Chicken Noodle Casserole II

What You'll Need

• one (14.5 ounce) can peas and carrots, drained
• salt and pepper to taste
• paprika to taste
• one teaspoon chili powder
• foor slices Monterey Jack cheese
• foor slices soft white bread, cubed
• one (8 ounce) package egg noodles, cooked
• tow skinless, boneless chicken breast halves - cut into cubes
• one tablespoon minced onion
• one (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups milk

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
3. In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside.
4. Add the soup, milk, peas and carrots and stir together.
5. Season with salt and pepper, paprika and chili powder to taste.
6. Stir until just bubbly and remove from heat.
7. Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
8. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted;
9. serve hot.

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Chicken Noodle Casserole II

What You'll Need

• one large onion, diced
• 1/4 cup butter
• three (10 ounce) cans chicken chunks
• one pint sour cream
• tow (10.75 ounce) cans condensed cream of chicken and mushroom soup
• three cups shredded Cheddar cheese
• one (8 ounce) package uncooked egg noodles
• foor ounces buttery round crackers, crushed

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium skillet, fry onion in butter until softened.
3. Pour into 9x13 baking dish.
4. In large bowl, combine chicken chunks, sour cream and soup.
5. Stir in 2 cups of shredded cheddar.
6. Stir in uncooked egg noodles.
7. Pour mixture over onions in baking dish.
8. Top with crumbled crackers and remaining cheddar.
9. Bake 30 minutes, or until top is golden and noodles are soft.

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Chicken Noodle Casserole

What You'll Need

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

How to Make It

1. Poach chicken in a large pot of simmering water.
2. Cook until no longer pink in center, about 12 minutes.
3. Remove from pot and set aside.
4. Bring chicken cooking water to a boil and cook pasta in it.
5. Drain.
6. Cut chicken into small pieces, and mix with noodles.
7. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.
8. Season with salt and pepper.
9. Gently stir together cream soup mixture with the chicken mixture.
10. Place in a 2 quart baking dish.
11. Melt butter in a small saucepan, and remove from heat.
12. Stir in crumbled crackers.
13. Top casserole with the buttery crackers.
14. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

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Chilled Salmon With Summer Tomato Salsa

What You'll Need

• 4 (4 ounce) fillets salmon, skin removed
• 1 cup chopped fresh tomato
• 1/2 Hass avocado, chopped
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/2 cup cooked corn kernels
• 1/4 cup minced red onion
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• 1 lime, cut in wedges

How to Make It

1. Place salmon in a shallow microwave bowl.
2. Add 2 cups water.
3. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired.
4. Remove from water; refrigerate until cool.
5. In a small bowl, combine remaining ingredients (except lime).
6. Refrigerate 30 minutes.
7. Serve salmon surrounded by the salsa and lime wedges.

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Tomato Basil Salmon

What You'll Need

• tow (6 ounce) boneless salmon fillets
• one tablespoon dried basil
• one tomato, thinly sliced
• one tablespoon olive oil
• tow tablespoons grated Parmesan cheese

How to Make It

1. Preheat oven to 375 degrees F (190 degrees C).
2. Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray.
3. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

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Peach and Blueberry Cobbler

What You'll Need

• 4 cups canned sliced peaches with juice
• 1 cup frozen blueberries
• 3/4 cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1/2 cup butter

How to Make It

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease a 9x9-inch glass baking dish.
3. Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches.
4. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined.
5. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
6. Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour.
7. Allow to cool; filling will thicken as it cools.

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Peach Cobbler

What You'll Need

• one cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• tow teaspoons baking powder
• 1/2 teaspoon salt
• one teaspoon vanilla extract
• 3/4 cup milk
• 1/2 cup margarine, melted
• one (29 ounce) can sliced canned peaches, drained
• one teaspoon ground cinnamon

How to Make It

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish.
2. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla.
3. Pour milk into dry ingredients, and then stir in melted margarine.
4. Mix thoroughly.
5. Pour mixture into prepared baking pan.
6. Arrange peaches on top and sprinkle with cinnamon.
7. Bake in preheated oven until golden brown, about 30 minutes.

