Five-Cheese Spinach & Artichoke Dip Recipe

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 ounces fresh mozzarella cheese, cubed
• 1-1/2 cups shredded Asiago cheese
• 6 ounces cream cheese, softened and cubed
• 1 cup crumbled feta cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup minced fresh basil
• 1/4 cup finely chopped red onion
• 2 tablespoons mayonnaise
• 2 garlic cloves, minced
• Assorted crackers

Directions

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Source: http://www.tasteofhome.com/

Monster Cookie Bars

Ingredients

• 1/2 cup LAND O LAKES(R) Butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 cup creamy peanut butter
• 1/3 cup rolled oats
• 1 cup milk chocolate chips
• 1/2 cup candy-coated milk chocolate pieces (such as M&M's(R))

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking pan.
2. Cream together butter and brown sugar. Mix in egg and vanilla.
3. In a separate bowl, whisk flour, baking powder, and sea salt together. Gradually incorporate dry ingredients into the butter/sugar mixture. Mix thoroughly.
4. Stir in creamy peanut butter, oats, chocolate chips, and candy-coated chocolates. Spread mixture evenly in prepared baking pan.
5. Bake until set, 25 to 27 minutes. Allow to fully cool before cutting into bars.

Honey Glazed Ham

Ingredients

• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Peppermint Candy Cane Christmas Cookies

Ingredients

• 2 sticks of butter, at room temperature
• 1 cup of powdered sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of pure peppermint extract
• 3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of red food coloring
• For the glaze
• 1 cup of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1-2 tablespoons of milk

Instructions

1. In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
2. Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
3. Reduce mixer speed and add flour and salt, mixing until well combined.
4. Divide dough in half.
5. In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
6. Shape cookie dough into disc and cover tightly with plastic wrap.
7. Refrigerate one hour or up to overnight.
8. Once dough has chilled, preheat oven to 375 degrees.
9. Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
10. Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
11. Chill shaped cookie dough for 15 minutes before baking.
12. Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
13. While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

Source: http://www.number-2-pencil.com/

Snowball Blue Party Punch Recipe!

Ingredients

• 1 bottle Polar Blast Blue Hawaiian Punch {1 gallon or 3.78L}, chilled
• 1 bottle Sprite {2 liters}, chilled
• 12 oz. Pineapple Juice {350 mL}, chilled
• 10 scoops Vanilla Ice Cream

Instructions

1. Combine Polar Blast Blue Hawaiian Punch, Sprite, and Pineapple Juice mixture in large punchbowl, and stir.
2. Add scoops of Vanilla Ice Cream right before serving and stir for some delicious frothy goodness!
3. Transfer to large Punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!

Source: http://thefrugalgirls.com/

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

What You'll Need

• 16 oz. peanut butter
• 1 pound confectioners sugar
• 1.5 sticks (3/4 cup) butter

How to Make It

1. melted chocolate bark for dipping
2. Mix together the peanut butter, sugar and butter.
3. Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. best stored in the fridge.
6. coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Source: https://cookyourfood1.blogspot.com

Turkey Tetrazzini II

Ingredients

• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

CROCK POT CHICKEN POT PIE

INGREDIENTS

• 32 oz chicken broth
• 2 cans of cream of chicken soup (10¾ oz cans)
• 2 c milk
• 3 boneless, skinless chicken breasts cooked and cubed
• 2 c frozen peas and carrots
• 1 t salt
• 1½ t pepper
• 4 T cornstarch
• 4 T water
• Biscuits- baked

INSTRUCTIONS

1. Put the first seven ingredients in a 6-quart crock pot and stir well
2. Cover and cook on low for 6-7 hours or high for 3-3½ hours
3. Once hot and bubbly, remove 4 cups of gravy
4. Place gravy in saucepan over medium-high heat
5. Mix water and cornstarch together
6. When gravy comes to a boil, add cornstarch and water mixture
7. Stir continually until gravy thickens
8. When gravy thickens, remove from heat and pour back into crock pot
9. Mix well and serve over biscuits.

Source: http://www.recipesthatcrock.com/

Hash Brown Potato Casserole

Ingredients

1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans Campbell's® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
1/2 cup grated Parmesan cheese

How to Make It

Step 1

Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

Step 2

Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.

Step 3

Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.

Step 4

Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.

