Crunchy Chicken Milanese

Ingredients:

1/3 cup KRAFT Real Mayo Mayonnaise

2 cloves garlic, minced

25 RITZ Crackers, finely crushed (about 1 cup)

1/4 cup finely chopped fresh parsley

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1/4 cup oil, divided

Directions:

Mix mayo and garlic in pie plate; mix cracker crumbs and parsley in second pie plate.

Dip chicken in mayo mixture, then in crumb mixture, turning to evenly coat both sides of each breast.

Heat 2 Tbsp. oil in medium nonstick skillet. Add chicken, in batches; cook 4 min. or until done and evenly browned, turning after 2 min. and adding the remaining oil as needed.

Recipe shared from: http://www.kraftrecipes.com/recipes/our-favorite-chicken-milanese-116077.aspx

Three Cheese Corn Casserole

Ingredients:

2 eggs, beaten

1 can (15 oz.) cream-style corn

1pkg. (10 oz.) frozen whole kernel corn

1pkg. (8-1/2 oz.) corn muffin mix

1/2 cup sour cream

1/8 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked bacon, crumbled

Directions:

Heat oven to 375°F.

Mix first 6 ingredients until well blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Recipe shared from: http://www.kraftrecipes.com/recipes/three-cheese-corn-casserole-126195.aspx

Spicy Sausage & Spinach Egg Croissants

Ingredients:

3 Italian sausage links (12 oz.)

3 oz. baby spinach (3-1/2 cups)

6 eggs, beaten

6 croissants, split

3/4 cup shredded smoked gouda cheese (3 oz.)

Directions:

1. Cook sausages in large nonstick skillet over medium heat, turning occasionally, until cooked through, 10 to 12 minutes; remove from pan. Let cool slightly, then cut lengthwise in half.
2. Clean pan. Coat with cooking spray; heat over medium heat until hot. Add spinach; sauté just until wilted, 2 to 3 minutes.
3. Pour in eggs. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. 
4. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
5. Spoon eggs onto croissant bottoms, dividing evenly. 
6. Top  each with a sausage half, then with cheese. Cover with croissant tops.

Recipe shared from:http://www.incredibleegg.org/recipes-and-more/recipes/spicy-sausage-spinach-egg-croissants

Simply Delicious...Cinnamon-Orange French Toast

Ingredients:

6 eggs

1/2cup orange juice

1/3cup sugar

1/4cup milk

1Tbsp. freshly grated orange peel

1/2tsp. vanilla

1/4tsp. ground nutmeg

8slices day-old cinnamon-raisin bread

Directions:

1. Heat oven to 375°F. Beat eggs, orange juice, sugar, milk, orange peel, vanilla and nutmeg in medium bowl until blended.
2. Place bread in 13 x 9 x 2-inch baking pan, overlapping as needed. 
3. Pour egg mixture over bread. Let stand, turning once, until liquid is absorbed, about 5 minutes.
4. Place bread in single layer on 2 well-greased baking sheets.
5.  Bake in 375°F oven, turning once, until browned on both sides, 20 to 25 minutes.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/cinnamonorange-french-toast

Protein Packed Pancakes

Ingredients:

6 eggs

1 cup ricotta cheese

1/2 cup all-purpose flour

2 Tbsp. melted butter or vegetable oil

3/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

Directions:

1. Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
2. Heat lightly greased large nonstick skillet or griddle over medium heat until hot. 
3. Spoon 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; Cook until golden brown, turning once.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/protein-packed-pancakes

Simple Bacon & Cheese Breakfast Strata

Ingredients:

               4 slices dense white OR whole grain bread

               4 eggs

              1/2 cup milk

              1/2 tsp. dried thyme OR oregano leaves

              6 slices Canadian-style bacon, chopped

             1/2 cup shredded Cheddar cheese (2 oz.)

