FoodFoodFood-Easy Mushroom Lover's Chicken

Serves: 4

Cooking Time: 30 min

Ingredients

• ¹/2 cup all-purpose flour
• ¹/4 teaspoon salt
• ¹/8 teaspoon black pepper
• 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
• 2 tablespoons vegetable oil
• 3 tablespoons butter
• 1 small onion, chopped
• ¹/2 pound (8 ounces) fresh white mushroom, sliced
• 1 cup chicken broth
• ¹/2 cup dry white wine, optional (see Note)

Instructions

1. In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden. Remove chicken to a plate and cover.
3. Melt butter in the same skillet. Add onions and mushrooms; saute 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains, turning chicken once.
4. Spoon mushroom sauce over chicken and serve immediately.

FoodFoodFood-Tortilla Crisps Kids Will Love

Ingredients

• ¹/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Cooking spray
• 8 (10-inch) flour tortillas

Instructions

1. Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
    
2. In a shallow dish, combine sugar and cinnamon; mix well and set aside.
    
3. Place 2 tortillas on a cutting board and use your favorite cookie cutter shapes to cut shapes from the tortillas. Spray both sides of the tortilla pieces with cooking spray and sprinkle with the sugar and cinnamon mixture. Place on prepared baking sheets.
    
4. Bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.

FoodFoodFood-Easy & Quick Tortellini Bake

Ingredients

• 2 (9-ounce) packages chicken-filled tortellini, fresh or frozen and thawed
• 1 large green bell pepper, cut into 1-inch chunks
• 1 medium-sized onion, cut into thin wedges
• 2 cups sliced fresh mushrooms
• 1 (26-ounce) jar spaghetti sauce
• 1 ¹/2 cups water
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
    
2. In a large bowl, combine all ingredients except cheese; mix well.
    
3. Pour tortellini mixture into a 9- x 13-inch baking dish; cover tightly with foil.
    
4. Bake 25 minutes. Remove from oven, stir, cover, and bake 25 more minutes.
    
5. Remove foil, sprinkle with cheese, and bake uncovered for 5 more minutes, or until cheese is melted.

Serves: 4

Cooking Time: 55 min

FoodFoodFood- Easy Lasagna Rollups

This is a super easy recipe that anyone can do...and it puts an end to trying to figure out how to portion the lasagna! Roll and cook up this easy recipe and serve everybody an individual rollup. Everybody gets an equal serving...that is, until we start dishing out seconds!

Serves: 4

Cooking Time: 35 min

Ingredients

• 1 (28-ounce) jar spaghetti sauce, divided (see tip below)
• 1 (2-pound) container ricotta cheese (see tip below)
• 2 (8-ounce) cups mozzarella cheese, divided (see tip below)
• ¹/3 cup grated Parmesan cheese
• 3 eggs
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 12 to 14 lasagna noodles, prepared according to package directions

Instructions

1. Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.
    
2. In a medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.
    
3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place roll-ups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.
    
4. Bake 35 to 40 minutes, or until heated through.

FoodFoodFood-Orange Dream Shake

You can whip up this healthy Orange Dream Shake in seconds in your blender! It gets its creaminess from tangy orange sherbet and frozen yogurt (vanilla is the best to use), and the low-fat milk makes it perfect snacking for anyone watching their calories.

Serves: 1

Ingredients

• ¹/4 cup orange sherbet
• ¹/4 cup frozen vanilla yogurt
• ¹/2 cup low-fat milk
• ¹/4 teaspoon vanilla extract

Instructions

1. Place all ingredients in a blender jar, cover, and blend until smooth. Serve immediately.

FoodFoodFood-Beefy Pizza Muffins

Just wait 'til they sink their teeth into our main dish Beefy Pizza Muffins. These fun-to-eat personal-sized English muffin pizzas will score you big points with the kids...with no worries about divvying up the portions!

Cooking Time: 25 min

Ingredients

• 1 pound ground beef (see Note)
• 1 small onion, chopped
• ¹/2 teaspoon garlic powder
• ¹/2 teaspoon salt
• ¹/4 teaspoon blackpepper
• 1 ¹/2 cups spaghetti sauce
• 6 English muffins, split
• 1 cup (4 ounces) shredded reduced-fat mozzarella cheese

Instructions

1. Preheat oven to 400 degrees F.
    
2. In a large skillet, saute ground beef, onion, garlic powder, salt, and pepper over high heat for 8 to 10 minutes, or until beef is browned; drain liquid then stir in spaghetti sauce
    
3. Open English muffins and place the halves on a baking sheet; bake 6 to 8 minutes, or until lightly toasted. Remove English muffins from oven and spoon beef mixture evenly over them. Sprinkle mozzarella cheese evenly over beef.
    
