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Chili Mac and Cheese
Chili Mac and Cheese

Chili Mac and Cheese - Friday, September 22, 2017

Serves: 6 servings

Talk about taking comfort food to a whole new level. This recipe combines two tried-and-true favorites: chili and macaroni and cheese. The result is one beefy, cheesy, casserole that's good till the very last bite. Oh, and did we mention it's got a crispy topping?

What You'll Need:
1 pound elbow macaroni
1 stick (1/2 cup) butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
2 1/2 cups shredded sharp cheddar cheese, divided
2 (15-ounce) cans chili with beans
1 cup French-fried onions
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large pot, cook macaroni according to package directions; drain and set aside.
  3. In the same pot over medium heat, melt butter. Add flour, mustard, salt, and pepper; mix well. Gradually add milk and cook until thickened, stirring constantly. Add 2 cups cheese and continue stirring until melted. Remove from heat and stir in macaroni. Spoon mixture into baking dish.
  4. Pour chili evenly over macaroni and cheese, and top with remaining 1/2 cup cheese. Sprinkle French-fried onions over top.
  5. Bake 25 to 30 minutes, or until heated through and golden.

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Apple Coffee Cake
Apple Coffee Cake

Apple Coffee Cake - Thursday, September 21, 2017

Serves: 8 servings

Celebrate apple season with a homestyle Apple Coffee Cake that simply shouts comfort. Imagine taking this coffee cake warm out of the oven and serving it with a scoop of ice cream or enjoying it as a morning treat. No matter which way you choose to serve this coffee cake recipe, your whole gang will love it. Talk about the perfect autumn recipe!

What You'll Need:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3 apples, peeled, cored, and coarsely chopped
TOPPING
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.  
  2. In a large bowl, beat flour, granulated sugar, baking powder, salt, 1/4 cup butter, and the egg until well mixed and crumbly. Stir in apples, then spread batter into cake pan (mixture will be crumbly).   
  3. In a small bowl, combine Topping ingredients; mix well and sprinkle evenly over batter.  
  4. Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Serve warm or allow to cool, then cover until ready to serve. 

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My Favorite Spaghetti Squash
My Favorite Spaghetti Squash

My Favorite Spaghetti Squash - Wednesday, September 20, 2017

Serves: 9 servings

One bite of this veggie side dish and everyone at the table will be saying "This is My Favorite Spaghetti Squash!" We've made this low-carb dish a little cheesy, a little creamy, and a lot flavorful, so that everyone at the table will enjoy!

What You'll Need:
1 spaghetti squash
1/2 cup reduced-fat sour cream
1 egg, lightly beaten
1 tablespoon minced garlic
1/4 teaspoon dried Italian seasoning
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup reduced-fat shredded cheddar cheese
What To Do:
  1. Place spaghetti squash in a soup pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash.
  2. Preheat oven to 400 degrees F. Coat a 1-1/2-quart baking dish with cooking spray.
  3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish.
  4. Bake 35 to 40 minutes or until browned on top and heated through.

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Beer-Brined Pork Chops
Beer-Brined Pork Chops

Beer-Brined Pork Chops - Tuesday, September 19, 2017

Serves: 4 servings

These Beer-Brined Pork Chops are so moist, so tender, and so flavorful, you're going to want to pick up the bone and nibble on it, so you don't leave any of the goodness behind. Make these delicious pork chops on your outdoor grill in the summer or on a grill pan on a rainy day!

What You'll Need:
1 1/2 cups dark lager beer
1 cup water
2 tablespoons molasses
2 tablespoons light brown sugar
2 tablespoons kosher salt
4 (1-inch-thick) bone-in pork chops
 
DRY RUB
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine beer, water, molasses, brown sugar, and salt; mix well.
  2. Place pork chops in a large resealable plastic bag; pour beer brine over chops and seal bag. Refrigerate at least 4 hours or overnight.
  3. When ready to cook, preheat grill to medium or heat a grill pan over medium heat. Remove pork chops from brine and pat dry. Discard brine.
  4. In a small bowl, combine Dry Rub ingredients; mix well. Sprinkle mixture evenly over both sides of pork chops.
  5. Cook pork chops 8 to 10 minutes per side, or until desired doneness.

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Shortcut Chow Chow Salad
Shortcut Chow Chow Salad

Shortcut Chow Chow Salad - Monday, September 18, 2017

Serves: 20 servings

Fresh veggies are a must-have when you're serving up a potluck spread, but all that prep work can take a long time! Save yourself the trouble and whip up something fabulous with our recipe for Shortcut Chow Chow Salad. It's a side dish that's full of color and flavor!

What You'll Need:
2 cups water
1 cup apple cider vinegar
2 1/2 cups sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
2 cups frozen cauliflower, thawed and cut into small pieces
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
1 (14-1/2-ounce) can cut yellow wax beans, drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 onion, coarsely chopped
1 red bell pepper, cut into 1/2-inch pieces
What To Do:
  1. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, and salt to a boil; stir occasionally.  
  2. Meanwhile, in a large bowl, combine cauliflower, carrots, green beans, wax beans, kidney beans, onion, and bell pepper.  
  3. Pour vinegar mixture over vegetables and toss until evenly coated. Let cool, then cover and refrigerate until chilled.  

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Back-to-School Cookies
Back-to-School Cookies

Back-to-School Cookies - Friday, September 15, 2017

Yields: 30 servings

Our Back-to-School Cookies make the perfect lunchbox treat or after-school snack. These easy-to-make cookies start out from a box of cake mix and get their extra-crunchiness from graham crackers and their chocolaty-sweetness from lots of chocolate chips. Kids of all ages will love them!

