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Baked Custard Rice Pudding
Baked Custard Rice Pudding

Baked Custard Rice Pudding - Tuesday, September 27, 2016

Serves: 8 servings

Rice isn't only for serving as a side dish or throwing at weddings! It's also a main ingredient in this to-die-for dessert. Our Baked Custard Rice Pudding is a traditional, custard-style pudding that can be served hot or chilled - either way it's so tasty!

What You'll Need:
1/2 stick (1/4 cup) butter, softened
1 cup sugar
4 eggs
3 cups half-and-half
2 cups cooked long-grain rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.  
  2. In a large bowl, cream butter and sugar. Add eggs one at a time and beat until well combined. Add remaining ingredients; mix well.  
  3. Pour into casserole dish and bake 55 to 60 minutes, or until top is golden. (Pudding will be loose.) Serve warm, or cover and chill at least 4 hours before serving.  

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Easy One-Pot Goulash
Easy One-Pot Goulash

Easy One-Pot Goulash - Monday, September 26, 2016

Serves: 4 servings

This Easy One-Pot Goulash is a great weeknight dinner dish that your whole family will love. It's ready for eatin' in less than 30 minutes, and it's filled with tons of hearty, beefy flavor.

What You'll Need:
1 1/2 pounds ground beef
1 onion, chopped
1 (8-ounce) package uncooked elbow macaroni
2 cups beef broth
1 (14-1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
What To Do:
  1. In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently.
  2. Stir in remaining ingredients and bring to a boil. Reduce heat to medium, cover, and simmer 7 to 8 minutes, or until macaroni is tender. Serve immediately.

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Texas
Texas

Texas "TNT" Dip - Friday, September 23, 2016

Makes: 8 servings

Thanks to a viewer in Texas, we were able to bring Texas TNT Dip to tables across the globe. She promised us it would be dynamite and, oh boy, she sure was right!

What You'll Need:
1 1/2 pounds ground beef
1 (10-3/4-ounce) can cream of mushroom soup
1/4 cup (1/2 stick) butter
2 pounds pasteurized processed cheese, cut into cubes (like Velveeta)
1 cup salsa
2 tablespoons chili powder
What To Do:
  1. In a soup pot over medium heat, cook ground beef about 8 minutes, or until browned; drain liquid.  
  2. Add remaining ingredients, reduce heat to low, and continue to cook until cheese is melted and mixture is warmed through, stirring occasionally.

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Five Star Pumpkin Bread
Five Star Pumpkin Bread

Five Star Pumpkin Bread - Thursday, September 22, 2016

Makes: 2 servings

Wait till you get a taste of this pumpkin bread! With cream cheese in the batter, you know it's going to be super moist and delicious. Not to brag, but we're confident that once you take a bite, you'll understand why we call it our Five Star Pumpkin Bread. (Coffee shops don't even compare!)

What You'll Need:
2 1/2 cups sugar
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (15-ounce) can 100% pure pumpkin (not pie filling)
4 eggs
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
What To Do:
  1. Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.  
  2. In a large bowl, beat sugar, cream cheese, and butter until well blended. Add pumpkin and eggs and beat until well mixed.  
  3. Add flour, baking powder, baking soda, cinnamon, and cloves. Beat until well blended. Pour batter evenly into loaf pans.  
  4. Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely.

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Honey Garlic Drumsticks
Honey Garlic Drumsticks

Honey Garlic Drumsticks - Wednesday, September 21, 2016

Makes: 24 servings

You're going to want to ask for a drum roll before setting these tasty chicken drumsticks out on the table 'cause this recipe is kickin' with rich flavors! Our budget-friendly Honey Garlic Drumsticks are a little sweet, a little sticky, and a whole lot of "Can I have another, please?"

What You'll Need:
24 chicken drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 cup honey
1/4 cup chopped garlic
2 tablespoons hot pepper sauce
What To Do:
  1. Preheat oven to 400 degrees F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper.  
  2. Bake 30 minutes.  
  3. Meanwhile, in a medium bowl, combine honey, garlic, and hot pepper sauce. Baste drumsticks with sauce occasionally during baking time. (Drain off excess liquid before basting.)  
  4. Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.

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Gooey Peanut Butter Squares
Gooey Peanut Butter Squares

Gooey Peanut Butter Squares - Tuesday, September 20, 2016

Yields: 21 servings

Whether you've got kids to take to after-school activities or just an afternoon of errands planned, these Gooey Peanut Butter Squares make for a great on-the-go snack. They're ooey-gooey sweet while still packing in some nutritious ingredients, like whole-grain cereal and protein-rich peanut butter. They're sure to keep everyone going!

