Suzette Jury, Keene, California
We love casseroles we can just pop in the oven and enjoy. This one comes from our family cookbook that’s filled with recipes from generations of women.
4 cups uncooked bow tie pasta
6 cups frozen broccoli florets
4 cups cubed fully cooked ham
2 cartons (10 ounces each) refrigerated Alfredo sauce
2 cups (8 ounces) shredded Swiss cheese
1 can (8 ounces) mushroom stems and pieces, drained
Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. yield: 2 casseroles (6 servings each).
Cynthia Bent
Newark, Delaware
I love to serve these crowd-pleasing appetizers at many celebrations. The pinwheels are easy to prepare, and they always disappear quickly!
1 package (8 ounces) cream cheese, softened
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
1 cup (4 ounces) shredded provolone cheese
2 tablespoons onion soup mix
2 tablespoons sour cream
1 teaspoon grated Romano cheese
2 tubes (13.8 ounces each) refrigerated pizza crust
In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. yield: 32 appetizers.
Suzy Horvath
Gladstone, Oregon
Here’s a terrific coleslaw to include with all the fixings for your holiday meal. Just dice up apples and cabbage, whisk the sauce, and don’t forget the pretty red cranberries.
2 medium apples, chopped
1 tablespoon lemon juice
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons cumin seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar
6 cups shredded green cabbage
2 cups shredded red cabbage
2/3 cup dried cranberries
In a small bowl, combine apples and lemon juice. In another bowl, combine the cream, sugar, cumin seeds, salt and pepper; gradually whisk in vinegar.
In a large bowl, combine the green cabbage, red cabbage, cranberries and apples. Add dressing and gently toss to coat. Cover and refrigerate for at least 1 hour before serving. yield: 10 servings.
Marie Carlisle
Sumrall, Mississippi
Just brimming with veggies, this hearty soup will warm family and friends right to their toes! It’s especially good served with corn bread, and we think it’s even better the second day.
4 cups cubed peeled potatoes
6 cups water
1 pound ground beef
5 teaspoons beef bouillon granules
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 tablespoons dried minced onion
In a Dutch oven, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. yield: 14 servings (3-1/2 quarts).
Brenda Melancon
Gonzales, Louisiana
The two great flavors of chocolate and peanut butter come together in this moist, delicious cake. Kids of every age will be all over this one!
2 cups miniature marshmallows
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
3/4 cup peanut butter
1/3 cup canola oil
3 eggs
1 cup (6 ounces) semisweet chocolate chips
Sprinkle marshmallows into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. yield: 12-15 servings.
Suzanne Sager
Dallas, Texas
I received this recipe from a friend, and my guests always let me know how much they’ve enjoyed it. It’s so easy to prepare! I didn’t think it could be improved upon, but almonds add a nice crunch. Fresh and colorful, it also travels well.
3 cups torn iceberg lettuce
3 cups torn leaf lettuce
2-1/2 cups fresh baby spinach
2 medium ripe avocados, peeled and chopped
1 can (11 ounces) mandarin oranges, drained
1 small cucumber, halved lengthwise, seeded and sliced
1 small sweet red pepper, chopped
1/2 cup honey-roasted almonds
1/2 cup red wine vinaigrette or vinaigrette of your choice
In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately. yield: 14 servings.
editor’s note: This recipe was tested with Almond Accents honey-roasted almonds.
Patti Basten
DePere, Wisconsin
Everyone in our family loves these flavorful barbecue sandwiches. The recipe makes a big batch, and it freezes nicely, too.
3 pounds ground beef
4 medium onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1/4 cup Worcestershire sauce
1/4 cup A.1. steak sauce
2 tablespoons chili powder
2 tablespoons paprika
1/4 teaspoon pepper
15 hamburger buns, split
In a Dutch oven, cook the beef, onions and celery over medium heat until the meat is no longer pink. Add the garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, Worcestershire sauce, steak sauce, chili powder, paprika and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened and heated through. Serve on buns. yield: 15 servings.
Linda Duncan
Junction City, Oregon
With just a handful of ingredients and a topping of apples, this smooth and fluffy cream-cheese pie will put smiles on everyone’s faces at the potluck!
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1-3/4 cups apple pie filling
Dash ground cinnamon
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping.
