Baked Potato Casserole


5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper


In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

Spicy Roasted Potatoes


3 medium red potatoes, cut in 1-inch pieces
1 tablespoon taco seasoning
1 tablespoon canola oil


In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender, stirring once.

Creamy Skillet Potatoes


7 cups cubed uncooked red potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 (1 ounce) package ranch salad dressing mix
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk


Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with nonstick cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.

Scalloped Potatoes


3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk


Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.

Swiss Scalloped Potatoes

5 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (4 ounce) jar diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth
2 tablespoons butter or margarine


In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375 degrees F for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Oregano Potatoes


2 medium potatoes, peeled and cubed
2 tablespoons lemon juice
5 1/2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper

In a bowl, combine all of the ingredients. Transfer to a
greased 1-qt. baking dish. Bake, uncovered, at 425 degrees
45-50 minutes or until tender, stirring twice.

Rachael's Spitfire Shrimp


1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish


*Ask for easy-peel raw deveined shrimp at seafood counter of market
Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

Emeril's Stuffed Shrimp with Crabmeat

Emeril’s Crabmeat Stuffed Shrimp


1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish


Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.

Easy Stuffed Shrimp

1 pound large shrimp, uncooked
3/4 cup Seasoned Breadcrumbs
3 tablespoons butter, melted
1 (6-ounce) can minced clams or Crab meat
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
Lemon wedges for garnish


Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.
In a medium bowl, combine the crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
Makes 4 servings.

Daisy's Guacamole

Recipe from Daisy Martinez

Makes about 2 cups, enough for 8 or so as a dip.
(You can omit the garlic if you like)

4 to 5 small Haas avocados
Juice of half a lime
1 cup chopped fresh cilantro
1 plum tomato, cored, seeded, and chopped
1 small Spanish onion, chopped fine
1 jalapeno, cored, seeded and chopped fine
2 cloves garlic, chopped fine
Freshly ground black pepper
Fine sea or kosher salt

Pit and peel the avocados. Cut the avocado in to rough chunks and toss it in a bowl with the lime juice. Add the cilantro, tomato, onion, jalapeno, and garlic and mash-mix with a fork until everything is evenly distributed and the guac has a nice, chunky texture. Season to taste with salt and pepper. Serve right away, preferably, but if you are making it ahead of time, refrigerate, with a piece of plastic pressed directly to the surface to prevent discoloration, up to 4 hours.


Carne Asada Marinade


3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak


Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.


Shrimp Scampi


8 ounces Linguini pasta
1 3/4 cups chicken broth
3 TBS butter
2 garlic cloves, minced
zest of one lemon
1/4 cup fresh squeezed lemon
1/4 cup minced fresh parsley, divided
1 pound uncooked cleaned shrimp
salt and pepper to taste
1 tsp red pepper flakes


Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chopped garlic in the butter until browned.  Add in the broth, lemon juice, zest, salt, pepper, red pepper flakes and 3 tablespoons of the parsley. Bring to a boil.

Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta, toss with the shrimp mixture. Top with remaining parsley.

Julia Child's Sauce Beurre Blanc (White Butter Sauce)

Julia Child’s Beurre Blanc Sauce

“Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).”

3 sticks cold unsalted butter (24 tbsp.), cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice

1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated- reduced to ~1.5 tbsp. (If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

Aromatic Christmas Ham

Submitted by: Mark O'Neill
This aromatic ham is great for anytime of year!

* 6.5kg smoked gammon, with knuckle bone
* 250ml red wine
* water to cover
* 1 large onion, halved
* 2 cloves garlic (unpeeled)
* 1 head fennel, halved
* 2 star anise
* 1 x 15ml tablespoon coriander seed
* 1 x 15ml tablespoon fennel seed
* 1 x 15ml tablespoon mixed peppercorns


* 20 whole cloves approx.
* 4 x 15ml tablespoons cranberry or redcurrant jelly
* ½ teaspoon ground cinnamon
* 1 teaspoon smoked paprika
* ½ teaspoon red wine vinegar


* Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
* Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 31/2 hours. (This may not seem long for a big joint, but as it will carry on
* cooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
* Preheat the oven to 200°C/gas mark 6. Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
* With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
* Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
* Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 45 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it. You'll have to convert these ungodly metric numbers.

