Crispy Southwestern Wontons Yummy Recipe

Crispy Southwestern Wontons

Crispy Southwestern Wontons Yummy Recipe



1 tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1 clove garlic, minced
1/4 cup frozen corn kernals
1/4 cup canned black beans, drained
5 oz (1 cup) chicken, shredded
1/4 tsp pepper
1/2 cup shredded cheddar cheese
2 tbsp (1/2 pkg) dry ranch dressing
24 wonton wrappers
canola or vegetable oil for frying

Heat olive oil in a large skillet over medium heat. Add onions and salt and saute for 5 minutes. Add bell pepper and cook for 5 more minutes. Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.

Makes 24 wontons, or 3 dinner-sized servings. Nutritional Information for this recipe can be found at CalorieCount.com.


Read more at http://www.kevinandamanda.com/recipes/dinner/crispy-southwestern-wontons.html#ixzz2oSkzKO00

Frosted Reindeer Cookies Oven Recipe

Frosted Reindeer Cookies Oven Recipe



Ingredients needed:

* 2 rolls of refrigerated sugar cookies
* 1/2 cup all-purpose flour
* 1 3/4 cups vanilla creamy ready-to-spread frosting (from two 1-lb containers)
* 112 small pretzel twists
* 112 semisweet chocolate chips (about 1/3 cup)
* 28 gumdrops, cut in half

Preparation steps:

* In a large bowl, break up cookie dough. Stir or knead in flour until well-blended. Reshape dough into 14-inch-long-triangle-shaped log. If too soft to cut int0 slices, refrigerate up to 30 minutes.
* Heat oven to 350 degrees. With thin sharp knife, cut dough into 56 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2-inches apart.
* Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
* Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container at room temperature.

Enjoy

Baked Cajun Seafood and Rice Oven Recipe

Baked Cajun Seafood and Rice Oven Recipe



Ingredients needed:

* 1 pound fresh or frozen peeled and deveined small shrimp
* 1 tablespoon of butter
* 3/4 cup of chopped green sweet pepper
* 1/2 cup of chopped onion
* 1/2 cup of sliced celery
* 2 cloves garlic, minced
* 1/2 teaspoon dried thyme, crushed
* 3 cups cooked long grain wild rice
* 4 slices of bacon, chopped
* 8 cups torn, stemmed fresh kale or spinach
* 2 tablespoons of butter
* 2 tablespoons of all-purpose flour
* 1 1/2 teaspoons of Cajun seasoning
* 2 cups of milk
* 2 cups of shredded Monterey Jack cheese
* 12 ounces cooked crabmeat, flaked
* 1/2 cup shredded Parmesan cheese
* 1/2 cup chopped green onions

Preparation steps:

* Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 350 degrees. In a large skillet heat the 1 tablespoon of butter over medium heat until melted. Add sweet pepper, onion, celery, and garlic; cook about 4 minutes or until vegetables are tender, stirring occasionally. Add thyme; cook and stir for 1 minute more. Transfer mixture to a medium bowl. Stir in cooked rice.
* In the same skillet, cook bacon over medium heat until crisp. Add kale; cook and stir for 5 minutes or until wilted and tender. Remove from heat.
* For sauce, in a small saucepan heat the 2 tablespoons butter over medium heat until melted. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Gradually add Monterey Jack cheese, stirring until cheese is melted.
* Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture in the bottom of the prepared baking dish. Top with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 minutes or until bubbly. Sprinkle with green onions.

Enjoy
(Serves 8 to 10)

Seafood Enchiladas Oven Recipe

Seafood Enchiladas Oven Recipe



Ingredients needed:

* 2 or 3 dried ancho or mulato chile peppers
* 2 cups of Monterey Jack cheese
* 12 ounces of chopped cooked shrimp or crabmeat or two 6-ounce packages frozen peeled cooked shrimp or crabmeat, thawed and chopped
* 10 6-inch corn tortillas
* 1/2 cup of chopped onion
* 1 tablespoon of olive oil or vegetable oil
* 1/3 cup of all-purpose flour
* 1/4 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 3 cups of milk

Preparation steps:

* Cut open dried peppers; discard stems and seeds. In a small bowl, combine peppers and enough boiling water to cover. Let stand for 45 minutes or until softened; drain. Cut one of the peppers into thin slivers; set aside to use as a garnish. Cut the remaining peppers into small pieces. For filling, in a medium bowl combine pepper pieces, 1 1/2 cups of the cheese, and the shrimp; set aside.
* Preheat oven to 350 degrees. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
* Spoon about 1/4 cup of the filling onto each tortilla, spreading evenly. Roll up tortillas. Place filled tortillas, seam sides down, in an ungreased 3-quart rectangular baking dish.
* For sauce, in a medium saucepan cook onion in hot oil over medium heat until tender, stirring occasionally. Stir in flour, salt, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over flour tortillas.
* Bake, covered, about 20 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese and the pepper slivers. Bake, uncovered, about 5 minutes more or until the cheese is melted.

Enjoy
(Serves 10)

Horseradish Ham and Potato Bake Oven Recipe

Horseradish Ham and Potato Bake Oven Recipe



Ingredients needed:

* Nonstick cooking spray
* 28-ounce package of frozen diced hash brown potatoes with onions and peppers
* 1 1/2 cups diced cooked ham (approximately 8 ounces)
* 1 cup of shredded Swiss cheese
* 1/3 cup finely chopped red onion
* 5 eggs, lightly beaten
* 1 1/2 cups of milk
* 3 tablespoons horseradish mustard
* 1/2 teaspoon of salt
* 1/4 teaspoon ground black pepper
* Chopped green onions
* Horseradish Sour Cream (see recipe below)

Preparation steps:

* Coat a 3-quart rectangular baking dish with cooking spray. Spread frozen potatoes evenly in the bottom of the prepared baking dish. Sprinkle with ham, cheese, and onion.
* In a medium bowl, combine eggs, milk, mustard, salt, and black pepper. Pour egg mixture evenly over layers in baking dish. Cover and chill for 2 to 24 hours.
* Preheat oven to 350 degrees. Bake, uncovered, for 60 minutes or until a knife inserted near the center comes out clean. Sprinkle with green onions. Let stand for 5 minutes before serving. Serve with the Horseradish Sour Cream.

Horseradish Sour Cream recipe
In a small bowl, stir together 1/2 cup sour cream, 1 to 2 tablespoons of horseradish mustard, and 1 tablespoon snipped fresh chives.

Enjoy
(serves 8)

Sweet Potato Casserole Oven Recipe

Sweet Potato Casserole Oven Recipe



Ingredients needed:

* 4 pounds of sweet potatoes, peeled and cut into quarters
* 1 cup of packed brown sugar
* 1/2 cup of butter, cut up
* 1/4 cup of milk
* 1 tablespoon of lemon juice
* 4 eggs, lightly beaten
* 1 cup crushed gingersnap cookies or graham crackers
* 2 tablespoons butter, melted

Preparation steps:

* In a Dutch oven, cook sweet potatoes, covered, in enough boiling lightly salted water to cover for 30 minutes or until tender; drain. Return potatoes to pan. Grease a 3-quart rectangular baking dish; set aside.
* Preheat oven to 350 degrees. Slightly mash potatoes with a potato masher. Stir in brown sugar, the 1/2 cup butter, the milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to the prepared baking dish.
* For topper, in a medium bowl combine crushed gingersnaps and the 2 tablespoons melted butter. Sprinkle on top of potato mixture.
* Bake, uncovered, for 30 to 35 minutes.

