Chocolate Chocolate Chip Muffins

(Theresa Harrington; Sheridan, WY)

Prep: 20 min.
Bake: 20 min. per batch

2-1/2 C. all-purpose flour
1-3/4 C. whole wheat flour
1-3/4 C. packed brown sugar
1/2 C. baking cocoa
1-1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 egg whites
1 egg
2 C. unsweetened applesauce
1-3/4 C. low-fat or fat-free milk
2 T. canola oil
2-1/2 tsp. vanilla extract
1-1/4 C. semisweet chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray; fill 3/4 full with batter. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 32 muffins

Strawberry Sundae Cups

(Sandra Natera; Tucson, AZ)

Prep: 15 min. + freezing

4 squares (1 oz each) bittersweet chocolate, divided
1 C. strawberry ice cream
Whipped cream in a can

In a microwave-safe bowl, melt three squares of chocolate; stir until smooth. Brush chocolate evenly on the inside of two foil muffin cup liners. Freeze for 10 minutes or until set. Repeat brushing and freezing steps two more times.
Melt remaining chocolate; transfer to a small resealable plastic bag. Cut a small hole in a corner of the the bag. Pipe two heart shapes onto waxed paper. Freeze until set.
Just before serving, carefully peel liners off of chocolate cups and discard. Fill with ice cream. Garnish with whipped cream and chocolate hearts.

Yield: 2 servings

Fruit-Filled Cupcakes

(Margaret Wilson; Hemet, CA)

Prep: 30 min.
Bake: 25 min. + cooling

1 pkg. strawberry cake mix
2 C. sour cream
2 eggs
1/3 C. strawberry preserves
1 can vanilla frosting, divided
Red food coloring
Red nonpareils and pink jimmies

In a large mixing bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Place 27 paper or foil liners in heart-shaped or standard muffin tins. Fill cups half full with batter. Using the end of a wooden spoon handle, make in indentation in the center of each; fill with 1/2 tsp. preserves. Top with remaining batter.
Bake at 350 for 22-27 min. or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place a third of the frosting in a bowl; tint pink with red food coloring. Frost cupcakes with white frosting; pipe edges with pink frosting. Decorate with non-pareils and jimmies.

Yield: about 2 dozen

Easy Candy Bar Fudge

(Bonnie Ayars; Mechanicsburg, OH)

Prep: 20 min. + chilling

1 tsp. butter
1 C. butterscotch chips
1 C. semisweet chocolate chips
1 can (16 oz) chocolate fudge frosting
2 Snickers candy bars (2.07 oz. each), cut into 1/4-in. chunks, divided

Line a 9-in. square pan with foil and grease the foil with butter; set aside
In a large microwave-safe bowl, melt the butterscotch and chocolate chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate 1 hour or until set.
Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator.

Yield: about 1-1/2 pounds

Mini Hog Dogs 'n' Meatballs

(Andrea Chamberlain; Macedon, NY)

Prep: 5 min
Cook: 3 hours

36 frozen cooked Italian meatballs
1 pkg (16 oz) mini hot dogs or smoked sausages
1 pkg (3-1/2 oz) sliced pepperoni
1 jar (26 oz) meatless spaghetti sauce
1 bottle (18 oz) BBQ sauce
1 bottle (12 oz) chili sauce

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 3 hours or until heated through.

Honey Pineapple Chicken

(Carol Gillespie; Chambersburg, PA)

Prep: 15 min.
Cook: 3 hours

3 lbs. boneless skinless chicken breast halves
2 T. vegetable oil
1 can (8 oz) unsweetened crushed pineapple, undrained
1 C. packed brown sugar
1/2 C. honey
1/3 C. lemon juice
1/4 C. butter, melted
2 T. prepared mustard
2 tsp. soy sauce

In a skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is no longer pink. STrain pan juices, reserving pineapple. Serve pineapple over the chicken.

Pork Burritos

(Kelly Gengler; Theresa, WI)

Prep: 25 min.
Cook: 8 hours (Slow-cooker/Crock-Pot)

1 boneless pork shoulder roast (3-4 lbs)
1 can (14-1/2 oz) diced tomatoes with mild green chilies, undrained
1/4 C. chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped seeded jalapeno pepper
1 tsp. salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno, and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 C. pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
** When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.**

Layered Lemon Pie

(Elizabeth Yoder; Belcourt, ND)

Prep/Total time: 25 min.

1 pkg (8 oz) cream cheese, softened
1/2 C. sugar
1 can (15 3/4 oz) lemon pie filling
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.

