Ingredients 1 loaf (10-3/4 ounces) frozen pound cake, thawed1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/3 cup lemon juice1 carton (12 ounces) frozen whipped topping, thawed1 container (16 ounces) frozen sweetened sliced strawberries, thawed Preparation Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended....

Ingredients 3/4 cup shredded uncooked potatoes3/4 cup chopped onion1/4 cup butter1 can (14 ounces) sauerkraut, rinsed and drained2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1/2 teaspoon caraway seeds1/4 teaspoon salt1/4 teaspoon pepper1 broiler/fryer chicken (3-1/2 to 4 pounds)3/4 cup water1/4 cup all-purpose flour Preparation In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat....

Ingredients 1 boneless beef chuck roast (3 to 4 pounds)3 tablespoons dried basil3 tablespoons dried oregano1 cup water1 envelope onion soup mix12 hoagie buns Preparation Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat....

Ingredients 1 medium onion, chopped1 medium green pepper, chopped2 celery ribs, chopped4 ounces boneless skinless chicken breasts, cut into 1-inch pieces2 fully cooked andouille sausage links, sliced4 garlic cloves, minced3 tablespoons olive oil4 teaspoons reduced-sodium Creole seasoning, divided1 package (10 ounces) frozen riced cauliflower1/2 pound uncooked shrimp (26-30 per pound), peeled and deveined2 cups cherry tomatoes, halved Preparation Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan....

Ingredients 8 ounces uncooked angel hair pasta1-1/2 pounds uncooked large shrimp, peeled and deveined5 teaspoons canola oil, divided1 bunch broccoli, cut into florets4 garlic cloves, thinly sliced6 tablespoons butter, cubed6 tablespoons white wine or chicken broth2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper Preparation Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink....

Ingredients 1-1/2 pounds ground beef1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (6 ounces) tomato paste1/4 cup ketchup2 tablespoons brown sugar1 tablespoon spicy brown mustard1/4 teaspoon salt6 sandwich buns, splitFresh arugula, optional Preparation In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble the meat; drain. Stir in the tomatoes, tomato paste, ketchup, brown sugar, mustard and salt. Bring to a boil....

Ingredients 5 pounds red potatoes (about 20 medium), peeled and quartered 1 carton (8 ounces) spreadable chive and onion cream cheese 1 cup sour cream1/2 cup butter, softened3/4 teaspoon salt 1/4 teaspoon pepper 2 cups shredded cheddar cheese Preparation Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain. In a large bowl, beat cream cheese and sour cream until blended....

Ingredients 4 teaspoons dried minced onion2 teaspoons ground cumin1 teaspoon cornstarch1 teaspoon chili powder1 teaspoon dried minced garlic1/2 teaspoon dried oregano1/2 teaspoon paprika1/4 teaspoon cayenne pepper6 bone-in pork loin chops (about 3/4 inch thick and 7 ounces each)1/4 cup barbecue sauce2 tablespoons lemon juice Preparation In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops....

Ingredients 2 pounds fresh mussels, scrubbed and beards removed1 jalapeno pepper, seeded and chopped2 tablespoons olive oil3 garlic cloves, minced1 bottle (8 ounces) clam juice1/2 cup white wine or additional clam juice1/3 cup chopped sweet red pepper3 green onions, sliced1/2 teaspoon dried oregano1 bay leaf2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepperFrench bread baguette, sliced, optional Preparation Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender....

Ingredients 1 pound fresh asparagus, trimmed2 tablespoons olive oil1/4 to 1/2 teaspoon dried tarragon1/4 teaspoon onion powder1/8 teaspoon pepper Preparation In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-4 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the oil, tarragon, onion powder and pepper until blended. Drain asparagus; drizzle with oil mixture and toss to coat.

Ingredients 8 slices zucchini (1/4 inch thick)6 pretzel sticks, divided2 pieces string cheese (1 ounce each)2 pretzel rods, cut into 3-inch pieces2 tablespoons spreadable garden vegetable cream cheese4 cherry tomatoes, halved2 pimiento-stuffed olives, halved Preparation For each of four axles, thread two zucchini slices through a pretzel stick, leaving a 1-in. space in the center. For each scooter, position string cheese between two axles. Attach a pretzel rod with cream cheese to each scooter; top each with a pretzel stick for handlebars....