Enjoy
(serves 8 to 12)

Strawberry Margarita Cheesecake Minis Oven Recipe

Strawberry Margarita Cheesecake Minis Oven Recipe



Ingredients needed:

* Recipe for Salted Pretzel Crust (See below)
* 1 1/2 8-ounce tubs cream cheese spread, softened
* 1/2 cup of sugar
* 1 tablespoon of all-purpose flour
* 1 1/2 teaspoons finely shredded lime peel
* 1 teaspoon vanilla
* 1 egg
* 1 cup sliced small strawberries
* 1 tablespoon of sugar
* 1 tablespoon of lime juice
* Finely shredded lime peel (optional)

Preparation steps:

* Preheat oven to 325 degrees. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust from recipe at bottom of this post. Press about 1 1/2 teaspoons of the pretzel mixture onto the bottom and up the sides of each prepared muffin cup. Bake for 5 minutes.
* Meanwhile, for filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, the flour, the 1 1/2 teaspoons lime peel, and the vanilla. Beat until combined, scraping sides of the bowl occasionally. Beat in egg on low speed just until combined.
* Spoon filling into partially baked crusts, filling each 3/4 full. Bake for 15 minutes more or until filling is set. Cool in muffin cups on wire racks for 10 minutes. Remove cheesecakes from muffin cups. Cool completely on wire racks.
* Place mini cheesecakes in an airtight container. Cover and chill for at least 4 hours.
* In a small bowl, combine strawberries, the 1 tablespoon of sugar, and the lime juice. Spoon strawberry mixture on top of mini cheesecakes. If desired, sprinkle with additional lime peel.

Recipe for Salted Pretzel Crust: Place 1 3/4 cups pretzel sticks in a resealable plastic bag. Seal bag. Crush pretzels with a rolling pin until fine crumbs form. You should have approximately 1 cup. In a medium bowl, stir together crushed pretzels and 2 tablespoons sugar. Stir in 1/4 cup of melted butter.

Chicken and Broccoli Pie Oven Recipe

Chicken and Broccoli Pie Oven Recipe



Ingredients needed:

* 1 bag of frozen chopped broccoli, thawed, drained
* 1 1/2 cups gluten-free shredded Cheddar cheese
* 1 cup cut-up cooked chicken
* 1 medium onion, chopped (1/2 cup)
* 2 eggs
* 1 cup of milk
* 1/2 cup Bisquick Gluten Free mix
* 1/2 teaspoon of salt
* 1/4 teaspoon of pepper

Preparation steps:

* Heat oven to 400 degrees. Grease 9-inch pie plate with shortening. In large bowl, mix broccoli, 1 cup of the cheese, the chicken and onion. Spoon into pie plate.
* In a medium bowl, stir eggs, milk, Bisquick mix, salt and pepper until blended. Pour over mixture in the pie plate.
* Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before cutting.

Enjoy

Pizza Balls Oven Recipe

Pizza Balls Oven Recipe




Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping.

Mashed Baked Potatoes with Garden Confetti Oven Recipe

Mashed Baked Potatoes with Garden Confetti Oven Recipe



Ingredients needed:

* Nonstick cooking spray
* 5 pounds of red-skin potatoes (about 15 medium)
* 8-ounce package regular or reduced-fat cream cheese, cut up and softened
* 1 teaspoon of salt
* 1 teaspoon of cracked black pepper
* 1 1/2 cups half-and-half, light cream, or evaporated fat-free milk
* 1 recipe for Garden Confetti (See below)
* 2 tablespoons of butter, melted

Preparation steps:

* Preheat oven to 425 degrees. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Scrub potatoes thoroughly with a brush; rinse and pat dry with paper towels. Prick potatoes with a fork. Bake for 55 minutes or until tender.
* Transfer half of the potatoes (with their skins still on) to an extra large bowl. Cut any large potatoes in half or quarters for easier mashing. Mash with a potato masher or an electric mixer on low speed until slightly lumpy; transfer to a large bowl. Use the same extra large bowl to mash the remaining potatoes.
* Return all the potatoes to the extra large bowl; add cream cheese, salt and pepper. Gradually beat in half-and-half to make mashed potatoes light and fluffy. Transfer mashed potatoes to the prepared baking dish. Top with Garden Confetti; drizzle with melted butter. Cover baking dish with foil. Chill for 2 to 24 hours.
* To serve, preheat oven to 325 degrees. Bake, covered, for 1 hour. Bake, uncovered, for 1 hour and 10 minutes more or until heated through.

Preparation steps for Garden Confetti recipe:

In a large skillet, melt 3 tablespoons butter over medium heat. Add 3 medium carrots, shredded; 1 small red sweet pepper, finely chopped; 1 small green sweet pepper, finely chopped; 1 medium onion, halved and thinly sliced; and 2 cloves of garlic, minced. Cook and stir for 4 to 5 minutes or until vegetables are tender. If desired, stir in 1 teaspoon snipped fresh rosemary or thyme.

Enjoy
(Serves 10 to 12)

Tetrazzini Primavera Oven Recipe

Tetrazzini Primavera Oven Recipe



Ingredients needed:

* Nonstick cooking spray
* 8 ounces dried whole wheat linguine or spaghetti, broken in half
* 1 pound broccoli, trimmed and cut into 1-inch pieces
* 2 tablespoons butter
* 3 medium red and/or yellow sweet peppers, stemmed, seeded, and cut into 1-inch pieces
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1/4 teaspoon of salt
* 1/8 teaspoon of ground black pepper
* 1 can of reduced-sodium chicken broth
* 3/4 cup of fat free milk
* 1/2 cup of light sour cream
* 3 cups of shredded cooked turkey or chicken
* 3/4 cup shredded white cheddar cheese (3 ounces)
* 1 recipe for Bread Crumb Topper (see below)

Preparation steps:

* Preheat oven to 350 degrees. Coat a 3-quart rectangular baking dish with cooking spray; set aside
* In a dutch oven, cook linguine according to package directions, adding broccoli for the last 2 minutes of cooking; drain. Return linguine mixture to Dutch oven.
* Meanwhile, for sauce, in a large skillet heat butter over medium heat until melted. Add sweet peppers and garlic; cook about 5 minutes or just until peppers are tender, stirring occasionally. Stir in flour, salt, and black pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in sour cream.
* Add sauce, turkey, and cheese to linguine mixture; stir gently to combine. Transfer mixture to the prepared baking dish. Cover with foil. Bake for 25 minutes.
* Sprinkle with Bread Crumb Topper. Bake, uncovered, for 10 to 15 minutes more or until heated through and topper is lightly browned. Let stand for 5 minutes before serving.

Bread Crumb Topper recipe: In a small bowl, toss together 1 cup soft bread crumbs, 1 tablespoon snipped fresh parsley, 1 to 2 teaspoons finely shredded lemon peel, and 1 tablespoon olive oil.