*Taste of Home: Quick Cooking, Jan/Feb 2006*

Peaches 'n' Cream Pizza

(Linda Patrick, Houston, TX)

Prep: 15 min
Bake: 30 min + cooling

1 tube (8 oz) refrigerated crescent roll dough
1 pkg (8 oz) cream cheese, softened
1/2 C. sugar
1/2 tsp. almond extract
1 can (21 oz) peach pie filling
1/2 C. all-purpose flour
1/4 C. packed brown sugar
3 T. cold butter
1/2 C. sliced almonds

Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake @ 375 for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Refrigerate leftovers.

*Taste of Home: Quick Cooking, Jan/Feb 2006*

Mexican Nachos

I came up with this recipe one night and it stuck. It has been, and still is, one of my family's favorites (even the kids love it)!

1 box of Mexican Rice A Roni
1 lb. ground beef
1 can black beans, rinsed & drained
1 can diced tomatoes, rinsed and drained (or tomatoes with green chilies for an extra kick)
1 C. frozen corn
2 C. water
1/2 can sliced black olives
Cheese
Sour cream
Salsa
Tortilla chips

In a large skillet, brown the ground beef, along with the Rice A Roni (just the rice/pasta). Drain the meat, if necessary.
Add 2 C. water, black beans, corn, tomatoes, olives, & seasoning packet from the Rice A Roni.
Cover and simmer for 25 minutes.
Serve with grated cheese, sour cream, avocado, salsa and tortilla chips.

Spiced Apple Dessert

(Anne Livingston; Evanston, IL)

Prep: 20 min
Bake: 25 min
Yield: 9 servings

1 C. all-purpose flour
1 C. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg, lightly beaten
2 C. shredded peeled tart apples (about 2 large)

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Caramel Sauce:
1/2 C. packed light brown sugar
2 T. all-purpose flour
1/8 tsp. salt
1 C. water
1 T. butter
1/4 tsp. vanilla extract

In a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert.

Tex-Mex Lasagna

(Athena Russell of Florence, SC)

Prep: 20 min
Bake: 45 min + standing
Yield: 12 servings

1 lb. lean ground beef
1 can (16oz) refried black beans
1 can (15oz) black beans, rinsed and drained
1/2 C. frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15oz) tomato sauce, divided
2-1/2 C. salsa
12 no-cook lasagna noodles
1-1/2 C. (6oz) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 C. (6oz) shredded reduced-fat cheddar cheese
1 C. fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 9 x 13 baking dish coated with nonstick cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350 for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Pumpkin Pie Cake

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 C. butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1-1/2 C. pumpkin
2 eggs
3/4 C. sugar
1 C. evaporated milk
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. ginger

Mix and pour over cake.

Top Layer:

The 1 C. reserved cake mix
1/2 C. sugar
1 tsp. cinnamon
2 T. butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

Chicken 'n' Rice Hot Dish

(Faye Labatt; Minneapolis, MN)

Prep: 15 min.
Bake: 30 min.
Yield: 4 servings

1/2 C. uncooked instant brown rice
1/4 C. boiling water
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 T. butter
3 T. all-purpose flour
1/2 tsp. curry powder
1/4 tsp. salt
Dash pepper
Dash garlic powder
3/4 C. reduced-sodium chicken broth
3/4 C. fat-free milk
1/4 C. reduced-fat mayonnaise
3 C. cubed cooked chicken breast
1/3 C. shredded Parmesan cheese

Combine rice and water; transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach. In a nonstick saucepan coated with nonstick cooking spray, melt butter. Stir in the flour, curry, salt, pepper, and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
Cover and bake at 350 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.

*Taste of Home: Light and Tasty, Feb/Mar 2007*

Oven-Fried Fish Nuggets

(LaDonna Reed; Ponca City, OK)



Prep/Total time: 25 min.

Yield: 4 servings



1/3 C. seasoned bread crumbs

1/3 C. crushed cornflakes

3 T. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 lbs. cod fillets, cut into 1-inch cubes

Butter flavored nonstick cooking spray



In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with nonstick cooking spray. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork.



*Taste of Home: Light and Tasty, Feb/Mar 2007*

Frosty Chocolate Treat

(Juanita Michael; Florence, AL)

Prep: 10 min. + Freezing
Yield: About 3-1/2 Qts.

1/2 gallon 2% chocolate milk
1 can (14 oz) fat-free sweetened condensed milk
1 tsp. vanilla extract
1 carton (16 oz) frozen reduced-fat whipped topping, thawed

In a large bowl, whisk the chocolate milk, condensed milk and vanilla. Whisk in whipped topping until combined. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hourse before serving.

