BANANA NUT CHEERIOS ® ENERGY BARS

4 cups Banana Nut Cheerios® cereal
1 cup sweetened dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup roasted unsalted sunflower nuts
1/2 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 tsp. vanilla

1. Spray 9-inch square pan with cooking spray. In large bowl, mix cereal, cranberries, almonds and sunflower nuts.
2. In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
3. Pour syrup mixture over cereal mixture; toss to coat. Press firmly in pan. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.

SMOTHERED PORK MARSALA

FOR THE PORK —
1 1/2 lb. pork tenderloin, trimmed
2 tbsp. extra-virgin olive oil, divided
2 tbsp. butter, divided
1/2 cup all-purpose flour Kosher salt and black pepper to taste

FOR THE SAUCE —
1/2 lb. cremini mushrooms, halved
2 tbsp. minced shallots
1 tbsp. extra-virgin olive oil
2 tsp. minced garlic
1 tbsp. all-purpose flour
1/2 cup Marsala
1 cup half-and-half
1/4 cup minced fresh parsley leaves

1. Cut tenderloin crosswise into six equal pieces. Butterfly each piece by cutting down the middle, stopping before cutting through. Spread open each piece of pork. Place pieces between sheets of plastic wrap. Using the flat side of a meat mallet, pound each piece to an even thickness, about 1/4 inch.
2. Heat 1 tbsp. oil and 1 tbsp. butter in a sauté pan over mediumhigh heat. Combine the 1/2 cup flour, salt, and pepper in a shallow dish. Dredge pork pieces in the flour mixture, shaking off excess. Sauté half the pork in butter mixture, turning once, until meat is lightly browned on both sides, 2-4 minutes per side. Remove pork to a plate; cover meat to keep it warm. Add remaining 1 tbsp. oil and remaining 1 tbsp. butter to pan. Sauté
remaining pork; remove meat to a plate to keep it warm.
3. Add mushrooms to pan; sauté until softened, 5-7 minutes. Add shallots, the 1 tbsp. oil, and garlic to the pan; cook until softened, 2-3 minutes. Stir in the 1 tbsp. flour. Deglaze the pan with Marsala, stirring up browned bits from bottom of the pan. Cook sauce until liquid is reduced by half. Stir in half-and-half; simmer 5 minutes. Return meat and juices from plate to the pan; heat through. Place pork on plates; top with Marsala sauce and parsley. Makes 6 servings

PARMESAN ROASTED POTATOES

1 1/2 lb. small red potatoes, cut into 1/2-inch thick slices
3 tbsp. extra-virgin olive oil
1/2 cup shredded Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley

1. Preheat oven to 375˚. Place a baking sheet in the oven to preheat at the same time.
2. Toss potatoes with oil in a bowl. Combine Parmesan, bread crumbs, and parsley; add potatoes and toss gently until potatoes are coated.
3. Arrange potatoes on preheated baking sheet. Bake until potatoes are tender, 30-35 minutes. Makes 6 servings.

PEANUT BUTTER CAKE BARS

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 pkg. (11-1/2 oz.) milk chocolate chips

1. In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
2. Spread into a greased 13-in.x9-in. baking pan. Bake at 350˚ for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 2 dozen

SAUTÉED SPINACH WITH TOMATOES

2 tbsp. extra-virgin olive oil
1/4 tsp. minced garlic
1/2 cup halved grape tomatoes
1 bag fresh spinach (9 oz.)
salt to taste

Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes; cook 2-3 minutes. Add spinach, pushing leaves down into skillet. Toss spinach with tongs until it’s wilted, about 5 minutes. Season spinach with salt.
Makes 4 servings

CHEESY BISCUIT BEAN ‘N BEEF CASSEROLE

1/2 lb. lean (at least 80%) ground beef
1/2 cup chopped onion
1 can (21 oz.) baked beans with bacon and brown sugar sauce, undrained
1 can (16 oz.) kidney beans, drained, rinsed
1 can (15.8 oz.) great northern beans, drained, rinsed
1/2 cup barbecue sauce
1 can (10.2 oz.) refrigerated buttermilk biscuits, separated and each cut into 6 pieces
1/2 cup finely shredded cheddar cheese (2 oz.)

