Cherry Delight

Submitted by Jessica Hoagland

Filling:
1 package of cream cheese softened
1 envelope of Dream Whip (can be find by jello products or cake mixes)
1/4 cup of milk
1 1/2 teaspoons vanilla extract
1 can of cherry pie filling

For Crust:
You can either buy a pre-made graham cracker pie shell, or you can make your own.
To make your own, combine crushed graham crackers, 1/4 cup of sugar, and 1/4 cup of melted butter. Combine all ingredients and press into a dish or pan. Set in fridge to firm.

For Filling:
In a mixer, combine cream cheese, dream whip, milk, and vanilla extract. Mix until well blended. If you are using a pre-made crust, put filling in crust shell and chill for 1 hour or more. Once filling is firm, top with cherry pie filling before serving!

Orange Flank Steak

Submitted by Amy Smith

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons ketchup
4 1/2 teaspoons soy sauce
2 garlic cloves, minced
1 teaspoon grated orange peel
1/8 teaspoon hot pepper sauce
1 beef flank steak (1 lb)
1 medium orange, sliced

In a large resealable plastic bag, combine the first seven ingredients. Add beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Broil steak 4-6 inches from the heat or grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes.
Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

Taco Soup

Submitted by Sarah Banks

1 lb lean beef
1 taco seasoning package
1 can corn
1 can kidney beans, drained
1 can diced tomatoes, undrained
1 can garbonzo beans, drained
1 can green chilis (optional)

Cook ground beef in large pot and add taco seasoning as directed on the package. Add all other ingredients and one cup of water. Simmer 45 minutes. Top with cheese, sour cream, green onions, cilantro and tortilla chips.

Broccoli Cheese Soup

Submitted by Sarah Banks

10 oz frozen broccoli
10 oz frozen cauliflower
2 lbs frozen hashbrowns
4 chicken bouillon cubes
6 cups of water
2 cans of chicken soup
2 cups milk
1 lb velveeta
small package of ham

Dissolve bouillon cubes in water. Pour in crockpot. add everything else. Cook on high for 6 hours.

Creamy Cheesy Chicken Enchiladas

Submitted by Marci Clodfelter

1 pkg cream cheese
1 can chopped green chilies
1 small chopped onion
1 lb. cooked, chopped chicken breast
1 can evaporated milk
2 cups shredded cheese
1 pkg small flour tortillas

Saute green chilis, and chopped onion over medium heat until onion is translucent. Add cream cheese and saute until cheese is melted. Add Chicken breast and stir until cheese and chicken are well combined. Remove from heat. Stuff individual flour tortillas with mixture. Place stuffed tortillas seam side down in a 9x13 pan that has been sprayed with cooking spray. Cover contents of pan with can of evaporated milk and cheese. Bake for 35 minutes in 350 degrees. Serve with Fresh Green Salsa and or Fresh Guacamole.

Stuffed Shells

Submitted by Alexa Perkinson

24 Jumbo shells
10 pkg spinach, thawed
1 egg beaten
2 cups Ricotta Cheese
1 1/2 cups shredded mozzarella
1/3 cup onion, finely chopped
2 cloves garlic
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 cups Spaghetti Sauce
1/2 cup grated parmesan Cheese

Preheat oven to 350 degrees. Cook pasta per package directions. Thaw the spinach and remove as much liquid from the thawed spinach as possible. Combine spinach, egg, ricotta and mozzarella, onion, garlic, salt and nutmeg then stir well. Stuff shells with about 2 tablespoons in each shell. Arrange in a greased 9x13 glass dish. Pour Spaghetti sauce over the shells. Sprinkle with grated cheese. Bake covered for 30 to 40 minutes.

Hot Crab Dip

Submitted by Wendy L. Terry

1 lb lump crab meat
16 0z pkg Cream Cheese
1/2 pt sour cream
4 tablespoons mayonnaise
1/2 teaspoon lemon juice
3 teaspoons Worcestershire sauce
1/2 teaspoon mustard
3 shakes garlic salt
8 oz. shredded cheese
old bay seasoning

Combine all ingredients in a mixing bowl (save crab meat for last). Once all ingredients are combined, gently fold in crab meat. Pour mixture into 13x9x2 baking dish and spread out evenly. Sprinkle old bay seasoning over mixture. Sprinkle remaining cheddar cheese over mixture. Cover with aluminum foil and bake in a preheated 350 degree oven for 30-45 minutes. Let stand for 2 minutes and serve warm with you favorite crackers.

