Fancy Pigs in a Blanket

Ingredients

• 2 packages Hillshire Farm Applewood Smoked Chicken Lit'l Smokies
• 2 cans (8 ounces each) refrigerated crescent rolls (reduced fat)
• 3 tablespoons Dijon mustard plus extra for dipping if desired
• 1/2 cup whole berry cranberry sauce

Baked Ham N' Egg Casserole

Ingredients

• 6 eggs, beaten
• 6 slices ham, cubed
• 6 slices bread, cubed
• 2 cups milk
• 1 cup cheese (use grated lowfat for health)
• salt and pepper (to taste)
• 1 teaspoon onion, minced
• 1/2 teaspoon dry mustard

Lil Smokies.

2 Pkg. Lil Smokies1
Lg Bottle of Sweet Baby Rays Honey BBQ Sauce
2 Tbsp. Franks Red Hot Sauce
1 Tbsp. Worchestire Sauce
1/2 C. Grape Jelly 

Quick and Healthy Chile Lime Tacos

Ingredients

• 1/2 pound Wisconsin Yukon Gold or red potatoes, cut into bite-size cubes
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 pound diced boneless, skinless chicken breast
• 1/4 cup finely chopped poblano, Anaheim or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup red chile enchilada sauce
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas, warmed or crunchy taco shells
• Optional toppings: shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa
• 8 lime wedges

Cherrio Christmas Trees

Ingredients

• 6 cups Honey Nut Cheerios cereal
• 6 tablespoons butter or margarine
• 4 1/2 cups miniature marshmallows
• Betty Crocker green gel food color
• Betty Crocker red cinnamon decors or sliced gumdrops

Preparation

1. Line cookie sheet with waxed paper.
2. Pour cereal into 4-quart bowl. Set bowl aside.
3. Place butter and marshmallows in 3-quart saucepan. Heat over low heat, stirring constantly, until mixture is smooth. Remove saucepan from heat.
4. Stir in food color until mixture is evenly colored. Pour marshmallow mixture over cereal and stir until cereal is evenly coated.
5. Lightly spray hands with cooking spray. For each tree, shape about 1/4 cup of cereal mixture into tree shape on cookie sheet.
6. Press candies into trees to decorate. Refrigerate until firm, about 1 hour. Store trees in loosely covered container.
7. Note: Personalize trees using decorator icing (from 4.25-ounce tube) and use as place cards. Use icing to add garland.

Preparation Time

45 minutes

Total Time

1 hour, 45 minutes

Serves

18

For more recipes, visit www.generalmills.com.

Creamy Scalloped Potatoes

Ingredients

• 2 1/2 pounds Yukon gold potatoes, scrubbed
• 1/4 cup butter
• 1/4 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups 2 percent milk
• 1 cup Daisy Sour Cream
• 1 1/2 cups shredded Asiago cheese
• 1/8 teaspoon paprika

Ham and Apple Butter Biscuit Sandwich

Ingredients

For the Cheddar Bacon Biscuits:

• 8 strips Smithfield Thick Cut Bacon
• 1 cup onion, small dice
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 cup Cheddar cheese, shredded

For Granny Beck’s Apple Butter:

• 2 tablespoons unsalted butter
• 3 pounds assorted apples, peeled, cored and cut into 1-inch pieces
• 3 cups apple cider
• Zest and juice of 1 lemon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

For the Sandwich:

• 3 tablespoons butter
• 3 tablespoons light brown sugar
• 3 tablespoons maple syrup
• 6 slices Smithfield Hickory Smoked Spiral Sliced Ham, sliced in half
• Apple butter (store bought or recipe below)
• 6 cheddar bacon biscuits, sliced in half (recipe below)
• 10 ounces arugula

Crispy Roast Duck with Giblet Gravy

Ingredients

• 2 Maple Leaf Farms Whole Ducks (5 pounds each), thawed if frozen
• 2 cups chicken broth
• 1 cup water
• 1 onion, unpeeled and quartered
• 2 large carrots, cut into 1/2-inch chunks
• 2 small sprigs fresh sage
• 1 large bay leaf
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black peppercorns
• 3/4 cup dry vermouth or dry white wine
• 1/4 cup all-purpose flour
• Salt and pepper, to taste