Directions:

PLACE bread in single layer in greased 8-inch square baking dish. BEAT eggs, milk and thyme in medium bowl until blended; pour over bread. SPRINKLE with bacon. REFRIGERATE, covered, at least 30 minutes or as long as overnight. HEAT oven to 350°F. REMOVE strata from refrigerator; uncover and let stand while oven heats. BAKE in center of 350°F oven 30 minutes. SPRINKLE with cheese. BAKE until puffed, golden and firm in center, about 5 minutes longer. Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/simple-breakfast-strata

Bananas Foster Cream Cheese Pie

Ingredients:

1 premade Graham Cracker Crust (9-inch)

Banana Layer:

2 Tbsp. butter

2-1/2 cups sliced bananas (1/4-inch)

1/4 cup sugar

1-1/2 Tbsp. fresh lemon juice

1 tsp. pumpkin pie spice

Cream Cheese Layer:

2 pkgs. (8 oz. each) cream cheese, room temperature

6 eggs, room temperature

1 cup sugar

1-1/2 Tbsp. fresh lemon juice

1-1/2 tsp. vanilla

1/3 cup all-purpose flour

Directions:

HEAT oven to 350°F. BANANA LAYER: HEAT butter in large nonstick skillet over medium heat.ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREADevenly in bottom of crumb crust.
CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low. BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture.
CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes.
COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.


Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/bananas-foster-cheese-pie

Mmmm...Lemon Meringue Pie

Ingredients:

1 pie crust (homemade or frozen)

Filling:

1-1/2 cups sugar

1/3 cup cornstarch

1/4 tsp. salt

1-1/2 cups cold water

1/2 cup fresh lemon juice

5  Egg yolks, well beaten

2 Tbsp. butter

1 to 3 tsp. freshly grated lemon peel

Meringue:

1 Tbsp. cornstarch

1/3 cup cold water

5 egg whites, room temperature

1/4 tsp. cream of tartar

1/2 cup sugar

1/2 tsp. vanilla

Directions:

HEAT oven to 325°F. FILLING: MIX sugar, cornstarch and salt in large heavy saucepan. GraduallySTIR IN water and lemon juice until smooth. ADD egg yolks; stir until blended. ADD butter.
COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN lemon peel; set aside.
Immediately make MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.
POUR hot filling into piecrust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/lemon-meringue-pie

Dutch Baby Pancake

Ingredients:

3 eggs

1/2 cup milk

1/3 cup all-purpose flour

2 Tbsp. sugar

1/4 tsp. salt

1 Tbsp. butter

Directrions:

Heat oven to 450°F. Whisk eggs, milk, flour, sugar and salt in medium bowl until smooth.
Place butter in 9-inch metal pie plate or 9 or 10-inch ovenproof skillet. Heat in oven to melt butter, about 2 minutes. Tilt plate to coat evenly with butter.
Pour batter into hot pie plate. Bake in 450°F oven 8 minutes. Reduce oven setting to 375°F.Continue baking until pancake is golden brown and sides are puffy, 8 to 10 minutes. Cut into wedges. Serve immediately.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/dutch-baby-pancake 

Farmer's Market Omelets

Ingredients: 4 eggs 1/4 cup water 2 tsp. grated Parmesan cheese 1/2 tsp. dried basil leaves 1/4 tsp. garlic powder 2 tsp. butter Filling: 1/2 cup sliced mushrooms 1/2 cup thinly sliced yellow summer squash 1/2 cup thinly sliced zucchini 1/4 cup chopped red bell pepper 2 Tbsp. water Directions: Combine filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes.Remove from pan; keep warm. Clean pan. Beat eggs, 1/4 cup water, cheese, basil and garlic powder in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, Place 1/2 of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately. Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/farmers-market-omelets

Baked Eggs With Creamy Spinach Hash Browns

Ingredients:

2 cups frozen Southern-style hash brown potatoes (12 oz.)

1 cup sliced mushrooms (3 oz.)

1/4 cup water

2 cups baby spinach (2.5 oz.)