Panettone Bread Pudding

Recipe from: Barefoot Contessa.com

Prep Time: 20 min
Inactive Prep Time: 25 min
Cook Time: 1 hr 40 min
Serves: 6 to 8 servings


1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1/2 cup sugar
1/3 cup sliced almonds


Preheat the oven to 350 F.
Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

Easy Chicken and Stuffing Casserole

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings, 1-1/3 cups each


(double recipe for leftovers)

1 6 oz package of Stuffing Mix for Chicken
1 6 0z package of Instant Mashed Potatoes:
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces and sauteed in EVOO until browned.
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained (or 2 cans of any vegetable of your choice)
1/2 TBs herbes de provence (or herbs of your preference)


HEAT oven to 400ºF.
PREPARE stuffing and potatoes as directed on packages, set aside.
MIX all remaining ingredients in bowl, then pour into a 13x9-inch baking dish which is sprayed with butter flavored spray.  Top the filling mix with a layer of the mashed potatoes and the stuffing on top.
BAKE 30 min. or until stuffing is brown and crunchy.


Laurie's Egg Nog Martini

4 count Stoli Vanilla Vodka
2 count Kahlua
splash of Creme de Cacao
egg nog to top off.

This is sooo yummy!! Enjoy!!

Roasted Parmesan Creamed Onions


4 Yellow Onions
1 cup of Heavy Cream
¼ cup of White Wine
Parmesan Cheese
Salt and Pepper


***Take 4 yellow onions, peel and slice them 1/4 inch thick, and carefully place them on a baking sheet, rings intact. Drizzle with olive oil, salt and pepper. Roast them at 375F for about 15 minutes.

***While onions are roasting, place 1 cup of heavy cream and 1/4 cup of white wine in a small saucepan and simmer till it starts to bubble around the edges. Remove from stove.
***After 15 minutes, carefully take the onions off the baking sheet and transfer into a shallow baking dish, still keeping rings intact. Spoon cream sauce over each onion, maybe a little more black pepper, cover with foil and cook another 20-25 min's.
***Remove from oven, take off foil, and raise temp to 450F. Shave, or grate your parmesan on top of each onion, place back in hot oven till golden brown. About 5 min's till they caramelize.

Garnish with fresh sage leaves or thyme

Coquito (Puerto Rican Coconut Milk-Rum Christmas Drink)

Recipe by Daisy Martinez


1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
1 cup Puerto Rican white rum
Ground cinnamon


Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.


Slow Cooker Chicken Cacciatore


6 skinless, boneless chicken breast halves
1 28 oz. jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbs. minced garlic


Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.

Slow Cooker Chicken Taco Soup


1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)


1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Slow Cooker Chicken Dinner


6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted 1 (10.75 ounce) can condensed cream of
mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional

1.Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

Slow Cooker Chicken Minestrone Soup


1 Box Chicken Broth 99% fat free
1 14.5 oz. Can Del Monte Canned Vegetables Diced Tomatoes with Basil, Garlic, & Oregano No Salt Added
1 14.5 oz. Can Del Monte Canned Vegetables Sweet Peas No Salt Added
1/2 Cup ONIONS chopped
2 Teaspoons OLIVE OIL
1/2 Cup SHELL PASTA (small)


1. Cook onion and garlic in oil in large saucepan, 3 minutes or until tender.
2. Stir in broth, undrained tomatoes and pasta. Cover and bring to boil; reduce heat. Cover and simmer 8 minutes, or until pasta is tender.
3. Add chicken and peas; cook 3 minutes or until heated through. Serve with grated Parmesan cheese and chopped fresh basil, if desired.


Brussel Sprouts with Pancetta

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings


1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 slices Pancetta ½ in thick, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth


Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Banana Cream Pie


3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced


1.In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring
gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep
stirring and cook for about 2 more minutes, and then remove from the burner.

2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add
egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep
stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the
whole thing has a smooth consistency.

