BUFFALO CHICKEN CASSEROLE

1/2 cup uncooked regular long-grain white rice
1 cup water
1 Tbsp. olive or vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz.) stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing

1. Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350˚. In 12” skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
2. Spray 8” square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
3. Bake 25-30 minutes or until hot in center. Drizzle dressing over top.

ZUCCHINI CRESCENT PIE

1 pkg. (8 oz.) refrigerated crescent rolls
2 medium zucchini, sliced and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 tsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, lightly beaten
2 cups (8 oz.) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

1. Separate crescent dough into eight triangles; place in a greased 9” pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375˚ for 5-8 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
3. Bake at 375˚ for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

CHOCOLATE CAKE

1/4 cup butter, softened
1 2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1-1/4 cups water
1 cup (6 oz.) semi-sweet chocolate chip

FROSTING
1 pkg. (8 oz.) cream cheese
1/3 cup confectioners’ sugar
1 tsp. vanilla extract
1 8 oz. container frozen whipped topping, thawed

TOPPING
3/4 cup flaked coconut

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
2. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternating with water, beating well after each addition. Fold in chips. Put into a 13” x 9” baking pan coated with cooking spray.
3. Bake at 350˚ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
4. For frosting, in a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut.

RASPBERRY CRUMB CAKE

CAKE
1-3/4 cups yellow cake mix (from 18.25 oz. box)
1/3 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons water
1 egg
3/4 cup fresh raspberries
TOPPING
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, softened
GARNISH
Fresh raspberries, if desired
Fresh mint leaves, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
2. In large bowl, beat cake mix, sour cream, 2 tablespoons flour, the oil, water and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
3. In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and raspberries.
4. Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish.

ITALIAN SAUSAGE MASHED POTATO PIE

1 pouch (from 7.2 oz. box) roasted garlic mashed potatoes
3/4 cup milk
1/3 cup water
3 eggs, beaten
1 lb. bulk mild Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 cup tomato pasta sauce
1 teaspoon dried basil leaves
1/2 cup shredded Parmesan cheese (2 oz.)

1. Heat oven to 375°F. Spray 9-inch glass pie plate. Cook 1 pouch potatoes as directed on box except use 3/4 cup milk and 1/2 cup water; omit margarine. After 5-minute stand time, stir in eggs. Spread cooked potatoes in bottom and up sides of plate, forming a crust.
2. Meanwhile, in 12-inch skillet, cook sausage and onion over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Stir in pasta sauce and basil. Reduce heat to low, cook about 2 minutes, stirring occasionally until hot. Pour into potato-lined pie plate.
3. Bake about 25 minutes or until crust edges just begin to turn golden brown. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

PORK CHOP BAKE

1 bag (20 oz.) refrigerated cooked shredded hash brown potatoes
1 can (11 oz.) condensed Cheddar cheese soup
1/2 cup milk
3 cups chopped fresh broccoli florets
1 medium onion, chopped (1/2 cup)
1 tablespoon olive or vegetable oil
6 bone-in pork chops (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 350°F. In a large bowl, mix potatoes, soup, sour cream, milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil, bake 30 minutes.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3 of the pork chops; sprinkle with half of the salt and pepper. Cook 3 to 5 minutes on each side or until pork is browned. Repeat with remaining pork chops, salt and pepper.
3. Remove foil from baking dish. Place pork chops evenly on top of potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until edges are bubbly and pork is no longer pink in center.

EASY CRESCENT TACO BAKE

1 can (8 oz.) refrigerated crescent dinner rolls
1 lb. lean (at least 80%) ground beef
3/4 cup thick & chunky salsa
2 tablespoons taco seasoning (from 1 oz. package)
1 cup shredded Cheddar cheese (4 oz.)
Shredded lettuce, if desired
Diced tomato, if desired

1. Heat oven to 375°F. Unroll dough, separate into 8 triangles. Place dough in ungreased 9-inch square pan or 10-inch glass pie plate; press over bottom and up sides to form crust.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon beef mixture into crust-lined pan; sprinkle with cheese.
3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Serve topped with lettuce and tomato.