1. Heat oven to 350˚F. Spray 11x7-inch (2 quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, cook beef and onion over medium heat 4 to 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in baked beans, kidney beans, great northern beans and barbecue sauce. Heat to boiling, stirring occasionally. Pour into baking dish. Immediately top hot mixture with biscuit pieces. Sprinkle with cheese.
3. Bake 18 to 20 minutes or until biscuits are golden brown and baked through.

LEMON-OREGANO PORK CHOPS

1 1/2 cups fresh bread crumbs
2 tbsp. chopped fresh oregano leaves or 2 tsp. dried
1 tsp. kosher salt
1/2 tsp. black pepper Zest and juice of 1 large lemon
4 boneless pork loin chops (5-6 oz. each)
2 tbsp. extra-virgin olive oil
1/2 cup mayonnaise
1/4 tsp. minced garlic
1/4 tsp. paprika

1. Preheat oven to 400˚.
2. Combine bread crumbs, oregano, salt, pepper, and zest in a shallow dish. Set aside 1 tbsp. lemon juice for the aïoli. Place remaining lemon juice in another shallow dish. Dip pork chops into lemon juice, then into bread crumb mixture, pressing breading into both sides of pork.
3. Heat oil in an ovenproof sauté pan over medium heat until oil begins to sizzle. Sauté pork chops on one side until brown and crispy, about 5 minutes. Flip pork chops. Roast chops, uncovered, in the sauté pan in the oven until pork reaches an internal temperature of 160˚ on an instant-read thermometer, about 10 minutes. Carefully remove sauté pan from oven. Tent pork loosely with foil; let meat rest 5 minutes.
4. Stir together mayonnaise, garlic, paprika, and the reserved 1 tbsp. lemon juice for the aïoli in a small bowl. Serve pork chops with aïoli.
Makes 4 servings

WHITE CHEDDAR CORNBREAD

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. table salt
2 eggs
1 cup milk
2 tbsp. unsalted butter, melted
3/4 cup diced white Cheddar cheese

1. Preheat oven to 425˚.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. Combine eggs and milk, stir into dry ingredients. Stir melted butter and Cheddar into mixture just until combined.
4. Pour batter into a greased 8-inch cast-iron skillet. Bake until cornbread is lightly browned and top springs back when touched, 20 to 25 minutes. Serve cornbread warm.
Makes 8 servings

BROWN SUGAR-OATMEAL COOKIES

1 3/4 cups packed brown sugar
1 cup butter or margarine, softened
1 tsp. vanilla
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
3 cups old-fashioned oats

1. Heat oven to 350˚F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
2. On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
3. On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
4. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

PORK STROGANOFF

8 oz. dry egg noodles
2 Tbsp. extra-virgin olive oil
2 cups thinly sliced onion
1 lb. boneless pork loin, trimmed and cut into strips
2 Tbsp. paprika
1 cup low-sodium chicken broth
1/2 cup sour cream
1/4 cup chopped fresh parsley leaves
Kosher salt and black pepper to taste

1. Heat oil in saute pan over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add pork; cook until browned all over, 3-5 minutes. Stir in paprika; cook 1 minute, then add broth. Bring sauce to a boil; simmer to reduce liquid, about 5 minutes.
2. Remove stroganoff from heat. Stir in the 1/2 cup sour cream until smooth; season with salt and pepper. Serve stroganoff over noodles; top with additional sour cream and chopped parsley.
Makes 4 servings

ULTIMATE TURTLE BROWNIES

1 box (1 lb. 6.5 oz.) Betty Crocker® Original Supreme Brownie Mix (with chocolate syrup pouch)
Water, vegetable oil, and eggs called for on brownie mix box
1 bag (14 oz.) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz.) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans

1. Preheat oven to 350˚. Spray bottom and sides of 13x9-inch pan with baking spray with fl our. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread half of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on high 2 to 3 minutes, stirring occasionally, until smooth.
3. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop the remaining brownie batter by spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
4. Bake 33 to 36 minutes or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store at room temperature.

EASY PASTA FAGIOLI

1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (15 oz.) Progresso® cannellini beans, drained, rinsed
1 can (14.5 oz.) diced tomatoes
1 carton (32 oz.) Progresso® chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon dried basil leaves, crushed
1 cup uncooked elbow macaroni (4 oz.)
1/2 cup shredded Parmesan cheese

1. In 3-quart sauce pan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes; stirring occasionally.
2. Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.

