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Ingredients:

• 1 pound ground beef
• 1 tablespoon Thai red curry paste
• 1/2 cup bread crumbs
• 2 tablespoons chopped cilantro
• 1 egg, lightly beaten
• 1 tablespoon light soy sauce
• 1/8 teaspoon freshly ground black pepper
• 1 baguette
• 2 cups shredded lettuce
• Sweet chili sauce

Directions:

1. In a bowl, combine the ground beef with the red curry paste, bread crumbs, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky.

2. Divide into 8 portions and shape into mini burger patties.

3. Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through.

4. t the baguette (lengthwise) into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.

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Ingredients:

• 1 pound lean ground beef
• 1 can Ranch Style beans
• 1 10-12 ounce bag tortilla chips, crushed
• 1 can Ro-tel tomatoes
• 1 small onion, chopped
• 2 cups shredded cheddar cheese, divided
• 1 package taco seasoning
• 1 can cream of chicken soup
• 1/2 cup water
• sour cream and salsa for serving

Directions:

1. Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

2. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

3. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

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Ingredients:

• 8 large eggs, separated
• 1/2 teaspoon cream of tartar
• 1 2/3 cup (11 2/3 ounces) granulated sugar, divided
• 2 cups (10 ounces) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup canola oil
• 3 tablespoons zest and 5 tablespoons juice from about 3 lemons
• 1 teaspoon vanilla extract
• Confectioners' sugar for dusting

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Using mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increases speed to medium-high and beat until beginning to form soft peak. Slowly add 1/3 cup sugar and continue to whip to stiff but not dry peak, about 3 minutes. Transfer meringue to a large bowl.

2. Using same unwashed mixer fitted with whip attachment, combine remaining 1 1/3 cups sugar, flour, baking powder, salt, and baking soda on low speed, about 30 seconds.

3. Add yolks, oil, 1/3 cup water, lemon juice, zest, and vanilla. Increase speed to medium and beat until thoroughly combined, about 1 minute.

4. Remove bowl from mixer, making sure to scrape all the zest from the beaters. Gently fold in egg white meringue in three stages until just combined. Pour into ungreased 10-inch tube pan and bake until golden, just set, and a skewer inserted into the center comes out clean, about 1 hour.

5. Transfer pan to cool on wire rack until completely cool, about 2 hours. Run knife along inside edges of pan and invert cake onto serving plate.

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Ingredients:

• 2 tbsp unsalted butter
• 1 lb large zucchini, diced (3 cups)
• 2 cups fresh corn kernels (from about 3 medium ears)
• 1 tbsp fresh thyme leaves
• 2 tsp chopped garlic
• 3/4 lb plum tomatoes, seeded, diced (1 cup)
• 4 scallions, thinly sliced (1/2 cup)
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• ⅓ cup reduced-fat sour cream

Directions:

1. Melt butter in a 12-inch skillet over medium-high heat. Sauté zucchini, corn, thyme, and garlic 4 to 6 minutes, tossing several times.

2. Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.

3. Remove from heat. Stir in sour cream. Serve warm or at room temperature.

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Ingredients:

• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips, divided in half
• 2 tablespoons unsalted butter
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
• 1/2 teaspoon vanilla extract
• 1/2 cup walnuts, coarsely chopped
• 60 (about 2/3 cup) miniature marshmallows

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.

2. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.

3. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.

4. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.

5. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

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Ingredients:

• 1/2 c. butter
• 1 stalk celery, chopped
• 1 large onion, chopped
• 1/2 bell pepper, chopped
• 4 cloves garlic, chopped
• 1/2 c. flour
• 3/4 c. milk
• 3/4 c. cream
• 1/2 c. dry white wine
• 1 Tbsp. brandy
• 1 lb. crawfish tails
• salt and freshly ground black pepper
• cayenne pepper
• 1/2 c. green onions, chopped
• 1 Tbsp. fresh parsley, chopped

Directions:

1. Melt butter in a sauté pan over medium heat. Add celery, onion and bell pepper and cook very slowly until vegetables are soft.

2. Add garlic and cook for 3 minutes.

3. Gradually stir in flour and cook for 5 minutes, stirring often.

4. Add milk and cream, adjusting the amounts to achieve the desired consistency. Add wine and brandy and cook for 10 minutes.

5. Add crawfish tails and cook for about 10 – 15 minutes or until crawfish are done. Season with salt, black pepper and cayenne pepper.

6. About 5 minutes before serving, add green onions and parsley.

7. Serve over rice or pasta, or in an omelette.

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Ingredients:

• 2 cups vegetable oil
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 snack-size container (4 oz) vanilla pudding
• 2 tablespoons caramel sauce
• 1/4 teaspoon kosher (coarse) salt
• 1/2 cup powdered sugar
• Milk
• Additional caramel sauce, if desired

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.

2. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.

3. To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.

4. Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.

5. Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.

6. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

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Ingredients:

• 1 tablespoon olive oil
• 3 onions, medium or large, sliced
• pinch of salt
• 1 tablespoon balsamic vinegar
• 8 strips of bacon (prosciutto or pancetta)
• 8 oz elbow pasta
• 2/3 cup heavy cream
• 1/3 cup to 2/3 cup milk (or more – for more or less creaminess)
• 1 cup freshly shredded sharp white Cheddar cheese
• 1/2 cup grated Gruyere
• 1/4 teaspoon salt (or more – to taste)
• cayenne pepper, to taste
• a pinch of paprika, to taste

Directions:

1. To caramelize onions: heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

2. While you’re caramelizing the onions, cook bacon: I usually bake it in the oven at 350 until it just turns crispy. Drain the bacon on paper towels and chop into small pieces.

3. Cook elbow macaroni according to package instructions. Rinse the macaroni under cold running water, drain. Set aside.

4. In a large saucepan, add heavy cream, milk, sharp white cheddar cheese, Gruyere cheese and 1/4 teaspoon salt on medium heat, stir and mix, until cheeses start to blend. Add black pepper, Cayenne pepper and paprika to your taste, or omit them if you don’t want them. Add elbow macaroni to the creamy sauce, stir to coat on low heat for about 5-10 minutes until cheeses melt completely and coat the macaroni.

5. Add caramelized onions and chopped bacon to the creamy macaroni.

6. Serve on warm plates (warmed in the oven) as is, or with more cheese (finely grated) sprinkled on top.

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Ingredients:

• 2 chicken breasts, halved
• 1/2 cup sundried tomatoes, packed in oil
• 1 cup cream
• Freebie Pantry Items: garlic, olive oil, salt, pepper

Directions:

1. Heat a skillet over medium-high heat with 3-tablespoons of olive oil. Toss in 3 cloves garlic, then chicken and sundried tomatoes.

2. Salt and pepper as desired.

3. Cook chicken until browned. Flip and cook on other side, lowering heat as needed to cook the chicken all the way through.

4. Pour cream into skillet, simmer until warm. Garnish with fresh basil.

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Ingredients:

• 1 lb. beef sirloin steaks (3/4" thick), cut into strips
• 1 pouch (9 oz.) Campbell’s Skillet Sauces Fire Roasted Tomato
• 1 Tbsp. vegetable oil
• 1-1/2 cups Uncle Ben’s Original Long Grain Rice

Directions:

1. Heat oil in skillet over medium-high heat.

2. Add beef sirloin and cook until browned

3. Stir in Campbell’s Fire Roasted Skillet Sauce and heat to boil. Reduce heat to low. Cover and cook 5 minutes or until beef is cooked through.

4. Cook rice according to package directions.

5. Serve over cooked rice.

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Ingredients:

• 8 oz. Great Value Rotini Pasta
• 1 lb. boneless, skinless chicken breasts, grilled or broiled, and cut in strips
• 2-1/2 cups Birds Eye Recipe Ready Vegetables (broccoli, carrots, tomatoes, bell peppers, and mushrooms)
• 1/2 cup cubed cheddar cheese
• 1 cup Wish-Bone House Italian Dressing

Directions:

1. Cook rotini pasta according to package directions; drain and rinse with cold water until completely cool.

2. Prepare vegetables according to package directions.

3. Combine all ingredients except Wish-Bone House Italian Dressing in large bowl. Add Dressing; toss well.

4. Serve chilled or at room temperature.

I used HEATH BITS’O BRICKLE Toffee Bits. If you can’t find them, you can replace them with either a crushed Heath or Skor Bar (if you don’t mind adding chocolate) or butterscotch chips (which also won’t be exactly the same.) Either way, I’d suggest chopping the replacement toffee finely, as the Heath Bits are exactly that: super small crumbs of toffee that keep these cookies from being chunky.

I used Medaglia D’oro Instant Espresso, which can be found in some supermarkets or online. I really recommend keeping some in your pantry—a teaspoon will boost the flavor of most any chocolate dessert.

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Ingredients:

• 1 1/2 cups (7 1/2 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon instant espresso (see note)
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup (about 3 1/2 ounces) packed light brown sugar
• 1/2 cup (3 1/2 ounces) sugar
• 1 egg
• 1/2 cup Heath Bits'o Brickle Toffee Bits (see note above)

Directions:

1. Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, salt, and espresso; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Beat in egg. Add dry ingredients and mix on low speed evenly combined. mix in toffee bits. Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until cookies are just starting to get golden at the edges, 14 to 18 minutes. Allow to cool slightly and serve.

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Ingredients:

• 4 cups Bisquick
• 1 cup sour cream
• 1 cup 7-up
• 1/2 cup melted butter

Directions:

1. Mix bisquick, sour cream and 7 up.

2. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

Optional dash of Mayo

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Ingredients:

• Thousand Island dressing (or Russian dressing)
• French dressing

Directions:

Mix 2 cups of Thousand Island dressing with 1 cup of French dressing and the Frisco sauce is ready to be served

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Ingredients:

• 2 tablespoons butter
• 20 baby carrots, peeled and tops trimmed
• 1 1/3 cups unsweetened apple juice
• 2 teaspoons honey
• salt, to taste
• pepper, to taste

Directions:

1. Melt butter in a nonstick skillet over medium-high heat.

2. Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes.