1/2 cup sour cream

1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED

1 tsp. dried dill weed

4 eggs

Directions:

Heat oven to 350°F. Coat large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms and water; mix and spread in even layer. Cook, covered, 8 minutes. Turn vegetables over; cook, uncovered, until soft, about 6 minutes.
Remove from heat. Add spinach, sour cream, 1/4 cup cheese and dill weed; mix well.
Divide mixture evenly among four greased 10-oz. ramekins or custard cups. Press an indentation (about 2-inch diameter) into center of mixture with back of spoon. Place on baking sheet.
Break and slip an egg into each indentation. Sprinkle with remaining cheese. Bake in 350°F oven until whites are completely set and yolks begin to thicken but are not hard, 25 to 30 minutes.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/baked-eggs-with-creamy-spinach-hash-browns

Texas-Style Egg & Potato Skillet

Ingredients: 4 thick slices turkey bacon (4 oz.), chopped 1 medium baking potato, diced (1/2-inch) 8 eggs, beaten 1/2 cup pico de gallo OR chunky salsa 1/2 cup shredded smoked Cheddar cheese (2 oz.) 6 flour OR whole wheat tortillas (8-inch), warmed, optional Directions: Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes pour eggs over mixture in skillet. As eggs begin to set, gently  the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired. Shared from: http://www.incredibleegg.org/recipes-and-more/recipes/texasstyle-egg-potato-skillet

Fast Mexican Egg & Potato Breakfast Skillet

Ingredients:

1 Tbsp. olive oil

2 cups frozen potatoes

4 eggs

1/4 cup milk OR water

1/4 tsp. salt

Pepper

1/2 cup shredded Mexican cheese blend (2 oz.)

1/4 cup salsa

1/4 cup crumbled tortilla chips

1 Tbsp. chopped fresh cilantro, OPTIONAL

Directions:

HEAT oil in large nonstick skillet over medium-high heat until hot. ADDpotatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.
Meanwhile BEAT eggs, milk, salt and pepper in bowl until blended.
REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted. TOP with salsa, chips and cilantro, if desired.

Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/fast-mexican-egg-potato-breakfast-skillet

Fudgy Raspberry Brownies

Ingredients:

Brownie

1 cup butter

4 (1-ounce) squares unsweetened baking chocolate

2 cups sugar

4 eggs

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

Glaze

1/4 cup whipping cream

4 (1-ounce) squares semi-sweet baking chocolate

Directions:

Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.

Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Set aside.

Combine sugar, eggs, vanilla and almond extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into prepared pan.

Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 35 to 40 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.

Remove brownies from pan using foil ends; cut into desired shapes.

Recipe shared from: http://www.landolakes.com/recipe/1048/fudgy-raspberry-brownies

Spiked Raspberry-Lemonade Cupcakes

Ingredients:

3/4 cup butter
3 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons raspberry extract or liqueur 
2/3 cup buttermilk
Red food coloring
1 recipe Creamy Raspberry Frosting (see below)
Thin lemon wedges (optional)
Fresh raspberries (optional)

Directions:

1.Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.

3.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4.Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creamy Raspberry Frosting

Ingredients:

3/4 cup butter
7 - 7 1/2 cups powdered sugar
3 tablespoons milk
3 tablespoons raspberry extract or liqueur
5 drops red food coloring

Directions:

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

Recipe shared from-http://www.bhg.com/recipe/cupcakes/spiked-raspberry-lemonade-cupcakes/

Quick & Easy Hot Fudge Sundae Cupcakes

Ingredients:

1-2-layer-size package chocolate cake mix
1-12 ounce jar hot fudge ice cream topping
1 - 2 16 ounce can creamy white frosting
1/2 cup semisweet chocolate pieces*
1 teaspoon shortening*
Chopped nuts
1-10 ounce jar maraschino cherries with stems, well drained

Directions:

1.Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

2.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

3.Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

4.Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

5.In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

6.Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.

Recipe shared from-http://www.bhg.com/recipe/cupcakes/hot-fudge-sundae-cupcakes/

Heavenly Healthy Banana Bread

Ingredients:

1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1/4 teaspoon banana flavor, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store)
1/4 cup honey
2 large eggs
2 cups King Arthur Whole Wheat Flour, Premium or 100% white whole wheat flour
1/2 cup chopped walnuts

Directions:

1) Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.

