From January 7

Fast Fruity Delight  

Ingredients:
Take 3/4 cup boiling water and 1 cup thawed COOL WHIP Whipped Topping and mix & match your recipe from these options...

JELL-O Gelatin flavor options frozen fruit choices

Strawberry strawberries
Raspberry raspberries
Orange mixed fruit blend
Berry Blue blueberries

Directions
Add boiling water to 1 pkg. (3 oz.) JELL-O in large bowl; stir 2 min. until completely dissolved. Stir in 2 cups frozen fruit until gelatin starts to thicken. Add 1/2 cup gelatin mixture to cool whip; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture. Refrigerate 15 min. or until set.

Quick and Creamy Chicken Stew

Ingredients:
3/4 lb. small red potatoes (about 8), quartered
2 Tbs. water
1 Tbs. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/4 cup zesty Italian dressing
2 cups frozen peas and carrots
1/2 cup sour cream

Directions:
Place potatoes and water in microwaveable dish; cover with lid or wax paper. Microwave on high for 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally. Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through. Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

The Morning Thing's Oatmeal Recipies

Spicy Oat Crusted Chicken with Sunset Salsa (from www.quakeroats.com)

Ingredients
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections
2 tbsp canola oil
1 tbsp margarine, melted
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt
1 1/4 cups Quaker quick oats, uncooked
1 egg, lightly beaten
1 tbsp water
4 boned and skinned chicken breast halves
chopped cilantro (optional)

Directions
In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time. Heat oven to 375 degrees. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened. In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined backing sheet. Pat any extra oat mixture onto top of chicken. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.

Baked Oatmeal (From www.quakeroats.com)

Ingredients
2 cups Quick Quaker® Oats OR 2-1/4 cups Old Fashioned Quaker® Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups fat-free milk
2 eggs OR 1/2 cup egg substitute, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Preparation

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Deluxe Crockpot Oatmeal (from www.mrbreakfast.com)

Ingredients:
1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving. Great served with milk.

Tropical Sunrise Oatmeal (from www.mrbreakfast.com)

Ingredients:
1/2 cup oats (not instant)
1 cup water
dash of salt
1 and 1/2 Tablespoons marmalade jam
small handful of dried cranberries
small handful of golden raisins
small handful of walnuts
milk (optional)

Directions:
Bring water and salt to a boil over stove top. Add oats, cranberries, and raisins and lower heat to medium. Cook for 5 min, stirring occasionally, and letting the cranberries and raisins plump up. Remove pan from heat and add marmalade jam. Stir/swirl in jam slowly. Top with nuts and milk, if desired.

From December 3

Latte Cheesecake Bars

Ingredients
Crust
2 cups chocolate graham cracker crumbes
1/2 cup butter melted
1/2 tsp cinnamon

Filling
2 Tbs. heavy whipping cream
2 tsp. instant coffe granules
2 (8 oz.) pkg cream cheese softened
1/2 cups of sugar
3 eggs
1/2 tsp. of vanilla
1/3 cup heavy whipping cream
1/2 cup semi sweet chocolate chips

Directions
Heat oven to 350. Mix crumbs, melted butter and cinnamon and press onto bottom of an ungreased 13x9' baking pan (you must use that size or the bars wont turn out right). Combine 2 Tbs. of whipping cream and coffee granules in a small bowl. Let stand 5 min until coffee disolves. Combine cream cheese and sugar in a large bowl. Beat/stir at medium speed, scraping the bowl often untill creamy. Add to coffee mixture the eggs and vanilla. Beat/stir well, scraping bowl often until well combined. Pour over crust and bake for 20-24 min or until center is nearly set. Cool on wire rack 1 hour. Place 1/3 cup whipping cream in a 1 qt saucepan. Cook over med heat until whipping almost comes to a full boil. Remove from heat and stir in chocolate chips until melted spread over cheese cake. Refrigerate until chocolate sets at least an hour overnight Cut into bars.

Sweet Potato Casserole

Incredients
3 cups of baked, mashed sweet potatoes (or two 29 oz. cans yams)
1 1/2 c. sugar (or 1/4 c. sugar plus equal to taste)
2 eggs, slightly beaten
1/3 c. milk (optional)
1/2 c. melted butter (optional)
1 tsp. vanilla
Topping
1 cup brown sugar
1/3 cup melted butter
2/3 teaspoons of baking soda
1/2 cup flour
1 cup chopped walnuts

Directions
Mix and pour into casserole sprayed with Pam.
Topping
Mix and spread on top

Bake at 350 degrees for 25 to 30 min.