Enjoy
(Serves 6 to 8)

Macaroni and Brie with Crab Oven Recipe

Macaroni and Brie with Crab Oven Recipe



Ingredients needed:

* Nonstick cooking spray
* 16 ounces dried medium shell macaroni
* 5 tablespoons butter
* 1 medium sweet onion, halved and thinly sliced
* 1/3 cup of all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3 cups milk
* 1 pound Brie cheese, rind trimmed and cheese coarsely topped (if desired, reserve 8 small wedges for topping)
* 2 6-ounce cans crabmeat, drained, flaked, and cartilages removed
* 3 slices firm-texture white bread, torn
* Snipped fresh Italian (flat-leaf) parsley, optional

Preparation steps:

* Preheat oven to 350 degrees. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven, cook macaroni according to package directions; drain. Return macaroni to Dutch oven.
* In a large skillet, heat butter over medium heat until melted. Add onion; reduce heat to medium-low. Cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium low. Gradually add cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish.
* Place bread pieces in a food processor; cover and process to form coarse crumbs. Sprinkle crumbs over macaroni mixture.
* Bake, uncovered, about 30 minutes or until heated through and crumbs are golden. If desired, add reserved Brie wedges to the top of dish for the last 5 minutes of baking. If desired, sprinkle with parsley.

Enjoy
(Serves 8)

Turkey Meat Loaf Oven Recipe

Turkey Meat Loaf Oven Recipe



Ingredients needed:

* 2 teaspoons of vegetable oil
* 3/4 cup finely chopped onion
* 1/4 cup finely chopped green bell pepper
* 2 cloves garlic, finely chopped
* 1/4 cup shredded reduced-fat sharp Cheddar cheese
* 1/4 cup Italian style bread crumbs
* 1 1/2 teaspoons Italian seasoning
* 1 teaspoon of ketchup
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 egg, slightly beaten
* 1 1/4 lb ground turkey breast
* 1/2 cup of ketchup
* 1 tablespoon packed light brown sugar
* 1 teaspoon of yellow mustard

Preparation steps:

* Heat oven to 350 degrees. Sprayy 8x4-inch loaf pan with cooking spray.
* In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell pepper and garlic in oil 3 minutes, stirring occasionally. Cool.
* In large bowl, mix cheese, bread crumbs, Italian seasoning, 1 teaspoon ketchup, the salt, pepper, egg and onion mixture. Crumble turkey over mixture; stir just until blended. Pack mixture into loaf pan.
* Bake 35 minutes. In small bowl, mix 1/2 cup ketchup, the brown sugar and mustard. Spread over meat loaf. Bake 5 minutes longer. Let stand 10 minutes before cutting.

Enjoy

Peaches and Cream Bread Pudding Oven Recipe

Peaches and Cream Bread Pudding Oven Recipe



Ingredients needed:

* 12 slices cinnamon-swirl bread, halved diagonally
* 1 16-ounce package frozen unsweetened peach slices, thawed, drained, and chopped
* 3 ounces cream cheese, cut into small cubes
* 8 eggs, lightly beaten
* 2 cups of milk
* 1 cup whipping cream
* 1/2 cup sugar
* 1 teaspoon vanilla
* 1/2 teaspoon of salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 recipe for Caramel sauce (see below)
* 1/2 cup coarsely chopped pecans, toasted

Preparation steps:

* In a 3-quart rectangular baking dish, arrange bread half-slices, peaches, and cream cheese. In a large bowl, whisk together eggs, milk, whipping cream, sugar, vanilla, salt, cinnamon and nutmeg. Pour egg mixture evenly over bread mixture. Cover and chill overnight.
* Preheat oven to 350 degrees. Let bread pudding stand at room temperature for 15 minutes. Bake, uncovered, for 45 minutes or until set.
* Before serving, drizzle bread pudding with desired amount of Caramel Sauce and sprinkle with pecans. Store any remaining sauce in the refrigerator for up to 1 week.

Caramel Sauce recipe

In a medium heavy saucepan, combine 3/4 cup packed brown sugar, 1/2 cup of butter, 1/2 cup of whipping cream, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Cook for 15 minutes. Makes 1 1/2 cups.

Enjoy

Honey Nut Chicken Salad with Citrus and Feta Recipe

Honey Nut Chicken Salad with Citrus and Feta Recipe



Ingredients needed:

* 2 cups of plain Greek yogurt
* 1/2 cup of honey
* 1 teaspoon of finely shredded orange peel
* 1/2 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 2 tablespoons of milk
* 2 tablespoons of snipped fresh mint
* 2 1/2 to 3 pounds cooked chicken breast, cut into 1-inch pieces (about 6 cups)
* 1 cup of crumbled feta cheese
* 1 cup of quartered dried apricots
* 1 cup of coarsely chopped hazelnuts, toasted
* Romaine lettuce leaves
* Fresh mint sprigs (optional)

Preparation steps:

* For dressing, in a medium bowl combine yogurt, honey, orange peel, salt and pepper. If necesary, stir in enough of the milk, 1 tablespoon at a time, to reach desired consistency. Stir in the 2 tablespoons snipped mint.
* In an extra large bowl, combine chicken, feta cheese, the 1 cup quartered apricots, and the 1 cup chopped hazelnuts. Add dressing; stir gently to coat. Cover and chill for 2 to 12 hours.
* To serve, spoon chicken mixture onto lettuce leaves. If desired, garnish with additional dried apricots, hazelnuts, and mint sprigs.

Enjoy
(Serves 8)

Butternut Squash Lasagna Oven Recipe

Butternut Squash Lasagna Oven Recipe



Ingredients needed:

* 3 pounds butternut squash, peeled, seeded, and sliced 1/4 to 1/2 inch thick
* 3 tablespoons of olive oil
* 1/2 teaspoon of salt
* 1/4 cup of butter
* 6 cloves garlic, minced
* 1/4 cup of all-purpose flour
* 1/2 teaspoon of salt
* 4 cups of milk
* 1 tablespoon snipped fresh rosemary
* 9 no-boil lasagna noodles
* 1 1/3 cups finely shredded Parmesan cheese
* 1 cup of whipping cream

Preparation steps:

* Preheat oven to 425 degrees. Lightly grease a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with the 1/2 teaspoon of salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once.
* Meanwhile, for sauce, in a large saucepan heat butter over medium heat until melted. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
* To assemble lasagna, lightly grease a 3-quart rectangular baking dish. Spread about 1 cup of the sauce in the bottom of the prepared baking dish. Top with three of the noodles. Spread 1/3 of the remaining sauce over noodles in dish; sprinkle with 1/3 cup of the Parmesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.
* Cover baking dish with plastic wrap, then with foil. Chill for 2 to 24 hours.
* Preheat oven to 375 degrees. If chilled, remove plastic wrap; re-cover with foil. Bake, covered, for 45 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.