Source: https://www.campbells.com

Thanksgiving Cheat Sheets

Erick's Deep Fried Rosemary Turkey

Ingredients

• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup minced garlic
• salt and ground black pepper to taste
• 3 gallons peanut oil for frying
• 3 sprigs fresh rosemary
• 12 cloves garlic, peeled
• 1/2 cup chopped fresh ginger root

Directions

1. Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
2. Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
3. Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
4. Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
5. Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.

Source: http://allrecipes.com/

Grilled Turkey Reuben Sandwiches

Ingredients

• 1 cup sauerkraut, drained
• 10 ounces sliced deli turkey meat
• 2 tablespoons butter
• 4 slices marble rye bread
• 4 slices Swiss cheese
• 4 tablespoons thousand island salad dressing, or to taste

Directions

1. Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
2. Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Source: http://allrecipes.com/

Crockpot Chicken and Dumplings

Ingredients

• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits
• 4 boneless skinless chicken breast

Direction

1. Place chicken breasts in bottom of crockpot
2. Pour chicken broth and both cream of chickens over it
3. Add in carrots, celery and onion. How much ever you prefer
4. Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
5. Cook on high for 3 hours
6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
7. Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
8. Remain cooking for another hour or so on high or until done. Enjoy!

Source: What to Cook for Dinner Tonight

Halloween Jack O’Lantern Stuffed Peppers

Ingredients

• 4 large orange bell pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 pound 85% lean ground turkey
• 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth orSwanson® Natural Goodness® Chicken Broth
• 1 cup Pace® Picante Sauce
• 1/2 cup uncooked couscous
• 1/4 cup shredded Cheddar cheese

How to Make It

Step 1

Set the oven to 375°F. Cut the tops off the peppers. Remove and discard the cores and seeds. Reserve the pepper tops. Using a sharp knife, carve a Jack O'Lantern face into each pepper. Place the peppers upright in an 8x8x2-inch baking dish. Chop the carved-out pieces of pepper and reserve.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.

Step 3

Stir the broth and picante sauce in the skillet and heat to a boil. Stir in the couscous and remove the skillet from the heat. Cover and let stand for 5 minutes or until the couscous is tender.

Step 4

Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.

Step 5

Bake for 40 minutes or until the peppers are tender.

Beef, Green Chili and Tomato Stew

Ingredients

• 1/4 cup vegetable oil 
• 3 pounds beef chuck roast, cut into 3/4 inch cubes 
• 2 onions, chopped 
• 2 cloves garlic, minced 
• 1 (28 ounce) can roma tomatoes, with juice 
• 2 (4 ounce) cans chopped green chile peppers, drained 
• 1 (12 fluid ounce) can or bottle beer 
• 1 cup beef broth 
• 2 teaspoons dried oregano, crushed 
• 1 1/2 teaspoons ground cumin 
• 2 tablespoons Worcestershire sauce 
• salt to taste 
• ground black pepper to taste 

Directions

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 
2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 
3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. 
4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Source: http://allrecipes.com/

Slow Cooker Chicken Pot Pie Stew

Ingredients

• 4 large skinless, boneless chicken breast halves, cut into cubes 
• 10 medium red potatoes, quartered 
• 1 (8 ounce) package baby carrots 
• 1 cup chopped celery 
• 2 (26 ounce) cans condensed cream of chicken soup 
• 6 cubes chicken bouillon 
• 2 teaspoons garlic salt 
• 1 teaspoon celery salt 
• 1 tablespoon ground black pepper 
• 1 (16 ounce) bag frozen mixed vegetables 

Directions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. 
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Source: http://allrecipes.com/

Easy Skillet Breakfast Hash

INGREDIENTS

• 1 pound hash browns
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 6 eggs
• ⅓ cup heavy cream or whole milk
• 6 sliced bacon
• 1 cup cheddar cheese
• 1 tablespoon fresh chives, chopped
• Ketchup or hot sauce (optional)

PREPARATION

1. Preheat oven to 350˚F/175˚C.
2. In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
3. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
4. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
5. Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
6. In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
7. Pour egg mixture over hash browns and spread evenly.
8. Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
9. Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)
10. Enjoy!