From November 26

Turkey Hash (from Robin Davis, Columbus Dispatch)

2 potatoes, peeled, diced
Salt
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, seeded, chopped
2 cups diced roasted turkey
1/2 teaspoon dried thyme
1 tablespoon vinegar
4 eggs

Cook potatoes in a large pot of boiling salted water until just tender, about 10 minutes. Drain. Melt butter with oil in a heavy large skillet over medium heat. Add onion and pepper. Saute until onion is tender, about 5 minutes. Add potatoes, turkey and thyme. Season with salt. Spread out into the skillet, pressing lightly to form an even layer. Cook until golden brown. Using a spatula, turn the mixture over (it doesn't need to stay in one piece). Cook until golden brown. Remove from heat. Bring a large pot of water to a simmer. Stir in vinegar. Crack the eggs and add to the water. Poach just until the whites are firm but the yolks are still soft. Spoon the hash onto plates. Using a slotted spoon, drain eggs one at a time. Place atop hash. Serve immediately. You can also add leftover carrots or other vegetables to the hash.

Pork Chops with Cranberry Sauce (also from Robin Davis)

1 tablespoon olive oil
4 boneless pork loin chops (about 1-inch thick each)
1/2 teaspoon dried rubbed sage
Salt and pepper to taste
1/2 cup dry red wine, chicken broth or apple juice
1/2 cup cranberry sauce (any kind)

Heat oil in a heavy large skillet over medium heat. Season pork with sage, salt and pepper. Add to skillet. Cook until well-browned and cooked through. Transfer pork to plate. Tent with foil to keep warm. Add wine to skillet. Bring to a boil, scraping up browned bits. Cook until almost completely evaporated. Add cranberry sauce to pan. Cook until jellied cranberry sauce melts and sauce thickens to a glaze consistency. If using whole-berry sauce, cook until jellied parts melt and sauce thickens. Place pork on plates. Spoon sauce over.

From November 19

Cheesy Chili Dip

1 pkg. (8 oz.) Cream Cheese, softened
1 can (15 oz.) chili
1/2 cup Shredded Cheddar Cheese
2 Tbsp. chopped cilantro

SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar cheese. MICROWAVE on HIGH 45 sec. to 1 min. or until Cheddar cheese is melted. Sprinkle with cilantro. SERVE with assorted NABISCO Crackers and cut-up fresh vegetables.

The Ultimate Leftover Turkey Sandwich

2 slices multi-grain bread
1 Tbsp. MIRACLE WHIP Dressing
3 oz. oven-roasted turkey breast, sliced, or shredded cooked turkey
1/2 cup prepared STOVE TOP Stuffing Mix for Turkey
2 Tbsp. cranberry sauce

SPREAD 1 of the bread slices with dressing. TOP with turkey, stuffing, cranberry sauce and second bread slice.

From November 12

Easy Tomato Baked Chicken
Total Time:
40 min
Makes:
4 servings
Ingredients
1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup Grated Parmesan Cheese
Directions
PREHEAT oven to 425ºF. Place onions in bottom of 13x9-inch baking dish; top with chicken. COMBINE tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese. BAKE 30 min. or until chicken is cooked through (165ºF).

Apple Crumble
Total Time:
30 minMakes:
8 servings
Ingredients
1 tub (8 oz.) Honey Nut Flavor Cream Cheese Spread
64 NILLA Wafers, crushed
8 small apples (2 lb.), peeled, chopped
1/4 cup sugar
4 tsp. ground cinnamon
Directions
HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)
TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.
BAKE 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.

From November 5

Cheesy Volcano Meatballs

1 lb. lean ground beef
6 Crackers, finely crushed
1/4 cup Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 Cheddar Cheese Cubes
4 hot dog buns, partially split

PREHEAT oven to 400ºF. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 Tbsp. meat mixture for each. PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball. BAKE 14 min. or until meatballs are cooked through (160ºF). Meanwhile, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through (adult assisted). SPOON sauce evenly into buns. Fill each with three meatballs.