Pour into the crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving. yield: 6-8 servings.
Stephanie Howard
Oakland, California
This recipe is so good, no one will guess how quickly you put it together. The little bites are so delicious and decadent!
1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons prepared pesto
1/2 cup fresh crabmeat
Unroll crescent dough; separate into eight triangles. Cut each triangle in half lengthwise, forming two triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of each triangle.
Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet.
Bake at 375° for 10-12 minutes or until golden brown. Serve warm. yield: 16 appetizers.
Peggy Bellar
Howard, Kansas
I found this recipe in a book I received as a wedding present. The flavor of the burgers is fantastic. Ground pork is a nice change from beef, and the pineapple slice on top makes it extra special.
1/3 cup vinegar
1/4 cup packed brown sugar
1 small onion, chopped
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon garlic salt
2 pounds ground pork
1 can (20 ounces) sliced pineapple, drained
10 bacon strips
10 hamburger buns, split
Combine the first six ingredients. Crumble pork over mixture and mix well. Shape into 10 patties. Top each with a pineapple slice; wrap with a bacon strip and secure with a toothpick.
Broil or grill over medium-hot heat for 7-10 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove toothpicks. Serve on buns. yield: 10 servings.
Amy Scamerhorn
Indianapolis, Indiana
My friends look forward to enjoying these meatballs at our gatherings, and there are never any leftovers! The sauce is tangy yet sweet, and frozen meatballs make it a snap to throw together, even when you’re busy.
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add the meatballs; cook for 20-25 minutes or until hot, stirring occasionally. yield: about 6 dozen.
Linda Evancoe-Coble
Leola, Pennsylvania
These delicious bites make a lovely presentation on a buffet table. Best of all, they come together very easily!
1 package (8 ounces) reduced-fat cream cheese
1 egg white
1/2 cup frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions (white part only)
1 teaspoon salt-free seasoning blend
1/4 teaspoon ground nutmeg
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
3 turkey bacon strips, diced and cooked
In a small bowl, beat the first six ingredients until blended. Spoon filling into tart shells. Place on an ungreased baking sheet.
Bake at 350° for 10 minutes. Sprinkle with bacon; bake 2-5 minutes longer or until filling is set and shells are lightly browned. Serve warm. yield: 2-1/2 dozen.
Sue Gronholz
Beaver Dam, Wisconsin
My mom used to dress up peas with buttered cracker crumbs when I was little, and it remains one of my favorite dishes. Just about any type of savory crackers can be substituted, including herb-flavored varieties.
2 packages (16 ounces each) frozen peas
2 teaspoons salt
1 cup finely crushed wheat crackers
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce the heat; cover and simmer for 5-6 minutes or until tender.
Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.
yield: 12 servings.
Mary Relyea, Canastota, New York
Earthy herbs bring a full chorus of tastes to creamy red potatoes, making this side dish anything but ordinary. Save it for special occasions or serve as a dressy accompaniment to a weeknight meal.
4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
1/2 cup fat-free milk
1/2 cup reduced-fat sour cream
2 tablespoons butter, melted
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/4 teaspoons salt
Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain.
In a large bowl, mash potato mixture. Stir in the remaining ingredients. yield: 12 servings.
Delores Christner
Spooner, Wisconsin
Olive lovers are sure to rejoice over this stacked sandwich! Stuffed and ripe olives are marinated in white wine vinegar and garlic before using them to flavor these speedy salami, ham and provolone subs.
1/3 cup olive oil
4-1/2 teaspoons white wine vinegar
1 tablespoon dried parsley flakes
2 to 3 garlic cloves, minced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup chopped pimiento-stuffed olives
1 loaf (1 pound, 20 inches) French bread, unsliced
24 thin slices hard salami
24 slices provolone or part-skim mozzarella cheese
24 slices fully cooked ham
Lettuce leaves, optional
In a small bowl, combine the oil, vinegar, parsley and garlic. Stir in olives. Cover and refrigerate for 8 hours or overnight.
Cut bread in half lengthwise. Spread olive mixture on the bottom of the bread. Top with salami, cheese and ham; add lettuce if desired. Replace top. Cut into 2-in. slices. Insert a toothpick in each slice. yield: 10 servings.