SALTIMBOCCA CHICKEN BREASTS
with sage pan sauce

FOR THE CHICKEN
2 boneless, skinless chicken breast halves (about 5 oz. each)
2 oz. provolone cheese, cut into two sticks
ground black pepper
4 slices prosciutto
1 tsp. olive oil
1 tsp. butter
FOR THE SAUCE
1 tbsp. minced shallots
1 tsp. unsalted butter
1/4 cup dry white wine
2 tbsp. butter, softened
juice of 1/2 a lemon
1 tsp. minced fresh sage leaves
1/3 cup low-sodium chicken broth

1. Preheat oven to 400˚. Bring a pot of salted water to a boil to cook pasta.
2. Season chicken with pepper, cut a slit in each, then stuff with cheese. Wrap each breast with two overlapping slices of prosciutto.
3. Sauté chicken in oil and 1 tsp. butter in a nonstick skillet over medium-high heat. Cook, turning to brown all sides, 6-8 minutes total. Place chicken bundles on a rack set on a baking sheet; transfer chicken to oven for 5 minutes to finish cooking. Remove chicken and let it rest 5 minutes before serving.
4. Sauté shallots for sauce in 1 tsp. butter over medium-high heat using same skillet in which chicken was browned. Cook until shallots are soft, about 1 minute.
5. Deglaze pan with wine; simmer over high heat until liquid nearly evaporates. Add broth and lemon juice; simmer until liquid is reduced by half, about 3 minutes. Stir in 2 tbsp. butter and sage.
6. To serve, divide pasta between two plates. Place chicken bundles alongside pasta, then drizzle with sauce.

ITALIAN SAUSAGE RAGU
with penne pasta

1/4 lb. dry penne or ziti
1/2 lb. bulk Italian sausage
1/2 cup diced onion
2 tsp. tomato paste
2 tsp. minced garlic
1/2 cup dry white wine
3/4 cup diced yellow sweet pepper
1 can diced tomatoes in juice (14 oz.)
red pepper flakes to taste
1/4 cup chopped fresh parsley
grated Parmesan cheese

1. Bring a pot of water to a boil for penne. Cook pasta according to package directions; drain and set aside.
2. Brown sausage in a sauté pan over medium-high heat for 4-5 minutes, breaking sausage into small pieces using a potato masher. Add sweet pepper and onion; cook 5 minutes.
3. Add tomato paste and garlic, and cook 1 minute, stirring frequently.
4. Deglaze pan with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes with their juice along with pepper flakes. Simmer sauce until it’s thickened, 5-6 minutes.
5. Stir in parsley and serve over pasta. Garnish with Parmesan.

ROCKY ROAD S’MORE BARS

1 1/2 cups all-purpose flour
2/3 cup brown sugar
1/2 tsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1/2 cup butter, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows
3 cups chocolate chips
2/3 cup light corn syrup
1/4 cup butter
2 tsp. vanilla
2 cups Golden Grahams® cereal
1 cup salted peanuts

1. Heat oven to 350˚. In large bowl, beat first 8 ingredients with electric mixer on low speed until crumbly. Press mixture firmly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until light golden brown.
2. Immediately sprinkle with marshmallows and 1 cup of the chocolate chips.
3. Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Remove from oven; cool while preparing topping.
4. In 3-quart saucepan, cook 2 cups chocolate chips, light corn syrup, butter and vanilla over-medium heat 2 to 3 minutes, stirring constantly, until butter and chocolate chips are melted. Stir in cereal and peanuts. Immediately spoon warm topping evenly over bars; spread gently to cover. Refrigerate about 1 hour or until firm. For bars, cut into 8 rows by 4 rows.

