Cheesy Squash Casserole

lbs. yellow squash, sliced
3/4 cup chopped onion
1 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
1 cup fat free milk
3/4 cup shredded reduced-fat Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or
until vegetables are tender. Drain; set aside.

Melt margarine in a medium-size, heavy saucepan over medium heat. Add flour;
cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring
constantly, until mixture is thickened and bubbly. Remove from heat; add
cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir
well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking
spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350 degrees for
20 to 25 minutes or until mixture is thoroughly heated. Serve immediately.
8 servings.

Green Bean Casserole

11/4 cup onions, finely chopped
2 tablespoons flour
1 cup milk
1/2 cup Swiss cheese, shredded
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 packages frozen French style green beans, thawed and drained (8oz)
1-1/2 cups herb seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten


Coat medium saucepan with cooking spray. Place over medium heat until hot. Add onion. Saute 5 minutes. Add flour. Cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in the cheese, sour cream, sugar and salt. Cook 5 minutes until thick and bubbly. Place green beans in an 8 inch square baking dish. Pour sauce over. Combine stuffing mix, margarine and egg white. Sprinkle over green beans. Bake at 350 for 25 minutes

Asparagus Casserole

2 c Asparagus, fresh, 2" lengths
1 cn Cream of mushroom soup
4 oz Mushrooms, sliced
2 c Cheddar cheese, grated
1 cn French fried onion ring,

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

Chicken Salad Chalapa

Vegetable cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans or 1 1/2 cups cooked dry-packaged pinto or red kidney beans, rinsed, drained
1 can (15 ounces) black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed, drained
1 cup cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red bell pepper
1/4 cup chopped green onions and tops
Honey-Cumin Vinaigrette (recipe follows)
6 cups torn salad greens
Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; reserve.
Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
Makes 6 servings (about 1 cup each).

Honey-Cumin Vinaigrette

1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Mix all ingredients.
Makes about 2/3 cup

TIP: Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container

Moo Goo Gai Pan ( Chinese Dish ) Recipe

2 Whole chicken breasts
1/2 ts Salt
1 ts Cornstarch
2 tb Oil
1 c Sliced celery
1 (4 oz.) can mushrooms
1 Green pepper, sliced
1 cn Water chestnuts
1 tb Soy sauce
1 cn Baby corn
1/4 c Blanched almonds
20 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

Vidalia Onion Cornbread

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees. Spray an 8-inch square baking pan
with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until
tender, but not browned, for about 3 minutes. Remove the pan from the
heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the
cheese, the salt, and dill weed. Stir to combine. Pour into the
prepared pan and top with the remaining 1/2 cup cheese. Bake for 30
minutes, until set and a toothpick inserted into the center of the
cornbread comes out clean. Allow to cool slightly before cutting into
squares.

RECIPE BY: Paula Deen

Mystery Pecan Pie" author: Paula Deen

RECIPE INGREDIENTS

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract

1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans

RECIPE METHOD

Preheat oven to 350 degrees F.

Topping:
Combine all ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

EASY CARAMEL PECAN PIE

Ingredients:

3 eggs
2/3 cup sugar
1 cup (12 oz. jar) caramel topping
1/4 cup butter or margarine, melted
1 1/2 cups pecan halves
1 (9-in) unbaked pie shell
In mixing bowl, beat eggs slightly with fork. Add sugar; stir until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until knife inserted near center comes out clean. Cool thoroughly on rack before serving. Cover and store in refrigerator. Makes 6 to 8 servings.

Broccoli and Three-Cheese Casserole

Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.

2 cups cooked white rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread

Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.

Cook broccoli in boiling water for 4 minutes or until tender; drain well.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.

Recipe From: Cooking Light

Pear-Cranberry Cobbler

1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon pure vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg

Stir together 1/4 cup of sugar & cornstarch in an 8-inch baking dish. Add pears & cranberries; stir until well combined. Bake at 400 degrees for 20 minutes, stirring midway. Meanwhile, whisk together milk, eggs & vanilla in large shallow pan. Cut bread slices in half diagonally; soak bread in egg mixture. Remove fruit from oven. Arrange bread in rows on top of fruit. Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread. Bake 20 minutes longer, or until fruit is bubbling and bread is golden. Serve immediately. Makes 6 servings.

Cranberry Orange Bread Pudding

2 cups half-and-half cream
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange rind
2 teaspoons vanilla extract
4 eggs, beaten
6 slices, Breadsmith Whole Wheat bread, crumbled
1/2 cup to 1 cup dried cranberries

Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges. Over medium-low heat, add sugar & butter. When butter has melted, add orange rind, vanilla and eggs. Mix in bread crumbs, then dried cranberries. Cook until mixture is smooth. Fill six 2-by-4 inch custard cups with mixture. Pour 2 cups water in 9-by-12-inch baking pan. Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving. Makes 6 servings

Awesome" Zucchini Cobbler

Be surprised! Tastes just like Apples!!