4. Bake muffins 7 to 8 minutes, or until heated through and cheese is melted. 

Makes 12 mini pizzas

FoodFoodFood - Rocky-Road Pie

Life takes us down many rocky roads, but nothing will cheer us up more than a taste of this rich and creamy homemade Rocky Road Pie recipe. If you want a sinful ice cream dessert, this is it.

Serves: 6

Ingredients

• 1 quart chocolate ice cream, softened
• 1 cup mini marshmallows
• ¹/2 cup plus 1 tablespoon chopped walnuts
• ¹/4 cup plus 1 teaspoon mini chocolate chips
• 1 (9-inch) chocolate graham cracker pie crust
• 1 cup marshmallow creme
• 1 cup frozen whipped topping, thawed

Instructions

1. In a large bowl, combine ice cream, marshmallows, 1/2 cup walnuts, and 1/4 cup chocolate chips; mix well. Evenly spoon mixture into pie crust.
    
2. In a medium bowl, stir together marshmallow creme and whipped topping. Spread evenly over ice cream; sprinkle with remaining nuts and remaining chocolate chips.
    
3. Cover lightly and freeze at least 4 hours. Thaw 5 minutes before slicing and serving.

Note:

We're thinking a nice cold glass of  iced coffee would be the perfect drink to enjoy with a piece of this incredible Rocky Road Pie!

FoodFoodFood-Bacon Apple Coleslaw

Smoky bacon and the crunch of a sweet and tart apple add novel touches to our fresh homemade Apple Bacon coleslaw. This coleslaw recipe teams well with picnic and grill favorites.

Serves: 6

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ¹/2 teaspoon hot sauce
• 1 tablespoon sugar
• ¹/4 teaspoon salt
• 1 (16-ounce) package shredded coleslaw mix
• 1 large apple, diced
• 4 slices cooked bacon, crumbled

Instructions

1. In a large bowl, whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.
    
2. Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve.

FoodFoodFood-Adults only "Party Sangria"

This fruity-tasting, adults-only Party Sangria recipe for the classic Spanish wine cooler will turn any gathering into a fiesta! Mix it up from scratch with a few fresh-tasting ingredients and let the fun begin!

Serves: 8

Ingredients

• 1 (6-ounce) container frozen limeade concentrate, thawed
• 1 (6-ounce) container frozen lemonade concentrate, thawed
• 1 (6-ounce) container frozen cranberry juice cocktail concentrate, thawed
• 4 cups Burgundy or other dry red wine
• 2 cups cold water
• 16 maraschino cherries
• 1 lime, washed, cut into chunks
• 1 orange, washed, cut into chunks
• Ice cubes

Instructions

1. In a large pitcher, combine limeade, lemonade, and cranberry juice concentrates; add wine and water, and stir until well combined.
    
2. Stir in remaining ingredients (see Notes) and serve immediately in wine or tall ice-filled glasses.

NOTE:

If you’re not serving this immediately, don’t add the cherries and the lime and orange chunks when you mix everything else in; stir those in just before serving.

FoodFoodFood-Grilled Deviled Chicken

If you like grilled chicken, you'll love this southern-inspired recipe for easy Grilled Deviled Chicken. With just the right amount of spicy heat, it'll get everyone fired up at the table.

Serves: 6

Cooking Time: 10 min

Ingredients

• ¹/2 cup Dijon-style mustard
• 3 tablespoons canola oil
• 2 tablespoons apple cider vinegar
• ¹/2 teaspoon hot pepper sauce
• 2 tablespoons dried tarragon
• ¹/2 teaspoon salt
• ¹/4 teaspoon black pepper
• 6 boneless, skinless chicken breast halves

Instructions

1. In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour mixture into a large resealable plastic storage bag and add chicken; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours.
    
2. Preheat the grill to medium-high heat.
    
3. Remove chicken from marinade, discarding excess marinade. Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.

FoodFoodFood-Fresh Corn Fritters

Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish that everyone will love.

Ingredients

• 2 ¹/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
• 3 large eggs
• ³/4 cup milk
• 3 tablespoons butter, melted
• ³/4 cup all-purpose flour
• ³/4 cup yellow or white cornmeal
• 1 (8-ounce) package shredded mozzarella cheese
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• ¹/4 teaspoon ground red pepper

Instructions

1. In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.
    
2. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
    
3. For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.

FoodFoodFood- Wonderful Key Lime Cake

Quick and Easy

Ingredients

• 1 (18.25-ounce) package lemon cake mix
• 1 (4-serving size) package instant lemon pudding and pie filling
• 4 eggs
• ¹/2 cup plus 3 teaspoons Key lime juice, divided
• ¹/2 cup vegetable oil
• ¹/2 cup water
• 2 teaspoons lime zest, divided
• 1 cup confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
    
2. In a large bowl, using an electric mixer on low speed, combine cake mix, pudding mix, eggs, 1/2 cup Key lime juice, the vegetable oil, water, and 1 teaspoon lime zest; pour into prepared Bundt pan.
    
