Ingredients 6 c. Swanson® Chicken Broth 1/4 tsp. ground black pepper 2 clove garlic 2 bunch fresh broccoli 3 large potatoes 1 large onion 1 3/4 c. milk 1/4 c. grated Parmesan cheese Preparation Step 1Heat the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender....
Ingredients 3/4 cup butter, softened1/2 cup confectioners’ sugar1 teaspoon grated lemon zest1 tablespoon lemon juice1-1/2 cups all-purpose flour2 teaspoons coarse sugar Preparation Preheat oven to 325°. In a bowl, beat butter, confectioners’ sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate....
Ingredients 1 cup semisweet chocolate chips1 cup peanut butter chips1 cup crisp rice cereal1/2 cup raisins1/2 cup salted peanuts Preparation In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Ingredients 3 medium cucumbers3 cups chicken broth3 cups sour cream3 tablespoons cider vinegar2 teaspoons salt, optional1 garlic clove, mincedTOPPINGS:2 medium tomatoes, chopped3/4 cup sliced almonds, toasted1/2 cup chopped green onions1/2 cup minced fresh parsley Preparation Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended....
Ingredients 1 package (6 ounces) cornbread stuffing mix4 boneless pork loin chops (6 ounces each)1/2 teaspoon pepper1/4 teaspoon salt2 tablespoons butter2 medium pears, chopped1 medium sweet red pepper, chopped2 green onions, thinly sliced Preparation Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper. Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes....
Ingredients 1 package (10 ounces) frozen baby lima beans1 package (9 ounces) frozen cut green beans2 cans (16 ounces each) red kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1/3 cup white vinegar1/4 cup sugar3 tablespoons Dijon mustard2 tablespoons vegetable oil1/2 teaspoon salt Preparation Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well....
Ingredients 1/2 cup half-and-half cream2 tablespoons honey9 ounces semisweet chocolate, broken into small pieces1/4 cup finely chopped pecans1 teaspoon vanilla extractFresh fruit and shortbread cookies Preparation In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.
Ingredients 6 medium tomatoes2 medium green peppers2 large cucumbers2 medium red onions1-1/4 cups water3/4 cup cider vinegar4-1/2 teaspoons sugar1-1/2 teaspoons mustard seed1-1/2 teaspoons celery salt1/2 teaspoon salt1/8 teaspoon pepper Preparation Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat....
Ingredients 1/2 cup chopped pecans1/2 cup sweetened shredded coconut1/3 cup sugar1/3 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 cup reduced-fat butter, melted4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-in. pieces1/2 teaspoon coconut extract1/2 teaspoon vanilla extract Preparation In a small bowl, combine the first 6 ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture....
Ingredients 2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces2 cups chopped cabbage1 large onion, chopped1 teaspoon salt1/4 teaspoon pepper1/4 cup butter, softened1 cup 2% milk Preparation Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes. Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot....
Ingredients 5 cups cooked cubed peeled potatoes1-1/2 cups sour cream1-1/4 cups shredded Swiss cheese, divided1/2 cup shredded carrot1/4 cup chopped onion2 tablespoons minced fresh parsley1 teaspoon salt1/2 teaspoon dill weed1/4 teaspoon pepper1/4 teaspoon paprika Preparation In a large bowl, combine the potatoes, sour cream, 1 cup of cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased 8-in. square baking dish. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350° for 25-35 minutes or until bubbly....
Ingredients 12 large eggs1 can (12 ounces) evaporated milk1 teaspoon salt1/2 teaspoon pepper1/8 teaspoon cayenne pepper, optional1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1 large onion, chopped1 medium green pepper, chopped1 cup cubed fully cooked ham Preparation In a large bowl, combine the eggs, milk, salt, pepper and cayenne if desired. Stir in the potatoes, cheese, onion, green pepper and ham. Pour into a greased 13x9-in....
Ingredients 1 package (8 ounces) reduced-fat cream cheese2 teaspoons grated lemon zest1 tablespoon lemon juice1/2 cup heavy whipping cream1/4 cup confectioners’ sugar2 cups fresh or frozen sliced peeled peaches, thawed2 cups fresh blueberries2 cups sliced fresh strawberries2 cups green grapes, halved2 tablespoons chopped pecans Preparation In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form....
Ingredients 2 cups plus 2 tablespoons all-purpose flour, divided1 cup quick-cooking oats3/4 cup packed brown sugar1/2 cup butter, melted1 package (8 ounces) reduced-fat cream cheese1 can (14 ounces) fat-free sweetened condensed milk4 egg whites1 teaspoon vanilla extract1 can (14 ounces) whole-berry cranberry sauce2 tablespoons cornstarch Preparation In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in....
Ingredients 3 cups fresh or frozen cranberries2 cups water1-1/2 cups sugar1 teaspoon unflavored gelatin1/2 cup cold water1/2 cup lemon juice Preparation In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. In a small bowl, sprinkle gelatin over cold water; set aside....
Ingredients 1-1/4 cups butter, softened1 cup packed brown sugar2/3 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract1/4 teaspoon almond extract3-1/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 cup chopped walnuts2 cups chopped fresh or frozen cranberries Preparation In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture....
Ingredients 2 packages (.3 ounce each) sugar-free raspberry gelatin1-3/4 cups reduced-calorie reduced-sugar cranberry-raspberry juice, divided1 can (14 ounces) whole-berry cranberry sauce1 can (20 ounces) crushed pineapple, undrained2-1/2 cups frozen unsweetened raspberries, thawed1 cup reduced-fat sour cream2 tablespoons brown sugar1 cup reduced-fat whipped topping Preparation In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours....
Ingredients 2 medium onions2 celery ribs4 cups water3 boneless skinless chicken breast halves (6 ounces each)1-1/2 teaspoons salt1/4 teaspoon pepper2 tablespoons butter1 can (14-1/2 ounces) chicken broth1 large carrot, chopped1 medium potato, peeled and chopped2 teaspoons chicken bouillon granules1-1/2 teaspoons dried basil2 cups uncooked wide egg noodles1-3/4 cups milk, divided1/3 cup all-purpose flour Preparation Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven....
Ingredients Cooking spray 1 (15.25-oz.) box white cake mix, plus ingredients called for on box 1 (3-oz.) package orange Jell-O 2 tbsp. boiling water 3 c. marshmallow crème 1 3/4 c. Cool Whip Orange sprinkles Orange candy slices Preparation Step 1Preheat oven to 350º and grease a 9"-x-13” baking pan with cooking spray. Prepare white cake mix according to package directions. Step 2Pour into prepared pan and bake until a toothpick inserted in center comes out clean, 23 to 28 minutes....
Ingredients 2 cans (15-1/4 ounces each) mixed tropical fruit, drained1 can (11 ounces) mandarin oranges, drained1 medium banana, sliced1 cup miniature marshmallows1-1/2 cups vanilla yogurt1/4 cup sweetened shredded coconut1/4 cup slivered almonds, toasted Preparation In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.