Annette Marie Young
West Lafayette, Indiana
Rich and comforting, this savory spinach bake will be a welcome addition to the table. You’ll love the short prep time and decadent taste.
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. yield: 10 servings.
Iola Egle
Bella Vista, Arkansas
Bursting with color, this pretty bean salad is a snap thanks to canned goods and store-bought salad dressing.
1 package (16 ounces) frozen gold and white corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium cucumber, finely chopped
1 cup finely chopped sweet onion
1 medium sweet red pepper, finely chopped
1 cup fat-free honey Dijon salad dressing
In a large bowl, combine the first seven ingredients. Pour salad dressing over mixture and toss to coat. Cover and refrigerate until serving. yield: 12 servings (3/4 cup each).
Taste of Home Test Kitchen
Try a surprising twist on tacos by using Greek seasoning, spinach and feta instead of taco seasoning, lettuce and cheddar. You’ll be impressed.
1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons Greek seasoning
1/2 teaspoon minced garlic
1/4 teaspoon pepper
2 cups fresh baby spinach
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (4-1/2 ounces) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted.
Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300° for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion. yield: 12 tacos.
editor’s note: For a substitute for 1 tablespoon Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Omit the salt if recipes calls for salt.
Christy Maestri
Ozark, Arkansas
This easy vegetable side dish can be cooked up in just a few minutes and is a compatible addition to many entrees.
12 cups thinly sliced zucchini (about 10 medium)
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon dill weed
3 tablespoons olive oil
Salt and pepper to taste
In a Dutch oven, saute the zucchini, thyme, rosemary and dill in oil until crisp-tender. Reduce heat to medium; cover and cook for 5-7 minutes or until tender, stirring occasionally. Season with salt and pepper. yield: 10-12 servings.
Ann Flores
Seneca, Kansas
This refreshing dessert makes a beautiful presentation and is so delectable! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer.
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup cold fat-free milk
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2-1/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (8 inches)
1 pint fresh strawberries
1 package (3.4 ounces) instant lemon pudding mix
In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries. yield: 8 servings.
Kelly Williams
Morganville, New Jersey
A raspberry barbecue sauce makes my grilled chicken sandwiches special. I also use this sauce on meatballs, chicken wings and pork chops.
1 cup chili sauce
3/4 cup raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons plus 1/2 cup olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
24 slices French bread (1/2 inch thick)
12 slices Muenster cheese, halved
Shredded lettuce
In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting.
Flatten chicken breasts to 1/4-in. thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal bag and turn to coat. Brush remaining oil over both sides of bread.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until no longer pink, basting frequently with raspberry sauce. Remove and keep warm.
Grill bread, uncovered, for 1-2 minutes or until lightly browned on one side. Turn and top each piece of bread with a slice of cheese. Grill 1-2 minutes longer or until bottom of bread is toasted. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread. yield: 12 servings.
A quick way to flatten boneless chicken breasts is to place them in a resealable plastic bag. Starting in the center, work out to the edges by pounding lightly with the flat side of a meat mallet until the chicken is an even thickness.
Amy Voights, Brodhead, Wisconsin
This luscious cheese bread will have guests reaching for more. The cheese, onions and olives make this bread a delicious and flavorful sensation.
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 cup butter, softened
1 cup mayonnaise
8 green onions, thinly sliced
1 can (8 ounces) mushroom stems and pieces, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 loaf (1 pound) unsliced French bread
In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture.
Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices. yield: 16 servings.
Ruth Andrewson
Leavenworth, Washington
You don’t need much seasoning to add flavor to this tender beef roast. The mild blending of rosemary, basil and garlic does the trick in no time!
1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. yield: 12 servings.
Sarah Mohrman, RD, MA
Fort Wayne, Indiana
This cheesy dip never lets on that it has only 2g of fat per serving. Chilies and garlic kick up the flavor, making it a real crowd-pleaser.
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 small onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1 package (8 ounces) fat-free cream cheese, cubed
6 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon chili powder
2 tablespoons minced fresh cilantro
Baked tortilla chip scoops
Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro.
Keep warm; serve with tortilla chips. yield: 3 cups.
Jenny Greear
Huntington, West Virginia
This filling, hearty recipe comes from my grandmother. It’s full of flavor, freezes beautifully and makes a complete last-minute meal. I top it with grated cheddar cheese and chopped black olives and serve tortilla chips on the side. If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go further.