Ingredients 1-1/2 cups boiling water1-1/2 cups old-fashioned oats1/3 cup packed brown sugar1-1/2 teaspoons salt1 tablespoon canola oil1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2-3/4 to 3-1/4 cups all-purpose flourOptional: Butter and honey Preparation Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes....

Ingredients 1 tablespoon sugar1 package (1/4 ounce) quick-rise yeast1 teaspoon sea salt3-1/4 to 3-3/4 cups all-purpose flour1-1/4 cups water1/4 cup olive oilTOPPING:1 large egg white1 tablespoon waterCoarse sea salt Preparation Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky)....

Ingredients 1 large egg, beaten1/3 cup taco sauce1 cup coarsely crushed corn chips1/3 cup shredded Mexican cheese blend or cheddar cheese2 tablespoons taco seasoning1/2 teaspoon salt, optional2 pounds lean ground beef (90% lean)Additional taco sauce or salsa Preparation In a large bowl, combine the first 5 ingredients and, if desired, salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in a 3-qt. slow cooker....

Ingredients 1/2 pound lean ground beef (90% lean)1/2 cup sliced celery1/3 cup chopped onion1-3/4 cups water2 teaspoons reduced-sodium beef bouillon granules1-1/2 teaspoons chili powder1/4 teaspoon pepper1/2 cup quick-cooking barley1 can (14-1/2 ounces) diced tomatoes, undrained Preparation In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. Stir in the water, bouillon, chili powder and pepper....

Ingredients 2 ounces fat-free cream cheese1 tablespoon Mascarpone cheese1 tablespoon confectioners’ sugar6 ladyfingers, split2 tablespoons reduced-sugar strawberry preserves1/4 teaspoon baking cocoa2 fresh strawberries Preparation In a small bowl, combine the cheeses and confectioners’ sugar. Split ladyfingers; spread cheese mixture over top halves and preserves over bottom halves. Sandwich halves together. Dust with cocoa. Garnish with strawberries.

Ingredients 1/3 cup apricot preserves1/4 cup chili sauce1 tablespoon hot mustard1/4 teaspoon salt1/8 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each) Preparation Preheat broiler. In a small saucepan, combine the first 5 ingredients; cook and stir over medium heat until heated through. Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking....

Ingredients 3 teaspoons dried oregano1 teaspoon salt1/2 teaspoon coarsely ground pepper1/2 teaspoon cayenne pepper1 bone-in pork loin roast (about 3 pounds)3 large onions, chopped4 tablespoons canola oil, divided3 garlic cloves, minced1 medium green pepper, chopped1 cup salsa1/2 cup frozen corn, thawed1/2 cup canned black beans, rinsed and drained1 teaspoon paprika1/2 teaspoon crushed red pepper flakes1/4 teaspoon hot pepper sauce1/4 cup minced fresh cilantro8 corn tortillas (6 inches)1 cup shredded Monterey Jack cheese...

Ingredients 8 thick-sliced bacon strips, chopped2 medium onions, chopped2 medium carrots, chopped2 celery ribs, chopped2 packages (16 ounces each) dried green split peas, rinsed2 smoked ham hocks (about 1 pound)2 bay leaves3 cartons (32 ounces each ) chicken stock1 cup water1 cup heavy whipping cream1/2 teaspoon salt1/2 teaspoon pepper2 cups lump crabmeat Preparation In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels....

Ingredients 1-1/2 cups strawberry yogurt1-1/2 cups whipped topping1/4 cup colored sprinkles, divided4 large green apples, sliced4 large red apples, sliced2 pints fresh strawberries4 cups red and/or green grapes Preparation In a bowl, fold together yogurt, whipped topping and half of the sprinkles. Cover and refrigerate for 20 minutes. Just before serving, top with remaining sprinkles. Serve with fruit.