3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
    
4. Let cool 15 minutes then invert onto serving platter and cool completely.
    
5. In a medium bowl, combine confectioners’ sugar and remaining lime juice; stir until smooth. Drizzle glaze over cooled cake and sprinkle with remaining lime zest.
     

FoodFoodFood-Yummy BLT Spread

Ingredients

• 1 (8-ounce) package cream cheese, softened
• ¹/2 cup mayo
• ¹/4 teaspoon salt
• ¹/4 teaspoon black pepper
• 2 cups chopped iceberg lettuce
• 1 (28-ounce) package real bacon pieces
• 4 plum tomatoes, chopped
• 2 scallions green onions, chopped
• 1 cup shredded sharp Cheddar cheese

Instructions

1. In a medium bowl, combine cream cheese, mayonnaise, salt, and pepper; mix well.
    
2. Mound on a serving platter, top evenly with remaining ingredients, and chill until ready to serve.

FoodFoodFood- Strawberry Cheesecake Milkshake

Serves: 4

Ingredients

• 4 large scoops vanilla ice cream
• 1 (8-ounce) package cream cheese, softened
• ³/4 cup milk
• 2 teaspoons vanilla extract
• 8 fresh strawberries
• 8 graham cracker halves

Instructions

1. In a blender, combine ice cream, cream cheese, milk, and vanilla; pulse on high speed 1 minute, or until well blended.
    
2. Pour into glasses, garnish with fresh strawberries and graham crackers, and serve immediately.

FoodFoodFood-Watermelon Lemonade

Serves: 12

Ingredients

• 3 cups seedless watermelon chunks
• 8 cups water
• 1 cup lemon juice
• 3 cups sugar

Instructions

1. Place watermelon in a blender and process until smooth.
    
2. Pour watermelon puree into a large pitcher, add remaining ingredients, and stir until sugar has dissolved. Serve over ice or chill until ready to serve.

FoodFoodFood-Cupcakes--Banana Split Cupcakes

                                                                                                                                

• 1 (16-ounce) container vanilla frosting
• ¹/2 cup hot fudge
• ¹/2 cup chopped walnuts
• 12 maraschino cherries

Instructions

1. Preheat oven according to package directions. Line muffin tins with paper baking cups.
    
2. Make muffin mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.
    
3. Bake according to package directions; let cool completely.
    
4. Spread vanilla frosting over each cupcake, drizzle with hot fudge, sprinkle with nuts, and top each with a cherry.

FoodFoodFood-Easy Fresh Peach Cobbler

With summer time, fresh fruits are abundant and nothing says summer like fresh Peach Cobbler. I learned this from a old family friend who has a gift of cooking.

2 pounds fresh peaches or
1 large can of peach slices (drained) or
1 16oz bag frozen peaches
1 cup sugar
1 cup self rising flour
1 cup of milk
3 tablespoons real butter (I used Salted butter)
3 tablespoon sugar (reserved to sprinkle on top before placing in oven)

Place butter in bottom of square baking dish, place in oven at 400 degrees to melt butter. Once butter is melted, remove from oven.
Mix all ingredients (except 3 tablespoon sugar), in in large bowl, mix until no lumps are seen. Pour into baking dish, then sprinkle with remaining sugar. Place into oven and bake for 30 minutes or until top of cobbler starts to turn golden brown.
Remove from oven.
Can be served warm topped with Ice Cream or allowed to cool and served cold.  Either way, it's a wonderful summer time treat.

FoodFoodFood-Easy Taco Soup

Want something quick and easy for those busy days that leave you with very little time to cook? Here is a quick and easy recipe that even the pickiest eater will love.

1 Pound Ground Beef or Turkey
3 Cans of Pinto Beans (I use store brand)
1 Large can of Diced Tomatoes (Again, I use store brand)
1 Package of Taco Seasoning
1 Package of Hidden Valley Ranch Dressing mix
1 Large bag of Fritos
1 Large onion diced (optional)
Sour Cream
Shredded Chees

In a large sause pan brown ground beef or turkey, then drain, place back into large pot. Open all the cans and dump the all into the large pot without draining any liquid from contents. Bring to a boil, then reduce heat to a simmer for 1 hour.
Place a layer of Fritos in a large soup bowl, spoon soup over Fritos. Top with sour cream and shredded cheese.

Tip:  Any leftovers can be frozen in single serve containers for future meals or lunch.

FoodFoodFood-Memorial Day Fanfair (Red, White & Blue Cheese Cake)

4 cups fresh strawberries, divided

1-1/2 cups  boiling water

2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

  Ice cubes

1 cup cold water

1 pkg.  (10.75 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened. MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.