Weeknight Lasagna Toss

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain. ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover. COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Fom October 29

Fiesta Chicken Soup
Ingredients
1/4 cup Zesty Italian Dressing
3/4 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 cup stewed tomatoes, undrained
1-1/4 cups water
1 can peas and diced carrots, drained
1 tsp. chili powder
1/2 cup mesican style shredded four cheese
Directions
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally. Add tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler. Ladle soup into four ovenproof serving bowls; top with chees. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Spicy Chicken Mac Skillt
Ingredients
1 pkg. Macaroni and Cheese Dinner
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can diced tomatoes and green chilies, drianed
1 can diced tomatoes, drianed
1 can condensed cream of chicken soup
1/2 cup mexican style shredded cheese
Directions
Prepare dinner as directed on package. Meanwhile, heat oil in large skillet on medium high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally. Add macaroni dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

From October 22

Loaded "Baked Potato" Soup

1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth
1 cup milk
3 slices Bacon, cooked, crumbled and divided
1 cup Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup Sour Cream

MICROVAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher. RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup. SERVE topped with reserved bacon, cheese, onions and sour cream.

Easy Chicken & Parmesan Pasta

1/2 lb. (8 oz.) linguine, uncooked
2 pkg. (6 oz. each) Deli Fresh Grilled Chicken Breast Strips
1/4 cup Italian Dressing
1 cup Shredded Parmesan Cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced

COOK pasta in large saucepan as directed on package; drain. Return to pan. ADD remaining ingredients; toss lightly.

From October 15

Chicken and Spinach Risotto

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup Grated Parmesan Cheese

HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently. ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.STIR in the Parmesan cheese.

Taco Bake

1 pkg. (14 oz.) Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa

HEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package. STIR sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil. BAKE 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

From October 8

Capellini Caprese  

Ingredients
1/2 lb. capellini or spaghetti, uncooked
1/2 cup  Italian Dressing and Marinade
1 onion, finely chopped
2 cloves  garlic, minced
3 cups halved grape or cherry tomatoes
1 cup  Shredded Mozzarella Cheese
1/3 cup fresh basil, finely sliced

Directions
 COOK pasta as directed on package. MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Freestyle Apple Tart  

Ingredients
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced
1/4 cup  granulated sugar
2 Tbsp. flour
1 tsp.  cinnamon sugar
1 cup thawed Whipped Topping

Directions
 HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center. TOSS apples with sugar and flour; spoon over cream cheese. Fold crust partially over apples. Sprinkle with cinnamon sugar. BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with cool whip. Refrigerate leftovers.

For Scott Boyer's Best Cookies Ever recipes, click here.

From October 1

Crisp-and-Creamy Baked Chicken  
 
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp.  (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup  (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup  KRAFT Shredded Cheddar & Monterey Jack Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package. BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Stuffing and Chops Skillet
 
6 boneless pork chops, 1/2 inch thick (1-1/2 lb.)
1 medium  onion, sliced
1 Tbsp. oil
2 medium  apples, thinly sliced
1-1/2 cups water
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Pork

COOK chops and onions in hot oil in large skillet 4 min. on each side or until chops are cooked through. Transfer to plate; cover to keep warm. ADD apples and water to skillet. Bring to boil. STIR in stuffing mix. Top with the chops and onions; cover. Remove from heat; let stand 5 min. STIR in stuffing mix. Top with the chops and onions; cover. Remove from heat; let stand 5 min.

From September 24

Chicken Salad Panini

Ingredients
2-1/2 cups chopped cooked chicken breast
1/4 cup  Mayonnaise
2 Tbsp. Bacon Bits
2 Tbsp.  thin green onion slices
2 Tbsp. Ranch Dressing
8 slices  multi-grain bread
1 tomato, cut into 8 thin slices
4  Cheddar Cheese Slices

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread. COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Maple-Baked Apple Chicken  

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  sliced onions
2 red cooking apples, sliced
1/2 cup  maple-flavored or pancake syrup
1/3 cup Zesty Italian Dressing

PREHEAT oven to 350°F. Spray large ovenproof nonstick skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat. PLACE onions on top of chicken; surround with apple slices. Mix syrup and dressing; pour over chicken. BAKE 20 to 25 min. or until chicken is cooked through (165ºF). Spoon syrup mixture in skillet over chicken just before serving.

From September 10

Fettuccine Alfredo

Ingredients
1/2 lb. fettuccine, uncooked
1-1/4 cups chicken broth
4 tsp. flour
1/3 cup Cream Cheese Spread
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

COOK pasta as directed on package. MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

Zesty Chicken Tortilla Bake

Ingredients
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 Flour Tortillas
Directions

PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce. ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese. BAKE 25 min.