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Pumpkin Turkey Chili

What You'll Need

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

How to Make It

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
2. Stir in the turkey, and cook until evenly brown.
3. Drain, and mix in tomatoes and pumpkin.
4. Season with chili powder, pepper, and salt.
5. Reduce heat to low, cover, and simmer 20 minutes.
6. Serve topped with Cheddar cheese and sour cream.

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Simple Turkey Chili

What You'll Need

• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced

How to Make It

1. Heat the oil in a large pot over medium heat.
2. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
3. Pour water into the pot.
4. Mix in tomatoes, kidney beans, and garlic.
5. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
6. Bring to a boil.
7. Reduce heat to low, cover, and simmer 30 minutes.

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World's Best Lasagna

What You'll Need

• 1 pound sweet Italian sausage
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt

How to Make It

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
3. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
4. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
5. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.
6. Drain noodles, and rinse with cold water.
7. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
8. Preheat oven to 375 degrees F (190 degrees C).
9. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
10. Arrange 6 noodles lengthwise over meat sauce.
11. Spread with one half of the ricotta cheese mixture.
12. Top with a third of mozzarella cheese slices.
13. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
14. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
15. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
16. Bake in preheated oven for 25 minutes.
17. Remove foil, and bake an additional 25 minutes.
18. Cool for 15 minutes before serving.

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Sausage Egg Casserole

What You'll Need

• one cup all-purpose flour
• one teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 3/4 pound ground pork sausage
• one tablespoon butter
• foor green onions, chopped
• 1/2 pound fresh mushrooms, sliced
• 10 eggs, beaten
• one (16 ounce) container low-fat cottage cheese
• one pound Monterey Jack cheese, shredded
• tow (4 ounce) cans diced green chile peppers, drained

How to Make It

1. Place sausage in a large, deep skillet.
2. Cook over medium-high heat until evenly brown.
3. Drain, and set aside.
4. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
5. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles.
6. Stir in the sausage, green onions, and mushrooms.
7. Cover, and refrigerate overnight.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Lightly grease a 9x13 inch baking dish.
10. In a bowl, sift together the flour, baking powder, and salt.
11. Blend in the melted butter.
12. Stir the flour mixture into the egg mixture.
13. Pour into the prepared baking dish.
14. Bake 40 to 50 minutes in the preheated oven, or until lightly brown.
15. Let stand 10 minutes before serving.

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Yogurt Parfait

What You'll Need

• tow cups vanilla yogurt
• one cup granola
• 8 blackberries

How to Make It

1. In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries.
2. Repeat layers.

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Poached Eggs

What You'll Need

• one teaspoon champagne vinegar
• 1/2 teaspoon salt
• tow eggs, as fresh as possible

How to Make It

1. Fill a bowl with ice water.
2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt.
3. Bring to a gentle, slow simmer and reduce heat to low.
4. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water.
5. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking.
6. Cook until white is firm and yolk is runny, about 6 minutes.
7. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process.
8. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon.
9. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

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Creamy Strawberry Crepes

What You'll Need

• one tablespoon lemon juice
• one teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• one cup heavy cream, whipped
• foor cups sliced strawberries
• three eggs
• 1/2 cup milk
• 1/2 cup water
• three tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• one (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners' sugar

How to Make It

1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth.
3. Gently fold in the whipped cream.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat.
5. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
6. Tip and rotate pan to spread batter as thinly as possible.
7. Flip over when the batter is set and the edges are beginning to brown.
8. Cook until the other side begins to brown.
9. Stack finished crepes on a plate, cover with a damp towel and set aside.
10. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

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Aunt Norma's Rhubarb Muffins

What You'll Need

• one teaspoon vanilla extract
• one cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• one tablespoon melted butter
• 1/3 cup white sugar
• one teaspoon ground cinnamon
• 2 1/2 cups flour
• one teaspoon baking soda
• one teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar
• 1/2 cup vegetable oil
• one egg

How to Make It

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease two 12 cup muffin pans or line with paper cups.
3. In a medium bowl, stir together the flour, baking soda, baking powder and salt.
4. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.
5. Pour in the dry ingredients and mix by hand just until blended.
6. Stir in the rhubarb and walnuts.
7. Spoon the batter into the prepared cups, filling almost to the top.
8. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
9. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes.
10. Cool in the pans for at least 10 minutes before removing.