3.Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 F (175 degrees C) for 12 to 15 minutes. Chill for an hour

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce


2 (10.75 ounce) cans Campbell's®
Condensed Cream of Chicken with Herbs
Soup or Campbell's® Condensed Cream of
Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or
oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained
and chopped
1 cup drained and coarsely chopped sun
-dried tomatoes
8 (4 ounce) skinless, boneless chicken
breast halves
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed


1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart
slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle
with the basil, if desired. Serve with the rice

Baked Crab Rangoon (a healthier version)

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) low fat Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.



2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

1 pound cream cheese, 2 blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash Vanilla


Preheat the oven to 325 degrees F.
combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over beaten. Pour the filling into the crust lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hr and 45 minutes. The cheesecake should still jiggle, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.


Creamed Spinach


1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg 1/2 teaspoon salt
ground black pepper to taste
1 pound fresh spinach
¾ cup shredded Swiss Cheese


1. In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer. Add in Swiss cheese and stir until completed melted and blended in.

2. Place spinach in a large pan and wilt down with a little water at the bottom of the pan. Drain in a colander, pressing out excess water with a large spoon

3. Add the cream mixture and the spinach to the pan and blend together, and briefly return to boiling, then remove from heat.


Festive Crab Cakes

Festive Crab Cakes


1/3 cup cream cheese, softened
1/4 cup crabmeat - drained, flaked and
cartilage removed 2 tablespoons chopped green onions
1 (2.1 ounce) package mini phyllo tart shells
1/3 cup whole berry cranberry sauce


1. In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of crab mixture into each shell. Top each with 1 teaspoon cranberry sauce. Bake at 375 F for 12-15 minutes or until heated through

Kielbasa Appetizers

Prep Time: 5 Minutes
Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 10 Minutes
Servings: 8

"Simmer sliced Polish sausage in beer, barbecue sauce, brown sugar, and Dijon mustard to make this simple and tasty appetizer."


18 fluid ounces beer
1 (18 ounce) bottle barbecue sauce
1/2 cup brown sugar 1/4 cup Dijon mustard
2 pounds kielbasa (Polish) sausage, cut into
1/2 inch pieces


1. Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour


Broiled Lemon and Garlic Shrimp


1 1/2 pounds tiger prawns, peeled and
1 cup butter 1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese


1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping

Spinach Stuffed Chicken Breasts

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese 2 cloves garlic, chopped
1 (10 ounce) package frozen chopped
spinach, thawed and drained
4 slices bacon

1. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
3. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink

Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

Beef Tenderloin

1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt

Merlot Sauce
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon butter or margarine

1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.

2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs , cheese and parsley; toss to combine.

3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)

5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.

Phyllo Turnovers with Shrimp and Ricotta Filling


3 tablespoons butter
1 tablespoon canola oil
1/3 cup chopped celery stalk
1/3 cup chopped green pepper
2/3 cup chopped green onions
2 dashes hot sauce, such as Tabasco
1 teaspoon salt 2 tablespoons all-purpose flour
1 pound large shrimp - peeled, deveined and
1/2 cup ricotta cheese
1/3 cup milk
1 (16 ounce) package frozen phyllo dough,
1/2 cup butter


1. Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.

2. Preheat oven to 425 F (220 degrees C).

3. Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.

4. Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack


Osso Buco

Osso buco is an Italian dish which is made with braised veal shanks, cooked bone-in with the marrow intact. The result is a rich, flavorful dish with tender meat and well seasoned bone marrow, a meat product which is regarded as a special treat in many regions of the world. Osso buco can be eaten alone like a stew, or served with rice or risotto. It is especially popular in Northern Italy, and it is often sold as ossobuco alla Milanese, in a reference to a city where it is commonly served.


1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped


Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley.


Spanish Flan


1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

1. Preheat oven to 350 F.
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in
color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish
evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until
smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.


Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeño pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.




1 lb peeled and deveined medium shrimp
1 cup fresh lime juice
6 plum tomatoes, diced
1 large red onion, cut into thinly sliced strips
2 avocados, diced (optional)
1 jalapeno pepper, seeded and minced (optional)
chopped fresh cilantro to taste
salt and pepper to taste


1. Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion (and avocados and jalapeno if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.