CHICKEN ENCHILADA CASSEROLE

3 cups shredded, cooked chicken
1 packet (1.25 oz.) taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 oz.) refried beans, warmed in microwave
8 oz. sour cream
3 cups shredded Cheddar cheese

1. Heat oven to 350°F. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
2. Coat 13x9x2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
3. Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with the remaining chicken mixture, followed by remaining cheese. Bake at 350°F for 25 to 28 minutes, until bubbly.

BROWNIE GOODY BARS

1 box (18.3 oz.) Betty Crocker® Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (16 oz.) Betty Crocker® Rich & Creamy vanilla frosting or Betty Crocker® Whipped vanilla frosting (12 oz.)
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz.) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9- inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool, completely, about 1 hour.
2. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
3. Measure cereal into large bowl; set aside. In 1-quart sauce pan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 5 rows by 4 rows. Store tightly covered at room temperature.

SPICY BUTTERMILK FRIED CHICKEN

2 cups buttermilk
2 Tbsp. red pepper sauce
1 tsp. black pepper
4 tsp. dry mustard, divided
2 tsp. each ground cayenne pepper and salt, divided
1 whole chicken (about 4 lbs.), cut into pieces
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
4 cups corn oil

1. Place first 3 ingredients, 2 tsp. mustard, 1 tsp. cayenne pepper and 1 tsp. salt in large resealable plastic bag. Add chicken; marinate 45 minutes.
2. In separate large resealable plastic bag, combine cornmeal, flour and remaining mustard, cayenne pepper and salt. Remove chicken from marinade; discard marinade. Working in batches, add chicken to flour mixture, tossing gently to coat.
3. In deep fryer over medium-high heat, cook corn oil 2 min., or until thermometer inserted in oil reads 350°F. Working in batches, cook chicken 12 minutes, or until thermometer inserted in meat, not touching bone, reads 165°F. Drain.

BROWNIE ICE CREAM CAKE

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 box
½ gallon (8 cups) vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 tablespoons Betty Crocker® candy sprinkles
16 red maraschino cherries with stems, drained

1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

LEMON-PEPPER PORK TENDERLOIN

1 teaspoon grated lemon peel
½ teaspoon seasoned salt
½ teaspoon coarse ground pepper
½ teaspoon paprika
¼ teaspoon dried thyme leaves
2 teaspoons olive or vegetable oil
2 pork tenderloins (about ¾ lb. each)

1. Heat gas or charcoal grill. In a small bowl, mix lemon peel, seasoned salt, pepper, paprika and thyme. Brush oil over all sides of pork tenderloins. Rub lemon peel mixture over pork. If tenderloins are very narrow on one end, tuck narrow end under tenderloin to make similar thickness for even cooking.
2. Place pork on grill over medium-low heat. Cover grill; cook 15 to 20 minutes, turning pork occasionally, until pork has slight blush of pink when you cut into center and meat thermometer inserted in the center reads 160°F. Remove pork from grill; cover with foil. Let stand 5 to 10 minutes before slicing.

CARIBBEAN PORK W/ PINEAPPLE SALSA

MARINADE
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon crushed red pepper flakes
1 cup orange juice
3 tablespoons fresh lime juice
3 large cloves garlic, finely chopped
PORK
3 pork tenderloins (3/4 Lb. each)
SALSA
2 cups chopped fresh pineapple
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
1 tablespoon olive oil

1. In a large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
2. Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
3. To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip
pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes
longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
4. Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
5. Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

FRESH HERB VEGGIE DIP

1 container (8 oz.) whipped cream cheese spread
2 tablespoons fi nely chopped fresh chives
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped fresh thyme leaves
1/8 teaspoon ground red pepper (cayenne)
Dash salt
1/2 cup shredded carrot (about 1 small)
1/4 cup sliced green onions (4 menium)
1/4 cup thinly sliced quartered radishes (3 medium)
96 small baked wheat snack crackers (about 6.6 oz.)