3. Add apple juice and honey and bring to a boil.

4. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes.

5. Season to taste with salt and pepper.

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Ingredients:

• 1/2 c. butter, softened
• 1/8 c. applesauce
• 1 1/2 c. sugar
• 2 eggs
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 1/2 c. all-purpose flour
• 1/2 c. apple juice
• For the glaze:
• 1 1/2 c. powdered sugar
• 1/4 c. apple juice

Directions:

1. Cream butter, applesauce and sugar together with an electric mixer.

2. Beat in eggs one at a time.

3. In a small bowl, combine salt, baking powder and flour. Whisk to combine. Add to butter mixture, alternating with the 1/2 c. apple juice until completely mixed.

4. Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 50 minutes or until lightly browned. The center might appear moist- just watch the top for browning.

5. Let cool on a wire rack. Whisk glaze ingredients until smooth and pour over cake. I poured it over while the cake was still warm to create a crunchy top layer but you can also wait until completely cooled.

If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep cool in an insulated carrier with blue ice nearby. Pack the croutons and Romaine leaves in separate containers.

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Ingredients:

• For the Chicken:
• 3 tablespoons fresh lemon juice
• 2 tablespoons plus 1/2 cup extra-virgin olive oil
• 3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak
• For the Pasta:
• 1/2 pound dried bowtie pasta (farfalle)
• For the Dressing:
• 3 canned anchovy fillets
• 3 garlic cloves, peeled, crushed
• 1 tablespoon worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 cup plain low-fat yogurt
• 6 ounces small cherry tomatoes or grape tomatoes
• 1 scallion, thinly sliced crosswise
• 1/4 cup coarsely chopped italian parsley
• 6 tablespoons freshly grated parmesan cheese
• 2 cups packaged Caesar-style croutons
• romaine lettuce leaves

Directions:

1. FOR THE CHICKEN:

2. Combine lemon juice and 1 tablespoon oil in large bowl. Add chicken, turn to coat. Let stand 20 minutes.

3. FOR THE PASTA:

4. Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside.

5. FOR THE DRESSING:

6. Use fork, mash anchovies and garlic in large bowl until smooth paste forms. Whisk in remaining 2 tablespoons lemon juice, Worcestershire sauce, and mustard. Whisk in yogurt. Gradually whisk in remaining 1/2 cup oil. Season dressing to taste with salt and pepper.

7. TO COOK CHICKEN:

8. Preheat broiler. Sprinkle chicken breasts generously with salt and black pepper. Place chicken on broiler pan and broil until cooked through, turning chicken once, about 12 minutes. Cool. Cut chicken crosswise into 1/4-inch-thick slices.

9. TO ASSEMBLE:

10. Combine chicken, pasta, tomatoes, scallions, and parsley in large bowl. Add dressing and Parmesan cheese. Toss to coat. Cover and refrigerate.

11. TO SERVE:

12. Place Romaine lettuce leaves on individual plates. Mound salad atop lettuce leaves. Scatter croutons over each and serve.

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Ingredients:

• For Creamy Herbed Dressing:
• 1/2 cup low-fat mayonnaise
• 1/3 cup nonfat plain yogurt
• 1/4 cup reduced-fat sour cream
• 3 tablespoons rice vinegar or white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• 1 1/2 teaspoons dried minced onion or dried chopped chives
• 1 1/4 teaspoons dried tarragon or dill
• 1/2 teaspoon onion salt or celery salt or 1/4 teaspoon of each
• white pepper to taste
• For Salad:
• 3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
• 4 cups chopped broccoli florets (about 1 1/2 large heads)
• 1 1/2 cups diced ham (8 ounces), preferably reduced-sodium
• 1 large red or yellow bell pepper (or a combination), diced
• 1/4 cup diced red onion, plus slices for garnish
• 1/3 cup raisins
• Freshly ground pepper to taste
• 4 cups spinach leaves
• 1 cup torn radicchio leaves

Directions:

1. To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.

2. To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.

3. Serve on a bed of spinach and radicchio, garnished with slices of red onion.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

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Ingredients:

• 1/2 pound ground Italian pork or turkey sausage
• 4 ounces frozen chopped broccoli florets
• 1/2 cup shredded cheddar cheese
• 12 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions:

1. Heat skillet over medium heat. Add sausage and cook until no longer pink.

2. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

3. If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

4. In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

5. In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

6. Bake 25 minutes, or until muffins have risen and are firm.

Don’t have self-rising flour? Make your own using this simple equation: For each 1 cup of flour add 1½ teaspoons baking powder, and ½ teaspoon salt
Use any kind of ice cream (“light” or low-fat ice cream is not suggested)

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Ingredients:

• 1.5 quart tub of cake batter ice cream
• 3 cups of self-rising flour
• Sprinkles (optional)

Directions:

1. Preheat oven to 350 F
2. Let ice cream soften at room temperature for 10-15 minutes.
3. In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
4. Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
5. Bake for 35 minutes until a toothpick inserted comes out clean.
6. Invert and allow to cool completely.