2. Remove shrimp from lime juice, reserving juice. Cut into chunks and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix. Serve immediately or refrigerate, the longer it sits, the better it becomes.


Pumpkin Cheesecake


3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

3 tablespoons all-purpose flour

15 oz pumpkin puree

3 tsp pumpkin pie spice
¼ tsp salt

2 cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted
Preheat oven to 325 degrees.


Pour graham cracker crumbs and sugar into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, and pumpkin puree, beating well after each addition. Scrape down inside of bowl as needed. Mix in flour and pumpkin spice until just incorporated.

Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.



Blueberry Pie


3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch
double crust pie
1 tablespoon butter

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot
with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make
lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden


Italian Style Vegetable Soup with Chicken and Sausage

This makes a HUGE pot! It was enough for family, neighbors, and a few quarts for the freezer!
(One batch I made less spicy for the kids, and used Tortellini)
Prep time: ½ hour - 45 mins (for chopping etc..)
Cook time: 2 hours


10 Carrots, peeled and sliced on the diagonal
6 stalks of Celery, sliced
3 Medium Onions, in a large dice
3 TBS chopped Garlic
1 28oz can diced Tomatoes, drained
4-5 Large Chicken Breasts
6 Links Spicy Italian Sausage
1 box Elbow pasta
1 bag of frozen Spinach
4-5 TBS Extra Virgin Olive Oil
3 Large Cans Chicken Broth
( I used 1 and the stock from boiling the chicken breasts, drained of all fat)
Herbs and Spices: (use more or less or any others you wish)
Red Pepper Flakes, 3 Bay leaves, Garlic Powder, Onion Powder, Parsley, Poultry Seasoning, Salt and Pepper


A few hours ahead of time, fill a large pasta pot with water, salt, pepper, Poultry seasoning and red pepper flakes. Boil chicken breasts and Sausage links until cooked through. Stirring every few minutes. When done, turn off and put aside to cool. After cooled, drain off the fat that floated to the top of the pot, take out Sausage and breasts, and strain all the stock into a bowl.
In a large Stock Pot, add 3-4 TBS of the EVOO, sauté the Garlic, Onions, Carrots, and Celery until soft and slightly browned. Add in the chicken broth and stock , the Tomatoes, Bay leaves, the rest of the herbs and spices and stir. Let Simmer for at least an hour on Low/Medium. Meanwhile, rinse the frozen Spinach under cold water to thaw, drain and squeeze out all the excess water. Cut up all the Chicken and Sausage into small pieces, add to the pot with the broth and vegetables. Simmer another ½ hour to hour, then lastly add the elbows (or pasta of choice) until cooked through. Drizzle some more EVOO over the top of the pot, add the Parsley, mix well, and it’s ready to go! Serve topped with freshly grated Parmesan Cheese.


Asiago Herb and Garlic Bread


6 cups all-purpose flour
1- 1/2 cups plus 2/3 cup grated Asiago cheese, divided
2 Tablespoons dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon dried Italian Seasoning
1 teaspoon dried Rosemary
1 teaspoon crushed red pepper flakes (adjust up or down according to heat preference)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon minced fresh garlic (optional)
2 cups hot tap water (around 120-130 degrees)
4 Tablespoons extra virgin olive oil, divided, plus a little for the bowl

Whisk the flour with 1-1/2 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion and garlic powder. (If using a food processor, simply add those dry ingredients to the food processor bowl and pulse 5 times.) Pour in the hot water and stir 100 times (That is equal to 3 minutes with a stand mixer fitted with a dough hook. If using the food processor, drizzle the water in while the machine is running until the dough forms a ball.)
Knead the dough for 8 minutes (If using stand mixer with a dough hook, allow to mix on low for 4 minutes. If using the food processor, allow the ball to spin 20 times.) Form the dough into a tight round. Drizzle some olive oil into a bowl. Place dough into the bowl and flip over, so both sides are lightly coated with olive oil. Cover with a damp tea towel (or paper towel) and allow to rise for 15 minutes.
Punch down dough and divide into two equal pieces. Form the dough into rounds. To make a nice tight ball, pulling the top of the dough down and over the side. Then, tuck the excess under. Voila! Tight dough balls! Place about 6 inches apart on an ungreased, rimmed baking sheet. Gently pat the dough rounds down so they are relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the tops of the loaves. Drizzle each loaf with about 2 Tablespoons of olive oil and then top each loaf with about 1/3 cup additional grated Asiago.
Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water. Set oven to 400°F. As soon as you turn the oven on, set your timer for 40 minutes. Begin checking the bread when the timer goes off. If bread is a gorgeous deep golden brown, remove it. If it is still light colored, pop it back in the oven. You may need as much as 10 more minutes.
Remove the bread and serve hot, warm or room temperature.