Brown Rice Frittata with Bacon and Edamame

Ingredients

• 1 cup Minute® Brown Rice
• 4 thick cut bacon slices, cut into 1/2-inch pieces
• 4 scallions, thinly sliced (whites and greens divided)
• 1 cup frozen shelled edamame
• 6 eggs
• 3/4 cup sour cream, divided
• 1/2 teaspoon kosher salt

Sausage Cornbread Stuffing

Ingredients

• 1 package Jimmy Dean® Premium Pork Sage Roll Sausage
• 2 cups chopped celery
• 1 cup finely chopped onion
• 4 cups toasted coarsely crumbled cornbread
• 1/4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning
• 1 cup chicken broth
• 1 egg, lightly beaten
• 1/2 cup chopped pecans (optional)

Preparation

1. Preheat oven to 325°F.
2. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Spoon into large bowl.
3. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
4. Spoon into lightly greased 2-quart casserole or souffle dish; cover.
5. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Preparation Time

20 minutes

Cook Time

45 minutes

Serves

8 1-cup servings

Source

Jimmy Dean

© 2014 All rights reserved.

Braised Beef Brisket

Ingredients

• 1 Omaha Steaks Brisket (3 pounds)
• 2 tablespoons canola oil
• 4 teaspoons Omaha Steaks All Natural Seasoning
• 2 cups diced yellow onion
• 2 tablespoons fresh chopped garlic
• 1 cup bottled chili sauce
• 1 package dry onion soup mix
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/2 cup red wine

Pumpkin Potato Soup

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 can (15 ounces) pumpkin puree
• 1 can (14.5 ounces) vegetable or chicken broth
• 1 cup water
• 1 cup Hungry Jack Classic Mashed Potatoes
• 1 cup milk
• 3 tablespoons brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon garlic powder
• 1/2 cup sour cream

Bacon Wrapped Smokies

 

1. 1 pound Bacon, Cut Into Thirds
2. 1 pound Smokies
3. 1 stick Butter
4. 2 cups Brown Sugar

Sugar Cookie Party Mix

Ingredients

• 6 cups Rice Chex™ cereal
• 1/4 cup butter or margarine
• 1/4 cup granulated sugar
• 2 tablespoons corn syrup
• 2 teaspoons pure vanilla
• 1/4 cup powdered sugar
• 1 ounce white baking chocolate or 1/4 cup vanilla milk chips
• 1-2 teaspoons colored edible glitter or sugar sprinkles

Chocolate Peppermint Crinkle Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled
• 3 eggs, room temperature
• 1/2 cup vegetable oil
• 1 teaspoon peppermint extract or vanilla
• 1/3 cup powdered sugar, sifted
• 1/4 cup crushed peppermint candies or candy canes
• 1/3 cup granulated sugar, for rolling

Pork Roast with Bacon, Brussels Sprouts and Pomegranate

Ingredients

• 3-4 pound New York (top loin) pork roast
• 4 slices bacon
• 5 teaspoons lemon-black pepper blend seasoning
• 3 10-ounce containers Brussels sprouts, trimmed (larger sprouts cut in half lengthwise)
• 1/2 cup pomegranate seeds (also called arils)

Broccoli Gratin with Crunchy Herb Topping

Ingredients

• 1 bunch broccoli, cut into florets
• Sea or kosher salt, to taste
• 1/4 cup Pompeian Extra Light Tasting Olive Oil
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-fat milk
• 1/3 cup grated Parmesan cheese
• 1 tablespoon flat-leaf parsley, chopped
• Freshly ground black pepper, to taste
• 3 tablespoons Pompeian Extra Virgin Olive Oil
• 1 clove garlic, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 6 tablespoons breadcrumbs

Turkey, Spinach and Swiss Quiche

Ingredients

• Non-stick cooking spray
• 1/2 white onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1.25 pounds (approximately 3 cups) of leftover  turkey, cut into bite-size pieces
• 1 package (10 ounces) frozen spinach, thawed and well-drained
• 3 eggs
• 1/2 cup low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1 cup grated Swiss cheese
• 1 (9-inch) pie crust, unbaked