Source: https://www.buzzfeed.com

Watch the video: https://www.facebook.com/buzzfeedtasty/videos/1779332478986060/

Slow Cooker Spicy Chicken

Ingredients

• 3 skinless, boneless chicken breast halves
• 1/2 (8 ounce) jar medium salsa
• 1/4 cup tomato sauce
• 2 cloves garlic, minced
• 1 small red onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pinch salt and fresh ground pepper to taste

Directions

Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Source: AllRecipes.com

Spicy Baby Back Ribs

What You'll Need

• 4 pounds baby back pork spareribs 
• 1 tablespoon olive oil 
• 1 large onion, chopped (about 1 cup) 
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup 
• 1/4 cup packed brown sugar 
• 2 tablespoons cider vinegar 
• 2 teaspoons hot pepper sauce

How to Make It

1. Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
2. Bake for 45 minutes. Uncover the pan and pour off any fat.
3. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
4. Pour the soup mixture over the ribs.
5. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.

Source: http://www.campbellskitchen.com/

Easy Butter Chicken

INGREDIENTS

• 2 lbs of chicken breast
• Salt and pepper
• 1 tsp of chili powder
• 1/2 tsp of ground turmeric
• 6 tbsp of butter, divided into 2 tbsp chunks
• 1 1/2 cups of yellow onion, diced
• 3 tsp of garam masala
• 1 tsp of chili powder
• 1 tsp of cumin
• 1 tsp of cayenne pepper
• 1 Tbsp. of grated ginger
• 3 garlic cloves, minced
• 3” stick of cinnamon
• 14 oz of tomato sauce
• 1 cup of water
• 1 cup of heavy cream
• Chopped cilantro for garnish
• Rice

PREPARATION

1. Marinate chicken breast in chili powder, turmeric, salt and pepper. Let it sit for 15 minutes.
2. Brown chicken in two Tbsp. of butter, remove and set aside.
3. Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.
5. Stir in the last two Tbsp. of butter and additional salt and pepper to taste.
6. Serve garnished with cilantro on top of rice. Enjoy!

Source: https://www.buzzfeed.com

Watch the video: https://www.facebook.com/buzzfeedtasty/videos/1744497712469537/

Slow Cooker Lemon Pepper Chicken

Ingredients

• 1 (2 to 3 pound) whole chicken, giblets removed
• 1/4 cup butter, softened
• 1 teaspoon lemon pepper
• 1 (1-inch thick) slice of lemon
• 2 cloves garlic, lightly crushed, or more to taste
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons seasoned salt
• 1 teaspoon dried thyme
• cracked black pepper to taste (optional)

Directions

1. Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
2. Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
3. Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
4. Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.

Source: http://allrecipes.com/

Sesame Pasta Chicken Salad

Ingredients

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Source: http://allrecipes.com/

Lemon Garlic Butter Shrimp Pasta

Watch the video: https://www.facebook.com/BuzzFeedPhilippines/videos/630055370486568/

Source: https://www.facebook.com/BuzzFeedPhilippines

Parmesan Chicken Roll Ups

Ingredients

• 8 pieces of uncooked chicken tenderloins
• 1 can of refrigerated crescent dinner rolls
• 1/2 cup of mayonnaise
• 1/4 +3 Tablespoons of grated Parmesan cheese
• 4 slices of deli-style mozzarella cheese
• 3 Tablespoons butter
• 1 cup marinara sauce
• salt and pepper

Directions

1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
7. Bake for 14-15 minutes or until the roll-ups are golden brown. Serve with warmed marinara sauce. Enjoy!

Source: http://writtenreality.com/food/

Cashew Chicken Stir Fry

Ingredients

• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
• 1 1/4 cups chicken broth
• 1 tablespoon cornstarch
• 4 teaspoons soy sauce, divided
• 2 tablespoons olive oil, divided
• 2 cups shredded cabbage
• 25 sugar snap peas, chopped
• 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
• 3 stalks celery, chopped
• 1/2 red bell pepper, cut into thin strips
• 2 green onions, chopped
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/2 cup cashews
• 1 pinch paprika, or to taste (optional)

Directions

1. Sprinkle chicken pieces with Cajun seasoning.
2. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

10 Freezer-Friendly Breakfast uner 375 Calories

Barbecue Fries

 

Ingredients

• 5 tablespoons olive oil
• 6 tablespoons barbecue sauce
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon ground cumin (optional)
• 2 pounds russet or baking potatoes (3 potatoes), scrubbed
• Sour cream (optional)

Preparation

1. Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
2. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
3. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Source: http://www.health.com

Fresh Berries with Maple Cream

Ingredients

• 3/4 cup fat-free sour cream
• 1/4 cup maple syrup
• 1 cup fresh blueberries
• 1 1/2 cups fresh raspberries

 

Preparation

1. Combine sour cream and maple syrup in a small bowl; stir with a whisk.
2. Combine berries, and spoon into dessert dishes; pour maple cream over berries.

