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Ingredients 2 cups tomato pasta sauce 1 package (14 to 16 oz) chicken breast tenders (not breaded) 1 1/2 cups shredded Italian cheese blend (6 oz) 8 oz uncooked spaghetti Preparation Heat oven to 350°F. Into ungreased 8-inch square (2-quart) glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese. Bake uncovered 30 to 35 minutes or until mixture is bubbly and chicken is no longer pink in center....

Ingredients 1c butter 1c brown sugar 3/4c white sugar 2 eggs 1 tsp vanilla 3c flour 3/4 tsp baking soda 3/4 tsp salt 1 bag (12 oz) milk chocolate chips Preparation preheat oven to 350 cream butter and sugars add eggs one at a time, vanilla in separate bowl mix flour, baking soda, salt. mix dry ingredients with creamed a little at a time. roll dough into small (1" balls), place on cookie sheet or baking stone....

Ingredients 1 1/2 Cup flour (I use whole wheat) 2 teaspoons sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup whole milk 2-3 tablespoons melted butter Preparation Combine dry ingredients Gradually add mild till a soft dough forms Turn and kneed on a floured surface Roll out and cut into squares Put the melted butter into a glass baking dish . place a breadstick in the butter and turn over...

Ingredients 4 tbls butter 1/2 cup all-purpose flour 5 1/2 cups chicken stock 3 ounces sun-dried tomatoes 2 tbls chopped fresh parsley or 2 tsp dried 1 tsp garlic 8 to 9 ounces mature Brie cheese (unpeeled), at room temperature cut into 1-inch cubes 2 cups heavy cream 2 tbls grated Parmesan cheese Preparation In a heavy Dutch oven slowly melt butter over low until it foams, then add flour and cook, stirring constantly, until butter mixture starts to brown....

Ingredients 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1 1/2 teaspoons Watkins™ Caraway Seed, ground 1 bag (11 oz) frozen Brussels sprouts with sea salt & cracked pepper 1 lb shaved corned beef (from deli) 1 1/2 cups shredded Swiss cheese (6 oz) 1/2 cup Thousand Island dressing Preparation Heat oven to 400°F. Unroll dough in ungreased 15x10-inch nonstick pan with sides. Starting at center, press out dough to edges of pan....

Ingredients 1 pound pork butt, cut into small cubes 1 1/2 quarts chicken stock 4 cups water 3 allspice berries 3 bay leaves 1 tablespoon dried marjoram 1 cup sauerkraut, plus around 4 tablespoons juice 1 large potato, peeled and diced 2 carrots, minced 3 stalks celery, minced 1 small onion, diced 2 cups fresh cabbage, shredded thin Preparation (1) Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram....

Ingredients 3-4 qt popped corn 1/2 cup of popcorn popped 1 stick of butter 3/4 c brown sugar 1/2 t salt 1/4 c karo Syrup 1t soda Preparation In microwave safe bowl butter ,salt, brown sugar karo syrup Cook 2=1/2 min to 3 min Stir once in between Remove and stir in 1 t soda Stir until it turns into a different consistency, almost like toffee Pour over popcorn which is in a large microwave bowl, stir Put in microwave 2- 3 min stirring a couple times Place on waxed paper and stir a bit so it doesn’t stick together,...

Ingredients 1/4 c. butter 1/3 c + 1 T milk 1 c. firmly packed light brown sugar 2 c. sifted powdered sugar 1 tsp vanilla Preparation Combine butter, milk and light brown sugar in thick bottomed saucepan; bring to boil. Boil vigorously 1 minute. Remove from heat and mix in half the powdered sugar. Cool slightly before adding rest of powdered sugar and the vanilla. Add more milk if needed for consistency....

Ingredients 5 slices Pepperidge Farm white bread, buttered and cut 3/4 lb sharp cheddar cheese 4 eggs, beaten 2 cups half & half 1 t dry mustard 1 t salt Cayenne pepper Dash of Worcestershire Sauce Preparation Alternate layers of bread and cheese in a greased casserole Mix half & half, dry mustard, salt & pepper, Worcestershire then add eggs Mix and pour over the cheese and bread Let stand several hours (overnight) Bake for one hour at 350 deg Let stand for 10-15 mins prior to serving....

Ingredients 3 pounds fresh ripe figs, such as Celeste or Brown Turkey, stems intact 1 1/2 cups sugar 1/4 cup brandy, plus more if desired Preparation Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar....