Pina Colada Punch

3 cups water
10 whole cloves
4 cardamom pods
2 cinnamon sticks
1 can (12 oz) frozen pineapple juice concentrate, thawed
1 pint pina colada frozen yogurt or pineapple sherbert, softened
1 1/4 cups lemon seltzer water
1 1/4 teaspoons rum extract
3/4 teaspoon coconut extract

Combine water, cloves, cardamom and cinnamon in saucepan. Bring to a boil over high heat; reduce heat to low. Simmer, covered 5 minutes; cool. Strain; discard spices. Combine spiced water, pineapple juice concentrate and yogurt in pitcher. Stir until yogurt is melted. Stir in seltzer water, rum extract and coconut extract.

Chocolate Peanut Butter parfaits

Submitted by Taste of Home

2 tablespoons reduced fat chunky peanut butter
2 tablespoons plus 2 cups cold fat free milk, divided
1 cup plus 6 tablespoons reduced fat whipped topping, divided
1 package (1.4 oz) sugar free instant chocolate fudge pudding mix
3 tablespoons finely chopped salted peanuts

In a small bowl, combine the peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping and set aside. In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.

Spoon half the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping.

Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1 1/2 peanuts.

Sour Cream Chocolate Cake

Submitted by The Food Network

3/4 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
1/2 cup granulated sugar
2 (1 oz) squares semi sweet baking chocolate, melted
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
1 cup warm water
1 cup sour cream

Heat oven to 350 degrees in a large mixer bowl, beat vegetable oil, egg, and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

In a small bowl, combine flour, cocoa powder, baking soda, and salt, then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8 inch round pans and bake 30-35 minutes. Cool for 10 minutes, then remove from pans to cool completely before frosting.

All Star Sliders

Parents Magazine May 2009

4 Hawaiian Sweet Rolls
4 slices White Cheddar or Monterey Jack cheese
4 baby spinach leaves
2 boneless skinless chicken breast halves
Raspberry vinaigrette, for dipping


Flatten chicken breast halves to 1/4-1/2" thickness. Cut in half crosswise so that you have 4 pieces and season with salt and pepper.


Spray grill pan with cooking spray and grill roll halves, cut side down, for 1-2 minutes, until toasted; set aside. Add chicken and cook for 8-10 minutes.

Assemble rolls with chicken, slice of cheese, and spinach. Top with cucumber and serve with vinaigrette.

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C) (I use water)
2 eggs, room temperature
1/3 cup margarine, melted (I use butter)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast


1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


1 (3 ounce) package cream cheese, softened (I use 4 oz)
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract (I use lemon extract)
1/8 teaspoon salt

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Lemon-Poppy Seed Waffles with Maple Whipped Cream

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons wheat germ
2 large eggs
1 1/4 cups whole or 2% milk
6 tablespoons melted butter (reserve 1 tbs to brush on waffle iron)
Zest of 1 lemon
2 tablespoons poppy seeds

Mix dry ingredients in bowl. Mix eggs and milk; pour into dry ingredients. Add in melted butter. Stir just to combine. Cook in heated waffle iron. Serve with Maple Whipped Cream or syrup.

Maple Whipped Cream

3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup

Put all ingredients in bowl. Whip until soft peaks form.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough:

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling:

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars.

Cool bars in pan completely, about an hour. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

Chocolate Covered Cheesecake bites

Crust:
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted

Filling:
16 oz cream cheese
1/2 cup sugar
2 eggs
1 tsp orange zest
1/4 cup sour cream
1/2 tsp vanilla

Coating:
24 oz semisweet chocolate
3 TBSP shortening

Line 8" square pan with foil; spray with cooking spray.

In a small bowl, combine all crust ingredients; mix well. Press into bottom of prepared pan.

In a large bowl, beat cream cheese until smooth. Add remaining ingredients and beat until smooth. Pour filling over crust.

Bake at 300 for 40-45 minutes or until edges are set. Center will be soft. Refrigerate 1 1/2 hours; then freeze for 2 hours. Cut into 48 pieces.

Melt chocolate and shortening. Cool for 2-3 minutes. Dip cheesecake bites; set on wax paper. Let stand for 20 minutes.

Store in refrigerator.

*Note: I find it easier to pull only a couple bites out of the freezer at a time while dipping. It makes dipping easier if they are still frozen.

Peanut Butter Cheesecake Brownies

Recipe found at Lori's Lipsmacking Goodness

Brownie Layer
7-ounces semisweet chocolate, finely chopped
7 tablespoons unsalted butter, diced
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt

Peanut Butter Cheesecake Swirl
8-ounces cream cheese, room temperature
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 cup sugar
1 whole, large egg

DIRECTIONS FOR THE BROWNIE LAYER:
1. Preheat oven to 350F. Line a 9-inch square pan with foil or parchment paper, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer on low speed, or stir in with a wooden spoon – sugar, eggs, and vanilla into cooled chocolate mixture, until uniform. Stir/beat in flour, cocoa and salt. Spread half the batter in pan.