2) In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Recipe shared from: http://www.kingarthurflour.com/recipes/heavenly-healthy-banana-bread-recipe 

Chorizo Hash Browns

Ingredients:

1 small onion, finely chopped
3 scallions, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
2 pound russet (baking) potatoes (about 3)
1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
1/4 cup chopped flat-leaf parsley
1/8 teaspoon paprika
1 tablespoon unsalted butter

Directions:

Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.

Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.


Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Chorizo-Hash-Browns-358095#ixzz1mqqUF6G6

Jalapeño Cheeseburgers with Bacon and Grilled Onions

Ingredients:

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

Directions:

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Read More http://www.epicurious.com:80/articlesguides/bestof/toprecipes/bestbaconrecipes/recipes/food/views/Jalapeno-Cheeseburgers-with-Bacon-and-Grilled-Onions-232193#ixzz1mqoMHMTZ

Farfalle with Italian Sausage, Tomatoes, and Cream

Ingredients:

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Directions:

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Recipe shared from- http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/Farfalle-with-Sausage-Tomatoes-and-Cream-233707 

Meyer Lemon and Dried Blueberry Scones

• Ingredients:
• 
  3 cups self-rising flour
• 1/2 cup plus 1 1/2 tablespoons sugar
• 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups dried wild blueberries (about 10 ounces)
• 1 cup plus 1 tablespoon buttermilk
• 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Directions:

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Recipe shared from- http://www.epicurious.com/articlesguides/bestof/toprecipes/bestbreadrecipes/recipes/food/views/Meyer-Lemon-and-Dried-Blueberry-Scones-236780 

Breakfast Burritos

• Ingredients:
• 
  1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
• 4 (9-to 11-inch) flour tortillas
• 7 to 8 ounces Mexican chorizo (see cooks' note, below), casings removed
• 4 large eggs
• 1 teaspoon water
• 1 tablespoons olive oil
• 1 cup coarsely grated Monterey Jack (about 4 ounces)
• 1 avocado, sliced
• About 1/4 cup fresh or bottled salsa

Directions:

Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.

Recipe shared from-http://www.epicurious.com/recipes/food/views/Breakfast-Burritos-355417

Quick and Easy Banana Bread

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

Directions:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on 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 shared from- http://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2

Bananaberry Bread

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup fresh or frozen (thawed and drained) blueberries

Directions:

Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 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 shared from-http://www.bettycrocker.com/recipes/bananaberry-bread/fe3f6186-f57f-4216-9c66-b10b5aeff55d

Hawaiian Banana Bread

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 jar (3 1/2 ounces) macadamia nuts, chopped and toasted

1/2 cup flaked coconut

Directions:

Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on 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 shared from: http://www.bettycrocker.com/recipes/hawaiian-banana-bread/86af8dc2-6776-4888-95c4-b8856489baf5?p=1

Cinnamon Crumb Cake

 

Ingredients:

2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounces) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract

Directions:

1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.

4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.

Recipe shared from-http://www.mccormick.com/Recipes/Breakfast-Brunch/Cinnamon-Crumb-Cake.aspx

Cinnamon Cream Cheese Stuffed French Toast

Ingredients:

1 tub (8 ounces) whipped cream cheese
1 tablespoon brown sugar
3 teaspoons McCormick® Cinnamon, Ground, divided
1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
16 slices Italian bread (1/2-inch thick)
1/2 cup apricot preserves or jam
5 eggs
1 cup milk
2 tablespoons butter, divided

Directions:

1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.

2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.