What You'll Need:
1 (15.25-ounce) package yellow cake mix
1/3 cup vegetable oil
1/4 cup packed brown sugar
2 eggs
10 graham cracker squares, coarsely crushed
1/2 cup semisweet chocolate chips
What To Do:
  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.  
  2. In a large bowl with an electric mixer, beat cake mix, oil, brown sugar, and eggs. Stir in cracker crumbs and chocolate chips. Drop by teaspoonfuls onto baking sheets.   
  3. Bake 12 to 14 minutes, or until golden around edges; remove cookies to wire racks to cool completely.  

 

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The Best Chicken Tenders Ever
The Best Chicken Tenders Ever

The Best Chicken Tenders Ever - Thursday, September 14, 2017

Makes: 8 servings

What makes these chicken tenders The Best Chicken Tenders Ever? Well, you'll have to give these a try to find out for yourself, but the secret is in the batter. It makes for a crispy-crunchy coating that's simply irresistible. Dip them into our homemade honey mustard sauce and you'll never look at another tender the same way again!

What You'll Need:
HONEY MUSTARD DIPPING SAUCE
1/2 cup mayonnaise
3 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon salt
 
CHICKEN
1 egg, beaten
3/4 cup chicken broth
1/4 cup milk
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups self-rising flour, divided
3 cups vegetable oil
2 pounds chicken tenderloins
What To Do:
  1. In a small bowl, combine Honey Mustard Dipping Sauce ingredients; mix well. Cover and refrigerate until ready to serve.
  2. In a medium bowl, combine egg, chicken broth, milk, onion powder, salt, and pepper; mix well. Whisk in 1 cup self-rising flour until batter is smooth.
  3. In a large deep skillet over medium heat, heat oil until hot, about 350 degrees F. Place remaining 1/2 cup flour in a shallow dish. Dip chicken in flour, coating completely, then into batter, coating on all sides. Cook chicken in batches 7 to 9 minutes, or until golden and no longer pink in center. Drain on a paper towel-lined platter. Serve with Honey Mustard Dipping Sauce.

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Fruity Frozen Yogurt Bites
Fruity Frozen Yogurt Bites

Fruity Frozen Yogurt Bites - Wednesday, September 13, 2017

Makes: 24 servings

Whether you're getting ready to do your homework or simply watching TV, these Fruity Frozen Yogurt Bites are a better-for-you snack option. They're great for both kids and adults, and can be made using your favorite fruit and yogurt combinations. Give them a try the next time you're craving a snack!

What You'll Need:
1 cup granola
2 tablespoons butter, melted
1 1/4 cups yogurt (see Note)
1 cup assorted fresh fruit (see Note)
What To Do:
  1. Place mini paper liners in 24 mini muffin cups. In a food processor, pulse granola until finely chopped. In a small bowl, combine granola and butter; mix well.
  2. Place about 1 teaspoon granola mixture into each paper liner and firmly press down. Spoon yogurt evenly over crust, filling about three-quarters full. Top each cup with fruit.
  3. Cover and freeze 3 hours, or until frozen.

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Beefed-Up Rice Casserole
Beefed-Up Rice Casserole

Beefed-Up Rice Casserole - Tuesday, September 12, 2017

Serves: 6 servings

This all-in-one dinner is perfect for busy nights. In our Beefed-Up Rice Casserole you'll discover layers of beefy, cheesy, fill-ya-up goodness. Get ready for lots of "oohs" and "aahs" when you bring it out!

What You'll Need:
1 pound ground beef
1/2 pound Italian pork sausage, casings removed
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked rice, warmed
1 (24-ounce) jar spaghetti sauce
8 slices mozzarella cheese
2 tablespoons grated Parmesan cheese
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.  
  2. In a large skillet over medium-high heat, brown ground beef, sausage, garlic powder, salt and pepper for 8 to 10 minutes, or until cooked and crumbly; drain off excess liquid.  
  3. In a medium bowl, combine spaghetti sauce and rice; mix well. Place half the mixture in the baking dish. Top with half the meat mixture, then place 4 slices mozzarella cheese over the top and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers.  
  4. Bake 30 minutes or until heated through.

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On-the-Go Breakfast Pockets
On-the-Go Breakfast Pockets

On-the-Go Breakfast Pockets - Monday, September 11, 2017

Makes: 4 servings

There's no excuse to skip breakfast anymore! Our On-the-Go Breakfast Pockets are just as good at the breakfast table as they are on-the-run. A buttery, flaky crust and a cheesy hot filling make these an "A+" morning option.

What You'll Need:
3 eggs
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter
1 (8-ounce) can crescent rolls
4 thin slices deli ham
3/4 cup shredded cheddar cheese
What To Do:
  1. Preheat oven to 375 degrees F. In a medium bowl, whisk eggs, water, salt, and pepper.
  2. In a large skillet over medium heat, melt butter. Add egg mixture and cook 1 to 2 minutes, or until set, stirring occasionally.
  3. Separate crescent rolls into 4 rectangles, and pinch perforations together. Top each rectangle with a slice of ham, then spoon egg evenly on top half of rectangle; sprinkle with cheese. Fold dough over filling, pressing edges to seal.
  4. Place on baking sheet and bake 10 to 12 minutes, or until golden brown. Serve immediately.

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