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375 degrees F (190 degrees C) for 35-40 minutes, or until golden and bubbly.

Source: allrecipes.com

Southern Biscuits

Ingredients:

2 cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
A pinch baking soda
1/3 cup of butter
1 cup of buttermilk
Extra flour for working the dough

Preheat oven to 500 degrees. Grease a 8" round layer cake pan. Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on top, it should be quite cool. Cut in with a pastry blender or two knives. Pour in the cup of buttermilk and stir lightly with a fork. The batter must be very moist! If it is not then
add up to another 1/4 cup of buttermilk. The combination of a very hot oven, a small baking
pan and very wet batter creates much steam within the biscuit which makes them rise to great height
and wonderful lightness. Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping table-spoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands just till it takes on a round shape. Keep your hands very floury so it (the batter) doesn't even get a chance to stick) Kind of shake off the excess flour and put the biscuit in the pre-pared pan. The biscuits should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the oven. Close quickly and bake for about 12 minutes till they are high and golden brown

Source: Carolina Country Cookbook

Tasty Tuna Casserole

45 min Makes:
6 servings1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (6 oz.) tuna, drained
1/2 of a red pepper, chopped
1 green onion, sliced
1 cup crushed potato chips

PREHEAT oven to 350°F.
Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion.

SPOON into 2-qt. casserole dish; top with crushed chips.

BAKE 30 min. or until heated through.
Kraft Kitchens TipsGreat SubstituteSubstitute 1 cup frozen vegetables, such as peas, for the red pepper.

Cheese Swirl Chocolate Cake

1 package cream cheese - 8 oz.
4 eggs
1/4 cup sugar
1/2 tsp. vanilla extract
1 package devil's food cake mix
1-1/4 cups water
1/2 cup vegetable oil
1 package frozen sweetened sliced strawberries - thawed

In a small mixing bowl, combine cream cheese, 1 egg, sugar and vanilla; mix well. Set aside. In a large mixing bowl, combine dry cake mix, water, oil and remaining eggs. Beat on low speed until moistened; beat on high for 2 minutes. Pour half of the batter into a greased 13x9 inch pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture.

Bake at 350* for 35-40 minutes or until a toothpick inserted near the center comes out clean (cake may crack). Cool on a wire rack. Meanwhile, process strawberries in a blender or food processor until smooth.

Serve over cake.

Homemade Biscuits

2 cups sifted all-purpose flour, plus extra for rolling biscuits
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening, plus 2 tablespoons for dipping biscuits
2/3 to 3/4 cup milk


Turn oven on to 450 degrees Fahrenheit. Melt shortening in small flat saucepan and set aside.

Mix dry ingredients together; then add milk and 1/4 cup melted shortening all at once (save remainder of shortening for dipping biscuit dough prior to putting in oven. Stir quickly just until mixed. Dough will be soft.

Cover counter with a piece of wax paper and sprinkle with flour. Turn dough onto wax paper and knead gently 10 to 12 times. Pat to about 1/2 inch think. Cut straight with a jar or biscuit cutter.



Remove baking sheet from oven. Take each biscuit from wax paper, tap to remove excess flour. Dip both sides in melted shortening and place on cookie sheet. Repeat until done. Put in oven and bake at 450 F degrees for 12 to 15 minutes, until nicely browned.

CRANBERRY RELISH OVER CREAM CHEESE

2 (8-ounce) packages cream cheese, softened
2 cups fresh cranberries
3/4 cup sugar
3/4 teaspoon grated orange rind
1/3 cup orange juice
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice
Garnishes: lemon rind strips, orange rind strips

Beat cream cheese at medium speed of an electric mixer until creamy; spread into bottom of a 2-cup mold lined with plastic wrap. Cover and chill at least 8 hours.
Combine cranberries and next 5 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 3 to 5 minutes or until cranberry skins pop; cool. Cover and chill at least 8 hours.

To serve, unmold cream cheese onto a serving plate. Stir cranberry relish mixture, and spoon over cream cheese. Garnish, if desired. Serve with Orange Shortbread or other assorted shortbread cookies. Yield: 20 to 25 appetizer servings.

Blueberry-Pineapple Buckle

1 can (8 ounces) crushed pineapple in juice
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 cup fresh blueberries
Cinnamon Crumb Topping (below)
Pineapple Sauce (below)

1.Heat oven to 350ºF. Drain pineapple, reserving juice for Pineapple Sauce.

2.Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel,
vanilla, salt and egg in large bowl with spoon. Fold in blueberries and
pineapple. Spread in ungreased square pan, 8x8x2 inches. Make Cinnamon
Crumb Topping. Sprinkle over blueberry mixture.

3.Bake 45 to 50 minutes or until golden brown and toothpick inserted in
center comes out clean. Serve warm with Pineapple Sauce.

Cinnamon Crumb Topping
1/2 cup sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture looks like fine crumbs.

Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to
reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture.
Cook over medium heat, stirring constantly, until mixture boils.

Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve warm.


Recipe Courtesy Kraft.com

Wintery Frost Coconut Cake

• 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
• 1.5 cups unsweetened coconut milk*
• 4 large egg whites
• 2 cans Duncan Hines® Creamy Home-Style Coconut Supreme Frosting
• 1.5 cups sweetened coconut flakes

Directions:
1.Preheat oven 350 º F. Grease and flour three 8-inch-round baking pans.

2.In a large mixing bowl, blend the cake mix, coconut milk* and egg whites.
Beat at low speed until moistened (about 30 seconds). Beat at medium speed
for two minutes. Pour batter evenly among the prepared pans.

3.Bake for 18 - 21 minutes or until toothpick inserted into the center
comes out clean. Cool layers in pan on a wire rack for 15 minutes.
Turn out of pan to cool completely before frosting.

4.Place one layer on a serving plate. Spread a thin layer of coconut
frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second
layer. Top with the third layer and frost top and sides of cake with
remaining frosting. Sprinkle remaining coconut on top and sides of cake.

Makes 12 servings.

Recipe Courtesy...Duncan Hines

Peanut Butter Marshmallow Treats

3 Tbsp. butter
1/3 cup peanut butter
1 10-oz. bag large marshmallows
6 cups crisp rice cereal
24 one-inch chocolate covered peanut butter cups, unwrapped

Grease 13x9" pan. Combine butter, peanut butter and marshmallows in large microwave safe bowl. Microwave uncovered on high for 1-1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal. Press mixture into prepared pan, using buttered back of spoon. Immediately make 24 indentations in rows in the cereal mixture using handle of wooden spoon. Press peanut butter cups into indentations. Let cool. Cut into squares with a candy in the center of each square. or you can make in the shape of a cookie. makes 24 bars

Source: Betty Crocker's Summer Get-Togethers

Almond Pie Bars

2 cups flour
1/2 cup powdered sugar
1 cup butter, chilled

Topping:
2 cups sugar
1 cup chopped almonds
4 eggs, slightly beaten
1/2 cup butter, melted
1/3 cup corn syrup
2 Tbsp. flour
1/2 tsp. almond extract

Heat oven to 350°. In medium mixing bowl, combine 2 cups flour and the powdered sugar. Using pastry blender until mixture resembles coarse crumbs.

Press flour mixture evenly into ungreased 13x9" baking pan to form base. Bake for 10 to 15 minutes, or until edges are light golden brown.

In second medium mixing bowl, combine topping ingredients. Spread topping evenly over base. Bake for additional 25 to 28 minutes, or until deep golden brown. (Filling will set as it cools.)

Cool completely before cutting. Store in refrigerator

DAIQUIRI PIE

1 9" baked pastry shell
1 (8oz) pkg cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (6oz) can frozen limeade concentrate, thawed
1/3 c rum
few drops green food coloring
1 c (1/2 pint) whipping cream, whipped
lime twists to decorate, if you ant

Beat cheese until fluffy. Beat milk and juice concentrate until smooth.
Add rum and food coloring. Fold in whipped cream; pour into crust.
Freeze or chill until firm. Decorate with lime twists. Refrigerate the
leftovers or you can freeze them.

Recipe from:CHYRELS RECIPES FROM FRIENDS

Fuzzy Navel Cake

Peach Base:
1 16-ounce can sliced cling peaches (drain and chop)
1/2 Cup Peach Schnapps
1 Cup sugar

Cake:
1 package deluxe yellow cake mix
1 package instant vanilla pudding
4 eggs
2/3 Cup oil
1 Cup chopped peaches from peach base (above)
1/2 cup liquid from peach base (above)
1 Cup chopped pecans

INSTRUCTIONS:

Combine the ingredients for the peach base. Place in covered glass container and refrigerate for 24 hours. Shake or mix occasionally.

Mix all cake ingredients (except nuts) with hand mixer on high for 3 to 5 minutes. Fold in pecans. Turn into greased and well floured Bundt pan. Bake at 350 degrees for 50 to 60 minutes.

Cool cake well before turning out onto plate.

Glaze topping: Add about 1/4 cup liquid from peaches to 1 cup powdered sugar and drizzle over completely cooled cake.

Banana Marshmallow Cake

2 1/2 cups sugar
1 cup shortening
4 egg whites
3 cups flour
1 1/2 tsp. baking powder
2 cups mashed bananas
6 Tbs. buttermilk or sour milk
1 tsp. vanilla
3/4 cup nuts (optional)
3/4 cup raisins (optional)
16 marshmallows

Cream sugar & shortening together in a large bowl. Add rest of ingredients except marshmallows, and mix thoroughly.

Place marshmallows in a greased and floured 9x13 inch pan in rows 2 inches apart. Pour batter over the marshmallows. Smack pan smartly on counter until tops of marshmallows show through batter.

Bake at 350 degrees for one hour.
Recipe from: Chyrels recipes from friends