Source: http://www.health.com

American Flag Cake

Ingredients

• 3 (10.25 ounce) packages white cake mix
• 9 egg whites
• 1 cup vegetable oil
• 3 3/4 cups whole milk
• 2 tablespoons clear vanilla extract
• 2 tablespoons red food coloring
• 1 tablespoon blue food coloring
• 1 cup white chocolate chips
• 10 cups fluffy white frosting
• 1 tablespoon white chocolate chips, or as needed
• 2 tablespoons white sugar, or as needed
• 1 4-inch round paper or cardboard stencil 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.
2. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.
3. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.
4. Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.
5. Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.
6. Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.
7. Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
8. Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
9. To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
10. To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
11. Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
12. Frost the entire outside of the cake generously with the remaining frosting.
13. Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.
14. Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
15. To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

 Source: http://allrecipes.com

 

Slow Cooker Pork Ramen

 
Ingredients

• 3 pounds boneless pork shoulder, cut into 3 equal pieces
• Kosher salt
• 2 tablespoons canola oil (if including the optional browning step)
• 1 yellow onion, coarsely chopped
• 6 garlic cloves, chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 8 cups low-sodium chicken broth
• 1 leek, halved lengthwise and coarsely chopped (white and green parts)
• 1/4 pound cremini or button mushrooms, brushed clean and coarsely chopped
• Low-sodium soy sauce, for seasoning
• Sesame and/or chile oil, for seasoning
• 1 1/2 pounds fresh ramen noodles
• 8 large eggs (optional)
• About 4 green onions, finely chopped (white and pale green parts)

Instructions 
 
To cook:

1. Season the pork with salt.
2. This step and the next are optional: Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot. (Or, use a frying pan for this step). Working in batches if necessary to avoid crowding, add the pork pieces and sear them on the first side without moving them until well browned, 3 to 4 minutes. Turn the pieces and sear on the second side until well browned, 3 to 4 minutes longer. Transfer to a plate and set aside.
3. Pour off all but 2 tablespoons of the fat from the insert and return the insert to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth and deglaze the insert, stirring and scraping up any browned bits from the insert bottom, then let simmer for 1 minute.
4. If you have included the browning step, transfer the insert to the slow cooker, add the leek, mushrooms, and the remaining 7 cups of broth, and stir to combine. If you are starting here, combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and broth in the slow cooker. Cover and cook on the low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant.

To assemble:

1. Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and/or chile oil. Cover and cook on the low-heat setting for about 30 minutes to warm through.
2. Cook the ramen noodles according to the package directions. If you want to top each bowl of ramen with an egg, put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel them.

To serve:

1. Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with a halved soft-boiled egg and serve right away.

Source: Chowhound

11 15-Minute Lunches From MyFitnessPal

Homemade Beef & Broccoli

Ingredients:

• 1 tablespoon vegetable oil  
• 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips  
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup  
• 3 tablespoons soy sauce  
• 1 tablespoon apple cider vinegar  
• 1 teaspoon garlic powder  
• 1/4 teaspoon crushed red pepper  
• 3 cups fresh or frozen broccoli florets, cut into 1-inch pieces  
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)  

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the beef and stir-fry until well browned.
2. Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil.  Stir in the broccoli and cook until it's tender-crisp.  Serve the beef mixture over the rice. 