FRENCH-ONION SALISBURY STEAK
with parsley & parmesan cheese

FOR THE SALISBURY STEAKS
3/4 lb. ground beef
2 tbsp. fresh minced parsley
1 tbsp. minced scallions
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tbsp. all-purpose flour, divided
2 tsp. olive oil

FOR THE ONION SAUCE
1 cup sliced onion
2 tsp. minced garlic
1 1/2 tsp. tomato paste
1 cup low-sodium beef broth
2 tbsp. dry red wine
1/4 tsp. dried thyme leaves

1. Combine ground beef, 2 tbsp. parsley, scallions, salt and pepper. Shape into two oval patties. Place 2 tsp. flour in a shallow dish; dredge each patty in flour.
2. Heat oil in a sauté pan over medium-high heat. Add patties and sauté until browned, about 3 minutes on each side. Remove patties from pan.
3. Add onions to pan; sauté for 5 minutes over medium heat. Stir in garlic and tomato paste; sauté until paste begins to brown, about 1 minute. Sprinkle onions with remaining 1 tsp. flour, cook sauce for 1 minute. Stir in broth, wine and thyme.
4. Return patties to the pan and bring sauce to a boil. Reduce heat to medium-low. Cover pan and simmer patties in sauce for 10 minutes.
5. Serve patties on Cheese Toasts

THREE CHEESE-SAUSAGE LASAGNA

1 lb. Italian turkey sausage, casings removed
1 box Hamburger Helper® lasagna
2 cups water
1 medium red bell pepper, chopped (1 cup)
1 cup sliced fresh mushrooms (3 oz.)
1 small zucchini, diced (1 cup)
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (2 oz.)
1/4 cup grated Parmesan cheese

1. Heat oven to 375˚F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well.
2. In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box), sausage, bell pepper, mushrooms and zucchini.
3. In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture.
4. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.

ORANGE CHEESECAKE PIE

CRUST
1 Pillsbury® refrigerated pie crust (from 15-oz. box),
softened as directed on box
1 tsp. granulated sugar
1. Bake 9 to 11 minutes or until lightly

FILLING
12 oz. 1/3-less fat cream cheese (Neufchâtel), softened
2 containers (6 oz. each) Yoplait® Original 99% Fat Free orange crème yogurt
1/4 cup powdered sugar
1 can (6 oz.) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz.) frozen reduced-fat whipped topping, thawed

1. In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on high speed until light and fluffy. Add orange juice concentrate; beat on medium speed until well blended. Sprinkle pie filling mix over top; beat on low speed until well mixed.
2. Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
3. Spread filling in cooled baked shell. Refrigerate at least 1 hour until set. Garnish with reserved whipped topping and, if desired, orange peel.
Servings: 8

CANDY TOPPED CREAMY PEANUT BUTTER BARS

1 roll (16.5 oz.) Pillsbury® refrigerated chocolate chip cookies
3/4 cup butter or margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 tbsp. milk
1 cup salted peanuts
1 cup semisweet chocolate chips
1/4 cup whipping cream
1/2 cup miniature candy-coated chocolate baking bits
2 tsp. colored sprinkles

1. Heat oven to 350˚F. In ungreased 13x9-inch pan, break up cookie dough. With fl oured fi ngers, press dough evenly in bottom of pan to form crust. Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In medium bowl, beat 1/2 cup of the butter, the peanut butter, powdered sugar and milk until smooth. Stir in peanuts. Spread mixture over cooled crust.
3. In 1-quart saucepan, melt chocolate chips and remaining 1/4 cup butter over low heat, stirring frequently, until smooth. Remove from heat. Cool 10 minutes.
4. Stir whipping cream into chocolate mixture until well blended. Spread over peanut butter mixture. Immediately sprinkle baking bits and colored sprinkles over chocolate. Refrigerate until chocolate is set, about 1 hour. For bars, cut into 6 rows by 6 rows. Cover and refrigerate any remaining bars.

EGG TORTILLA

1 cup sliced onion
3 tbsp. extra-virgin olive oil, divided
1/2 cup sliced jarred marinated roasted sweet peppers (2 oz.)
8 eggs
1/4 cup milk
1 tsp. kosher salt

1. Preheat oven to 400˚.
2. Sauté onion in 2 tbsp. oil in a 6-inch nonstick, ovenproof skillet over high heat until onion is translucent, about 5 minutes. Add peppers to skillet; sauté until heated through.
3. Whisk together eggs, milk and salt in a large bowl.
4. Stir onion and peppers into egg mixture in bowl. Add the remaining 1 tbsp. oil to skillet. Pour egg mixture into skillet; cook until curds form, 7-8 minutes. Once edges of egg mixture start to set, transfer the skillet to the oven.
5. Bake frittata until eggs are set, about 15 minutes. Remove skillet from the oven. Let frittata rest in the skillet for 5 minutes before turning it out onto a plate. Slice frittata into four wedges; serve immediately.
Makes 4 servings