Enjoy

Pork Chop and Green Bean Bake Oven Recipe

Pork Chop and Green Bean Bake Oven Recipe



Ingredients needed:

* 4 boneless pork loin or rib chops, about 3/4 inch thick (about 1 1/4 lb)
* 1/4 teaspoon of salt
* 1/4 teaspoon of pepper
* 3 cups of frozen cut green beans (from 12-oz bag), thawed
* 1 can of cream of celery soup
* 1 cup of shredded Swiss cheese
* 1/3 cup milk
* 2 tablespoons diced pimientos, drained
* 1 can of French-fried onions (2.8 oz)

Preparation steps:

* Heat oven to 350 degrees. Spray 8-inch square glass baking dish with cooking spray. Trim fat from pork chops if necessary. Sprinkle both sides of pork with salt and pepper.
* Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add pork; cook about 10 minutes, turning once, until brown. Place in baking dish.
* In medium bowl, mix green beans, soup, cheese, milk and pimientos. Spread over pork chops.
* Bake uncovered about 50 minutes or until bubbly. Sprinkle onions over top. Bake 5 minutes longer.

Enjoy

Turkey Biscuit Pot Pie Oven Recipe

Turkey Biscuit Pot Pie Oven Recipe



Ingredients needed:

* 2 1/2 cups baby-cut carrots
* 2 cups of cut-up fresh broccoli
* 3 tablespoons of butter or margarine
* 1/2 cup chopped onion
* 3 tablespoons of all-purpose flour
* 2 cups of chicken broth
* 1 tablespoon of chopped fresh or 1 teaspoon of dried sage leaves
* 2 cups cubed cooked turkey

Ingredients for Biscuit Crust:

* 4 slices of bacon
* 1 cup of Original Bisquick mix
* 1/2 cup of milk
* 1/2 cup of shredded Cheddar Cheese

Preparation steps:

* Heat oven to 400 degrees. In 2-quart saucepan, heat 1 cup of water to boiling. Add carrots and broccoli; cook about 4 minutes or until crisp-tender. Drain.
* In a 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir in carrots, broccoli and turkey. Spoon mixture into ungreased 2-quart casserole.
* Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on high for 4 to 6 minutes or until crisp. Crumble bacon into medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
* Bake 30 minutes or until biscuit crust is golden brown.

Enjoy

French Toast Bake Oven Recipe

French Toast Bake Oven Recipe



FRENCH TOAST BAKE -- Easy and OH SO incredible on a Winter's morning!!

Ingredients:

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

Directions:

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

Enjoy

Cheesy Pepperoni Twist Rolls Oven Recipe

Cheesy Pepperoni Twist Rolls Oven Recipe



Ingredients needed:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely

Preparation steps:

Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Enjoy

Asian Spice Pork and Apple Supper Oven Recipe

Asian Spice Pork and Apple Supper Oven Recipe



Ingredients needed:

* 4 boneless pork chops, cut 1/2 inch thick
* 1/4 cup peanut oil or vegetable oil
* 1/4 cup honey or packed brown sugar
* 1/4 cup reduced-sodium soy sauce
* 2 tablespoons rice wine or dry sherry
* 1 2-inch piece fresh ginger, peeled and sliced
* 1 teaspoon Chinese five-spice powder
* 1 teaspoon toasted sesame oil
* 2 large baking apples, such as Cortland or Winesap, cored and cut into thick slices
* 1/4 teaspoon Chinese five-spice powder
* 4 green onions, sliced diagonally into 2-inch pieces
* 1 tablespoon of honey

Preparation steps:

* Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine peanut oil, the 1/4 cup of honey, the soy sauce, rice wine, ginger, five-spice powder, and sesame oil. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally.
* Preheat oven to 425 degrees, Drain chops, reserving 1/4 cup of the marinade. Place chops in an ungreased 3-quart rectangular baking dish. Arrange apples around chops. Drizzle apples with the reserved 1/4 cup marinade; sprinkle with Chinese five-spice powder.
* Bake, uncovered, for 10 minutes. Add green onions. Bake for 10 to 15 minutes more or until chops are cooked through and apples are tender. Arrange chops and apples on a serving platter. Drizzle apples with the 1 tablespoon honey.

Enjoy
(serves 4)

Buttermilk Biscuit Sausage Pinwheels Oven Recipe

Buttermilk Biscuit Sausage Pinwheels Oven Recipe



Ingredients needed:

* 1/4 cup of shortening
* 2 cups of unsifted self-rising flour
* 1 cup of buttermilk
* 1 lb. raw bulk pork sausage, room temperature

Preparation steps:

* With a pastry blender, cut shortening into flour. Add buttermilk; mix.
* On a lightly floured surface, knead for a few seconds, adding additional flour if necessary. Roll out on a lightly floured surface into a 12-inch by 9-inch rectangle. Spread sausage over dough.
* Roll up, jelly roll-style, starting from the short side. Chill. Cut into 1/2 inch slices.
* Place, cut side down, on a lightly greased baking sheet. Bake at 425 degrees for 25 minutes or until lightly browned.

Enjoy

Spiced Eggnog Pumpkin Pie Oven Recipe

Spiced Eggnog Pumpkin Pie Oven Recipe



Ingredients needed:

* Pastry for single-crust pie (9 inch)
* 1 can of solid-pack pumpkin (15 oz.)
* 1 1/4 cups of eggnog
* 3/4 cup of sugar
* 2 eggs
* 1 teaspoon of ground cinnamon
* 1/2 teaspoon of salt
* 1/2 teaspoon of ground ginger
* 1/4 teaspoon of ground cloves
* 1/4 teaspoon of ground nutmeg

Preparation steps:

* Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
* Place the remaining ingredients in a large bowl; beat just until smooth. Pour into pastry.
* Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake for 30 to 35 minutes longer or until a knife inserted near the center comes out clean. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack.

Store in the refrigerator until ready to serve.

Enjoy

Eggnog Bavarian Stovetop Recipe

Eggnog Bavarian Stovetop Recipe



Ingredients needed:

* 3 cups of unflavored gelatin
* 4 cups of eggnog, divided
* 1/2 cup of 2% milk
* 1 tablespoon of rum extract
* 1/8 teaspoon of salt
* 2 cups of heavy whipping cream
* 1 cup of finely chopped walnuts

Raspberry-Currant Sauce ingredients needed:

* 1 package of frozen sweetened raspberries, thawed (10 oz.)
* 1/2 cup of red currant jelly
* 1 tablespoon of cornstarch
* 2 tablespoons of cold water

Preparation steps:

* In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
* In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
* Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in the jelly. Bring to a boil. Combine the cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature.

Enjoy

Christmas Eve Confetti Pasta Recipe

Christmas Eve Confetti Pasta Recipe



Ingredients needed:

* 1 package of linguine (16 oz.)
* 1 cup of chopped sweet red pepper
* 1 cup of chopped green pepper
* 1/3 cup of chopped onion
* 3 garlic cloves, peeled and thinly sliced
* 1/4 teaspoon of salt
* 1/4 teaspoon of dried oregano
* 1/8 teaspoon of crushed red pepper flakes
* 1/8 teaspoon of pepper
* 1/4 cup of olive oil
* 2 lbs. cooked and small shrimp, peeled and deveined
* 1/2 cup of shredded Parmesan cheese

Preparation steps:

* Cook linguine according to package directions. Meanwhile, in a Dutch oven, sauté the peppers, onion, garlic and seasonings in oil until vegetables are tender.
* Add the shrimp; cook and stir 2 to 3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.