Source: Campbells Kitchen

Waikiki-Style Meatballs

Ingredients

• 1 1/2 pounds ground beef
• 2/3 cup plain breadcrumbs
• 1/3 cup minced onion
• 1/4 cup milk
• 1 egg
• 1 1/2 teaspoons salt
• 2 tablespoons cornstarch
• 1/2 cup brown sugar
• 1 (15 ounce) can pineapple chunks, juice reserved
• 1/3 cup vinegar
• 1/3 cup chopped green bell pepper

Directions 
 

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
3. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
4. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
5. Add the pineapple chunks and green bell pepper to the slow cooker.
6. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Source: http://allrecipes.com

Tasty 2-Step Chicken

What You'll Need:

• 1 tablespoon vegetable oil 
• 1 1/4 pounds skinless, boneless chicken breast halves 
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
• 1/2 cup water 

How to Make It:

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Source: Campbell's Kitchen

Creamy Parmesan Penne & Peas

What You'll Need:

• 4 slices bacon 
• 1 pouch (11 ounces) Campbell's® Creamy Parmesan Chicken Skillet Sauce 
• 1 cup frozen peas, thawed 
• 8 ounces (about 2 1/2 cups) penne pasta, cooked and drained, reserving 2 tablespoons cooking water

How to Make It:

1. Cook the bacon in a 12-inch skillet over medium-heat until crisp.  Drain the bacon on paper towels. Pour off the drippings.  Crumble the bacon.
2. Heat the sauce, reserved cooking water, peas and bacon in the skillet over medium heat until hot, stirring occassionally.  Add the penne and toss to coat.  Season to taste.

Source: Campbell's Kitchen

Farmer's Market Vegetarian Quesadillas

Ingredients:

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash 
• 1/2 cup chopped red onion 
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 
• 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Source: http://allrecipes.com/

Beef Stroganoff III

Ingredients:

• 2 pounds beef chuck roast
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 4 ounces butter 
• 4 green onions, sliced (white parts only) 
• 4 tablespoons all-purpose flour 
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions:

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Source: http://allrecipes.com/

ZUCCHINI LASAGNA

Ingredients: 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#t4QliVOifQTEGoCF.99

Over the Top Nachos

Ingredients

• 1 pound ground beef 
• 1 onion, finely diced 
• salt and pepper to taste 
• 2 cups shredded Cheddar cheese 
• 1 (16 ounce) can refried beans 
• 1 (14.5 ounce) package tortilla chips 
• 1 fresh jalapeno pepper, sliced

Directions

1. In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2. Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3. Microwave on medium-high until cheese has melted. Serve immediately.

Source: Allrecipes.com

Caramelized Baked Chicken

Ingredients

• 3 pounds chicken wings 
• 2 tablespoons olive oil 
• 1/2 cup soy sauce 
• 2 tablespoons ketchup 
• 1 cup honey 
• 1 clove garlic, minced 
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Source: Allrecipes.com Video

Creamy Halibut Enchiladas

Ingredients

• 4 cups water 
• 2 pounds halibut, cut into 1-inch cubes 
• 6 ounces reduced-fat cream cheese 
• 2/3 cup fat-free sour cream 
• 4 green onions, chopped 
• 2 cans (4 ounces each) chopped green chilies 
• 1 can (4-1/4 ounces) chopped ripe olives, drained 
• 2 jalapeno peppers, seeded and chopped 
• 1-1/2 teaspoons ground cumin 
• 8 flour tortillas (8 inches) 
• 4-1/2 teaspoons all-purpose flour 
• 1-1/2 cups fat-free half-and-half 
• 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese 
• 1/3 cup shredded Parmesan cheese 
• 1/2 cup salsa 

Directions 

1. In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish. 
2. Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas. 
3. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa. Yield: 8 servings. 

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: Alaskan Harvesters

Festive Taco Nachos

What You'll Need

• 1 1/2 pounds ground beef 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1 package (about 11 ounces) tortilla chips 
• 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces) 
• 1 small tomato, chopped (optional) 
• 2 tablespoons sliced pitted black olives (optional) 
• 2 tablespoons sliced green onions (optional) 

How to Make It

1.  Set the oven to 350°F.
2.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3.  Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
4.  Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
5.  Bake for 5 minutes or until the cheese is melted. Top with the tomato,  olives and green onion.

Source: Campbell's Kitchen

Sunset Dip

What You'll Need

• 1 package (8 ounces) cream cheese, softened 
• 1 cup shredded Cheddar cheese  (about 4 ounces) 
• 1 cup Pace® Chunky Salsa 
• 1 package (about 12 ounces) tortilla chips 

How to Make It

1. Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
2. Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.

Source: Campbell's Kitchen

CREAMY CHICKEN BLT SKILLET

INGREDIENTS

• 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
• 4 slices bacon, crisp-cooked and crumbled
• 3 cups rotisserie chicken
• 2 cups iceberg lettuce leaves
• 1 cup chopped tomato

DIRECTIONS

1. Prepared Knorr® Italian Sides™ - Creamy Garlic Shells according to package directions. Stir in 1/2 of the bacon.
2. Arrange Pasta on serving platter.
3. Top with chicken, lettuce, tomato and remaining bacon.

