Asparagus and Parmesan Cream Pastry

Ingredients:

1 sheet frozen puff pastry dough 1 pound fresh asparagus spears 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1/2 cup grated Parmesan cheese

5 fresh basil leaves, chopped 3 tablespoons fresh lemon juice 1 pinch sea salt 2 tablespoons olive oil 2 tablespoons shaved Parmesan cheese

Directions:

1.	Preheat oven to 400 degrees F.
2.	Remove pastry dough from freezer and let thaw for 10 minutes.
3.	While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
4.	In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
5.	Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
6.	Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
7.	Bake for 18 to 22 minutes until pastries are golden brown.
8.	Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

BBQ Chicken Calzones Recipes

Ingredients:

4 slices bacon 1/2 small onion, chopped 3 cups shredded, cooked chicken breast meat 2/3 cup barbeque sauce

1 (10 ounce) can refrigerated pizza crust dough 1 cup shredded mozzarella cheese 2 tablespoons chopped fresh cilantro

Directions:

1.	Preheat the oven to 400 degrees F (200 degrees C).
2.	Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3.	Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4.	Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Italian Sausage Market Meatloaf

 

Ingredients:

1 (19.76 ounce) package Johnsonville® Mild Italian Sausage, decased 1 pound ground beef or turkey 3/4 cup chili sauce 1/4 cup water 3/4 cup rolled oats 1 egg, lightly beaten 1 tablespoon chili powder

1 tablespoon Worcestershire sauce 1 small sweet red bell pepper, finely chopped 1 small onion, finely chopped 1 cup fresh or defrosted frozen corn kernels 1 cup fresh baby spinach leaves 3 slices Provolone cheese

Directions:

1.	Preheat the oven to 350 degrees F. In a large bowl, combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9X5x3" loaf pan.
2.	Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
3.	Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.

Honey Glazed Ham Recipe

Ingredients:

1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup

2 cups honey 2/3 cup butter

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3.	In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4.	Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Crab and Swiss Melts

Ingredients:

1 (8 ounce) package cream cheese, softened 1 cup cooked crabmeat 1 clove garlic, chopped salt and pepper to taste

hot pepper sauce to taste 4 thick slices Italian bread, cut in half 1 1/2 cups shredded Swiss cheese 1 tablespoon chopped fresh parsley for garnish

Directions:

1.	Preheat the oven to 425 degrees F (220 degrees C).
2.	Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet.
3.	Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.

Kickin' Turkey Club Wrap

Ingredients:

4 (6 inch) flour tortillas 1/2 (8 ounce) tub PHILADELPHIA Spicy Jalapeno Cream Cheese Spread 4 lettuce leaves 8 slices OSCAR MAYER Deli Fresh

Smoked Turkey Breast 4 slices OSCAR MAYER Bacon, cooked, drained 1 avocado, sliced 1/2 red pepper, sliced into thin strips

Directions:

1.	Spread tortillas with cream cheese.
2.	Top with remaining ingredients; roll up.

Hot Tamale Pie Recipes

Ingredients:

cooking spray 2 pounds ground beef 2 cups diced poblano peppers 1 teaspoon salt 1 (16 ounce) jar salsa 1/2 teaspoon dried oregano 1 teaspoon ground dried chipotle pepper 2 (8.5 ounce) boxes dry corn muffin mix

(such as Jiffy®) 2 eggs 2/3 cup milk, divided 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8 ounces frozen corn, thawed

Directions:

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	Spray a 9x13-inch casserole dish with cooking spray.
3.	Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
4.	Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
5.	Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
6.	Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
7.	Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
8.	Bake in the preheated oven for 50-60 minutes, until golden brown.

Creamy Cucumber Dressing Recipes

Ingredients:

1 cup plain yogurt 1/2 cucumber, peeled and finely chopped 1 teaspoon fresh lemon juice

1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground white pepper

Directions:

1.	In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

Lime Chicken Soft Tacos Recipes

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat - cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped

2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa

Directions:

1.	Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.	Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Slow Cooker Chili II

Ingredients:

1 pound ground beef 3/4 cup diced onion 3/4 cup diced celery 3/4 cup diced green bell pepper 2 cloves garlic, minced 2 (10.75 ounce) cans tomato puree 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans with

liquid 1/2 tablespoon chili powder 1/2 teaspoon dried parsley 1 teaspoon salt 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/8 teaspoon hot pepper sauce

Directions:

1.	Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2.	Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3.	Cover, and cook 8 hours on Low.

Harvest Pasta Bake Recipes

Ingredients:

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes 1 onion, cut lengthwise in half, then sliced crosswise 1/2 teaspoon crushed red pepper 2 tablespoons olive oil

8 ounces rigatoni pasta, uncooked 1/2 ounce PHILADELPHIA Original Cooking Creme 1 (8 ounce) package KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, divided 1/4 cup croutons, crushed

Directions:

1.	Heat oven to 400 degrees F. Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
2.	Drain pasta, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
3.	Bake 20 min. or until heated through.