3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

Recipe shared from: http://www.mccormick.com/Recipes/Breakfast-Brunch/Stuffed-French-Toast.aspx

Ultimate Turtle Brownies

Ingredients:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

36 caramels, unwrapped (from 14 oz bag)

3 tablespoons whipping cream

1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)

2/3 cup coarsely chopped pecans

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Recipe shared from-www.bettycrocker.com

Chocolate-Cream Cheese-Peanut Butter Bars

Ingredients:

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg


Filling

1 1/4 cups semisweet chocolate chips

1/4 cup butter or margarine

1 package (8 oz) cream cheese, softened

2/3 cup crunchy or creamy peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from: www.bettycrocker.com

Chocolate-Stuffed Peanut Butter Brownies

Ingredients:

1 1/3 cups packed brown sugar

1/4 cup butter or margarine, melted

1/2 cup creamy peanut butter

1 teaspoon vanilla

3 eggs

1 1/2 cups Gold Medal® all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)

1/2 cup milk chocolate chips

Directions:

Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.

Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

Recipe shared from: www.bettycrocker.com

Fast & Delicious Slow Cooker Jambalaya

Ingredients:

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

Directions:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

recipe shared from-www.bettycrocker.com

Easy & Delicious Sausage Ravioli Casserole

Ingredients:

1 bag (25 oz) frozen Italian-style sausage-filled ravioli, thawed

1 jar or can (4.5 oz)  sliced mushrooms, drained

1 medium zucchini, cut into 1/8-inch slices (about 1 cup)

1/2 cup pepperoni slices (2 1/2 oz)

1 jar (26 oz) roasted tomato and garlic pasta sauce

1 cup shredded Swiss cheese (4 oz)

1/8 teaspoon Italian seasoning, if desired

Directions:

Heat oven to 350°F. In large bowl, mix all ingredients except cheese and Italian seasoning. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle with cheese and Italian seasoning.
Bake 40 to 50 minutes or until thoroughly heated and bubbly.

Recipe shared from: http://www.bettycrocker.com/recipes/sausage-ravioli-casserole/54034fd8-1356-4eb5-968b-9fa9c591519a

Quick & Easy Tortellini Minestrone Casserole

Ingredients:

1 package (9 oz) refrigerated three-cheese tortellini

1 bag (12 oz) frozen mixed vegetables

1 can (14 oz) diced tomatoes with basil, garlic and oregano, undrained

1 can (15 oz) great northern beans, rinsed, drained

1 can (8 oz) tomato sauce

1/2 cup water

1/4 cup shredded fresh Parmesan cheese

Directions:

Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.

Recipe shared from-http://www.bettycrocker.com/recipes/tortellini-minestrone-casserole/23b47da9-84e5-40dc-8a96-76cf105ce218

Quick and Easy Spicy Honey-Brushed Chicken Thighs

Ingredients:

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Directions:

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Recipe shared from-http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs-10000001591042/

Chicken Piccata

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Directions:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Recipe shared from-http://www.myrecipes.com/recipe/chicken-piccata-50400000118594/

Healthy Three-Cheese Chicken Penne Florentine

Ingredients:

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Directions:

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Recipe shared from: http://www.cookinglight.com/food/top-rated-recipes/best-chicken-recipes-00412000074069/page16.html

Creamy Slow Cooker Chicken and White Bean Soup

Ingredients:

2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
2-10 ounce packages refrigerated light Alfredo sauce
1-15 ounce can Great Northern or white kidney beans (cannellini beans), rinsed and drained
1-cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
1 4 ounce can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
Fresh parsley leaves (optional)

Directions:

1.Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2.Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.

Recipe shared from-http://www.bhg.com/recipe/chicken/chicken-and-white-bean-stew/

Slow Cooker Sausage and Tortellini Soup

Ingredients:

2-14 1/2 ounce can Italian-style stewed tomatoes
3 cups water
2 cups loose-pack frozen cut green beans or Italian-style green beans
1-10 1/2 ounce can condensed French onion soup
8 ounces fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1-9 ounce package refrigerated cheese-filled tortellini
Shaved or shredded Parmesan cheese

Directions:

1.In a 4- or 5-quart slow cooker combine undrained tomatoes, water, frozen green beans, onion soup, and turkey sausage.

2.Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3.If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese or shredded Parmesan cheese. Makes 10 to 12 servings.