*Taste of Home: Light and Tasty, Feb/Mar 2007*

Bean and Pasta Soup

(Maria Gooding; St. Thomas, Ontario, Canada)

Prep: 20 min.
Cook: 30 min.
Yield: 5 servings

1 C. uncooked small pasta
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 T. olive oil
2 C. water
1 can (14.5 oz) diced tomatoes, undrained
1-1/4 C. reduced-sodium chicken broth or vegetable broth
1 tsp. dried basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 can (15oz) white kidney or cannellini beans, rinsed and drained
2 C. shredded fresh spinach
1/4 C. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese.

*Taste of Home; Light and Tasty, Feb/Mar 2006*

Cinnamon Blueberry Sauce

Great over frozen yogurt, ice cream, pancakes, or waffles!
(Linda Johnson; Montesano, WA)

Sugar substitute equivalent to 1/4 C. sugar
2 tsp. cornstarch
2 C. frozen unsweetened blueberries
1/4 C. water
2 T. lemon juice
1/2 tsp. ground cinnamon

In a small saucepan, combine sugar substitute and cornstarch. Add the blueberries, water, lemon juice and cinnamon. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm. Refrigerate leftovers.

*Taste of Home:Light and Tasty, Feb/Mar 2006*

(Low Fat) Chocolate Pudding Cake

Prep: 15 min.
Bake: 40 min.
Yield: 9 servings

It's almost impossible to believe that this warm delicacy is low in fat. The moist cake bakes in the same dish as the chocolate sauce. (Sue Ross; Casa Grande, AZ)

1/2 C. sugar
Sugar substitute equivalent to 1/4 C. sugar
2 T. butter, melted
1 tsp. vanilla extract
1 C. all purpose flour
2 T. baking cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 C. fat-free milk

Topping:
1/2 C. packed brown sugar
1/4 C. sugar
Sugar substitute equiv. to 1/4 C. sugar
2 T. baking cocoa
1 C. cold water
3 C. fat-free vanilla ice cream

In a large mixing bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-inch square baking dish coated with non-stick cooking spray.
For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350 for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream.

*Taste of Home:Light and Tasty, Feb/Mar 2006*

Black Bean Tortilla Pie

Prep: 50 min.
Bake: 15 min.
Yield: 6 servings

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tsp. ground cumin
1/4 tsp. pepper
1 T. olive oil
2 cans black beans, rinsed and drained
1 can (14oz) vegetable broth
1 pkg (10 oz) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
1 C. (4oz) shredded reduced-fat cheddar cheese, divided

In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 C. Stir in corn and green onions; remove from the heat.
Place one tortilla in a 9-in. springform pan coated with nonstick cooking spray. Layer with 1-1/2 C. bean mixture and 1/4 C. cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
Bake, uncovered, at 400 for 15-10 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

*Taste of Home:Light and Tasty, Feb/Mar 2006*

Makeover Spinach Artichoke Spread

Prep/Total time: 30 min.
Yield: 5 cups

1 pkg (16oz) soft tofu
2 C. grated Parmesan cheese
1 C. reduced-fat mayonnaise
1 can (14oz) water-packed artichoke hearts, rinsed, drained and chopped
2 pkgs (10 oz. ea.) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced

In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 fro 20-25 minutes, or until heated through. Serve warm.

*Taste of Home:Light and Tasty, February/March 2006*

Pumpkin Cake Roll

3 eggs
1 C. granulated sugar
2/3 C. canned pumpkin
1 tsp. lemon juice
3/4 C. all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 C. chopped nuts, optional
Powdered sugar
1/4 C. margarine, softened
2 (3 oz) pkgs cream cheese, softened
1 C. powdered sugar
1/2 tsp. vanilla

Preheat oven to 350 F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.
In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top and sprinkle with chopped nuts, if using. Bake for 15 minutes.
Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on the towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.
While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 C. powdered sugar. Add vanilla.
Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

*LDS Living, September/October 2009*

Lion House Dinner Rolls

2 C. warm water (110-115 F)
2/3 C. nonfat dry milk
2 T. active dry yeast
1/4 C. granulated sugar
2 tsp. salt
1/3 C. butter, shortening, or margarine
1 egg
5-5 1/2 C. all-purpose flour or bread flour
1/2 C. butter, melted

In large bowl of an electric mxier, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 C. of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 C. flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 C. at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about one T. of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 -1 1/2 hours.
Bake at 375 F for 15-20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 - 3 dozen rolls, depending on shape and size of rolls.
*Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

*LDS Living, September/October 2009*

Drop-Off Dinners

Homemade No-Knead Wheat Rolls with Cold Cuts and Cheese

Yield: 24 rolls
Active Prep Time: 40 minutes, plus rising and baking time

Package up deli meats, sliced cheese, lettuce, tomatoes, and condiments, and even the pickiest eaters will be satisfied. If you're short on time, pick up some soft rolls at your favorite bakery.

