Broccoli Hash Brown Quiche *

3 cups frozen shredded hash browns, thawed
1 1/2 cups frozen broccoli cuts, thawed
4 eggs
1 cup (8 oz) sour cream
1/2 tsp salt
1 cup (4 oz) shredded Colby jack cheese.

Press hash browns onto bottom and up sides of greased pie plate. Sprinkle with broccoli.  In bowl, beat eggs, sour cream, and salt; stir in cheese. Pour over broccoli.  Bake at 350 for 55-65 minutes. 

Serves 6

Great Amercian Potato Salad *

1/2 cup miracle whip
1 Tbsp mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 hard cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup pickle relish

Mix miracle whip, mustard and seasonings in a large bowl. Add rest; mix lightly.  Cover and refrigerate until chilled. 

Serves 8

Iced Apple Tea *

1 package crystal light iced tea mix (for 1 gallon)
6 cups cold water
2 cups cold apple juice

Mix all together

Serves. 8

Zucchini Pie *

1 cup chopped zucchini

1 cup chopped tomato

1/2 cup chopped onion

1/3 cup grated parmesan cheese

2/3 cup bisquick

3/4 cup milk

2 eggs (or 1/2 cup egg substitute)

1/2 tsp salt

1/4 tsp pepper

Heat to 400.  Grease pie plate.  Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.  Stir together rest.  Pour into pie plate.  Bake about 35 minutes or until knife comes out clean from center.

Serves 8

Zucchini Cornmeal Spoonbread *

3 cups shredded zucchini (about 3 med)

3 eggs

1 cup sour cream

1 cup (4 oz) grated cheddar cheese

1/2 cup chopped onion

1/2 cup melted butter

1/4 tsp salt

1 1/2 cups cornmeal

Heat oven to 400.  Spray 1 1/2 qt dish with cooking spray.  Place zucchini in large strainer set over bowl; let stand 10 minutes.  Press or squeeze zucchini to remove excess liquid.  In large bowl, whisk eggs until blended.  Add sour cream, cheese, onion, butter and salt; stir until combined.  Stir in zucchini and cornmeal until blended.  Pour into dish.  Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

Serves 8

Zucchini Appetizers *

3 cups thinly sliced unpeeled zucchini

1 cup bisquick

1/2 cup finely chopped onion

1/2 cup grated parmesan cheese

2 Tbsp chopped fresh parsley

1/2 tsp salt

1/2 tsp seasoned salt

1/2 tsp oregano

1/8 tsp pepper

1 garlic clove, finely chopped

1/2 cup vegetable oil

4 eggs, slightly beaten

Heat oven to 350.  Grease bottom and sides of 13x9.  Stir together all ingredients.  Spread in pan.  Bake about 25 minutes or until golden brown.

Makes 4 dozen

Zippy Chicken Soup *

1 can chicken noodle soup

1 can cream of chicken soup

1 can rotel

1 can (7 oz) white or shoepeg corn, drained

1 cup (4 oz) shredded Monterey Jack cheese

1/2 cup water

Combine all in a large pot.  Cook and stir for 5 minutes.

Zesty Marinated Chicken *

1/2 cup zesty Italian dressing

4 boneless skinless chicken breast halves (1 pound)

1/4 cup grated parmesan cheese

1 cup sliced fresh mushrooms

2 Tbsp chopped fresh basil, cilantro, or parsley

1/4 cup shredded Colby jack cheese

Preheat oven to 350.  Pour dressing into resealable plastic bag.  Add chicken; seal bag.  Turn bag over several times to evenly coat chicken with dressing.  Refrigerate at least 1 hour to marinate.  Remove chicken from marinade; discard marinade.  Dip chicken into grated parmesant, turning evenly to coat both sides.  Place in shallow baking pan sprayed with cooking spray.  Bake 30 minutes.  Meanwhile, spray small nonstick skillet with cooking spray.  Add mushrooms; cook on high heat until mushrooms are tender, stirring frequently.  Stir in the basil.  Top chicken with the mushrooms; sprinkle with shredded cheese.  Bake an additional 5 minutes or until cheese is melted.

Serves 4

Zesty Grilled Veggies *

4 zucchini, cut diagonally into 1/2” slices

3 red bell peppers, cut into 1/2” wide strips

3 yellow bell peppers, cut into 1/2” wide strips

1/4 cup zesty Italian dressing

1/4 cup grated parmesan cheese

Preheat grill to medium heat.  Place veggies in grill basket.  Grill 10 minutes or until crisp tender, turning occasionally.  Place in large bowl.  Add dressing; toss to coat.  Sprinkle with cheese.