Recipe shared from-http://www.bhg.com/recipe/turkey/sausage-and-tortellini-soup/

Super Simple Peanut Butter and Banana Drops

Ingredients:

1-16 1/2 ounce package refrigerated peanut butter cookie dough
1 cup dried banana chips, coarsely crushed
1 cup semisweet chocolate pieces
1/4 cup turbinado sugar, demerara sugar, or colored coarse sugar

Directions:

1.Preheat oven to 375 degrees F. In a large resealable plastic bag, combine cookie dough, banana chips, and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.

2.Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.

3.Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

Recipe shared from-http://www.bhg.com/recipe/cookies/peanut-butter-and-banana-drops/

Loaded Oatmeal Cookies

Ingredients:

1/4 cup butter, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup rolled oats
1/4 cup flax seed meal
1/4 cup wheat germ
2 ounces dark chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup chopped walnuts, toasted

Directions:

1.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

2.Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

Recipe shared from-http://www.bhg.com/recipe/cookies/loaded-oatmeal-cookies/

Stacked Sweet Corn, Bean, and Beef Casserole

Ingredients:

2 ears fresh corn on the cob
8 ounces lean ground beef
7 ounces uncooked chorizo sausage
1-15 ounce can pinto beans, rinsed and drained
1-tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 large yellow sweet pepper, chopped
2 cloves garlic, minced
3/4 cup bottled chunky green salsa
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4-8 inches flour tortillas
1 1/2 cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
Chopped tomatoes and cilantro (optional)

Directions:

1.Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.

2.In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.

3.In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.

4.Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.

Recipe shared from-http://www.bhg.com/recipe/pork/stacked-sweet-corn-bean-and-beef-casserole/

Slow Cooker Smashed Potato Soup

Ingredients:

3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions (optional)

Directions:


1.In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.


2.Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.


3.Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Shared from-http://www.bhg.com/recipe/soups/smashed-potato-soup/

Slow Cooker Creamed Chicken and Corn Soup

Ingredients:

12 ounces skinless, boneless chicken thighs
1-26 ounce can condensed cream of chicken soup
1-14 3/4 ounce can cream-style corn
1-14 ounce can reduced-sodium chicken broth
1 cup chopped carrot (2 medium)
1 cup finely chopped onion (1 large)
1 cup frozen whole kernel corn
1/2 cup chopped celery (1 stalk)
1/2 cup water
2 slices bacon, crisp-cooked, drained, and crumbled

Directions:

1.In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Recipe shared from-http://www.bhg.com/recipe/soups/creamed-chicken-and-corn-soup/

5 Ingredient Slow Cooker Nacho Cheese Chicken Chowder

Ingredients:

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2-14 1/2 ounce cans Mexican-style stewed tomatoes
1-10 3/4 ounce can condensed nacho cheese soup
1-10 ounce package frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese

Directions:

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Recipe shared from-http://www.bhg.com/recipe/soups/nacho-cheese-chicken-chowder/

Chicken Florentine Artichoke Bake

Ingredients:

8 ounces dried bow tie pasta
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 - 1/2 teaspoon crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1-14 ounce can artichoke hearts, drained and quartered
1-10 ounce frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

Directions:

1.Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2.In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3.Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Recipe shared from-http://www.bhg.com/recipe/chicken/chicken-florentine-artichoke-bake/

Cheesy Chicken Casserole

Ingredients:

3 cups chopped cooked chicken
1-14 ounce package frozen broccoli florets
2 cups cooked rice*
1 1/2 cups frozen peas
1-10 3/4 ounce can condensed cream of chicken soup
1-10 3/4 ounce can condensed fiesta nacho cheese soup
1-10 - 10 1/2 ounce can diced tomatoes and green chilies
1/2 cup milk
1/2 teaspoon crushed red pepper (optional)
1/2 cup shredded cheddar cheese (2 oz.)
1/2 cup shredded mozzarella cheese (2 oz.)
1 cup crushed rich round crackers

Directions:

1.Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.

2.Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

3.*If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.

Shared from-http://www.bhg.com/recipe/chicken/hot-n-cheesy-chicken-casserole/