1/4 C. warm water (about 100 F)
1 packet instant yeast (about 2 1/4 tsp.)
1/2 tsp. honey
4 T. softened butter, plus more for the pans
1 1/2 tsp salt
1 C. hot milk
1 egg, beaten
2 C. whole wheat flour
1 1/2 C. all purpose flour

Combine water, yeast, and honey in a small bowl. Let stand for five minutes, or until yeast has dissolved and mixture is rising.
Meanwhile, in a large bowl, combine butter, sugar, and salt. Pour hot milk over the top and stir until butter is melted. Let stand until mixture is lukewar. Add yeast mixture and egg to same large bowl. Stir in both flours, 1 C. at a time to form soft dough; there is no need to knead the dough. Turn dough into a greased bowl, cover with a greased sheet of plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Coat 24 muffin cups with butter. Divide dough into 24 balls, and place in muffin cups. Let rise in a warm place until doubled, about 2 hours. Bake rolls at 425F until browned, about 20 minutes.


Layered Cheese Ravioli "Lasagna"

Serves: 6-8
Prep Time: 10 minutes

For busy nights, this super-fast lasagna knock-off will be ready to deliver in ten minutes. Include a loaf of French bread and instructions for baking.
*For a meaty version, use purchased tomato and sausage pasta sauce.

2 (24 oz) bottles purchased tomato and basil pasta sauce
1 (27.5 oz) bag of frozen cheese ravioli, unthawed
optional: 1 (10 oz) box frozen spinach, thawed, drained, and chopped fine
2 oz. finely grated parmesan cheese

Coat a 9x13-inch casserol dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 C.). Layer half of the ravioli and half of the spinach, if using.
Repeat with 2 C. sauce, remaining ravioli, remaining spinach, and remaining 2 C. sauce.
Sprinkle top with parmesan cheese.
Top with foil and bake for 40 minutes at 350 F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.


Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

Serves 4
Prep Time: 15 minutes
Cook Time: 3-6 hours

This southwest classic can be prpeared up to two days in advance. Store the crock pot in the refrigerator and plug it in a few hours before meal time.
*For a veggie version, swap the chicken for 1 C. each roasted red peppers and sliced zucchini.
Drop it off with a bag of tortilla chips and some store bought or homemade salsa!

2 T. cooking oil
5 corn tortillas (5-6 in. diam.)
1 (10 oz) can green enchilada sauce, or 1 1/4 C. green salsa
1/2 C. sour cream
2 C. fully cooked, shredded chicken (use leftover, rotisserie, or canned)
2 C. shredded jack or mozzarella cheese
1 (4 oz) can chopped green chilies

For easy clean-up, brush halfway up inside and bottom of slow cooker with cooking oil. Brush tortillas on both sides with remaining oil; place on sheet of waxed paper briefly.
In a medium bowl, combine green enchilada sauce and sour cream. Place 1/4 C. sour cream mixture into crock pot. Top with tortilla, 1/2 C. chicken, 1/3 C. cheese, 1 T. green chilies, and 1/4 C. sour cream mixture. Repeat process three more times, ending with the last tortilla.
Cover with remaining sauce, chilies, and cheese. Place in refrigerator, uncooked, for up to two days.
Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours.

*LDS Living, March/April 2009*

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Tortellini Soup

Prep: 15 min.
Cook: 35 min.
Yield: 8 servings

2 T. olive oil
2 oz. bacon, finely diced
1 medium garlic, minced
1 can (49-1/2 oz.) chicken broth
2 tsp. Italian seasoning
1 pkg (9 oz) cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
Salt and pepper to taste
1 C. freshly shredded Parmesan cheese

Heat the olive oil in a Dutch oven over medium heat. Add bacon. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.

*Taste of Home*

Deluxe Corn Muffins

Prep: 15 min.
Bake: 20 min.
Yield: 1 dozen

1 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 egg
1 egg yolk
1-1/4 C. buttermilk
1/3 C. canola oil
3/4 C. whole kernel corn

Honey Butter:
1/2 C. butter, softened
2 to 3 T. honey

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400 for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl, beat butter and honey until blended. Serve with muffins.