FIZZY CHICKEN
with rice & lemon vinaigrette

FOR THE VINAIGRETTE
2 tbsp. lemon juice
1 tbsp. chopped fresh chives
1 tbsp. honey
1 tsp. Dijon mustard
2 tbsp. vegetable oil

FOR THE CHICKEN AND RICE
2 boneless, skinless chicken breast halves (about 5 oz. each),
salt and pepper
1/3 cup converted rice
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1/4 cup club soda
1 1/2 tsp. unsalted butter
1/4 tsp. red pepper flakes
2 tbsp. grated Parmesan cheese
2 tbsp. heavy cream
1 1/2 tsp. unsalted butter

1. Combine lemon juice, chives, honey and Dijon in a bowl. Drizzle in 2 tbsp. oil, whisking constantly until mixture is
thoroughly combined.
2. Trim chicken breasts of fat, then season with salt and pepper. Meanwhile, cook rice according to package directions.
3. Dredge chicken in flour; sauté in 1 tbsp. oil in a large skillet over medium-high heat until golden, about 2 minutes. Flip chicken, sauté for 1 more minute.
4. Deglaze pan with club soda, reduce heat to medium and add 1 1/2 tsp. butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat.
5. Combine cooked rice with Parmesan, cream and 1 1/2 tsp. butter. Serve chicken breasts with lemon vinaigrette and Parmesan rice.
Makes 2 servings

APPLE-CHEDDAR-BACON BREAD

6 strips thick-sliced bacon, diced
2 cups all-purpose flour
1/2 tsp. table salt
1/2 tsp. baking soda
vegetable oil
1/2 cup sugar
2 eggs
1 Granny Smith apple, peeled and shredded (about 1 cup)
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 1/4 cups shredded Cheddar cheese, divided

1. Preheat oven to 350˚, coat a 8 1/2 x 4 1/2 inch glass loaf dish with nonstick spray.
2. Sauté bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper-towellined plate; set aside. Reserve drippings.
3. Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.
4. Add enough oil (about 1/4 cup) to the reserved drippings to make 1/2 cup; combine with sugar and eggs in a large bowl and vigorously whisk until color lightens. Add shredded apple, applesauce and buttermilk, stirring to combine.
5. Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup Cheddar and the cooked bacon. Immediately pour batter into the prepared loaf dish.
6. Bake loaf 50 minutes. Sprinkle remaining 1/4 cup Cheddar on top of loaf; continue baking until a skewer inserted in the center comes out clean, about 10 minutes more. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing.
Makes one loaf (16 slices)

BEEF MUSHROOM CASSEROLE

4 lbs. lean beef sirloin, cut into 1-inch cubes
2 10 3/4 oz. cans cream of mushroom soup
2 1.25-oz. envelopes dry onion soup mix
1/4 to 1 tsp. pepper, according to your taste preference
1/2 tsp. salt
1 to 2 cups red Burgundy wine (optional)
1 1/2 lbs. fresh mushrooms, quartered
1/4 cup sour cream (optional)

1. Combine all ingredients except wine, mushrooms and sour cream in slow cooker.
2. Cover and cook on high 1 hour and then on low 4 hours or until beef is tender.
3. Add wine, if desired, and mushrooms. Cook 30 minutes more.
4. Ten minutes before end of cooking time, stir in sour cream, if desired.
Makes 12 servings

EASY STROGANOFF

10 3/4 oz. can cream of mushroom soup
14 1/2 oz. can beef broth
1 lb. beef stew meat or round steak, cut into 1-inch pieces
1 cup sour cream
2 cups cooked egg noodles
Chopped fresh parsley (optional)

1. Combine soup and broth in slow cooker. Add meat.
2. Cover and cook on high 3 to 4 hours and then on low 3 to 4 hours.
3. Stir in sour cream.
4. Cook on high 20 minutes more.
5. Serve over cooked noodles.
Garnish with parsley, if desired.
Makes 4 servings

