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Cranberry Bliss Bread
Cranberry Bliss Bread

Cranberry Bliss Bread - Friday, December 2, 2016

Serves: 12 servings

You'll experience pure bliss after just one bite of our Cranberry Bliss Bread. This homemade cranberry nut bread is so special-tasting, you might want to make a few loaves at a time to share with loved ones (it's a great homemade gift for the holidays!). When you're ready to enjoy your own, slather on some butter and let the goodness sink in!

What You'll Need:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2) sticks butter, softened
1 (8-ounce) package cream cheese, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
3 eggs
1 1/2 cups cranberries (fresh or frozen)
1/2 cup chopped walnuts
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, and salt; set aside.
  3. In another large bowl with an electric mixer, combine butter, cream cheese, sugar, vanilla, and eggs; beat until blended.
  4. Slowly add flour mixture to cream cheese mixture until combined. Stir in cranberries and nuts, then pour into pan.
  5. Bake 80 to 85 minutes, or or until a toothpick inserted in center comes out clean. Let cool in pan 10 minutes, then remove to a wire rack to cool completely.

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Nonna's Shortcut Ricotta Cookies
Nonna's Shortcut Ricotta Cookies

Nonna's Shortcut Ricotta Cookies - Thursday, December 1, 2016

Makes: servings

Even the most old-school nonna (that's grandma in Italian!) turns to shortcuts from time to time, especially if she's got a whole lot of cooking ahead of her. Nonna's Shortcut Ricotta Cookies are so good, no one can even tell they were made using a shortcut. They might just become one of the most anticipated cookies on your Christmas cookie platter!

What You'll Need:
1 package white cake mix
1 cup ricotta cheese
1/2 stick (1/4 cup) butter, melted
1 egg
1 1/4 teaspoons anise extract, divided
2 1/2 cups confectioners' sugar
1/4 cup milk
1/4 cup holiday nonpareils for decorating
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer, beat cake mix, ricotta cheese, butter, egg, and 1 teaspoon anise extract until thoroughly combined. Drop heaping teaspoonfuls of dough onto baking sheets, about 1 inch apart.
  3. Bake 10 to 12 minutes, or until lightly browned. Cool 5 minutes, then remove to a wire rack to cool completely.
  4. Meanwhile, in a medium bowl, whisk confectioners' sugar, milk, and remaining 1/4 teaspoon anise extract until smooth. Spoon glaze over cookies, then immediately decorate with nonpareils.

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Nothing to It Chicken
Nothing to It Chicken

Nothing to It Chicken - Wednesday, November 30, 2016

Serves: 4 servings

What could be easier than mixing, pouring and baking? We promise -- there's nothing to making our Nothing to It Chicken, and it's so good it leaves them wanting more!

What You'll Need:
1/2 cup creamy Parmesan dressing
1/3 cup chicken broth
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3 - to 3 1/2-pound) chicken, cut into 8 pieces
Paprika for sprinkling
What To Do:
  1. Preheat oven to 350 degrees F.  
  2. In a large bowl, combine all ingredients except chicken and paprika; mix well. Add chicken, coating well.  
  3. Place chicken in a 9- x 13-inch baking dish and pour remaining mixture over top. Sprinkle with paprika.  
  4. Bake 1 hour, or until chicken is no longer pink and juices run clear.

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Golden Corn Pudding
Golden Corn Pudding

Golden Corn Pudding - Tuesday, November 29, 2016

Serves: 6 servings

This traditional American side dish is said to have been a favorite of President Dwight Eisenhower. We don't see how anybody wouldn't love this creamy, Golden Corn Pudding that teams well with almost everything!

What You'll Need:
1 (15-ounce) can whole-kernel corn, drained
1 (14-3/4-ounce) can cream-style corn
1/4 cup milk
1/4 cup sugar
2 eggs, beaten
2 tablespoons cornstarch
1 1/2 cups crushed butter crackers, divided
What To Do:

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Taco Salad
Taco Salad

Taco Salad - Monday, November 28, 2016

Serves: 12 servings

The ranch-flavored tortilla chips and sweet-and-spicy French dressing really add a whole other layer of flavor to this impressive Taco Salad. Set this beautiful salad out in a clear bowl, and watch as they rush to fill their plates up!

What You'll Need:
1 pound ground beef
1 (1-1/4-ounce) package dry taco seasoning mix
1 head iceberg lettuce, chopped (about 8 cups)
2 cups (8 ounces) shredded cheddar cheese
1 (16-ounce) can kidney beans, rinsed and drained
2 large tomatoes, diced (about 2 cups)
2 (2.25-ounce) cans sliced black olives, drained
1 (14-1/2-ounce) bag ranch-flavored tortilla chips, crushed
1 (16-ounce) bottle sweet-and-spicy French salad dressing
What To Do:
  1. In a medium skillet, brown ground beef with the taco seasoning, cooking until meat is crumbled and no pink remains; drain and cool.  
  2. In a trifle or large salad bowl, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips.  
  3. Before serving, add dressing and toss to coat well.  

