese in half. To assemble sandwich, cut bread in half horizontally using serrated knife. Place bottom half of bread on large serving platter. Spread mayonnaise mixture evenly on cut sides of bread. Arrange meat and cheese evenly over bottom half of bread. top with lettuce, tomatoes and olives. Place top half of bread over bottom half. Cut into wedges. Yield: 8 servings. **Note: onion and green pepper slices can be added if desired.

From Diane Taylor

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Chicken stuffed with Ricotta & Ham

1/2 cup ricotta
1/4 cup grated Parmesan
1/3 cup finely chopped fresh basil leaves
1 clove garlic, minced
4 boneless, skinless chicken breast halves (about 5 oz. each)
4 thin slices deli ham
Salt and pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
Preparation
In a small bowl, combine ricotta, Parmesan, basil and garlic.

Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each.

Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.

Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.

In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 minutes; flip and cook on second side for an additional 4 to 5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.

www.myrecipes.com