Creamy Macaroni and Cheese

Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

• 4 strips bacon
• 1 large sweet onion, thinly sliced
• 6 oz. dry elbow macaroni
• 8 oz. mozzarella cheese, shredded (2 cups)
• 2 to 4 oz. blue cheese, crumbled (cream cheese can be substituted)
• 1 cup half-and-half or light cream
• 1/8 tsp. pepper

1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

**Personal Review: No Review Yet**

Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Smoky Chicken and Cheesy Potato Casserole

Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

**Personal Review: No Review Yet**

Pan Roasted Steak Dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

• 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
• 1/2 cup KRAFT Light CATALINA Dressing, divided
• 1/2 tsp. pepper
• 1 onion, chopped
• 3 cups small broccoli florets
• 1-1/2 cups very thinly sliced carrots (4 large carrots)
• 1-1/2 cups instant brown rice, uncooked

1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

Baked Beans with Burnt Ends

Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

• 8 slices bacon, chopped
• 1 onion, chopped
• Salt and pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tablespoons pickle juice
• 2 tablespoons dry mustard
• Two 28-ounce cans pork and beans
• One 15-ounce can pinto beans, rinsed
• 2 cups chopped burnt ends from chopped ham

1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

**Personal Review: No Review Yet**

Pistachio-Crusted Pork Chops

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 10 min
Cook Time: 25 min

• 1/2 cup shelled pistachios
• 1 clove garlic
• 1 teaspoon grated lemon peel
• Salt
• 1/4 cup breadcrumbs
• Pepper
• Four 1-inch-thick pork chops
• 1 large egg, beaten
• 1/4 cup extra-virgin olive oil, plus more for drizzling

1. Preheat the oven to 400°. Using a food processor, finely grind the nuts, garlic, lemon peel and 1/2 teaspoon salt. Transfer to a shallow bowl; whisk in the breadcrumbs.
2. Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140°, about 20 minutes.

**Personal Review: No Review Yet**

Chicken Salsa Verde Bake

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

• 2 tablespoons vegetable oil
• 2 1/4 pounds skinless, boneless chicken breasts
• Two 16-ounce jars salsa verde
• One 15-ounce can kidney beans, rinsed and drained
• 1 onion, finely chopped
• 1 cup sour cream
• 3 cups crushed tortilla chips
• One 8-ounce bag shredded Mexican-style cheese

1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Zucchini, Potato and Ham Soup

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

• 1 tablespoon butter
• 2 onions, chopped
• 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
• 3 zucchini (about 1 pound total), sliced 1/4 inch thick
• Salt
• One 32-ounce container (4 cups) chicken broth
• Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
• 1/4 cup chopped fresh dill
• Pinch nutmeg
• Pumpernickel bread, for serving

1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**