Spicy Cranberry Pork Tenderloin

Ingredients

• 2 pork tenderloins, about 1 pound each
• 2 limes
• Kosher salt and freshly ground black pepper
• 1 teaspoon vegetable oil
• 1 (12-ounce) bag fresh cranberries
• 2/3 cup light brown sugar, packed
• 1 jalapeno, seeded and finely chopped

Sweet and Savory Ginger Chicken

Ingredients

• 1.5 pounds boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons honey
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon vegetable oil
• chopped scallions and sesame seeds for garnish

Herbed Almonds

Ingredients

• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon firmly ground black pepper
• 1 egg white
• 2 cups whole natural almonds

Lentil Vegetarian Patties

Ingredients

• 1/2 cup uncooked brown rice
• 1/4 cup dried lentils (2 ounces), sorted and rinsed
• 1 1/2cups water
• 1/4 cup finely chopped cashews
• 2 tablespoons Progresso bread crumbs (any flavor)
• 2 tablespoons stir-fry sauce
• 4 medium green onions, finely chopped (1/4 cup)
• 1 egg, beaten
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1/2 cup water
• 2 tablespoons stir-fry sauce
• Hot cooked Chinese noodles or rice, if desired

Pumpkin Puree

Ingredients

• 1 (4 to 6-pound) baking pumpkin, rinsed and dried
• Kosher salt

Turkey Minis

Ingredients

• 1 pound (or 3 cups) chopped Honeysuckle White turkey (dark and white meat)
• 1 package (14 ounces) cornbread stuffing mix
• 1 jar (16 ounces) turkey gravy
• 1 can (6 ounces) cranberry sauce with whole cranberries

Honey Dijon Pretzel Chicken Tenders

Ingredients

• 1 package (about 1 1/4 pound) chicken tenders
• 1 egg, whisked
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper
• 1 cup crushed pretzels
• 1 cup crushed Blue Diamond Honey Dijon Almonds

Chicken Gumbo

Ingredients

• 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
• 8 tablespoons vegetable oil, divided
• 6 ounces Andouille sausage, cut into chunks
• 4 tablespoons flour
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 tablespoon Cajun seasoning mix
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped green onions
• 4 to 6 cups cooked rice

Asian Noodles With Chili-Nut Sauce

Ingredients

• 3 tablespoons Laura Scudder's® Natural Nutty Peanut Butter
• 1/4 cup reduced-sodium soy sauce
• 1 to 2 tablespoons Chinese chili oil
• 1/4 cup rice vinegar
• 2 tablespoons dark brown sugar
• 1 (10-ounce) package Chinese wheat noodles or 1/2 pound package whole wheat spaghetti, cooked according to package directions
• 4 green onions, sliced diagonally into 1/4-inch slices
• 1/2 cup chopped red bell pepper
• Toasted sesame seeds for garnish

Baked Potato Skins

Those are the actual ones that I made.

• 8 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil
• olive oil for brushing the potato skins
• fine sea salt or coarse salt for sprinkling the potato skins
• sour cream as an accompaniment if desired
• I used some leftover shredded chicken so you can ad what you like

Roast Pork Tenderloin with Asian Dry Rub

Ingredients

• 2 pork tenderloins (1 pound each), trimmed
• 1 tablespoon packed light brown sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper

Preparation

1. Preheat oven to 425°F. Line a medium baking pan with foil.
2. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture.
3. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145°F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices.