Best Ever Crab Cakes

Ingredients:

1 egg 3 tablespoons mayonnaise 4 teaspoons lemon juice 1/8 teaspoon red pepper flakes 1 teaspoon dried tarragon

1 tablespoon minced green onions 8 ounces crabmeat 1/2 cup crushed buttery round crackers 1 tablespoon butter

Directions:

1.	In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2.	Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Italian Grilled Cheese Sandwiches

Ingredients:

1/4 cup unsalted butter 1/8 teaspoon garlic powder (optional) 12 slices white bread

1 teaspoon dried oregano 1 (8 ounce) package shredded mozzarella cheese 1 (24 ounce) jar vodka marinara sauce

Directions:

1.	Preheat your oven's broiler.
2.	Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3.	Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4.	Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Chocolate-Mint Brownie Cookies Recipes

Ingredients:

1 1/2 cups firmly packed light brown sugar 2/3 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All -Vegetable Shortening* 1 tablespoon water 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract

2 large eggs, lightly beaten 1 1/2 cups Pillsbury BEST® All Purpose Flour 1/2 teaspoon salt 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking soda 2 cups mint chocolate chips

Directions:

1.	Heat oven to 375 degrees F.
2.	Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
3.	Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
4.	Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
5.	Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

Cranberry Wreaths Recipes

Ingredients:

3 1/2 cups all-purpose flour 1/4 cup sugar 1 envelope Fleischmann's® Active Dry or RapidRise Yeast 1 teaspoon salt 3/4 cup evaporated milk 1/4 cup butter or margarine 1/4 cup water 2 eggs

Cranberry Filling: 1 cup finely chopped cranberries 1/2 cup sugar 1 1/2 teaspoons grated orange peel   Powdered Sugar Frosting (optional): 1 cup powdered sugar, sifted 4 teaspoons evaporated milk, or as needed 1/2 teaspoon Spice Islands® Pure Vanilla Extract

Directions:

1.	In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2.	Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
3.	Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
4.	Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.
5.	Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until

Sweet, Salty, Spicy Party Nuts Recipes

Ingredients:

Cooking spray 1 cup untoasted walnut halves 1 cup untoasted pecan halves 1 cup unsalted, dry roasted almonds 1 cup unsalted, dry roasted cashews 1 teaspoon salt 1/2 teaspoon freshly ground black

pepper 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 cup white sugar 1/4 cup water 1 tablespoon butter

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2.	Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
3.	Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
4.	Transfer nuts to the prepared baking sheet and spread into a single layer.
5.	Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Flank Steak with Mushroom Sauce Recipes

Ingredients:

2 tablespoons olive oil 1 beef flank steak 2 tablespoons butter 8 ounces mushrooms, sliced 1 shallot, diced

1 clove garlic, minced 1 tablespoon chopped fresh rosemary leaves 2 packets Swanson® Flavor Boost™ Concentrated Beef Broth 1/4 cup water

Directions:

1.	Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
2.	Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
3.	Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

Stuffed Pepper Soup II Recipes

Ingredients:

1 cup chopped onion 1/4 cup chopped celery 1 clove garlic, minced 2 cups chopped green bell pepper 2 tablespoons vegetable oil 1/2 pound lean ground beef 1 (16 ounce) can crushed tomatoes 1/2 cup tomato juice

1/4 cup uncooked white rice 3 cups water 2 tablespoons chopped fresh parsley 2 teaspoons white sugar 1 teaspoon salt 1 teaspoon ground black pepper 1/4 teaspoon ground cinnamon

Directions:

1.	Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2.	Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

Zebra Cookies Recipes

Ingredients:

4 (1 ounce) squares unsweetened chocolate, melted 1 1/2 cups white sugar 3 egg, beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract

2 cups all-purpose flour 2 teaspoons baking powder 48 chocolate candy kisses with white stripes 1/4 cup confectioners' sugar

Directions:

1.	In a medium bowl, combine the melted chocolate, sugar, eggs, oil, and vanilla. Mix well. Stir in the flour and baking powder. Cover and chill for at least 2 hours.
2.	Preheat oven to 375 degrees F (190 degrees C). Unwrap the candy kisses.
3.	Roll cookie dough into walnut sized balls and roll each ball in the confectioners' sugar. Place cookies 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Tops should be crackled and the edges should be golden brown. While the cookies are still hot, press a candy kiss into the center of each one. Remove to cool on racks.

Lovely Linguine Recipes

Ingredients:

1 (16 ounce) package uncooked linguine pasta 2 tablespoons olive oil 3/4 cup butter

3 cloves garlic, chopped 2 tablespoons fresh thyme leaves 5 roasted red peppers, drained and coarsely chopped

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2.	Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.