Serves 8

Zesty Chicken Noodle Soup *

1 Tbsp olive oil

1/2 pound mushrooms, thinly sliced

1/2 cup chopped red onions

4 cans chicken broth

1 pound boneless skinless chicken breasts, diced

1 garlic clove, minced

1/4 pound angel hair pasta, broken into 1 inch pieces

2 plum tomatoes, diced

1 Tbsp chopped fresh flat leaf parsley

1 tsp thyme

Heat oil in large pot.  Add mushrooms and onions and cook over medium heat 5 minutes, stirring occasionally, or just until mushrooms give up their liquid and onions are translucent.  Add broth, chicken, and garlic, bring to a simmer over medium high heat and cook, 10 minutes.  Stir in pasta, tomatoes, parsley, and thyme and cook 5 minutes more. 

Serves 4

Zesty Chicken and Pasta *

1 pound boneless skinless chicken breasts, chopped

1/2 cup Italian dressing

2 cups broccoli florets

1 onion, thinly sliced

1 red bell pepper, chopped

1 Tbsp chopped parsley

1 pkg (8 oz) pasta, cooked and drained

1/4 cup grated parmesan cheese

Cook and stir chicken in 1/4 cup of the dressing in skillet until no longer pink.  Add broccoli, onion, red pepper and parsley; cook until tender, stirring occasionally.  Toss with pasta and remaining 1/4 cup dressing.  Sprinkle with cheese.

Serves 6

White Chocolate Lime Bars *

3/4 cup all purpose flour

1/4 cup sugar

1/4 cup butter, softened

1/4 cup finely chopped pecans

1/4 tsp salt

1 egg yolk

1 cup sugar

1 Tbsp all purpose flour

2 tsp grated lime peel

3 Tbsp lime juice

3 eggs

Several drops green food color

Raspberries or maraschino cherries, if desired

         

          White Chocolate Glaze

          1/2 cup white vanilla baking chips

          2 tbsp butter

          2 Tbsp light corn syrup

          1-2 tsp hot water

Heat oven to 350.  In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk.  Press on bottom and 1/2 inch up sides of ungreased square 9x9 pan.  Bake about 20 minutes or until golden.  In medium bowl, beat 1 cup sugar, 1 Tbsp flour, lime peel, lime juice, 3 eggs and food coloring with electric mixer on medium speed until slightly thickened.  Pour over baked layer.  Bake 25-30 minutes or just until no indentation remains when touched lightly in center.  Cool completely, about 1 hour.  In 1 quart saucepan, heat baking chips, 2 Tbsp butter and corn syrup over low heat, stirring constantly, until smooth.  Stir in water until spreadable.  Spread cooled bars with glaze.  Refrigerate 30 minutes.  Top each with raspberry or cherry.  Store covered in refrigerator up to 48 hours.

White Candy Fantasy Clusters *

4 cups rice chex cereal

2 cups pretzel sticks, coarsely broken

1 cup cashews, coarsely chopped

1/2 package (16 oz size) vanilla flavored almond bark

1/2 cup semisweet chocolate chips, melted

Spray 13x9 with cooking spray.  Mix cereal, pretzels, and cashews in large bowl; set aside.  Melt almond bark in saucepan over low heat, stirring constantly.  Pour over cereal mixture, stirring until evenly coated.  Press in pan; cool slightly.  Drizzle with melted chocolate chips; let stand about 30 minutes or until chocolate is firm.  Break into clusters.  Store in airtight container.

Shrimp and Onion Risotto *

2 Tbsp butter, divided

8 oz. fresh mushrooms, chopped

1 onion, chopped

2 cups minute white rice, uncooked

2 cups chicken broth

1/4 tsp black pepper

1 pound frozen cooked medium shrimp, thawed

1/4 cup finely chopped fresh parsley

1/3 cup grated parmesan cheese

Melt 1 Tbsp butter in skillet.  Add mushrooms; cook and stir 7-8 minutes or until tender and golden brown.  Remove from skillet.  Add remaining 1 Tbsp butter and onions to skillet; cook and stir on medium heat for 7-8 minutes or until onions are tender and golden brown.  Stir in rice until well blended.  Add broth and pepper; stir.  Bring to boil.  Reduce heat to medium low; cover.  Simmer 5 minutes or until rice is tender.  Stir in shrimp and parsley; cover and let stand 10 minutes or until shrimp are heated through.  Add mushrooms and cheese; stir.