30 Minute Pasta Primavera

Ingredients

• Kosher salt
• 12 ounces fusilli or other corkscrew pasta
• 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
• 2 carrots, shredded
• 1 yellow bell pepper, cut into thin strips
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup roughly chopped fresh mint
• 1/2 cup grated parmesan cheese
• 4 ounces goat cheese, crumbled

Firecracker Almonds

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 tablespoon olive or almond oil
• 2 cups toasted whole natural almonds
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 teaspoon ground red pepper (cayenne), or to taste

Baked Chicken Fingers With Dipping Sauces

Ingredients

• 1 cup fat-free or low-fat plain yogurt
• 1 pound chicken tenders, all visible fat discarded
• Vegetable oil spray

Coating Mixture

• 1/2 cup yellow cornmeal
• 1/3 cup plain dry bread crumbs
• 2 tablespoons all-purpose flour
• 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon dried basil, crumbled
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Creamy Honey Mustard Sauce

• 1/4 cup fat-free or light sour cream
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon honey

Blackberry Dipping Sauce

• 1/4 cup all-fruit seedless blackberry spread
• 2 tablespoons fat-free or light mayonnaise
• 1/8 teaspoon ground cinnamon

Slow Cooker Pulled Pork

Ingredients

• 1 3- pound boneless pork shoulder
• 1 envelope Lipton Recipe Secrets Onion Mushroom or Onion Soup Mix
• 1 cup ketchup
• 1/2 cup firmly packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon hot pepper sauce
• 10 Kaiser rolls or hamburger buns

Preparation

1. Arrange pork in slow cooker. Combine remaining ingredients except rolls and pour over pork; turn to coat.
2. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is tender.
3. Remove pork; reserve juices. Shred pork with fork, then stir into reserved juices. Serve on rolls.

Preparation Time

10 minutes

Cook Time

4 hours

Serves

10 servings

Source

Unilever

© 2014 All rights reserved.

Healthy Sloppy Joes

Ingredients

• 1 pound extra-lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced
• 1 red pepper, diced
• 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
• 1 1/2 cups no-salt-added tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 3/4 teaspoon salt
• Freshly ground black pepper
• 8 whole-wheat burger buns

Quinoa-Stuffed Peruvian Avocados

Ingredients

Quinoa Salad

• 1 cup water
• 3/4 cup quinoa
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 1/4 cup cooked, diced yams
• 3 tablespoons minced red onion

Lime-Jalapeño Dressing

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons fresh cilantro leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 jalapeño pepper, stemmed and seeded
• 2 ripe Peruvian avocados
• Fresh cilantro leaves

Fettuccine Pumpkin Alfredo

Ingredients

• 1 package (16 ounces) fettuccine
• 3 cups milk
• 1 cup canned pumpkin
• 1/2 cup grated Parmesan cheese
• 2 tablespoons flour
• 1 teaspoon McCormick Pumpkin Pie Spice
• 1/2 teaspoon McCormick Chipotle Chili Pepper
• 1/2 teaspoon salt
• 8 slices bacon, chopped
• 1 small onion, chopped

Buckeyes!

Ingredients

• 2 cups creamy peanut butter (not all-natural)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3 3/4 cups (16-ounce box) powdered sugar
• 2 cups (12-ounce package) Nestl¿ Toll House Semi-Sweet Chocolate Morsels
• 2 tablespoons vegetable shortening

Slow Cooker Cheesy Bacon Ranch Potatoes

Ingredients

• 6 slices bacon
• 3 pounds red potatoes, chopped
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 2 tablespoons chopped chives

Fresco Cheese Crostini with Pumpkin Mojo

Ingredients

• 1/2 Specially Selected French Baguette, sliced into 1/4-inch slices
• 1 cup Carlini Extra Virgin Olive Oil, divided
• 1 teaspoon Stonemill Essentials Chili Powder
• 2 teaspoons Stonemill Essentials Pumpkin Pie Spice
• 1 tablespoon Baker’s Corner Brown Sugar
• 1/2 teaspoon Stonemill Essentials Iodized Salt
• 1/2 teaspoon Stonemill Essentials Ground Black Pepper
• 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin
• 1 orange, zested
• 1/3 cup fresh orange juice (about 2 oranges)
• 1 lime, zested
• 1/4 cup fresh lime juice (about 3 limes)
• 5 ounces Benita Fresco Cheese, sliced into 10 rectangles
• 2 1/2 cups SimplyNature Organic Baby Arugula

Hamburger Gravy

• 1lb. lean ground beef
• 1/2cup chopped onion
• 3tablespoons all purpose or unbleached flour
• 1tablespoon beef-flavor instant bouillon
• 2tablespoons steak sauce
• 2cups milk

Corn Cakes

Ingredients

• 1 1/2 cups masa harina
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup grated cotija cheese
• 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
• 3/4 to 1 cup warm water (110 degrees)
• 4 to 6 tablespoons vegetable oil, for frying 

Stuffed Honey-Ham Biscuits

Ingredients

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

8

slices (1/2 oz each) Swiss cheese

8

slices (1 oz each) deli cooked ham

1/4

cup honey

Steps

• 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
• 2 Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 1 slice of cheese inside pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
• 3 Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
• 4 Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately.

