Recipes

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2 packages (8 oz each) cream cheese, 

    softened

1/2 cup sugar

2 teaspoons vanilla

1 large egg 

1 cup butter or margarine

4oz unsweetened baking chocolate

2 cups sugar

2 teaspoons vanilla

4 large eggs SAVE $

1 1/2 cups Gold Medal™ all-purpose flour*

1/2 teaspoon salt

1 cup coarsely chopped nuts 

1. Heat oven to 350°F. Grease bottom and 

    sides of 13x9-inch pan with shortening.

2. In medium bowl, beat all filling ingredients 

    with electric mixer on medium speed until 

    smooth; set aside.

3. In 1-quart saucepan, melt butter and 

    chocolate over low heat, stirring 

    frequently. Remove from heat; cool 5 

    minutes.

4. In large bowl, beat chocolate mixture, 

    sugar, vanilla and eggs with electric mixer 

    on medium speed 1 minute, scraping bowl 

    occasionally. Beat in flour and salt on low 

    speed 30 seconds, scraping bowl 

    occasionally. Beat on medium speed 1 

    minute. Stir in nuts. Spread 1 3/4 cups of 

    the batter in pan. Spread filling over 

    batter. Drop remaining batter in mounds 

    randomly over filling; carefully spread to

    cover cream cheese layer.

5. Bake 45 to 50 minutes or until toothpick 

    inserted in center comes out clean. Cool 

    completely in pan on wire rack, about 2 

    hours. For brownies, cut into 8 rows by 6 

    rows. Store covered in refrigerator.

· 2 Pounds Chicken Tenderloin

· 2 Cans Cream of Mushroom

· 2 Cans Cream of Chicken

· 1 Can Sliced Mushrooms

· 1 Box Minute Rice, White

· 1/4 Cup Minced Onion

· Butter

· 1/4 Cup Chicken Broth

1. Add the chicken tenderloins, cream of 

    mushroom soup, cream of chicken soup, 

    and mushrooms to the crock pot. Cook on 

    high for 4 hours.

2. Boil an appropriate amount of rice. (Follow 

    directions on Rice box.)

3. Sauté minced onion in butter. 

4. Add boiled rice to sautéed onion. 

5. Turn temperature to low and add chicken 

    broth. Allow the rice to soak up broth 

    (about 20 minutes).

6. Pour chicken gravy over rice, serve.

· 6 Skinless, Boneless Chicken Breast Halves

· 1 Egg

· 2 Tablespoons Milk

· 1/2 Cup All-Purpose Flour

· 1/2 Teaspoon Paprika

· 1 Teaspoon Salt

· 4 Tablespoons Butter

· 1/2 Pound Fresh Mushrooms, Slices

· 1/4 Cup Chopped Onion

· 1 Cup Chicken Broth

· 1/2 Cup White Wine

· 2 Tablespoons Lemon Juice

· 1 Tablespoon Cornstarch

· 1 Tablespoon Chopped, Fresh Parsley 

1. In a shallow dish or bowl, mix together  

    flour, salt, and paprika. 

2. In a separate dish or bowl, mix together 

    egg and milk.

3. Dip chicken pieces in egg mixture, then in 

    seasoned flour.

4. In a large skillet, heat butter or margarine 

    over medium high heat. Sauté chicken 

    pieces until golden brown.

5. Add mushrooms and onion and sauté for 

    3 to 5 minutes.

6. In a medium bowl, combine broth, wine, 

    lemon juice, and cornstarch. Mix together 

    and pour mixture over chicken and 

    mushrooms.

7. Reduce heat to medium low and let 

    chicken mixture simmer for 25 minutes or 

    until chicken is cooked through and juices 

    run clear.

8. Sprinkle with parsley and serve.

· 2 Bags Spring Mix Lettuce

· 1 Crate Cherry Tomatoes, Halved

· Broccoli

· 1 Cucumber

· Green Onions

· 1 Bag Craisins

· 1 Bag Shaved Almonds

· 1 Large Tub Feta Cheese

· 1 Crate Strawberries

· 1 Bag Shredded Carrots

· Radishes

1. Add lettuce to large bowl.

2. Halve the cherry tomatoes. Add to bowl.

3. Cut broccoli into small pieces. Add to 

    bowl.

4. Cut the cucumber into slices. Quarter 

    slices. Add to bowl.

5. Dice green onions. Add to bowl.

6. Quarter each strawberry and radish. Add 

    to bowl.

7. Add Craisins, almonds, feta cheese, and 

    carrots to the bowl.

8. Mix well and serve.

• Frozen Tortellini
• Black Olives (Sliced)
• Red Onion
• Pepperoni
• Cucumber
• Grape Tomatoes
• Yellow Pepper
• Red Pepper
• Sprinkle Cheese
• Wishbone Robust Dressing

Taste of Home - Single Recipe

• 1 Pound Ground Beef
• 1 Large Onion, Chopped
• 1 Large Green Pepper, Chopped
• 1 Can (16 oz) Kidney Beans, Rinsed & Drained
• 1 Can (14.25 oz) Whole Kernel Corn, Drained
• 1 Can (15 oz) Tomato Sauce
• 1 Can (14.5 oz) Diced Tomatoes, Undrained
• 1 Can (4 oz) Chopped Green Chilies
• 2 Teaspoons Chili Powder
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Sugar
• 1/2 Teaspoon Garlic Powder

Over medium heat, cook beef, onion & green pepper until meat is no longer pink. Drain. Add remaining ingredients; Bring to a boil, stirring occasionally. 

Reduce heat, cover, and simmer... 

· 2 Jars Artichokes

· 1 lb Colby Jack Cheese – Shredded

· 1 Cup Parmesan Cheese

· 2 Large Cloves Garlic

· 1/2 Cup Mayonnaise

· 1 Cup Sour Cream

· 1 Box Frozen Spinach

Preheat oven to 350. Mix all ingredients together. Bake for 25 minutes.

· 1 (16 oz) Package Jumbo Pasta Shells

· 1/2 Pond Italian Sausage

· 1 (10 oz) Package Frozen Spinach, Thawed, Drained, and Squeezed Dry

· 1 Cup Ricotta Cheese

· 1 Egg

· 3 Garlic Cloves, Crushed

· 1/2 Lemon, Juiced

· 1/4 Cup Grated Parmesan Cheese

· Salt & Pepper (To Taste)

· 1/2 Teaspoon Dried Oregano

· 2 Cups Spaghetti Sauce

· 2 Cups Shredded Mozzarella Cheese

1. Bring a large pot of salted water to a boil. 

    Cook pasta shells according to package 

    directions (about 10 minutes).

2. In a large deep skillet, add sausage and 

    cook over medium high heat until fully 

    cooked. Chop up sausage into small pieces 

    with spatula. Drain.

3. In a large bowl, combine cooked sausage, 

    spinach, ricotta cheese, egg, garlic, lemon 

    juice, and parmesan cheese. Season with 

    salt, pepper, and oregano. Mix well.

4. Preheat the oven to 350 degrees. Lightly 

    grease a 9"X13" baking dish and pour a 

    thin layer of spaghetti sauce onto the 

    bottom of the baking dish.

5. Stuff pasta shells with the sausage mixture 

    and place into the baking dish. Top the 

    shells with spaghetti sauce and mozzarella 

    cheese.

6. Place into the oven and back at 350 

    degrees for 25-30 minutes or until the 

    pasta is heated trough and the cheese is 

    melted.