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Parmesan Potatoes
Preheat oven to 450 degrees F. Cut 4 small baking or all-purpose potatoes (1 1/4 pounds) into wedges. Spread out on foil-lined baking sheet and brush with 2 tablespoons melted butter. Bake 20 minutes or until fork tender. Sprinkle on 1/3 cup grated Parmesan cheese. Bake 5 minutes more or until golden brown.

Broccoli with Sun-Dried Tomato Butter
Blend together 2 tablespoons chopped oil-packed sun-dried tomatoes, 3 tablespoons softened butter, 1/4 cup pine nuts, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a mini-food processor until smooth. Cook 1 pound frozen broccoli florets according to package directions or until fork tender. Drain well and toss with butter mixture. Salt and pepper to taste.

Breakfast Bread Pudding

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: 8 servings

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve


Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

Maple-Roasted Bacon

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 to 8 servings

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Zucchini Gratin

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6 servings

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere


Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Pig Burger

"This is a unique burger, invented in Australia. The burger consists of: Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted foccacia bun, with herbed mayo on the base and guacamole on the crown. The burger got its name due to the strange range of ingredients. They taste fantastic, however you may need a few napkins to clean up afterwards, depending on the amount of guacamole."

INGREDIENTS
2 slices focaccia bread
1 tablespoon herb mayonnaise
1/8 cup shredded lettuce
2 slices ripe tomato
1/4 pound grilled chicken breast
3 slices bacon
2 tablespoons guacamole

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Toast focaccia. Spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and guacamole. Top with second slice of focaccia.

Turkey 'n noodles!!

1 8oz package noodles
2 1/2 cups diced turkey
2 .87 oz packages chicken gravy
1 can cream of chicken
Lemon pepper (to taste)
2 cups cracker crumbs

Cook and dice turkey and prepare chicken gravy and noodles as directions say

Mix together noodles, turkey, gravy, cream of chicken, and lemon pepper

put in casserole dish and cover with cracker crumbs

cook uncovered at 350 for 45 minues


This is sooo good and my husband loved it, too!

MEXICAN CHICKEN CASSEROLE

1 pkg boneless skinless chicken breast
1/2-1 whole bag of nacho flavored Doritos
1 can Rotel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 block Velveeta cheese
1 bag of Kraft cheddar cheese
1 small can sliced black olives

Wash and cut fat from chicken breast. Then place in a pot and boil on stove until chicken is an opaque white and tender.
In a large casserole dish, spray the bottom with butter cooking spray.

While chicken is cooking, mix Rotel, soups and olives; set aside.

When chicken is done, allow to cool in strainer then pull apart and shred it into the bottom of dish. Spread mixture on top of chicken evenly.

Thinly slice Velveeta and place on top of mixture. Crush chips and sprinkle over mixture and cheese. Top with cheddar cheese.

Bake at 350°F for 20-30 minutes or until heated thoroughly.

APPLE BROWNIES

2/3 c. butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. nuts
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 c. chopped apples (about 2 med.)

Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Stir well. Stir in apples and nuts. Bake in greased 9 x 13 pan at 350 degrees for 30 to 35 minutes.

Bacon Cornbread
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.


Prep Time:15 min
Start to Finish:45 min
Makes:12 servings

1 1/2 cups yellow cornmeal
1/2 cup Gold Medal® all-purpose flour
1/4 cup vegetable oil or shortening
1 1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs


1. Heat oven to 450ºF. Grease round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
2. Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
3. Bake 25 to 30 minutes or until golden brown. Serve warm.

Impossibly Easy Breakfast Bake (Crowd Size)

Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy pie.


Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:12 servings

2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs


1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
High Altitude (3500-6500 ft) No changes.

Roasted Rosemary-Onion Potatoes

Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.


Prep Time:15 min
Start to Finish:40 min
Makes:4 servings

4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper


1. Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
2. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Grasshopper Bars (Cookie Mix)

Chocolate drizzle and cool minty cream cheese frosting top indulgent chocolate bars. Mmm!


Prep Time:10 min
Start to Finish:1 hr
Makes:36 bars

Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
Frosting
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
Glaze
1 oz unsweetened baking chocolate
1 tablespoon butter


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 18 minutes.

Cowboy Steak with Coffee and Chili Rub

Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 5 minutes
Cook Time: 14 minutes
Yield: 4 servings

1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick


Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Teriyaki Chicken Thighs

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 18 minutes
Yield: 6 pieces; 1 piece per serving

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds


Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.