What You'll Need:
1 (10-ounce) package marshmallows
3 tablespoons butter
3/4 cup peanut butter, divided
1 1/2 cups semisweet chocolate chips, divided
6 cups toasted whole grain oat cereal (Test Kitchen used Cheerios)
What To Do:
  1. Coat a 10- x 15-inch baking sheet with cooking spray.
  2. In a large microwave-safe bowl, microwave marshmallows and butter 60 to 70 seconds, or until melted. Mix in 1/2 cup peanut butter and 1 cup chocolate chips, stirring until smooth. Add cereal and mix until evenly coated. Spread evenly on baking sheet and sprinkle with remaining chocolate chips, lightly pressing them into cereal mixture.
  3. In a small microwave-safe bowl, microwave remaining peanut butter 5 seconds. Place in a small resealable plastic bag and snip off one corner. Drizzle peanut butter over cereal mixture.
  4. Let firm up then cut into squares.

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Orzo Mushroom Toss
Orzo Mushroom Toss

Orzo Mushroom Toss - Monday, September 19, 2016

Serves: 4 servings

At first glance, you might think this is a rice dish, but it's actually a pasta side dish! Ya see, orzo is a small, rice-shaped pasta, that's often used interchangeably with rice. In our recipe for Orzo Mushroom Toss, we used orzo for its nuttier flavor, which goes great with the fresh mushrooms!

What You'll Need:
4 tablespoons butter
8 ounces fresh mushrooms, sliced
1 envelope onion soup mix
1/4 teaspoon black pepper
1/2 pound orzo pasta, cooked according to package directions
What To Do:
  1. In a large skillet over medium heat, melt butter. Saute mushrooms 4 to 5 minutes, or until tender.  
  2. Stir in remaining ingredients and cook 5 additional minutes, or until heated through.  

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Cafeteria Fish Sticks
Cafeteria Fish Sticks

Cafeteria Fish Sticks - Friday, September 16, 2016

Serves: 4 servings

While school cafeteria menus changed monthly, there was one item that we knew would be available every Friday - fish sticks. Our Cafeteria Fish Sticks are simple and kid-approved, especially 'cause they're coated with crunchy potato chips and ranch dressing!

What You'll Need:
1 cup ranch dressing
1 (8-ounce) package potato chips, finely crushed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 pounds cod or other white-fleshed fish, cut into strips
Cooking spray
What To Do:
  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
  2. In a shallow dish, place ranch dressing. In another shallow dish, combine potato chips, garlic powder, and black pepper; mix well.
  3. Dip each fish stick in ranch dressing then in potato chip mixture, coating completely. Place on baking sheet. Spray lightly with cooking spray.
  4. Bake 18 to 20 minutes, or until fish flakes easily with a fork. Serve immediately.

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Homestyle Buttermilk Cake
Homestyle Buttermilk Cake

Homestyle Buttermilk Cake - Thursday, September 15, 2016

Serves: 15 servings

Bake up a tried-and-true favorite with our recipe for Homestyle Buttermilk Cake. This cake will remind you of all the times grandma would call you to the table and have a large slice and a glass of milk waiting for you. It's such a classic!

What You'll Need:
1 1/2 sticks (3/4 cup) butter, softened
2 cups granulated sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
FROSTING
1 stick (1/2 cup) butter, softened
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup buttermilk
1 teaspoon vanilla extract
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, with an electric mixer, beat butter and granulated sugar until creamy. Add eggs one at a time; mix well.
  3. In a medium bowl, combine flour, baking powder, and salt. Slowly beat flour mixture and buttermilk into butter mixture, alternating until thoroughly combined. Stir in vanilla. Pour batter evenly into baking dish.
  4. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean; let cool.
  5. To make the Frosting, in a large bowl, beat butter until creamy. Add remaining ingredients and beat until smooth. Spread frosting over cake.

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School Lunch Square Pizza
School Lunch Square Pizza

School Lunch Square Pizza - Wednesday, September 14, 2016

Makes: 8 servings

Do you remember eating square pizza for lunch when you were back in school? We do! We're bringing back those memories one slice at a time with our recipe for School Lunch Square Pizza. Our version has a super crispy crust with lots of cheesy yumminess!

What You'll Need:
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1 pound bakery pizza or bread dough
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/3 cup pepperoni slices
What To Do:
  1. Preheat oven to 450 degrees F.
  2. In a small bowl, combine oil, garlic powder, and Italian seasoning. Brush half the mixture on a 10- x 15-inch rimmed baking sheet.
  3. Roll out dough into a rectangular shape and place on baking sheet, pressing with fingers to fit edge of pan. Brush dough evenly with remaining oil mixture. Prick dough about 20 times with fork.
  4. Bake 8 minutes, or until crust begins to brown on bottom. Remove from oven. Spread evenly with pizza sauce, sprinkle with cheese, and top with pepperoni slices. Return to oven and bake an additional 6 to 8 minutes, or until cheese is melted. Cut into squares and serve immediately.

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