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Traditional Gyro Meat

What You'll Need

• one teaspoon dried marjoram
• one teaspoon ground dried rosemary
• one teaspoon ground dried thyme
• one teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/2 onion, cut into chunks
• one pound ground lamb
• one pound ground beef
• one tablespoon minced garlic
• one teaspoon dried oregano
• one teaspoon ground cumin

How to Make It

1. Place the onion in a food processor, and process until finely chopped.
2. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions.
3. Place the onions into a mixing bowl along with the lamb and beef.
4. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt.
5. Mix well with your hands until well combined.
6. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
7. Preheat oven to 325 degrees F (165 degrees C).
8. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky.
9. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets.
10. Line a roasting pan with a damp kitchen towel.
11. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven.
12. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
13. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.
14. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

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Traditional Chilaquiles

What You'll Need

• 8 fresh tomatillos, husks removed
• salt to taste
• three cups shredded cooked chicken
• 1/4 cup vegetable oil
• 12 (6 inch) white corn tortillas, cut into 3 strips
• 3/4 cup shredded pepperjack cheese
• 3/4 cup shredded Monterey Jack cheese
• one white onion, coarsely chopped
• one poblano pepper, peeled and seeded
• one jalapeno pepper, seeded
• 3/4 cup chopped cilantro
• foor cloves garlic
• tow leaves fresh mint

How to Make It

1. Preheat oven to 375 degrees F (190 degrees C).
2. Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth.
3. Transfer mixture to a saucepan and bring to a gentle boil.
4. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes.
5. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
6. Heat vegetable oil in a large skillet over medium heat.
7. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes.
8. Drain on a paper towel-lined plate.
9. Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas.
10. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce.
11. Repeat layers.
12. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes.
13. Allow to cool 5 minutes before serving.

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Authentic Huevos Rancheros

What You'll Need

• one teaspoon butter
• foor eggs
• one cup shredded Cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup salsa (optional)
• tow tablespoons vegetable oil
• foor (6 inch) corn tortillas
• one cup refried beans with green chilies

How to Make It

1. Heat oil in a small skillet over medium-high heat.
2. Fry tortillas one at a time until firm, but not crisp.
3. Remove to paper towels to drain grease.
4. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through.
5. When tortillas are done, fry eggs over easy in the skillet.
6. Add more oil if the tortillas have absorbed it all.
7. Place tortillas onto plates, and spread a layer of beans on them.
8. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

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Broccoli and Cheddar Quiche

What You'll Need

• one tablespoon Dijon mustard
• one teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• one (9 inch) deep dish prepared pie crust
• one teaspoon vegetable oil, or as needed
• tow cups finely chopped broccoli
• foor eggs
• 1/2 cup milk

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with aluminum foil.
3. Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil.
4. Place crust onto prepared baking sheet.
5. Bake crust in the preheated oven for 8 minutes.
6. Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes.
7. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture.
8. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses.
9. Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes.
10. Let stand 10 minutes before cutting.

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Broccoli and Provolone Quiche

What You'll Need

• one (9 inch) unbaked deep dish pie crust
• foor eggs, beaten
• one egg yolk, beaten
• one pint heavy cream
• salt and pepper to taste
• one cup shredded provolone cheese
• three cups broccoli florets
• three tablespoons olive oil
• tow cloves garlic, peeled and minced
• one medium onion, finely chopped
• 1/4 teaspoon red pepper flakes

How to Make It

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place a steamer basket in a medium saucepan filled with about 1 inch of water.
3. Place broccoli in the steamer basket, and bring water to a boil.
4. Cover, and steam 5 minutes, or until broccoli is tender but firm.
5. Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender.
6. Mix in the broccoli, and continue cooking 1 to 2 minutes.
7. Season with red pepper flakes.
8. Transfer to the pie crust.
9. In a medium bowl, whisk together eggs, egg yolk, and heavy cream.
10. Pour over the broccoli mixture in the pie crust.
11. Season with salt and pepper.
12. Top with Provolone.
13. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

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Tofu Quiche with Broccoli

What You'll Need

• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper to taste
• one tablespoon dried parsley
• 1/8 cup Parmesan flavor soy cheese
• one (9 inch) unbaked 9 inch pie crust
• one pound broccoli, chopped
• one tablespoon olive oil
• one onion, finely chopped
• foor cloves garlic, minced
• one pound firm tofu, drained
• 1/2 cup soy milk