1. In medium bowl, mix cream cheese spread, chives, oregano, thyme, red pepper and salt until well blended. Spread on serving plate.
2. Layer cream cheese mixture with carrot, onions and radishes. Serve with crackers.

STRAWBERRY ANGEL SEMIFREDDO

1 quart (1 Lb.) fresh strawberries, quartered (3 cups)
1 can (14 oz.) sweetened condensed milk (not evaporated)
2 tablespoons orange flavored liqueur or orange juice
1 teaspoon grated orange peel
1 loaf (8 oz.) angel food cake
2 cups whipping cream
16 fresh strawberries, sliced

1. Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
2. Trim or brush any dark brown crust from angel food cake; cut cake into 1/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
3. To serve, remove from freezer 5 to 10 minutes before serving. Unwrap and unmold onto a serving platter, remove plastic wrap. Garnish tops of loaves with strawberry slices.

FLUFFY PINK LEMONADE DESSERT

CRUST
2 cups broken pretzels (about 4 oz.)
1/4 cup sugar
1/8 cup butter or margarine, melted
TOPPING
1 package (8 oz.) cream cheese, softened to room temperature
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz.) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz.) frozen whipped topping, thawed
GARNISH
Lemon slices, cut into fourths

1. Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to
20 seconds or until finely crushed. With food processor running, drizzle melted butter through feeding tube,
pulsing to mix well.
2. Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until
set and golden brown. Cool completely, about 45 minutes.
3. In large bowl, beat cream cheese & dry pudding mix with electric mixer on medium speed until fluffy. Add
lemonade concentrate & food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold
in 2 cups of the whipped topping. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
4. Cut dessert into squares. Garnish with lemon.

GRILLED HERB NEW POTATOES

POTATOES
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1/2 teaspoon parsley flakes
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 small red potatoes, cut into quarters
SOUR CREAM SAUCE
1/3 cup sour cream
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder

1. Heat gas or charcoal grill. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon-pepper seasoning and the salt. Add potatoes, toss to coat. Place potatoes in grill basket (grill “wok”).
2. Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, shaking basket or stirring potatoes occasionally until tender.
3. In small bowl, mix sauce ingredients. Serve with potatoes.

TACO BURGERS

5 large tortilla chips, crushed (about 1/4 cup)
1/4 cup taco sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Lbs. extra-lean (at least 90%) ground beef
6 slices (1 oz. each) pepper Jack cheese
6 burger buns, split
Olive oil cooking spray
3/4 cup shredded lettuce
1 medium tomato, coarsely chopped

1. Heat gas or charcoal grill. In medium bowl, mix crushed chips, taco sauce, salt, pepper and beef. Shape mixture into 6 patties, about 5 inches in diameter. Press thumb in center of each patty, creating a slight indentation, until center of patty is about 1/2 inch thick.
2. Place patties on grill over medium heat. Cover grill; cook 5 minutes. Turn patties; cook about 5 minutes longer or until meat thermometer inserted in center of patties reads 160° F. Top each patty with cheese slice, cook 1 minute or until cheese begins to melt.
3. Meanwhile spray cut sides of burger buns with cooking spray. Place buns, cut sides down, on grill; cook about 2 minutes or until golden brown.
4. Place cheese-topped patties on bottom half of buns, serve with lettuce, tomato & top bun.

BACON-TOMATO DIP

1 container (8 oz.) sour cream
1/4 cup mayonnaise or salad dressing
2 Tbsp. cooked real bacon pieces (2.8-3 oz. package or jar)
1 medium tomato, seeded, diced (3/4 cup)
2 medium green onions, sliced (2 Tbsp.)
Assorted fresh vegetables (bell pepper strips, broccoli florets, cauliflower florets, cucumber slices & radishes)

1. In medium bowl, mix sour cream and mayonnaise. Stir in bacon, tomato and onions.
2. Serve with vegetables for dipping.