DIRECTIONS FOR THE PEANUT BUTTER CHEESECAKE SWIRL:
1. In a separate bowl, beat together the cream cheese, peanut butter, whole egg or egg yolk, sugar, and vanilla until smooth. DO NOT OVER BEAT!

ASSEMBLE AND BAKE:
1. Drop large spoonfuls of the peanut butter cheesecake batter across the top of the first layer of brownie batter. Don’t swirl them together. Cover the peanut butter dollops with the remaing brownie batter and the remaining peanut butter cheesecake batter in dollops, then take a knife, spatula, spoon handle, or whatever you have on hand that can ’swirl’ well, and swirl the TOP layer of peanut butter cheesecake batter with the brownie mixture. Lift up some of the brownie batter to insure the brownie mixture swirls in as much as possible, since it can be little heavier than the peanut butter cheesecake batter, depending on whether you use a whole egg or just the yolk. As mentioned above, it’s ok if some of the first layer of both batters swirl also, just not too much.

2. Bake for 35-37 minutes, or until the batter in the center of the pan feels just set, or a skewer contains a few moist brownie crumbs sticking to it (you would stick the skewer in a chocolate area).

3. Let cool, then lift the brownies up and out using the foil or parchment paper and peel it away/off. Cut the brownies into equal squares.

Makes about 16 brownies, depending on how large or small you cut them.

New York Cheesecake

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 
  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Very Berry Cheesecake

Ingredients

• 40 vanilla wafers, crushed
• 6 tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup cottage cheese, creamed
• 1/4 cup cherry brandy
• 3 eggs
• 3 1/2 cups fresh blackberries
• 1 tablespoon cherry brandy
• 1 tablespoon white sugar

Directions

1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
3. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
4. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Chocolate Cookie Cheesecake

Ingredients

• 2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese, softened
• 1 1/4 cups white sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups chocolate sandwich cookie crumbs
• 16 ounces sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract

Directions

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Pumpkin Cheesecake

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons heavy whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Key Lime Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 1 cup white sugar
• 1 tablespoon cornstarch
• 3 eggs
• 1 tablespoon grated lime zest
• 2/3 cup key lime juice

Directions

1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Fabulous Homemade Bread

Ingredients

• 1/2 cup warm water
• 3 (.25 ounce) packages active dry yeast
• 1/4 cup bread flour
• 1 tablespoon white sugar
• 2 cups quick cooking oats
• 2 cups whole wheat flour
• 4 1/2 cups warm water
• 1 1/2 tablespoons salt
• 2/3 cup brown sugar
• 2/3 cup vegetable oil
• 10 cups bread flour

Directions

1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Breakfast Pizza

Ingredients

• 1 (8 ounce) can refrigerated crescent rolls
• 1 pound bulk pork sausage
• 1 cup frozen shredded hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 3 eggs
• 1/4 cup milk
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
2. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
3. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Dill Dip

Ingredients

• 2 cups mayonnaise
• 2 cups sour cream
• 3 tablespoons chopped onion
• 1 teaspoon seasoning salt
• 3 teaspoons dried dill weed
• 1 tablespoon white sugar

Directions

1. In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.

Cucumber and Olive Appetizers

Ingredients

• 1 large cucumber
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup blue cheese salad dressing
• 1 (1 pound) loaf cocktail rye bread
• 15 pimento-stuffed green olives, chopped

Directions

1. Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
2. In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

Cheese and Sausage Appetizers

Ingredients

• 1 pound shredded Cheddar cheese, room temperature
• 1/2 pound butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black or cayenne pepper
• 8 ounces pork sausage, cooked and drained

Directions

1. In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.

Cream of Broccoli Soup

Ingredients

• 2 cups water
• 4 teaspoons chicken bouillon granules
• 2 (10 ounce) packages frozen chopped broccoli
• 2 tablespoons finely chopped onion
• 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
• 2 cups evaporated milk
• 2 cups sour cream
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper

Directions

1. In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

Minestrone Soup

Ingredients

• 1/2 cup Spectrum Organic Extra Virgin Olive Oil
• 1 medium onion, diced
• 6 cloves garlic, chopped
• 3 medium carrots, diced
• 2 large celery stalks, diced
• 2 medium yellow squash, diced
• 5 cups Imagine Organic Vegetable Cooking Stock
• 1/2 pound potatoes, peeled and diced
• 1/2 pound Swiss chard cut into narrow strips
• 1 pound spinach leaves cut into strips
• 1 cup orzo pasta
• 1 cup chunky chopped Italian plum tomatoes
• 2 bunches washed, julienned basil leaves
• 3/4 cup grated Parmesan cheese
• 2 tablespoons Hain Pure Foods Iodized Sea Salt or kosher salt
• Black pepper to taste
• Fresh Parmesan for serving