Serves 6

Vegetable Stew With Herb Dumplings *

1 onion, chopped

1 Tbsp vegetable oil

1/2 cup uncooked orzo pasta

4 cups chicken or vegetable broth

1 tsp ground mustard

1 bag (16 oz) frozen sweet peas, potatoes, and carrots, thawed

1 can great northern beans, rinsed and drained

1 cup bisquick

2/3 cup cornmeal

1/4 tsp oregano

1/4 tsp basil

2/3 cup milk

Cook onion in oil in dutch oven over medium heat, stirring occasionally, until crisp-tender.  Stir in pasta, broth, mustard, vegetables and beans.  Heat to boiling, stirring occasionally.  Stir together bisquick, cornmeal, oregano, and basil.  Stir in milk just until dry ingredients are moistened.  Drop dough by Tbsps onto boiling stew; reduce heat to low.  Cook uncovered 10 minutes.  Cover and cook 10 minutes longer.

Vegetable Pie *

2 cups chopped broccoli or cauliflower

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded cheddar cheese

1/2 cup bisquick

1 cup milk

1/2 tsp salt

1/4 tsp pepper

2 eggs

Heat oven to 400.  Grease 9 inch pie plate.  Heat 1 inch salted water to boiling in medium saucepan.  Add broccoli; cover and heat to boiling.  Cook about 5 minutes or until almost tender; drain thoroughly.  Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.  Stir remaining ingredients in bowl until blended.  Pour into pie plate.  Bake 35-45 minutes or until golden brown and knife inserted in center comes out clean.  Let cool 5 minutes.

Serves 6

Vegetable Noodle Soup *

3 1/2 cups milk

1 pkg frozen California blend vegetables

1/2 cup cubed Velveeta

1 envelope Chicken noodle soup mix

Bring milk to a boil.  Stir in vegetables and return to a boil.  Cover and simmer for 6 minutes.  Stir in cheese and soup mix.  Boil.  Simmer for 5-7 minutes or until noodles are tender and cheese is melted.

Serves 5

Vegetable Chili *

2 onions, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 Tbsp vegetable oil

1/2 cup water

2 carrots, sliced

2 potatoes, peeled and cubed

1 can chicken broth

2 Tbsp chili powder

2 Tbsp sugar

1 tsp cumin

3/4 tsp oregano

1 zucchini, sliced

1 yellow squash, sliced

2 cans (28 oz each) crushed tomatoes

1/3 cup ketchup

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can black-eye peas, drained and rinsed

In large stew pot, sauté onions, bell pepper, and garlic in oil until tender.  Add water and carrots.  Cover and cook over medium low heat for 5 minutes.  Add potatoes, broth, chili powder, sugar, cumin, and oregano; cover and cook for 10 minutes.  Add zucchini, squash, tomatoes, and ketchup.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in beans and peas; simmer for 10 minutes.

Serves 14

Vegetable Beef Soup *

16 oz V8 juice

1 can corn, drained
1  can sweet peas, drained

1 can green beans, drained

2 green onions, sliced

1 can beef broth

2 large carrots, sliced

2 large stalks celery, sliced

2 large potatoes, peeled and cubed

1 pound stew meat

Brown stew meat. Pour off fat.  Add all other ingredients.  Simmer for 5 hours.

Unstuffed Pepper Soup *

1 1/2 pounds hamburger meat

3 green peppers, chopped

1 onion, chopped

2 cans beef broth

2 cans tomato soup

1 can (28 oz) crushed tomatoes, undrained

1 can mushrooms, drained

1 1/2 cups cooked rice

Cook hamburger, peppers, and onion.  Drain.  Stir in broth, soup, tomatoes, and mushrooms.  Boil.  Cover and simmer for 30 minutes.  Add rice and heat through.

Serves 10

Ultimate Sugar Cookies *

1 1/4 cups sugar

1 cup butter flavor shortening

2 eggs

1/4 cup light corn syrup or regular pancake syrup

1 Tbsp vanilla

3 cups all purpose flour plus 4 Tbsp

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Heat oven to 375.  Place sheets of foil on countertop for cooling cookies.  Combine sugar and butter flavor shortening in large bowl.  Beat at medium speed until well blended.  Add eggs, syrup and vanilla.  Beat until well blended and fluffy.  Combine 3 cups flour, baking powder, baking soda, and salt.  Add gradually to creamed mixture at low speed.  Mix until well blended.  Divide dough into 4 quarters.  Refrigerate 1 hour.  Keep balls refrigerated until ready to roll.  Spread one Tbsp flour on large sheet of waxed paper.  Place one fourth of dough on floured paper.  Flatten slightly with hands.  Turn dough over and cover with another large sheet of waxed paper.  Roll dough to 1/4 inch thickness.  Cut out cookies with floured cutter.  Transfer to ungreased baking sheet with large pancake turner.  Place 2 inches apart.  Sprinkle with sugar.  Bake one baking sheet at a time for 5-9 minutes.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.