Chicken Pot Pie Casserole

Just one more thing to do with those infamous rotisserie chickens they sell in the food stores:

1 Whole Rottisierre Chicken
6 potatoes (boiled cubed potatoes)
2 cans each of sliced carrots
2 cans of peas
1 Large Onion
2 Cans Cream of Chicken Soup
2 cups Half and Half
2 TBS butter
2 Pie Crusts (ready made)
5 TBS chopped fresh Thyme
Salt and Pepper

Peel and cube potatoes and boil for only 10 minutes. (they should be on the hard side) Drain and set aside. Do a large dice of the onion and sauté it in a small pan with a little Extra Virgin olive oil, salt and pepper, until soft and a little brown, set aside. Cut up the whole chicken into cubes.

Preheat the oven at 375 degrees. In a large mixing bowl, mix together the soup, half and half, chicken, onions, carrots, peas, Salt, Pepper and Fresh Thyme, and toss together. Lastly add the potatoes (gently stir so you don’t mush them). Melt the butter in the microwave.

Roll out the pie crust out (home made or ready made) enough to cover most of the casserole. Pour the vegetables and chicken mixture into a casserole dish sprayed with non-stick spray. Lay the crust over the mix, poke holes all over the top with a fork, brush with melted better, and sprinkle with more fresh cracked pepper and kosher salt. Bake at 375 degrees for about 45 minutes or until the crust is medium brown. Let sit for 15-20 minutes before serving.


Corn Chowder

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 8


1/2 cup diced bacon
4 medium potatoes, peeled
and chopped
1 medium onion, chopped
2 cups water 3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half


1. Place the bacon in a large pot over medium-high heat, and cook until
crisp. Drain and crumble, reserving about 2 tablespoons drippings in the

2. Mix potatoes and onion into the pot with the crumbled bacon and
reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in
corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and
cover pot. Simmer 20 minutes, stirring frequently, until potatoes are

3. Warm the half-and-half in a small saucepan until it bubbles. Remove from
heat before it boils, and mix into the chowder just before serving


Cheddar Cheese and Broccoli Soup

Homemade soup!

It's so quick and easy, it can be on your dinner table in 30 minutes.
Prep Time: 30 min
Total Time: 30 min

Makes: 6 servings (1 1/3 cups each)

2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups Green Giant® SELECT® frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)


1. In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
2. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
3. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Be sure to stir in the cheese just until melted and serve the soup right away to help prevent curdling.

Serve with fresh baked Garlic bread or a nice big garden salad!

Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 200); Total Fat 23g (Saturated Fat 13g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 1300mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 8g); Protein 20g

4 INGREDIENT, 30 MIN MEAL...Double Cheese Chicken and Vegetables

From Betty Crocker:
You can have a cheesy chicken dinner with veggies in 30 minutes with just four ingredients!
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings (1 1/2 cups each)


1 cup uncooked rotini pasta (3 oz)
2 bags (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli,
carrots, cauliflower & cheese sauce
1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup shredded American-Cheddar cheese blend (4 oz)


1. In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.

2. Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.

3. Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently.

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 65mg; Sodium 1300mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 7g); Protein 22g Percent Daily Value*: Vitamin A 50%; Vitamin C 25%; Calcium 25%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

4 Ingredients/20 mins: Broccoli and Tortellini Alfredo

Prep Time: 20 min
Total Time: 20 min

Makes: 5 servings (1 1/3 cups each)


2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo
pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

1. Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
2. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
3. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with
Parmesan cheese.

Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 26g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 160mg; Sodium 360mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.