Directions

1. Heat the Spectrum Organic Extra Virgin Olive Oil in a heavy bottom soup pot.
2. Add in the onion and garlic and saute for 5 minutes or until the onion is soft.
3. Stir in celery, carrots, squash and saute for 5 minutes more.
4. Add in the Imagine Organic Vegetable Cooking Stock, potatoes, chard, spinach, pasta and tomatoes, and bring to a boil.
5. Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked.
6. Stir in the basil and Parmesan. Season to taste.
7. Divide between 8 warm soup bowls and grate some fresh Parmesan over each bowl.

BLT Soup

Ingredients

• 3 tablespoons butter or margarine
• 2 teaspoons vegetable oil
• 3 cups cubed French bread
• 1 pound sliced bacon, diced
• 2 cups finely chopped celery
• 1 onion, finely chopped
• 2 tablespoons sugar
• 6 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) can tomato sauce
• 1/8 teaspoon pepper
• 3 cups shredded lettuce

Directions

1. In a Dutch oven or large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside.
2. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes.
3. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon.

BLT Salad

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Greek Salad

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 large cucumber, peeled, halved lengthwise, sliced crosswise
• 2 medium tomatoes, cut into wedges
• 1 yellow bell pepper, sliced into thin strips
• 1 small sweet onion, halved and sliced
• 1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)
• 5 tablespoons CRISCO® Oil
• 2 1/2 tablespoons white wine vinegar
• 1 1/2 teaspoons dried oregano
• 1 teaspoon grated lemon peel
• 1/2 cup crumbled feta cheese
• 6 cups assorted salad greens, washed, dried and chopped or torn

Directions

1. Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.
2. Whisk CRISCO® oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
3. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
4. Add salad greens, toss to coat and sprinkle with feta cheese. Serve.

Chicken Salad

Ingredients

• 6 boneless chicken breast halves, cooked and diced
• 1 cup chopped celery
• 1 teaspoon salt-free herb and spice blend
• 1 cup mayonnaise

Directions

1. Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!

Cucumber Salad

Ingredients

• 4 medium cucumbers, peeled and diced
• 1 (8 ounce) container vanilla low-fat yogurt
• 1 (8 ounce) container reduced-fat sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon dried dill weed
• salt and pepper to taste

Directions

1. Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.

Breakfast Casserole

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 cup cubed, cooked chicken meat
• 1 cup diced ham
• 1 onion, chopped
• 3/4 cup shredded Cheddar cheese
• 1 cup crushed potato chips
• 1/4 cup butter, melted

Directions

1. Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes

Cherry Banana Smoothie

Ingredients

• 1 cup frozen, pitted cherries
• 1 banana, cut in chunks
• 1/2 lemon, juiced
• 1/2 cup low-fat Greek-style yogurt (such as Fage®)
• 6 ice cubes
• 3 drops almond extract

Directions

1. Place the cherries, banana, lemon juice, yogurt, ice cubes, and almond extract into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Groovy Green Smoothie

Ingredients

• 1 banana, cut in chunks
• 1 cup grapes
• 1 (6 ounce) tub vanilla yogurt
• 1/2 apple, cored and chopped
• 1 1/2 cups fresh spinach leaves

Directions

1. Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Purple Monstrosity Fruit Smoothie

Ingredients

• 2 frozen bananas, skins removed and cut in chunks
• 1/2 cup frozen blueberries
• 1 cup orange juice
• 1 tablespoon honey (optional)
• 1 teaspoon vanilla extract (optional)

Directions

1. Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

Peanut Butter and Banana Smoothie

Ingredients

• 1 banana
• 1/8 cup peanut butter
• 1/2 cup soy milk
• 2 tablespoons honey

Directions

In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish

Orange Glorious

Ingredients

• 1 cup milk
• 1 cup ice water
• 1 (6 ounce) can frozen orange juice concentrate
• 12 cubes ice
• 1/4 teaspoon vanilla extract
• 1/8 cup white sugar

Directions

1. In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Cranberry-Orange Power Smoothie

Ingredients

• 1 cup cranberry juice
• 1 large banana
• 1 medium orange, peeled and segmented
• 1/2 cup strawberries, hulled
• 1/4 cup raspberry sherbet
• 1 cup ice cubes
• 1/4 cup whey protein powder

Directions

1. Place cranberry juice, banana, orange, strawberries, sherbet, ice, and protein powder in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more sherbet if it's too thin, or more cranberry juice if it's too thick. Pour into two glasses and use a straw!