Source

Peanut Butter and Apple Stuffed Pork Chops

Ingredients

• 4 3/4-inch-thick center cut pork chops, fat trimmed
• 1/4 cup Smucker's® Natural Creamy Peanut Butter
• 1/4 cup seasoned bread crumbs, toasted*
• 1/2 cup finely chopped apple (packed)
• 1 large shallot, minced (or 1/4 cup minced onion)
• 1/2 cup Smucker's® Apple or Currant Jelly, melted (for basting, if desired)
• Salt and pepper to taste
• Crisco® No-Stick Cooking Spray

Better-Than-Ever Pecan Pie

Ingredients

• 1 unbaked 9-inch pastry pie shell in clear glass pie plate
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 cup light corn syrup
• 5 tablespoons melted butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups lightly toasted halves or coarsely chopped pecans
• Sweetened whipped cream or vanilla ice cream

5 Layer Hummus Dip

Ingredients

• 1 cup reduced fat sour cream
• 1 teaspoon fresh lime juice
• 2 tablespoons finely chopped cilantro
• 2 ripe avocados; pitted and peeled
• 10 ounce container Sabra Supremely Spicy Hummus
• 1 cup reduced-fat shredded cheddar cheese
• 1 14-ounce container Sabra Roasted Garlic Salsa

Preparation

1. In small bowl, whisk together sour cream, lime juice and cilantro. Set aside.
2. Mash avocados in medium bowl, then whisk until smooth.
3. Spread hummus in even layer on bottom of small baking dish. Sprinkle cheese evenly over hummus. Dollop avocado, sour cream mixture and salsa over cheese in layers, spreading each layer with spatula before adding next ingredient.
4. Cover and chill for at least 30 minutes. Serve with crispy tortilla or pita chips.

Serves

12

Source

Sabra

© 2014 All rights reserved.

Golden Mushroom Pork and Apples

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's Golden Mushroom Soup
• 1/2 cup water
• 1 tablespoon packed brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme leaves, crushed
• 8 boneless pork chops, 3/4 inch thick
• 4 large Granny Smith apples, sliced
• 2 large onions, sliced

BBQ Pork Mac & Cheese

Ingredients

• 2-3 pounds pork shoulder, cut into 3 pieces
• 1 (18-ounce) bottle BBQ sauce
• Kosher salt
• 12 ounces macaroni or other small pasta
• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 3/4 cup half and half
• 1 1/2 cups shredded Fontina cheese or white cheddar
• Black pepper

Slow Cooker Lasagna

Ingredients

• 1 pound Bob Evans Italian Sausage Roll
• 1 package no-boil lasagna noodles, broken into 2-inch pieces (9 ounces)
• 12 ounces ricotta cheese
• 3 cups shredded mozzarella cheese, divided (12 ounces)
• 2 jars pasta sauce (26 ounces each)
• 1 tablespoon dried parsley

Cheesy Chili Dip Recipe

Ingredients

Serves:

Makes 32 (2 tablespoon) servings.

1 pound lean ground beef

1 package McCormick® Gluten-Free Chili Seasoning Mix

1 can (14 1/2 ounces) diced tomatoes, undrained

1 pound process cheese spread, cubed

Wild Mushroom Beef Stew

Ingredients

• 2 pounds beef for stew, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves, crushed
• 3/4 cup ready-to-serve beef broth
• 1/4 cup tomato paste
• 1/4 cup dry red wine
• 2 cloves garlic, minced
• 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
• 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
• 1 cup baby carrots
• Fresh parsley (optional)