MEAT-LOVERS PIZZA BURGERS W/PROVOLONE

12 oz. ground Italian sausage
6 oz. ground beef chuck
6 oz. sliced pepperoni, chopped
1/4 cup grated Parmesan cheese
4 slices provolone cheese
4 Italian hamburger buns
3/4 cup jarred marinara sauce

1. Preheat grill to medium-high heat
2. Combine sausage, ground chuck, pepperoni and Parmesan in a bowl. Using a round cutter, gently shape mixture into four patties slightly larger than the width of a hamburger bun. Coat both sides of each burger with nonstick spray.
3. Grill burgers, covered, over direct heat 3-4 minutes, moving burgers on grill if any flare-ups occur. Flip burgers and grill 3-4 more minutes, or until an instant-read thermometer inserted into the center of the meat registers 165°.
4. Top each burger with one slice of provolone; reduce grill temperature to medium heat. Cook burgers until cheese melts.
5. Remove burgers from grill and tent them with foil. Grill buns until toasted, 1-2 minutes.
6. Heat marinara sauce in the microwave oven until hot. Place burgers on buns. Top each burger with 3 Tbsp. marinara sauce.

WHITE CHOCOLATE CASHEW BUTTERSCOTCH BLONDIES

½ cup butter or margarine, softened
2 cups packed brown sugar
3 eggs
2 cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
2 bars (4 oz. each) white chocolate baking bars, coarsely chopped
1¼ cups salted roasted cashew halves and pieces, chopped

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until blended.
2. With spoon, stir in white chocolate and ¾ cup of the cashews until will mixed. Spread in pan. Sprinkle with remaining ½ cup cashews; press down lightly.
3. Bake 25-30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

NO-BAKE CHOCOLATE PEANUT BUTTER CANDY BARS

24 creme-filled chocolate sandwich cookies
4 cups miniature marshmallows
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz.)
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 bag (10 oz.) peanut butter chips (1 2/3 cups)
1/4 cup creamy peanut butter
1 cup coarsely chopped honey-roasted peanuts
4 Nature Valley® peanut butter crunchy granola bars
2 pouches (from 8.9 oz. box) crushed
1 teaspoon vegetable oil

Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir, microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy.
Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

HAM & CHEESE ROLL-UPS

2 Tbsp. olive oil, divided
4 flour tortillas (10 in.)
1/2 cup grated Parmesan cheese, divided
1/4 lb. thinly sliced deli ham
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced hard salami
1/2 cup roasted sweet red peppers, drained and julienned
1 cup (4 oz.) shredded part-skim mozzarella cheese
Marinara sauce, optional

Brush 1 Tbsp. oil on one side of tortillas, Sprinkle with 1/4 cup Parmesan cheese. Layer tortillas with ham, provolone cheese, salami, red peppers and mozzarella cheese. Fold in sides of tortillas; roll up. Place seam side down on a parchment-lined baking sheet. Brush with remaining oil; sprinkle with remaining Parmesan cheese. Bake at 425º for 9-12 minutes or until golden brown. Serve with marinara sauce if desired.

RIBS WITH CHERRY COLA BBQ SAUCE

RIBS
5 to 6 lb. pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground ginger
SAUCE
1 cup barbecue sauce
1 can (12 oz.) cherry cola carbonated beverage
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons Buffalo wing hot sauce or other hot sauce

Heat oven to 350ºF. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic-pepper blend and ginger. Place ribs in ungreased 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender. Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling. Reduce heat to medium-low; simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly
thickened. Heat gas or charcoal grill. Place ribs on grill over medium heat. Cover grill; cook 10 to 15 minutes,
turning and brushing occasionally with sauce to glaze. Heat remaining sauce to boiling; boil and stir 1 minute. Serve sauce with ribs.