Ultimate Chocolate Chip Cookies *

3/4 cup butter flavor shortening

1 1/4 cups brown sugar

2 Tbsp milk

1 Tbsp vanilla

1 egg

1 3/4 cup all purpose flour

1 tsp salt

3/4 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup pecan pieces

**if nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Heat oven to 375.  Combine shortening, brown sugar, milk, and vanilla in large bowl.  Beat at medium speed until creamy.  Beat egg into creamed mixture.  Combine flour, salt, and baking soda and mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.  Drop rounded Tablespoonfuls 3 inches apart on ungreased baking sheet.  Bake at 375 for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies

Ultimate 7 Layer Dip *

1 can (16 oz) refried beans

1-2 Tbsp taco seasoning mix

3 Tbsp jalapeno pepper juice (out of a jar of sliced jalapenos)

2 Tbsp chopped jalapenos

1 cup sour cream

1 cup salsa

1 cup shredded lettuce

1 cup Mexican style shredded cheese

1/2 cup chopped green onions

2 Tbsp sliced pitted ripe olives

Tortilla chips

Mix beans, taco seasoning mix, jalapeno juice and peppers.  Spread onto bottom of a 9 inch pie plate.  Layer remaining ingredients over bean mixture; cover.  Refrigerate several hours or until chilled.  Serve with tortilla chips or assorted crackers.

Tuscan Bread Salad *

3 cups croutons

2 cups washed and torn arugula

1 cup chopped seeded tomato

1 cup chopped cucumber

1/2 cup shredded Parmesan Cheese

3/4 cup Italian dressing

Toss all together except dressing.  Add dressing just before serving.  Mix lightly.

Serves 6

Turtle Bars *

1 (12 oz) pkg vanilla wafers

3/4 cup butter, melted

1 (10 oz) pkg semisweet chocolate chips

1 cup pecan pieces, chopped

1 jar caramel topping

Place vanilla wafers in a large plastic bag; crush to fine crumbs.  Stir together crumbs and butter.  Press onto bottom of a 13x9 dish.  Sprinkle with morsels and pecans.  Drizzle with caramel topping.  Bake at 350 for 12-15 minutes.  Chill 30 minutes before cutting.

Turkey Lasagna Rollups *

6 lasagna noodles, cooked

6 oz ground turkey

1 onion, chopped

1 cup chopped broccoli

1/4 cup water

1 cup Ricotta cheese

1 egg, beaten

1 Tbsp milk

1/2 tsp thyme

1/4 tsp salt

2 cups meatless spaghetti sauce

1/4 cup shredded Parmesan Cheese

Cook turkey and onion; drain.  In a small saucepan, bring broccoli and water to a boil.  Reduce heat; cover and simmer for 5 minutes.  Drain.  Add broccoli, Ricotta cheese, egg, milk, thyme, and salt to turkey mix.  Spread over each noodle; drizzle each noodle with 1/4 cup spaghetti sauce.  Carefully roll up.  Place seam side down in an 8 inch greased dish.  Drizzle with remaining spaghetti sauce.  Cover and bake at 375 for 45 minutes to one hour.  Sprinkle with Parmesan Cheese.

Turkey Club Bake *

2 cups bisquick

1/3 cup mayo

1/3 cup milk

2 cups cubed cooked turkey

2 medium green onions, sliced

6 slices bacon, crisply cooked and crumbled

1/4 cup mayo

1 large tomato, chopped

1 cup shredded Colby jack cheese

Heat oven to 450.  Grease cookie sheet.  Stir bisquick, 1/3 cup mayo and the milk in bowl until soft dough forms.  Press dough into 12x8 rectangle on cookie sheet.  Bake 8-10 minutes or until golden brown.  Mix turkey, onions, bacon and 1/4 cup mayo.  Spoon over crust to within 1/4 inch of edges.  Sprinkle with tomato and cheese.  Bake 5-6 minutes or until mixture is hot and cheese is melted.