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Thanksgiving Leftover Poppers
Thanksgiving Leftover Poppers

Thanksgiving Leftover Poppers - Friday, November 25, 2016

Yields: 20 servings

If your Thanksgiving leftovers look sort of blah, it's time for a leftover makeover! No worries, we've found a way to turn those Thanksgiving leftovers into a tasty favorite that's way more fun to eat than a plain old turkey sandwich. Our Thanksgiving Leftover Poppers take just 15 minutes, which makes them a good idea if you're in a hurry to go shopping!

What You'll Need:
2 (7.5-ounce) cans refrigerated buttermilk biscuits
1/2 cup prepared stuffing
1/2 cup cranberry sauce
1 cup diced, cooked turkey
1 egg, beaten
What To Do:
  1. Preheat oven to 400 degrees F. Separate dough into biscuits. Flatten each biscuit into thin, round circles.
  2. On center of each circle, place 1 teaspoon each of stuffing and cranberry sauce and a few pieces of turkey. Bring edges together and pinch tightly to close. Shape into a round roll and place on baking sheet seam side down; repeat with remaining dough
  3. Brush tops of biscuits with egg. Bake 12 to 15 minutes or until golden brown.

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Pumpkin Pie Shooters
Pumpkin Pie Shooters

Pumpkin Pie Shooters - Thursday, November 24, 2016

Serves: 12 servings

We all could use some last-minute ideas during the holidays, especially when we're entertaining company. Our Pumpkin Pie Shooters whip up in just 5 minutes and taste like the creamiest pumpkin pie...in the form of a milkshake! A little whipped cream and a dusting of nutmeg make these really impressive!

What You'll Need:
1 cup pumpkin pie filling
3 large scoops vanilla ice cream (about 3 cups)
1/4 cup half-and-half
1/4 cup brandy (optional)
Whipped cream for garnish
Nutmeg for sprinkling
What To Do:
  1. In a blender, combine pumpkin pie filling, ice cream, half-and-half, and brandy, if desired. Blend until smooth.
  2. Pour into individual shot glasses, garnish with whipped cream, and sprinkle with nutmeg. Serve immediately.

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Classic Pan Gravy
Classic Pan Gravy

Classic Pan Gravy - Wednesday, November 23, 2016

Makes: 4 servings

Homemade gravy for the holidays is a must! And our easy holiday recipe for Classic Pan Gravy, will beat store-bought by a mile. Drizzle this one over your turkey and creamy mashed potatoes with pride.

What You'll Need:
Pan drippings from roasted turkey
1/2 cup all-purpose flour
3 to 4 cups chicken broth
What To Do:
  1. Remove cooked turkey from roasting pan. Pour pan drippings into a 4-cup measuring cup and skim off 1/2 cup of the fat (the clear oily liquid) that rises to the top.  
  2. Pour the 1/2 cup fat into a saucepan and whisk in flour. Cook over medium heat until bubbly, stirring constantly.  
  3. Skim off and discard any additional fat from the drippings in the measuring cup and add enough chicken broth to make 4 cups of liquid total.  
  4. Pour drippings mixture into saucepan and continue cooking gravy until it boils and thickens, stirring constantly.

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Homemade Chocolate Cream Pie
Homemade Chocolate Cream Pie

Homemade Chocolate Cream Pie - Tuesday, November 22, 2016

Serves: 6 servings

It doesn't matter how stuffed you are, we bet you'll find room for a slice (or two!) of our Homemade Chocolate Cream Pie. This sinfully rich chocolate cream pie is a popular dessert no matter where or when it's served, so you might want to make a few...

What You'll Need:
1 rolled refrigerated pie crust (from a 15-ounce package)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups cold milk
1 teaspoon vanilla extract
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
What To Do:
  1. Bake the pie shell according to package directions in a 9-inch pie plate; let cool.  
  2. Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.  
  3. In a medium bowl, with an electric mixer, combine heavy cream and confectioners' sugar and beat until stiff peaks form. Spread evenly over pie, cover loosely, and chill 8 hours or overnight before serving.

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Grandma's Country Potatoes
Grandma's Country Potatoes

Grandma's Country Mashed Potatoes - Monday, November 21, 2016

Serves: 8 servings

If you like the classic, creamy taste of a simple, made-from-scratch mashed potatoes recipe, then you're going to love Grandma's Country Mashed Potatoes. This amazing side dish is a great example of why we love it when Grandma's in the kitchen!

What You'll Need:
4 pounds russet potatoes, peeled and cut into chunks
6 tablespoons butter, melted
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
What To Do:
  1. Place potatoes in a soup pot with just enough water to cover. Place lid loosely on pot, bring to a boil over high heat, and cook 20 to 25 minutes, or until fork-tender. Using the lid, drain potatoes and place pot back on heat 1 minute to make sure all water is gone.
  2. Add remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.

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