Rosemary Cheddar Muffins Oven Recipe

Rosemary Cheddar Muffins Oven Recipe



Ingredients needed:

* 2 cups of self-rising flour
* 1/2 cup shredded sharp cheddar cheese
* 1 tablespoon of minced fresh rosemary or 1 teaspoon of dried rosemary, crushed
* 1 1/4 cups of 2 percent milk
* 3 tablespoons of mayonnaise

Preparation steps:

* In a large bowl, combine the flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.
* Bake at 400 degrees for 9 minutes or until lightly browned and toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Serve warm and enjoy

Onion Beef Muffin Cups Oven Recipe

Onion Beef Muffin Cups Oven Recipe



Ingredients needed:

* 3 medium onions, thinly sliced
* 1/4 cup of butter cubed
* 1 beef top sirloin steak, cut into 1/8-inch slices
* 1 teaspoon of all purpose flour
* 1 teaspoon of brown sugar
* 1/4 teaspoon of salt
* 1/2 cup of beef broth
* 1 tube of large refrigerated flaky biscuits (about 16.3 oz)
* 3/4 cup of shredded part-skim mozzarella cheese
* 1/3 cup of grated Parmesan cheese, divided

Preparation steps:

* In a large skillet, cook onions in butter over medium heat for 11 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2 to 3 minutes or until no longer pink.
* Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 5 minutes or until thickened.
* Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons of beef mixture.
* Combine mozzarella cheese and 1/4 cup of Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with the remaining Parmesan cheese.
* Bake at 375 degrees for 12 to 15 minutes or until golden brown. Let stand for 2 minutes before removing from pan.

Serve warm and enjoy
(makes 4 servings)

Apple & Pecan Stuffed Sweet Potatoes Oven Recipe

Apple & Pecan Stuffed Sweet Potatoes Oven Recipe



Ingredients needed:

* 6 medium sweet potatoes
* 1/2 cup butter, cubed
* 1/4 cup of packed brown sugar
* 1/2 teaspoon of grated orange peel
* 1 medium apple, chopped
* 1/4 cup of chopped pecans

Preparation steps:

* Scrub and pierce potatoes with a fork. Place on a foil-lined 15-inch. x 10-inch. x 1-inch baking pan. Bake at 400 degrees for 45 to 60 minutes or until tender.
* When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-inch thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange peel. Fold in apple and pecans.
* Spoon into potato shells. Return to baking pan. Bake 15 to 20 minutes longer or until heated through.

Enjoy

Honey Orange Winter Vegetable Medley Oven Recipe

Honey Orange Winter Vegetable Medley Oven Recipe



Ingredients needed:

* 3 cups of fresh baby carrots
* 2 cups of cubed red potatoes
* 2 cups of pearl onions, peeled
* 2 cups of cubed peeled sweet potatoes
* 3/4 cup of reduced-sodium chicken broth
* 1/2 cup of orange marmalade
* 1/4 cup of honey
* 2 tablespoons of lemon juice
* 1 1/2 teaspoon of poultry seasoning
* 3/4 teaspoon of salt
* 3/4 teaspoon of pepper
* 3 tablespoons of butter, cubed

Preparation steps:

* Place the vegetables in a greased shallow 3-qt baking dish. In a small bowl, combine the broth, marmalade, honey, lemon juice and seasonings. Pour over vegetables and toss to coat. Dot with butter.
* Cover and bake at 375 degrees for 30 minutes. Uncover and bake 35 minutes longer or until vegetables are tender.

Enjoy
(serves 9)

Chicken Enchiladas Adobo Oven Recipe

Chicken Enchiladas Adobo Oven Recipe



Ingredients needed:

* 1 can of diced fire-roasted tomatoes, undrained (14.5 ounce)
* 1/2 cup of chopped sweet onion
* 1 canned of chipotle pepper in adobo sauce
* 1 tablespoon of canned adobo sauce
* 1 tablespoon of snipped fresh cilantro
* 1 teaspoon of ground cumin
* 1/2 teaspoon of chili powder
* 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
* 1 pound skinless, boneless chicken breast halves or thighs, cut into bite-size strips
* 1 tablespoon of vegetable oil
* 1/2 cup corn and black bean salsa
* 1/2 cup of sour cream
* 1/2 teaspoon of finely shredded lime peel
* 8 multigrain or whole wheat flour tortillas
* 3/4 cup shredded Monterey Jack cheese
* 1/2 cup of sliced green onions
* 1 can of sliced pitted ripe olives, drained (approximately 2.25 ounce)

Preparation steps:

* Lightly grease a 3-quart rectangular baking dish; set aside. For sauce, in a medium saucepan combine tomatoes, 3/4 cup water, the sweet onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder, and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered,for 15 minutes; cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth.
* For filling, in a large skillet cook and stir chicken in hot oil over medium-high heat until no longer pink. Drain off fat. Stir in salsa, sour cream, lime peel, and the remaining salt.
* To assemble enchiladas, spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Spoon about 3 tablespoons of the filling onto each tortilla near an edge; roll up tortilla. Place enchiladas, seam sides down, on top of sauce in dish. Spoon the remaining sauce over enchiladas. Cover baking dish with foil.
* Preheat oven to 375 degrees. Bake for 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. Sprinkle with green onions and olives.

Enjoy

Prime Rib with Horseradish Cream Oven Recipe

Prime Rib with Horseradish Cream Oven Recipe



Ingredients needed:

* 1 bone-in beef rib roast (6 to 8 pounds)
* 3 garlic cloves, sliced
* 1 teaspoon of pepper

Ingredients for Horseradish Cream:

* 1 cup of heavy whipping cream
* 2 tablespoons of prepared horseradish
* 2 teaspoons of red wine vinegar
* 1 teaspoon of ground mustard
* 1/4 teaspoon of sugar
* 1/4 teaspoon of salt
* Dash of Pepper

Preparation steps:

* Please roast fat side up in a shallow roasting pan. Cut slits into the roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered at 450 degrees for 15 minutes. Reduce heat to 325 degrees; bake for 3 hours longer or until meat reaches desired doneness.
* Meanwhile, in a small bowl, heat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour.
* Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.

Enjoy

Stuffed Flank Steak with Mushroom Sherry Sauce Oven Recipe

Stuffed Flank Steak with Mushroom Sherry Sauce Oven Recipe



Ingredients needed:

* 1 beef flank steak (1 1/2 lbs.)
* 1/3 cup of garlic-herb spreadable cheese
* 2 tablespoons of prepared pesto
* 3/4 lb. whole fresh mushrooms, thinly sliced, divided
* 2 cups of fresh baby spinach
* 1 jar of roasted sweet red peppers, drained and julienned
* 1 teaspoon of coarsely ground pepper
* 1/2 teaspoon of salt
* 2 tablespoons of olive oil, divided
* 1 shallot, sliced
* 2 cups of reduced-sodium beef broth
* 1 cup of sherry
* 1 cup heavy whipping cream

Preparation steps;

* Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickenness. Remove plastic.
* Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1 3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1 1/2-in. intervals. Rub with 1 tablespoon of oil.
* In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375 degrees for 45 minutes or until meat reaches desired doneness. Remove steak from the pan; cover and keep warm.
* In the same skillet, sauté shallow and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes.
*Serve with sliced beef and enjoy.