GOOEY S’MORES BAR

2/3 cup sugar
1/2 cup butter or margarine, softened
1/2 tsp. vanilla
1 egg
2 1/3 cups graham cracker crumbs
1/3 cup all-purpose flour
1/8 tsp. salt
1 bag (11.5 oz.) milk chocolate chips (2 cups)
1 jar (7 oz.) marshmallow creme
1 cup miniature marshmallows

1. Heat oven to 350°F. Grease bottom and sides of 13x9 inch pan with shortening or cooking spray.
2. In large bowl, beat sugar, butter, vanilla and egg with electric mixer or medium speed or mix with spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups graham cracker mixture. Press remaining mixture in pan for crust.
3. Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoons over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
4. Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

EGGPLANT WITH SAUSAGE & FRESH MOZZARELLA

FOR THE SAUSAGE
2 tbsp. extra-virgin olive oil
1/2 lb. bulk Italian sausage
1 tsp. minced garlic
1/4 cup dry white wine
1 cup chopped fresh spinach
1/2 cup shredded Parmesan cheese

FOR THE EGGPLANT
1 eggplant sliced into eight 1/2-inch thick rounds (1 lb.)
Extra-virgin olive oil, kosher salt and black pepper
8 slices fresh mozzarella cheese (4 oz.)
8 thin slices Roma tomato;
chopped fresh Italian parsley

1. Preheat grill to medium-high heat.
2. Heat 2 tbsp. oil for the sausage in a saute pan over medium-high heat. Add sausage; saute until cooked
through. Break up sausage with a potato masher; strain through a sieve to remove grease. Return sausage
to the pan; add garlic and cook 1 minute. Add wine; reduce until liquid is evaporated. Add spinach and saute for 2-3 minutes. Stir in Parmesan; let cool.
3. Brush eggplant slices with oil; season with salt and pepper. Grill eggplant, covered, over direct heat, 2-3 minutes per side. Remove eggplant from grill and top each slice with 1 tbsp. sausage mixture, a mozzarella slice and tomato slice. Grill, covered, until cheese melts, 3-4 minutes; garnish with parsley.

CHICKEN PARMESAN

8 oz. penne pasta
(4) 5 oz. skinless, boneless chicken breast halves
salt & pepper
1 tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
28 oz. can chopped tomatoes
4 oz. fresh mozzarella cheese, thinly sliced
1/3 cup grated Parmesan cheese
1/3 cup finely chopped parsley

1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
2. Meanwhile, season the chicken with salt & pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
3. In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add wine, bring to a boil and cook for one minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
4. Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan
and serve alongside the chicken.

ENCHILADA BEEF

1/2 cup chopped onion
1 Lb. lean ground beef
1 cup tomato juice
1 can (6 oz.) tomato paste
1 can (4 oz.) chopped green chiles, drained
2 tbsp. plus 2 tsp. enchilada sauce mix
2 cups (8 oz.) shredded Monterey Jack Cheese, divided
1/2 cup coarsely crushed corn chips
Additional corn chips, optional

1. Place onion in a microwave-safe bowl; cover and microwave on high for 2-3 minutes or until tender. Crumble beef over onion and mix well. Cover and cook on high for 4-6 minutes or until beef is no longer pink, stirring once; drain.
2. Stir in tomato juice, tomato paste, green chiles and sauce mix. Spread half of beef mixture in a 2 qt.
microwave-safe dish; sprinkle with 1 cup cheese. Top with remaining beef mixture. Cover; microwave for 2-3 minutes or until heated through.
3. Sprinkle with crushed corn chips and remaining cheese. Microwave 1 minute longer or until cheese is melted. Serve with additional corn chips if desired.