Ingredients 2 eggs Salt Pepper Milk 2 whole wheat tortillas organic spicy black beans diced tomatoes sriracha 1/4lb chorizo Muenster cheese (shredded) Habanero jack cheese (shredded) Preparation In a small pan, cook chorizo. Remove from heat, and place in bowl with paper towels to absorb some of the grease. In a separate nonstick pan, cook the eggs (mixed thoroughly with salt, pepper and milk) on low. When the eggs are close to being done, fold in some of the muenster cheese....

Ingredients 4 cloves of garlic 3/4 cup (packed) fresh Italian parsley 1/4 (packed) fresh basil 1/4 teaspoon dried crushed red pepper 1/4 teaspoon ground black pepper 1 teaspoon of salt 1/2 - 3/4 cup of olive oil 4 boneless skinless chicken breast, cut in half 6-8 bricks wrapped in foil Preparation Preparation of Seasoning In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper. Slowly add olive oil, once uniformly thick paste is attained stop adding the oil....

Ingredients 2 cups warm water 1/2 cup sugar 2 1/2 cups pecan halves 3 tablespoons kosher salt, divided Preparation Preheat oven to 350°. Stir together warm water and sugar, stirring until sugar is dissolved. Soak pecan halves in water mixture 10 minutes; drain well. Sprinkle 2 Tbsp. kosher salt in a 15- x 10-inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle with 1 Tbsp. kosher salt. Bake 15 to 18 minutes or until toasted and fragrant....

Ingredients 6 slices whole grain bread 1 cup raw broccoli, cut into bite size pieces 1 cup plain lowfat yogurt Pinch of fresh grated nutmeg Sea salt, lemon pepper to taste 2 beaten eggs Preparation Toast bread lightly, then cut each slice in half. Arrange bread slices in a 8x8 non-stick baking pan or greased pan. Layer broccoli on top. Stir yogurt into eggs until blended, then spoon over broccoli. Sprinkle with nutmeg, sea salt and lemon pepper....

Ingredients 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins 3/4 cup all-purpose flour 1 tablespoon dark cocoa powder 1/2 teaspoon salt 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped 3/4 cup granulated sugar 1/4 cup light-brown sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract Chocolate Chip Cookie Dough Ice cream, for serving (optional) Preparation Butter bottom and sides of six 4-inch-round pie tins; set aside....

Ingredients 1 cup sugar 2/3 cup flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 cup (1 stick) butter, cut into 8 pieces 2 eggs, beaten to blend 1 teaspoon vanilla Heaping 1/2 cup chocolate chips 1/2 cup chopped walnuts (if desired) Preparation Preheat oven to 350 degrees F. Generously grease 8-inch square baking pan. Combine sugar, flour, cocoa, and baking powder in large bowl. Blend in butter 1 piece at a time until mixture resembles coarse meal....

Ingredients French Baquette Bread 1/2 cup Extra Virgin Olive Oil 1 tablespoon minced garlic Fresh Basil chopped Oregano, Salt and Pepper to taste 4 Roma Plum Tomatoes thinly sliced Argentine Sardo Cheese, thinly sliced Preparation Slice french baquette bread into one inch slices, place aside. Mix all ingredients except for tomatoes and cheese in bowl and stir well. Spoon oil mixture over each slice and top with one or two slices of tomato....

Ingredients Clarified butter 1 tsp. Brussels sprout leaves 3 oz. Cider-Pancetta Dressing, recipe follows 2 oz. Kosher salt and black pepper to taste Hazelnuts 1 Tbsp. Preparation In hot sauté pan, add Brussels sprout leaves to clarified butter. Stir in Cider-Pancetta Dressing; sauté sprout leaves until hot and crisp-tender. Season with salt and pepper; garnish with hazelnuts to serve. Cider-Pancetta Dressing Yield: 20 servings Bacon fat 1¼ cups Pancetta, small dice 10 oz....

Ingredients 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 1/4 cup refrigerated ranch-style dip 1 1/2 cups diced cooked chicken 1 cup chopped plum (Roma) tomatoes (about 3 medium) 1/4 cup buffalo wing sauce 2 cups shredded Colby-Monterey Jack cheese blend (8 oz) 1/4 cup chopped green bell pepper Preparation Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edges of pan....

Ingredients 500g (1lb) crushed peeled (shelled) wheat 500g (1lb) light sultanas 500g (1lb) dried apricots 2 teaspoons cinnamon 2 teaspoons fennel 2 teaspoons anise Crushed walnuts 20 tablespoons sugar (optional according to taste) Preparation Wash wheat and soak overnight. Drain, cover with cold water to 2cm above wheat. Boil water until wheat is tender. Add spices and sugar. Wash raisins. Dice apricots. Add to wheat. Boil for 10 minutes. Serve with crushed walnuts....