Turkey Mushroom Sandwich Bowls Oven Recipe

Turkey Mushroom Sandwich Bowls Oven Recipe



Ingredients needed:

* 4 French Rolls
* 1/4 cup of butter, melted
* 1 1/2 cups of sliced fresh mushrooms
* 1 medium onion, thinly sliced
* 2 tablespoons of canola oil
* 1/2 cup of dry vermouth or chicken broth
* 2 tablespoons of all-purpose flour
* 1/2 teaspoon of salt
* 1/4 teaspoon of pepper
* 1 1/4 cups of heavy whipping cream
* 4 cups of cubed cooked turkey
* Minced fresh chives

Preparation steps:

* Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325 degrees for 10 to 15 minutes or until lightly browned.
* Meanwhile, in a large skillet, sauté mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
* Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1 to 2 minutes or until sauce is thickened. Stir in turkey; heat through. Spoon into hollowed rolls; garnish with chives. Replace tops.

Enjoy

Country Sausage & Egg Rolls Oven Recipe

Country Sausage & Egg Rolls Oven Recipe



Ingredients needed:

* 1 lb. bulk pork sausage
* 1 cup of chopped sweet onion
* 1 garlic clove, minced
* 1/2 teaspoon of pepper, divided
* 1 tablespoon of butter
* 8 eggs
* 3 tablespoons of whole milk
* 1/4 teaspoon of salt
* 3/4 cup of shredded sharp cheddar cheese
* 3 green onions, chopped
* 15 sheets of phyllo dough
* 1/3 cup butter, melted

Preparation steps:

* In a large skillet over medium heat, cook the sausage, sweet onion, garlic and 1/4 teaspoon of pepper until meat is no longer pink; drain. Remove and keep warm.
* In the same skillet, melt butter over medium-high heat. Whisk the eggs, milk, salt and remaining pepper; add to skillet. Cook and stir until almost set. Stir in the cheese, green onions and sausage mixture. Remove from the heat.
* Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with four more phyllo sheets, brushing with butter after each layer. (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out.) Repeat, making three stacks.
* Cut each stack in half widthwide and in half crosswise, forming four 7-in. x 4 1/2 in. rectangles. Spoon 1/4 cup egg mixture along a long side of each rectangle; roll up.
* Place seam side down on an ungreased baking sheet. With a sharp knife, make four shallow slashes across each roll; brush with butter.
* Bake at 350 degrees for 35 minutes or until golden brown.

Enjoy

Farmer's Casserole Oven Recipe

Farmer's Casserole Oven Recipe



Ingredients needed:

* 3 cups of frozen shredded hash brown potatoes
* 3/4 cup shredded Monterey Jack cheese
* 1 cup of cubed fully cooked ham
* 1/4 cup of chopped green onions
* 4 large eggs
* 1 can of evaporated milk (12 oz.)
* 1/4 teaspoon of pepper
* 1/8 teaspoon of salt

Preparation steps:

* Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
* Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees. Bake, uncovered, for 60 minutes or until a knife inserted near the center comes out clean.

Enjoy

Roasted Breakfast Pears Oven Recipe

Roasted Breakfast Pears Oven Recipe



Ingredients needed:

* 4 large ripe yet firm Bosc or red Anjou pears
* 1 tablespoon of lemon juice
* 1 tablespoon butter, softened
* 2 tablespoons of packed brown sugar
* ¼ teaspoon of salt
* 2 teaspoons finely shredded orange peel (set aside) or orange liqueur
* ¼ cup of orange juice
* 1 teaspoon of vanilla
* 1 cup of plain Greek yogurt
* 2 tablespoons of pure maple syrup
* ¼ cup of granola
* 2 tablespoons sliced almonds, toasted

Preparation steps:

* Preheat oven to 350 degrees. Cut pears in half lengthwise. Using a melon baller, scoop out a 1-inch indentation in the center of each pear. Brush cut sides with lemon juice.
* Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in the baking dish.
* Bake, uncovered for 25 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking.
* Remove from oven; stir vanilla into cooking liquid. Cool completely. Cover and chill for 2 to 24 hours, turning pears in liquid at least once during chilling.
* To serve, in a small bowl stir together yogurt and maple syrup. Spoon mixture into indentations in pear halves; sprinkle with orange peel.
* Serve with granola and toasted almonds.

Enjoy

Tomato, Sausage & Cheddar Bread Pudding Oven Recipe

Tomato, Sausage & Cheddar Bread Pudding Oven Recipe



Ingredients needed:

* 3 cups of shredded sharp cheddar cheese
* 1 can of diced tomatoes, drained
* 1 lb. bulk Italian sausage, cooked and crumbled
* 4 green onions, thinly sliced
* 1/4 cup minced fresh basil or 1 tablespoon of dried basil
* 1/4 cup of packed brown sugar
* 1 teaspoon of dried oregano
* 1 teaspoon of garlic powder
* 3 cups of cubed French bread
* 6 eggs
* 1 1/2 cups heavy whipping cream
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 1/2 cup of grated Parmesan cheese

Preparation steps:

* Preheat oven to 350 degrees. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9 inch baking dish.
* In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake for 45 minutes or until a knife inserted near the center comes out clean.

Serve and enjoy.

Thanksgiving Dinner Pie Oven Recipe

Thanksgiving Dinner Pie Oven Recipe



Ingredients needed:

* 1 lb ground turkey breast
* 1 medium onion, chopped (1/2 cup)
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 package of refrigerated mashed potatoes
* 2 to 3 teaspoons of prepared horseradish
* 1 cup of shredded provolone cheese
* 1/2 cup of Original Bisquick mix
* 1 cup of milk
* 2 eggs
* 1/4 cup of chopped fresh Italian parsley
* 1 can of whole berry cranberry sauce
* Fresh parsley sprigs, if desired

Preparation steps:

* Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, cook turkey, onion, salt and pepper over medium heat for 6 to 8 minutes or until turkey is no longer pink. Remove from heat. Sprinkle turkey mixture in pie plate.
* Cook mashed potatoes in microwave as directed on package. In a small bowl, mix 2 cups of the potatoes and the horseradish. (Reserve remaining potatoes for later use) Spread potatoes evenly over turkey mixture. Sprinkle with cheese.
* In a small bowl, stir Bisquick mix, milk, eggs and chopped parsley until blended. Pour over cheese.
* Bake for 30 minutes or until knife inserted in center comes out clean. Let stand for about 5 minutes before cutting. Top individual servings with cranberry sauce. Garnish with parsley springs, if desired.