Serves 6

Turkey Cheese Pockets *

2 oz cream cheese, softened

1 Tbsp miracle whip dressing

1 tsp Dijon mustard

4 slices shaved smoked turkey breast, finely chopped

1/4 cup shredded mozzarella cheese

1 can (7.5 oz) refrigerated biscuits (10 biscuits)

Preheat oven to 400.  Mix cream cheese, dressing and mustard in small bowl until well blended.  Add turkey and cheese, mix well.  Set aside.  Press or roll out each biscuit to 3 1/2” circles.  Place 1 heaping teaspoon cream cheese mixture onto each biscuit circle.  Fold dough over filling to make small turnover shapes.  Firmly press edges of dough together to seal.  Place on ungreased baking sheet.  Bake 10-12 minutes or until lightly browned.  Serve hot.

Serves 5

Turkey and Stuffing Pie *

3 cups prepared stuffing

2 cups cubed turkey

1 cup swiss cheese, shredded

3 eggs

1/2 cup milk

Press stuffing onto bottom and up sides of a well greased pie plate.  Top with turkey and cheese.  Beat eggs and milk.  Pour over cheese.  Bake at 350 for 35-40 minutes. 

Serves 8

Tuna Mushroom Casserole *

1 pkg (12 oz) wide noodles, cooked

2 cans (6 oz each) tuna, drained

1 can mushrooms, drained

1 can cream of mushroom soup

1 1/3 cups milk

1/2 tsp salt

1/4 tsp pepper

1/2 cup crushed crackers

3 Tbsp melted butter

Paprika and thyme for garnish

In a large bowl, combine tuna, noodles, and mushrooms.  Combine soup, milk, salt, and pepper; pour over noodle mix and mix well.  Pour into greased 2 1/2 quart casserole dish.  Combine saltines and butter; sprinkle over noodles.  Bake at 350 for 35-45.  Garnish with paprika and thyme. 

Serves 6

Triple Chip Cookies *

1 pouch chocolate chip cookie mix

1/2 cup butter, softened

1 egg

1/2 cup butterscotch chips

1/2 cup white vanilla baking chips

Heat oven to 375.  In large bowl, stir all ingredients until soft dough forms.  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 9-11 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.

Tomato Vegetable Stroganoff *

1 pound hamburger, cooked

1 package Hamburger Helper Stroganoff

1 cup frozen cut green beans

1 cup hot water

1 cup milk

1 can Progresso Vegetable Classics Tomato Basil Soup

Stir into cooked beef:  sauce mix, beans, water, milk, and soup.  Heat to boiling.  Stir in uncooked pasta.  Reduce heat.  Cover and simmer for 15 minutes, stirring occasionally.

Tomato Tortellini Soup *

2 cans (19 oz each) Progresso Vegetable Classics tomato basil soup

1 pkg (9 oz) refrigerated cheese filled tortellini

2 Tbsp grated Parmesan cheese

In saucepan, mix soup and tortellini.  Heat to boiling over medium-high heat, stirring occasionally.  Reduce heat; cover and simmer 4-5 minutes or until tortellini are desired doneness.  Sprinkle individual servings with Parmesan Cheese.

Tomato Soup with Cheese Tortellini *

1 large onion, chopped

1 Tbsp butter

2 pounds plum tomatoes, seeded and quartered

3 cups chicken or vegetable broth

1 can (8 oz) tomato sauce

1 Tbsp minced fresh basil

1/4 tsp salt

Dash pepper

1 cup dried cheese tortellini

1/3 cup shredded Parmesan Cheese

In saucepan, sauté onion in butter until tender.  Add the tomatoes, broth, tomato sauce, basil, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Cool slightly.  Cook tortellini according to package directions; drain well and set aside.  In a blender, cover and process soup in batches until smooth.  Return to saucepan; add tortellini and heat through.  Garnish with Parmesan Cheese.

Serves 8

Tomato Basil Salad *

4 large tomatoes, sliced

1 medium onion, thinly sliced

1/2 cup fresh basil leaves

1/2 cup shredded mozzarella cheese

1/2 cup sun dried tomato vinaigrette dressing

Arrange tomatoes, onion and basil on serving platter; sprinkle with cheese.  Drizzle with dressing.  Serve immediately.

Serves 4

Tomato and Cheese Pasta *

1 cup uncooked pasta

1 onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can Italian diced tomatoes

1/2 tsp basil

1/2 tsp oregano

1/4 tsp sugar

1/4 tsp pepper

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Cook pasta.  In a small saucepan, sauté onion and garlic in oil until tender.  Stir in the tomatoes, basil, oregano, sugar, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Drain pasta.  Stir into saucepan.  Transfer to a greased 1 quart baking dish.  Top with cheeses.  Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.