2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Serve desired amount. Cool the remaining chili; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. yield: 10 servings (2-1/2 quarts).
Tina Miller
Sun Valley, Nevada
My family believes that nothing satisfies hunger like a sandwich, so I make them often for lunch, dinner and late-night snacking. They request this version often.
1 loaf (1 pound) focaccia bread
1/2 cup spinach dip or chive and onion cream cheese spread
2 tablespoons Dijon mustard
8 ounces thinly sliced deli smoked turkey
4 slices Swiss cheese (1 ounce each)
1 medium tomato, thinly sliced
Cut bread in half horizontally. Spread 1/4 cup spinach dip on each half; spread with mustard. Layer the turkey, cheese and tomato on bottom half; replace top half. Cut into wedges. yield: 10-12 servings.
Taste of Home Test Kitchen
You won’t need to fish for compliments from dinner guests when you serve this spectacular salmon!
10 salmon fillets (5 ounces each)
2/3 cup packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon.
Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. yield: 10 servings.
Mary Fox
Forest City, Iowa
A boxed mix is the base for these moist brownies with from-scratch taste. The recipe uses about half a can of frosting. Save the rest, because you’ll make them again!
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup (8 ounces) sour cream
1 cup milk chocolate chips
1/2 cup chopped walnuts
1 cup milk chocolate frosting
Prepare brownie mix according to package directions. Fold in the sour cream, chocolate chips and walnuts into batter.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Frost. Cut into bars. yield: 2-1/2 dozen.
Barbara Kellen
Antioch, Illinois
Spinach gives this popular casserole a fresh taste that will delight even those who say they don’t like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn’t sit around long.
2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. yield: 12 servings.
If you’re not familiar with brick cheese, it is a semisoft, pale-yellow, mild-tasting cheese that looks like a small rectangular block. It is not a processed cheese. You can try to substitute a Monterey Jack cheese for the brick if you’d like.
Taste of Home Test Kitchen
A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely, impressive layered torte.
1 package (18-1/4 ounces) lemon cake mix
1 tablespoon poppy seeds
1 tablespoon grated lemon peel
1 jar (12 ounces) seedless raspberry jam
2-3/4 cups vanilla frosting
Fresh raspberries
Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.
Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries. yield: 12 servings.
Cathy Smith
Wyoming, Michigan
This tasty chicken casserole is packed with homey, comforting flavor! It’s a great way to use up leftover cooked chicken, plus it’s quick to put together using handy pantry items.
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup 2% milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. yield: 2 casseroles (6 servings each).
Barb Wyman
Hankinson, North Dakota
Because I love candy bars and marshmallows, this recipe was a cinch to invent.
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 nutty s’mores trail mix bars (1.23 ounces each), chopped
1 package (10 to 11 ounces) butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11-1/2 ounces) milk chocolate chips
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. yield: 3 dozen.
Pat Doerflinger
Centerview, Missouri
The smell of peanut butter and chocolate always brings my cookie-hungry gang running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner.
6 tablespoons butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks. yield: 3-1/2 dozen.
Kimberlie Scott
Massena, New York
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
1/2 pound uncooked scallops
1/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup heavy whipping cream
1 egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
5 cans (6 ounces each) lump crabmeat, drained
2 tablespoons minced chives
1/4 cup canola oil
Seafood cocktail sauce, optional
Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.
With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired. yield: 3 dozen.
Wendy Conger
Winfield, Illinois
If you’re a fan of baked beans, you’ll love this hearty wrap. I mix the beans with beef, corn and cheese, then roll it all up in tortillas.
1 pound lean ground beef (90% lean)
1 can (28 ounces) barbecue-flavored baked beans
2 cups frozen corn, thawed
4-1/2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed
3 cups shredded lettuce
1-1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up. yield: 12 servings.
Kim Knight, Hamburg, Pennsylvania
My father shared this recipe with me, and I use it whenever I need a hearty meal. It’s now my sons’ favorite. Loaded with sausage, chicken, beans and spinach, this quick soup is perfect for potlucks and special occasions, too.
1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional
In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. yield: 11 servings (2-3/4 quarts).