NECTARINE COBBLER

6 nectarines, peeled, pitted and diced
1/2 cup sugar
2 tbsp. cornstarch
Pinch nutmeg

Biscuits
1 ½ cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1 large egg
2 tbsp. unsalted butter, melted
2 tbsp. sugar
1 tbsp. milk

1. Heat oven to 375˚. Coat a 2-qt. baking dish with non-stick cooking spray. In bowl, combine nectarines,
sugar, cornstarch and nutmeg. Pour into dish.
2. Prepare Biscuits: In a large bowl, stir together the flour, baking soda and salt. In a asmall bowl, whisk
together the sour cream, egg, butter and 1 tablespoon of the sugar. Stir sour cream mixture into the flour mixture until dough is formed.
3. On a lightly floured surface, pat or roll out dough to 1/4-inch thickness. Using a 1 3/4-inch round biscuit cutter, cut out 6 biscuits. Gather dough together and repeat for a total of 12 biscuits.
4. Place biscuits on top of fruit mixture, spacing evenly over fruit filling, and brush with milk. Sprinkle with remaining sugar. Bake at 375˚ for 35 minutes, until bubbly. Cool at least 15 minutes before serving.

LATTICE-TOPPED PEACH PIE

1 pkg. refrigerated rolled pie crusts (15 ounces, 2 per pkg.)
1/2 cup plus 1 tsp. sugar
3 tbsp. cornstarch
Pinch salt
Pinch ground allspice
3 lbs. peaches, peeled, pitted and sliced (about 8 peaches)
1 egg white

1. Heat oven to 375˚. Fit one pie crust into a 9 inch pie dish. Refrigerate while preparing filling. In a small bowl, blend 1/2 cup of the sugar, the cornstarch, salt and allspice.
2. Place peaches in a large bowl. Add sugar mixturee and stir to combine. Pour peach mixture, scraping bowl, into bottom crust.
3. Unroll the second crust. Place a lattice cutter on a cutting board. Drape crust over cutter and roll with rolling pin until pie crust is cut. Carefully lift crust from cutter and drape over pie filling. Fold top crust edges together and crimp decoratively. Brush with the egg white; sprinkle with remaining teaspoon sugar.
4. Bake pie at 375˚ for 45 minutes. Lower oven temperature to 350˚ and continue to bake for an additional 20 minutes, until fruit is bubbly and crust is nicely browned (tent with foil if browning too quickly). Cool on a wire rack for 20 minutes before slicing and serving.

BLUEBERRY STREUSEL COFFEE CAKE

COFFEE CAKE BATTER:
2 1/3 cup all-purpose flour
1 to 1 1/3 cup sugar
1 tsp. salt
3/4 cup butter
2 tsp. baking powder
3/4 cup milk
2 eggs
1 tsp. vanilla
1 cup fresh or frozen blueberries

To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9x2 inch baking pan. Sprinkle blueberries evenly over batter.

CHEESE FILLING:

1 cup Ricotta cheese
1 egg
2 tbsp. sugar
1 tbsp. grated lemon peel

For filling: Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries.

STREUSEL TOPPING:

1 cup reserve crumbs
1/2 cup chopped nuts
1/3 cup brown sugar
1 tsp. cinnamon

CHEESY TATER-TOPPED CHICKEN CASSEROLE

1 bag (24 oz.) frozen broccoli, carrots, cauliflower & cheese flavored sauce
2 cups diced cooked chicken
4 medium green onions, chopped (1/4 cup)
4 cups frozen potato nuggets (from 2-lb. bag)
1/ 2 cup finely shredded Cheddar cheese (2 oz.)

1. Heat oven to 375˚F. In ungreased 11x7-inch (2-quart) baking dish, place broccoli, carrots, cauliflower and cheese sauce. Microwave uncovered on high 3 to 5 minutes, stirring once, until thawed. Stir well until cheese sauce is melted.
2. Stir chicken and 3 tbsp. of the onions into vegetable-cheese mixture. Top with frozen potato nuggets.
3. Bake 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tbsp. onion. Bake 5 to 10 minutes longer or until cheese is melted.