Enjoy

Spinach and Herb Stuffed Pork Oven Recipe

Spinach and Herb Stuffed Pork Oven Recipe



Ingredients needed:

* 1 box of Green Giant frozen chopped spinach, thawed, squeezed to drain
* 1 package of cream cheese, softened (approximately 3 ounces)
* 4 medium green onions, chopped
* 1/4 cup of chopped fresh basil leaves
* 2 to 3 cloves of garlic, finely chopped
* 1 1/2 teaspoons of chopped fresh tarragon leaves
* 1/4 teaspoon ground red pepper (cayenne)
* 1 boneless pork loin roast (3 to 4 lb), trimmed of fat
* 1/4 teaspoon of salt
* 1/8 teaspoon of pepper

Preparation steps:

* Heat oven to 325 degrees. Spray rack in roasting pan with cooking spray.
* In a small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
* Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
* Bake uncovered for 1 hour. Increase oven temperature to 375 degrees. Bake 20 minutes longer or until browned and thermometer reads 145 degrees. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Serve and enjoy

Chicken and Vegetable Casserole Oven Recipe

Chicken and Vegetable Casserole Oven Recipe



Ingredients needed:

* 1 can of condensed Cheddar cheese soup
* 1 cup of milk
* 2 tablespoons of dried minced onion
* 2 cups of Green Giant Valley Fresh Steamers frozen mixed vegetables (12-oz bag), thawed, drained
* 1 1/2 cups cut up cooked chicken
* 2 cups of Original Bisquick mix
* 4 medium green onions, sliced (approximately 1/4 cup)
* 2 tablespoons of mayonnaise or salad dressing
* 1 egg

Preparation steps:

* Heat oven to 400 degrees in 3-quart saucepan, heat soup, milk and dried minced onion to boiling, stirring constantly. Remove from heat. Stir in vegetables and chicken. Pour into ungreased 11x7-inch glass baking dish.
* In medium bowl, mix remaining ingredients with fork until crumbly. Sprinkle over chicken mixture.
* Bake uncovered about 25 minutes or until bubbly and topping is golden brown.

Enjoy

Bacon Cornbread Stuffing Oven Recipe

Bacon Cornbread Stuffing Oven Recipe



Ingredients needed:

* 4 slices bacon, cut into 1/2-inch pieces
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped onion
* 1/2 cup sweetened dried cranberries
* 2 1/4 cups water
* 4 cups seasoned cornbread stuffing
* 1/2 teaspoon of seasoned salt
* 1/4 teaspoon dried majoram leaves

Preparation steps:

* Heat oven to 350 degrees. Spray 8-inch square glass baking dish with cooking spray.
* In 12-inch nonstick skillet, cook bacon over medium heat until browned but not crisp. Stir in bell pepper and onion. Cook for about 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove from heat.
* Stir in stuffing, seasoned salt and marjoram until well mixed. Spoon into baking dish.
* Cover with foil; bake for 30 minutes.

Enjoy

Almond Creme Caramel Oven Recipe

Almond Creme Caramel Oven Recipe



Ingredients needed:

* 1/2 cup of sugar
* 4 eggs
* 1 teaspoon vanilla
* 1/2 teaspoon almond extract
* 1 can of fat-free sweetened condensed milk (not evaporated)
* 1 can of evaporated fat-free milk
* 1/4 cup coarsely chopped almonds
* Toasted sliced almonds (optional)

Preparation steps:

* Heat oven to 350 degrees. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
* In a medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
* Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
* Bake for 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard wih sliced almonds.

Serve and enjoy

Ranch Turkey Ravioli Casserole Oven Recipe

Ranch Turkey Ravioli Casserole Oven Recipe



Ingredients needed:

* 1 can of black beans, drained and rinsed
* 1 can of petite diced tomatoes, drained
* 1/2 cup of chopped fresh cilantro
* 1 teaspoon of ground cumin
* 2 cups of green enchilada sauce
* 2 packages of refrigerated cheese ravioli (9 oz. each)
* 2 cups of chopped cooked turkey
* 1/2 cup sliced green onions
* 1 cup shredded Mexican cheese blend

Preparation steps:

* Heat oven to 400 degrees. Spray 11x7-inch glass baking dish with cooking spray.
* In medium bowl, stir together beans, tomatoes, cilantro and cumin.
* Spread 1/2 cup of the enchilada sauce in baking dish. Arrange half of the ravioli over sauce. Top with half of the bean mixture, half of the turkey and half of the onions; pour 1/2 cup enchilada sauce over top. Repeat layers. Top with remaining 1/2 cup enchilada sauce and the cheese.
* Bake uncovered for 30 minutes. Top should be lightly browned. Let stand for about 15 minutes prior to serving.

Enjoy

Cheesy Tuna Noodle Casserole Oven Recipe

Cheesy Tuna Noodle Casserole Oven Recipe



Ingredients needed:

* 3 cups of dried wide egg noodles
* 1/4 cup of butter
* 1 cup of chopped red sweet pepper
* 1 cup of chopped celery (2 stalks)
* 1/4 cup of chopped onion
* 1/4 cup of all-purpose flour
* 2 tablespoons of Dijon-style mustard
* 1/2 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 2 1/4 cups of milk
* 1 12-ounce can chunk white tuna, drained and broken into chunks
* 1 cup of cubed cheddar cheese
* 1/2 cup of soft bread crumbs
* 1/4 cup of freshly grated Parmesan cheese
* 1 tablespoon of snipped fresh parsley
* 1 tablespoon of butter, melted

Preparation steps:

* Preheat oven to 375 degrees.
* Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan, cook noodles according to package directions; drain. Return noodles to pan.
* In a medium saucepan, heat the 1/4 cup butter over medium heat until melted. Add sweet pepper, celery and onion; cook for 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly.
* Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl, stir together bread crumbs, Parmesan cheese, and parsley; stir in the 1 tablespoon of melted butter. Sprinkle crumb mixture over noodle mixture.
* Bake uncovered for 70 to 75 minutes. Let stand for 5 minutes.

Serve and enjoy
(serves 6)

Veggie Stuffed Pasta Shells Oven Recipe

Veggie Stuffed Pasta Shells Oven Recipe



Ingredients needed:

* 16 dried jumbo shell macaroni
* 2 tablespoons of olive oil
* 1 1/2 cups coarsely shredded carrots (3 medium)
* 1 1/3 cups shredded zucchini
* 1/2 cup of finely chopped onion (1 medium)
* 1 10-ounce package frozen chopped spinach, thawed and well-drained
* 1 1/2 cups shredded Italian-style cheese blend (6 ounces)
* 1/2 of a 15-ounce carton ricotta cheese (about 1 cup)
* 1/4 teaspoon salt
* 1/8 teaspoon of cayenne pepper
* 1 16 ounce jar of tomato pasta sauce

Preparation steps:

* Cook pasta according to package directions; drain. Rinse with cold water; drain again.
* Preheat oven to 350 degrees.
* In a large skillet, heat oil over medium heat. Add carrots, zucchini, and onion; cook for 3 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in spinach; cook and stir for 1 minute more. Transfer spinach mixture to a large bowl. Stir in 1 cup of the Italian-style cheese blend, the ricotta cheese, salt, and cayenne pepper.
* Spread pasta sauce in the bottom of an ungreased 3-quart rectangular baking dish. Spoon a rounded 2 tablespoons of the cheese mixture into each cooked shell; arrange filled shells in the baking dish.
* Bake, covered, for 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup Italian style cheese blend.