How to Make It

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake pie crust in preheated oven for 10 to 12 minutes.
3. Place broccoli in a steamer over 1 inch of boiling water, and cover.
4. Cook until tender but still firm, about 2 to 6 minutes.
5. Drain.
6. Heat oil in a large skillet over medium-high heat.
7. Saute onion and garlic until golden.
8. Stir in the cooked broccoli and heat through.
9. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth.
10. In a large bowl combine tofu mixture with broccoli mixture.
11. Pour into pie crust.
12. Bake in preheated oven until quiche is set, 35 to 40 minutes.
13. Allow to stand for at least 5 minutes before cutting.

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Broccoli Quiche with Mashed Potato Crust

What You'll Need

• 1/2 onion, chopped
• 1 cup shredded Cheddar cheese
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 large potatoes, peeled
• 2 cups chopped fresh broccoli
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 tablespoon olive oil

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil.
3. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
4. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover.
5. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
6. Mash the potatoes with milk and salt.
7. Brush a deep 9 inch pie dish with olive oil and press the potatoes in.
8. Brush with remaining olive oil.
9. Bake in preheated oven for 30 minutes or until lightly browned.
10. Arrange onions, broccoli and cheese in the potato crust.
11. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
12. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout.
13. Allow to cool for 10 minutes before serving.

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Easy Mini Quiche

What You'll Need

• 12 slices bread
• 1 onion, grated
• 1/2 cup shredded Swiss cheese
• 1 cup milk
• 4 eggs
• 1 teaspoon dry mustard
• 1 pinch black pepper

How to Make It

1. Preheat oven to 375 degrees F (190 degrees C).
2. Lightly grease 12 muffin tins.
3. Trim or cut bread into circles.
4. Place circles in bottom of muffin tins.
5. Distribute the onion and shredded cheese evenly between the muffin tins.
6. In a medium bowl, combine milk, eggs, mustard and pepper.
7. Divide between the muffin tins.
8. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

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Easy Broccoli Quiche

What You'll Need

• 1 1/2 cups shredded mozzarella cheese
• foor eggs, well beaten
• 1 1/2 cups milk
• one teaspoon salt
• 1/2 teaspoon black pepper
• one tablespoon butter, melted
• tow tablespoons butter
• one onion, minced
• one teaspoon minced garlic
• tow cups chopped fresh broccoli
• one (9 inch) unbaked pie crust

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan.
3. Add onions, garlic and broccoli.
4. Cook slowly, stirring occasionally until the vegetables are soft.
5. Spoon vegetables into crust and sprinkle with cheese.
6. Combine eggs and milk.
7. Season with salt and pepper.
8. Stir in melted butter.
9. Pour egg mixture over vegetables and cheese.
10. Bake in preheated oven for 30 to 50 minutes, or until center has set.

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Spanish Rice Bake

What You'll Need

• one teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• one pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• tow tablespoons chopped fresh cilantro
• one pound lean ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper
• one (14.5 ounce) can canned tomatoes
• one cup water
• 3/4 cup uncooked long grain rice
• 1/2 cup chile sauce
• one teaspoon salt

How to Make It

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat.
3. Drain excess fat and transfer beef to a large pot over medium low heat.
4. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
5. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish.
6. Press down firmly and sprinkle with the shredded Cheddar cheese.
7. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
8. Garnish with chopped fresh cilantro.

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Baked Teriyaki Chicken

What You'll Need

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

How to Make It

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
2. Let simmer, stirring frequently, until sauce thickens and bubbles.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Place chicken pieces in a lightly greased 9x13 inch baking dish.
5. Brush chicken with the sauce.
6. Turn pieces over, and brush again.
7. Bake in the preheated oven for 30 minutes.
8. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.
9. Brush with sauce every 10 minutes during cooking.