BUFFALO CHICKEN CASSEROLE

1/2 cup uncooked regular long-grain white rice
1 cup water
1 tbsp. olive or vegetable oil
1 lb. boneless skinless chicken tenders
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz.) stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing

1. Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350˚F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
2. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
3. Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.

OOEY-GOOEY TURTLE BARS

1 roll (16.5 oz.) refrigerated sugar cookies
1 bag (12 oz.) semisweet chocolate chips (2 cups)
3 cups chopped pecans
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1 jar (12.25 oz.) caramel topping
1 cup graham cracker crumbs (16 squares)

1. Heat oven to 350˚F (325˚F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand 2 hours longer.) For bars, cut into 6 rows by 4 rows.

BACON-CHEESEBURGER POTATO PIE

1 1/2 lb. extra-lean (at least 90%) ground beef
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 cup ketchup
2 tsps. yellow mustard
1/2 tsp. salt
2 cups water
3 tbsp. butter
1/2 tsp. garlic salt
1/2 cup milk
2 cups plain mashed potato mix (dry)
1 cup shredded Cheddar cheese (4 oz.)
1 tomato, chopped
3 slices precooked bacon, crumbled

1. Heat oven to 375˚F. In medium bowl, mix beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 15 minutes.
2. In 3-quart saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat, add milk. With fork, stir in mashed potatoes (dry). Stir in 1/2 cup of the cheese.
3. Remove partially baked beef crust from oven; pour off any drippings. Spoon and spread potato mixture evenly into crust. Bake 10 to 15 minutes longer or until beef is thoroughly cooked, thermometer placed in center of crust reads 160˚F and potatoes are hot.
4. Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake about 5 minutes longer or until cheese is melted. Top with sliced green onions if desired. Let stand 10 minutes before serving.

CHICKEN AND MUSHROOMS

1 tbsp. olive oil
4 bone-in chicken thighs (about 1 1/2 lbs.)
salt and pepper to taste
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 pkg. (.81 oz.) homestyle gravy mix
1 1/4 cups water
plain mashed potato mix (enough for 4 servings) and water, milk, butter and salt called for on potato mix box

1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with salt and pepper. Cook about 5 minutes or until browned. Reduce heat to medium; add mushrooms. Cook 8 to 12 minutes, turning occasionally, until mushrooms are tender. Remove chicken and mushrooms from skillet; drain if necessary. Cover to keep warm.
2. To same skillet, add gravy mix and water. Heat to boiling over medium heat, stirring frequently with wire whisk. Stir in cooked chicken and mushrooms. Reduce heat to low; cover and cook 10 to 15 minutes or until sauce is thickened and juice of chicken is clear when thickest part is cut to bone (180˚F).
3. Meanwhile, cook potatoes as directed on box. Serve chicken and mushrooms with mashed potatoes.

S’MORE THUMBPRINT COOKIES

1 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
1 1/3 cups all-purpose flour
1 cup graham cracker crumbs (16 squares)
1/8 tsp. salt
120 miniature marshmallows (about 1 1/4 cups) or 30 regular marshmallows cut into quarters
60 rectangles milk chocolate (from four 1.55 oz. bars)

1. Heat oven to 325˚F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
2. Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches a part. With thumb, make indentation in center of each.
3. Bake 10 to 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer.
4. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.

BLUEBERRY-LEMON TIRAMISÙ

1 to 2 lemon(s)
3 3/4 cups blueberries
3/4 cup sugar
4 tbsp. water
1 container (17.6 oz.) yogurt
1 pkg. (3 oz.) ladyfingers

1. From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
2. In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
3. Prepare lemon syrup: In microwave safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on high 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.
4. In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
5. In 8” by 8” ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisù with remaining 3/4 cup blueberries.