Source: Knorr.com

Corn Casserole

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 2 eggs beaten
• 1 stick butter, melted
• 4 heaping T. all purpose flour
• 2 T. sugar
• 1/4 C. diced green pepper (you can use red, I only had green)
• 1 C. whole milk
• 1/2 C. shredded cheddar cheese
• 1/4 tsp each salt and pepper

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Source: http://www.facebook.com/patti.brown.7547

Homemade Soft Caramels

Ingredients

• 1 c light corn syrup
• 2 c packed light brown sugar
• 1 can(s) sweetened condensed milk
• 1/2 lb butter

Directions

1. 1 Combine corn syrup, brown sugar, milk and butter in a saucepan. 
2. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. 
3. Pour into buttered oblong pan.
4. 2 Cut into squares when cool.

Source: http://www.facebook.com/patti.brown.7547

SLOW COOKER CASHEW CHICKEN

Ingredients

• 5 boneless, skinless chicken breasts, cut into small cubes
• 2 chili peppers, de-seeded and chopped, optional
• 1 bunch bok choy (Chinese cabbage), cleaned of dirt
• 1 cup cashews, toasted
• 4 tablespoons cornstarch or all-purpose flour
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste

Sauce:

• 1/2 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 4 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons chili sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon freshly grated ginger

Directions

1. Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.
2. Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).
3. In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.
4. Drizzle sauce over the chicken and bok choy and toss together to combine.
5. Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.
6. Transfer to plates and serve hot with rice or noodles. Enjoy!

Source: 12 Tomatoes

Snickerdoodle Recipe

Ingredients:

• 1/2 cup shortening (we use Butter Flavor Crisco)
• 1/2 cup Butter
• 1 1/2 cups Granulated Sugar
• 2 Eggs
• 1 tsp. Vanilla Extract
• 2 2/3 cups Flour
• 1 tsp. Cream of Tartar
• 1 tsp. Baking Soda
• 1/4 tsp. Salt
• Cinnamon & Sugar Topping
• 1 TBSP Granulated Sugar
• 1 tsp. Ground Cinnamon

Instructions:

1. Preheat oven to 350 degrees F.
2. Add butter, shortening and sugar in a mixer on beat together on medium speed until the mixture is fluffy.
3. Beat in the eggs and the vanilla.
4. Add the dry ingredients one at a time while continuing to mix together.
5. Turn off mixer and set aside.
6. Make the Cinnamon and Sugar Topping in a small bowl.
7. Roll the cookie dough into small 1 to 1 and 1/2 inch balls.
8. Roll each cookie ball in the Cinnamon and Sugar mix.
9. Place cookies on a greased cookie sheet.
10. Bake at 400 degrees for 8 to 10 minutes.
11. Should be a nice golden brown color that is crispy on the outside and soft and chewy on the inside.

Source: The Idea Room

HOT AND SOUR SOUP

Ingredients

• 6 cups chicken broth
• 1 (8 oz.) can bamboo shoots, drained and finely chopped
• 1 cup cooked chicken, shredded
• 1 cup shitake mushrooms, thinly sliced
• 1 cup firm tofu, pressed until drained and chopped into strips
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1/2-inch piece ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon chili sauce
• 3 teaspoons brown sugar
• black or white pepper, to taste
• green onions, finely chopped, garnish

Directions

1. Heat chicken broth over medium-high heat in a large stock pot until warmed through.
2. Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
3. Let mixture simmer for 5 minutes.
4. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
5. Cook for another 5-8 minutes, or until soup is thickened.
6. Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
7. Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
8. Serve hot and enjoy!

Source: http://12tomatoes.com/

Impossibly Easy Breakfast Bake (Crowd Size)

Ingredients:

• 2 packages (12 oz each) bulk pork sausage
• 1 medium bell pepper, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 3 cups frozen hash brown potatoes
• 2 cups shredded Cheddar cheese (8 oz)
• 1 cup Original Bisquick™ mix
• 2 cups milk
• 1/4 teaspoon pepper
• 4 eggs

Directions

1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Source: BettyCrocker