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Cheesy Buffalo Chicken Dip

What You'll Need

• tow bone-in chicken breast halves
• one teaspoon olive oil
• one stalk celery, finely diced
• one (8 ounce) package reduced-fat cream cheese
• 3/4 cup blue cheese dressing
• 3/4 cup ranch dressing
• 1/3 cup hot pepper sauce (such as Frank's RedHot®)
• one cup shredded Cheddar cheese

How to Make It

1. Place chicken breasts in a large saucepan; cover with water.
2. Boil until cooked through, about 20 minutes.
3. Remove from water, and cool.
4. Pull meat from bones and skin.
5. Shred meat and reserve.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Heat olive oil in large skillet.
8. Stir in celery; cook until soft.
9. Mix in the cream cheese, blue cheese dressing, and ranch dressing.
10. Cook and stir until smooth and creamy.
11. Stir in the shredded chicken and hot sauce.
12. Spoon mixture into an 8x8 baking dish.
13. Sprinkle with the shredded cheese.
14. Bake in preheated oven until golden and bubbly, about 30 minutes.

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PHILLY Buffalo Chicken Dip

What You'll Need

• one (8 ounce) package PHILADELPHIA Cream Cheese, softened
• one (6 ounce) package OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
• 1/2 cup hot pepper sauce for Buffalo wings
• 1/4 cup KRAFT Natural Blue Cheese Crumbles
• tow green onions, sliced

How to Make It

1. Spread cream cheese onto bottom of microwaveable 9-inch pie plate.
2. Mix chicken and sauce; spoon over cream cheese.
3. Top with blue cheese and onions.
4. Microwave on HIGH 2 min. or until heated through.
5. Serve warm with celery sticks and WHEAT THINS Original Crackers.

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Vegetarian Buffalo Chicken Dip

What You'll Need

• one (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik'n Strips), diced
• tow (8 ounce) packages reduced fat cream cheese, softened
• one (16 ounce) bottle reduced-fat ranch salad dressing
• one (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank's REDHOT Buffalo Wing Sauce)
• one cup Colby-Monterey Jack cheese blend

How to Make It

1. Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker.
2. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours.
3. Stir in the shredded cheese and serve.

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Buffalo Chicken Dip

What You'll Need

• tow (10 ounce) cans chunk chicken, drained
• tow (8 ounce) packages cream cheese, softened
• one cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
• one bunch celery, cleaned and cut into 4 inch pieces
• one (8 ounce) box chicken-flavored crackers

How to Make It

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing.
2. Cook, stirring until well blended and warm.
3. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
4. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
5. Serve with celery sticks and crackers.

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Raspberry Cheesecake Stuffed French Toast

What You'll Need

• one cup white sugar
• tow tablespoons cinnamon
• foor eggs, beaten
• one cup raspberry puree
• one cup milk
• tow tablespoons vanilla extract
• foor ounces cream cheese, softened
• one loaf French bread, cut into 1 inch slices
• butter
• confectioners' sugar for dusting
• nutmeg, for topping

How to Make It

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended.
2. Set aside.
3. In a separate bowl, cream together raspberry puree and cream cheese until smooth.
4. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
5. Melt butter over medium heat in a large skillet or griddle.
6. Dip bread into egg mixture, coating thoroughly.
7. Cook until well-browned on both sides, about 5 minutes.
8. Dust with confectioners' sugar and nutmeg.
9. Serve immediately.

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Downeast Maine Pumpkin Bread

What You'll Need

• 1 1/2 teaspoons salt
• one teaspoon ground cinnamon
• one teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• one (15 ounce) can pumpkin puree
• foor eggs
• one cup vegetable oil
• 2/3 cup water
• three cups white sugar
• 3 1/2 cups all-purpose flour
• tow teaspoons baking soda

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour three 7x3 inch loaf pans.
3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Stir the dry ingredients into the pumpkin mixture until just blended.
6. Pour into the prepared pans.
7. Bake for about 50 minutes in the preheated oven.
8. Loaves are done when toothpick inserted in center comes out clean.

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Fluffy Pancakes

What You'll Need

• 3/4 cup milk
• tow tablespoons white vinegar
• one cup all-purpose flour
• tow tablespoons white sugar
• one teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• one egg
• tow tablespoons butter, melted
• cooking spray

How to Make It

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk.
3. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
4. Heat a large skillet over medium heat, and coat with cooking spray.
5. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
6. Flip with a spatula, and cook until browned on the other side.

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