*Taste of Home*

Buttermilk Pot Roast

Prep: 20 min.
Bake: 2-1/4 hours
Yield: 8 servings

2 T. Dijon mustard
1 boneless beef chuck roast (about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 C. buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
Cover and bake at 350 for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 C.; serve with beef and vegetables.

*Taste of Home*

Very Veggie Soup

Prep: 20 min.
Cook: 35 min.
Yield: 6 servings (2Qts)

1 medium zucchini, chopped
1-1/3 C. chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp. canola oil
1 carton (32 oz) reduced-sodium chicken broth
2 cans (14-1/2 oz. each) diced tomatoes with basil, oregano and garlic, undrained
1 pkg (16 oz) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 C. meatless spaghetti sauce
1 tsp. Italian seasoning
1 tsp. adobo seasoning, optional
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
Parmesan

In a Dutch oven, saute the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.

*Taste of Home*

Tilapia Wraps

Prep/Total time: 15 min.

3/4 C. salsa
1 can (4oz) chopped green chilies
6 tilapia fillets (6oz each)
2 T. olive oil
2 T. steak seasoning
12 flour tortillas (6inches), warmed
3/4 C .shredded cheddar cheese

In a small bowl, combine salsa and chilies; set aside. Drizzle the fillets with oil; sprinkle both sides with steak seasoning. Transfer to a large skillet. Cook, uncovered, over medium heat for 5-8 minutes or until fish flakes easily with fork. Add reserved salsa mixture, stirring gently.
Spoon a heaping 1/3 cupful onto each tortilla; top with cheese. Roll up; serve immediately.

*Taste of Home*

Pumpkin Oat Muffins

Prep: 15 min.
Bake: 20 min.

1 C. all-purpose flour
1/2 C. packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. old-fashioned oats

Topping:
1/3 C. packed brown sugar
1 T. all-purpose flour
3/4 tsp. pumpkin pie spice
1 T. cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just unil moistened. Stir in oats.
Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

*Taste of Home*

Loaded Vegetable Beef Stew

Prep: 40 min.
Cook: 8-1/2 hours
Yield: 12 servings

8 bacon strips, diced
3 lbs. beef stew meat, cut into 1-in. pieces
6 medium carrots, cut into 1-in. pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 C. cubed peeled butternut squash
2 medium green peppers, chopped
2 tsp. dried thyme
2 garlic cloves, minced
2 cans (14/1/2 oz each) beef broth
1/2 tsp. pepper

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.
Stir in pepper. Cover and cook on high for 30 minutes. Sprinkle each serving with bacon.

*Taste of Home*

Taco Meatball Ring

Prep: 20 min.
Cook: 30 min.
Yield: 16 servings

2 C. (8oz) shredded cheddar cheese, divided
2 T. water
2 to 4 T. taco seasoning
1/2 lb. ground beef
2 tubes refrigerated crescent rolls
1/2 medium head iceburg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 C. sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

In a large bowl, combine 1 C. cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

*Taste of Home*

Cashew Beef Stir-Fry

Prep/Total time: 30 min.
Yield: 7 servings

2 T. cornstarch
2 C. cold water
4 T. soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 T. canola oil, divided
1 lb. boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 tsp. pepper
2 medium green peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 C. salted cashews
Hot cooked rice

In a small bowl, combine the cornstarch, water and 2 T. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 T. oil until vegetables begin to soften. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

*Taste of Home*

Veggie Noodle Side Dish

Prep/Total time: 20 min.
Yield: 4 servings

1 small sweet red pepper
3/4 C. cut fresh green beans
3/4 C. thinly sliced fresh carrots
1/4 C. chopped red onion
1 T. canola oil
1 pkg ramen noodles
1 yellow summer squash, sliced
1 medium zucchini, sliced
1/4 C. chicken broth
1 T. soy sauce
1 tsp. fajita seasoning mix

In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 min. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).
Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended.

Sour Cream Yeast Rolls

Prep: 35 min. + Rising
Bake: 25 min.
Yield: 1 dozen

2 1/2 - 3 C. all-purpose flour
2 T. sugar
1 pkg (1/4oz) active dry yeast
1 tsp. salt
1 C. sour cream
1/4 C. water
3 T. butter, divided
1 egg

In a large bowl, combine 1-1/2 C. flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 C. flour; beat 2 min. longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Melt remaining butter brush over rolls. Remove from pan to a wire rack.