WARM CARAMEL APPLE CAKE

CAKE
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

TOPPING
2/3 cup Betty Crocker® Whipped fl uffy white frosting (from 12 oz. container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low
heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with
sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until
moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes.
Loosen sides of cake from pan. Place heat proof serving platter upside down on pan; carefully turn platter and
pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled
with caramel topping.
Makes 15 servings

EASY COMPANY BEEF

3 lbs. beef stew meat, cubed
10 3/4 oz. can cream of mushroom soup
7 oz. jar mushrooms, undrained
1/2 cup red wine
1.25 oz. envelope dry onion soup mix
Chopped fresh parsley (optional)

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 1 hour and then on low 8 hours.
3. Serve over noodles, rice, or pasta. Garnish with parsley, if desired.
Makes 8 servings

CHICKEN ALFREDO BISCUIT CASSEROLE

1 tbsp. butter or margarine
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz.) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups Green Giant® SELECT® frozen broccoli florets, thawed
1/4 tsp. dried basil leaves
1 can (7.5 oz.) Pillsbury® refrigerated buttermilk biscuits
1 tbsp. butter or margarine, melted
1 tbsp. grated Parmesan cheese

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter,
stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil.
Cook until mixture is hot and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish,
overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

SOUR CREAM BUNDT CAKE

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 tsp. vanilla extract
1 cup sour cream
3 tbsp. jam, optional

1. Preheat oven to 350°F. Generously butter a 9-inch Bundt pan, dust with flour. Whisk flour, baking powder and salt.
2. Beat the butter and sugar until creamy. One by one, beat in the eggs, vanilla and sour cream. Gently mix in the flour. Spoon 1/3 of the batter into the pan, dot with jam if desired and top with remaining batter.
3. Bake 60-70 minutes. Cool for about 5 minutes, unmold onto a rack and cool completely.

CRANBERRY CRÈME BRÛLÉE

1 pkg. Pillsbury® Refrigerated Pie Crust, softened as directed on box

CRANBERRY FILLING:
1/3 cup sugar
1/3 cup water
1 cup fresh cranberries
1/2 tsp. ground cinnamon

CREAM CHEESE FILLING:
12 oz. cream cheese, softened
2 tbsp. heavy cream
1/2 cup cane sugar
3 eggs
1 tsp. pure vanilla extract

CARAMEL:
1/2 cup Werther’s Original® hard candies (hard caramels), crushed

1. Heat oven to 450°. In 1-quart saucepan, mix cranberry filling ingredients; heat to boiling. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
2. Unroll pie crusts on work surface. Flatten each crust slightly with rolling pin. With 3 1/2” round cutter, cut 8
rounds from each crust. Press rounds in bottoms and up sides of 16 muffi n cups, with edges extending slightly.
Bake crusts 8 to 10 minutes or until light golden brown.
3. Reduce oven temperature to 350°. In large bowl, beat cream cheese, cream, sugar, eggs and vanilla with electric mixer on medium speed until smooth. Spoon about 1 heaping teaspoon cranberry filling into each tartlet; top with cream cheese mixture.
4. Bake 10 to 12 minutes or until center is set. Sprinkle each tartlet with crushed caramel candies. Bake 3 to 5 minutes or until candy is melted. Cool on cooling rack about 1 hour. Refrigerate until thoroughly chilled (about 2 hours) before serving. Store in refrigerator.
Makes 16 tartlets

BROCCOLI AND PEARL ONION CASSEROLE

CHEESE SAUCE & VEGETABLES:
2 cups milk
1/4 cup all-purpose flour
1/4 cup butter
3/4 tsp. salt
1/2 tsp. ground black pepper
1 cup shredded gruyere cheese
1 cup sour cream
8 cups pre-cut broccoli florets
8 oz. pearl onions

TOPPING:
3/4 cup Italian style bread crumbs
1/4 cup butter, melted
2 tbsp. fresh parsley, chopped

1. Heat oven to 350°. Make cheese sauce; heat milk, flour, butter, salt and pepper in 2-quart saucepan, stirring
constantly. Boil and stir 1 minute. Stir in shredded cheese until melted; stir in sour cream.
2. In 3-quart saucepan, heat water to boiling. Add broccoli; cook about 5 minutes or until crisp tender. Remove with slotted spoon and drain well. In same saucepan with boiling water, cook onions about 2 minutes; drain and peel. Spoon broccoli and onions into shallow 2-quart baking dish. Pour cheese sauce over vegetables. In medium bowl, mix melted butter and bread crumbs; spoon over broccoli mixture.
3. Bake, uncovered, 15 to 20 minutes or until hot and bubbly. Sprinkle bread crumbs with parsley; serve hot.
Makes 12 servings