Enjoy
(Serves 16)

Shrimp and Crab Stuffed Manicotti with Garlic Cream Sauce Oven Recipe

Shrimp and Crab Stuffed Manicotti with Garlic Cream Sauce Oven Recipe



Ingredients needed:

* 12 dried manicotti
* 6 ounces fresh peeled and deveined cooked shrimp, chopped
* 1 6-ounce can of crabmeat, drained, flaked and cartilage removed, or 5 ounces of cooked lump crabmeat, flaked
* 1 1/2 cups of shredded Italian-style cheese blend (6 ounces)
* 1/2 of a 15-ounce carton ricotta cheese (about 1 cup)
* 1/2 cup snipped fresh Italian parsley
* 1 egg, lightly beaten
* 2 cloves of garlic, minced
* 1/2 teaspoon of finely shredded lemon peel
* 1 recipe for Garlic Cream Sauce
* Thinly sliced green onions (optional)
* Lemon slices (optional)

Preparation steps:

* Preheat oven to 350 degrees.
* Cook manicotti according to package directions; drain. Place manicotti in a single layer on a sheet of greased foil.
* In a medium bowl, combine shrimp, crabmeat, 1 cup of the Italian-style cheese blend, the ricotta cheese, parsley, egg, garlic, and lemon peel. Using a small spoon, fill manicotti with shrimp mixture; arrange filled manicotti in an ungreased 13X9X2-inch baking dish. Pour Garlic Cream Sauce over filled manicotti. Sprinkle with the remaining 1/2 cup Italian-style cheese blend.
* Bake, covered, for 25 minutes. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted. If desired, garnish with green onions and lemon slices.

Garlic Cream Sauce Preparation steps:

* In a medium saucepan, heat 3 tablespoons of butter or olive oil over medium heat. Add 1/4 cup of sliced green onions and 3 cloves of garlic, minced. Cook about 2 minutes or until onions are tender, stirring occasionally. Stir in 3 tablespoons all-purpose flour. Add 1 1/2 cups of whole milk all at once. Cook and stir until thickened and bubbly. Stir in half of a 15-ounce carton ricotta cheese (about 1 cup), 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Maple-Pumpkin Pie Bars Oven Recipe

Maple-Pumpkin Pie Bars Oven Recipe



Ingredients needed:

* 1 package of yellow cake mix
* 4 eggs, divided
* 1/2 cup of butter or margarine, melted
* 1/2 cup of packed brown sugar
* 1 package of Philadelphia Cream Cheese (8 oz)
* 1 can of pumpkin (15 oz)
* 1 package of Jell-O Pumpkin Spice Flavor
* Instant Pudding
* 1/3 cup of milk
* 3 tablepoons of maple syrup
* 1/8 teaspoon ground cinnamon
* 1 envelope of DREAM WHIP Whipped Topping Mix

Preparation step:

* Preheat oven to 350 degrees.
* Line 13x9-inch pan with foil; spray with cooking spray. Blend cake mix, 1 egg and butter; press onto bottom of the pan.
* Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding. Mix with mixer until blended; pour over the crust.
* Bake for 40 minutes, or until toothpick inserted into center comes clean. Transfer to wire rack and cook completely.
* Mix whipped topping mix, milk, syrup in a large bowl with mixer on low speed until blended. Beat on high speed until mixture forms stiff peaks
* Spread onto the dessert, sprinkle with cinnamon. Refrigerate until ready to serve.

Enjoy

Mexican Chocolate Trifle Recipe

Mexican Chocolate Trifle Recipe



Ingredients needed:

* 1 1/3 cups of milk
* 2 packages of chocolate mousse mix
* 4 teaspoons of ground cinnamon
* 4 teaspoons of almond extract
* 2 containers of frozen chocolate whipped topping, thawed
* 2 packages of chocolate-coated chocolate snack cakes, cut into 1/2 inch wide slices
* 1 cup of semisweet chocolate chunks
* 1/4 cup of silvered almonds

Preparation steps:

* In a large bowl, combine milk, mousse mix, and cinnamon; beat with an electric mixer on medium speed for 1 minute.
* Using a rubber spatula, scrap down sides of the bowl and beat on high speed for about 2 minutes more or until thickened. Cover with plastic wrap and chill for 1 hour.
* Stir 2 teaspoons of the almond extract into each container of chocolate whipped topping and refrigerate until ready to use.
* Arrange half of the chocolate cake slices in a trifle dish. Spoon half of the mousse mixture on top of the cake slices. Spoon half of the whipped topping mixture on top of the mousse mixture. Sprinkle all of the chocolate chunks on top. Repeat layers with the remaining cake slices, mousse mixture, and whipped topping mixture. Sprinkle almonds on top.
* Refrigerate until ready to serve.

Enjoy

Butternut & Parsley Penne Oven Recipe

Butternut & Parsley Penne Oven Recipe



Ingredients needed:

* 1 1/2 lbs. pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-sized pieces
* 1/4 cup EVOO, plus more for drizzling
* Salt and pepper
* Freshly grated or ground nutmeg
* 1 lb. whole-wheat or whole-grain penne rigate
* 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
* 4 large cloves garlic, minced
* 1 piece fresh ginger, peeled, then grated or finely chopped
* 1 chile pepper, such as Fresno or jalapeno, finely chopped, or 1 teaspoon of crushed red pepper
* 1 bunch of scallions, whites and greens separated, each finely chopped
* 1 cup of chicken or vegetable stock
* A handful of grated Parmigiano-Reggiano cheese, plus more for garnish

Preparation steps:

* Preheat oven to 475 degrees.
* On a baking sheet, drizzle the squash with some of the EVOO; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges (approximately 20 minutes).
* Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water.
* While the pasta is cooking, heat 1/4 cup EVOO in large skillet, four turns of the pan, over medium-high. Add the parsley stems, garlic, ginger, chile and scallion whites; swirl for about 3 minutes. Add the stock and reduce heat to simmer. Add half a ladeful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine and adjust the seasonings.

Enjoy

Sweet Potato Shepherd's Pie Oven Recipe

Sweet Potato Shepherd's Pie Oven Recipe



Ingredients needed:

* 2 lbs. sweet potatoes, cut into thirds
* 2 tablespoons of butter
* Salt and pepper
* 2 teaspoons of smoked paprika
* 1 teaspoon of ground cumin
* 1 lb. of ground pork
* 1/4 cup of white wine
* 1 cup of chopped yellow onion
* 2 cups of frozen corn kernels, thawed

Preparation steps:

* In a pot of cold, salted water, bring the sweet potatoes to a boil over medium heat. Cook until tender, about 20 minutes; drain. When cool enough to handle, remove and discard the skin, transfer the potatoes to a bowl. Mash with the butter; season with salt and pepper.
* Preheat the oven to 350 degrees.
* In a medium oven-proof skillet, toast the paprika and cumin over medium-high heat, stirring, 1 minute. Add the pork and cook, breaking apart with a spoon, until just cooked through, 6 to 7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes.
* Using a slotted spoon, transfer the pork mixture to a medium bowl and season. Discard all but 2 tablespoons of the liquid.
* In the same skillet, cook the onion over medium heat, stirring, until softened, about 3 minutes. Add the corn and cook, stirring, until crisp-tender, 1 to 2 minutes. Return the pork mixture to the skillet, mix well and season.
* Spoon and spread the sweet potatoes over the pork mixture. Bake for 15 minutes, then broil on high until the top is browned (approximately 3 to 5 minutes).

Enjoy
(serves 4)