GERMAN-STYLE SALISBURY STEAK

FOR THE STEAK:
4 strips thick-sliced bacon
1 1/4 lb. ground beef chuck
1/4 cup minced onion
1/4 cup minced fresh parsley leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper

FOR THE SAUCE:
2 medium onions, sliced
1 pkg. button mushrooms, sliced (8oz.)
2 tbsp. all-purpose flour
1 can dark beer (12 oz.) or
1 1/2 cups low-sodium beef broth
1/2 cup low-sodium beef broth
2 tsp. sugar
2 tsp. tomato paste
1/2 tsp. caraway seed
1/2 tsp. minced garlic
1/2 tsp. kosher salt

1. Cook bacon in a large sauté pan until crisp. Remove bacon, reserving 1 tbsp. drippings in the pan. Crumble
bacon and set aside.
2. Combine ground beef, minced onion, parsley, the 1 tsp. salt, and pepper. Shape mixture into four 3/4-inch-thick
patties.
3. Brown patties in bacon drippings in sauté pan over medium-high heat 4 minutes per side. Remove patties
from pan. Add sliced onions and mushrooms to pan; sauté until onions are tender, about 8 minutes. Stir in
flour; cook and stir 1 minute.
4. Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic, and the 1/2 tsp. salt. Return pan to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until
meat is cooked through, about 10 minutes. Top steaks with onion-mushroom sauce and bacon.
Makes 4 servings

ZUCCHINI COBBLER

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

CRUST:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. ground cinnamon

1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or
until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the
heat; set aside.
2. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir
1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15 in. x 10 in. x 1 in. baking
pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden and bubbly.
Makes 16-20 servings

SAVORY BUTTERNUT SQUASH DRESSING

2 tbsp. butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock or reduced-sodium chicken broth
1/2 cup uncooked wild rice, rinsed
1 1 1/2 lb. butternut squash, peeled, seeded, and cut in 1/2-inch cubes
1 tbsp. finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1 1/2 cups half-and-half or light cream
8 eggs
1 1/2 cups turkey or chicken stock or reduced-sodium broth
3/4 cup dried cranberries
1 tbsp. finely chopped fresh sage
8 cups dried sourdough bread cubes

1. In Dutch oven melt 1 tbsp of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries;
cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 tsp. kosher salt. Bring to boiling; reduce
heat. Simmer, covered, for 45 minutes. Drain.
2. Heat oven to 350°F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook
and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
3. In bowl whisk together half-and-half, eggs, and 1 1/2 cups stock. Stir in cooked rice, squash, dried cranberries,
sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden.
Makes 8 (1/2 cup) servings

HOLIDAY CARROT CAKE

CAKE:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup granulated sugar
3/4 cup packed light-brown sugar
1 1/2 cups vegetable oil
4 eggs
2 tsp. vanilla extract
3 medium-size carrots, peeled and shredded (about 2 cups)
3/4 cup walnuts, chopped
1/2 cup sweetened dried cranberries

FROSTING:
2 packages (8 ounces each) cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 tsp. vanilla extract
3 cups confectioners’ sugar
cranberries and walnuts, for garnish

1. Heat oven to 350°. Coat two 9x2-inch round cake pans with cooking spray. Line bottoms with waxed paper. Coat paper with spray.
2. CAKE: In medium-size bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt. In large
bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in flour mixture until smooth. Stir in carrots, nuts and cranberries. Divide batter between pans, spreading evenly.
3. Bake at 350° for 42 to 44 minutes or until toothpick inserted in center comes out clean. Cool on wire rack
10 minutes. Turn out and cool completely.
4. FROSTING: In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in confectioners’
sugar until smooth.
5. With serrated knife, cut each cake horizontally in half. Place one layer on cake plate and spread with 1 cup
frosting. Repeat two more times with layers and frosting. Place remaining layer, cut-side down, on top and
spread with remaining frosting. Garnish with berries and nuts.
Makes 16 servings