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4 large garlic cloves, peeled 1 jar (7 oz) sun-dried tomatoes in oil, undrained 3 cans (14.5 oz each) chicken broth (5¼ cups) 1 lb uncooked penne pasta 1 head broccoli (2 cups small florets) 2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel) ¼ tsp salt ½ tsp coarsely ground black pepper Grated fresh Parmesan cheese and snipped fresh basil (optional) directions: Thinly slice garlic and place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream ...

1 pork tenderloin (about 1 pound) 1 tablespoon vegetable oil 2 tablespoons Smoky Barbecue Rub Preheat oven to 350. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin. Brush pork with oil. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and bake to 150 degrees. Let stand 10 min. covered (to reach 160)

INGREDIENTS: 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste ...

1 tbs. Olive oil 1 ½ lb. Chicken breasts cubed ¼ c. chopped onions 1 c. chicken broth 1 can chopped green chilies 1 can white kidney beans, undrained 2 green onions, sliced (spice blend:) 1 tsp. Garlic powder 1 tsp. Ground cumin ½ tsp. Oregano ½ tsp. Cilantro leaves 1/8 tsp. Ground red pepper Heat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.

1 ¼ tsp. Lemon Pepper seasoning 4 chicken breasts 2 tbs. Butter 1 c. baby carrots, quartered legnthwise 1/3 c. sliced green onions ¾ c. chicken broth 1 tbs. Flour ¼ c. sour cream 1 tsp. Parsley flakes Melt butter in large skillet, rub lemon-pepper on chicken breasts and saute for 7-10 min. per side until done. Remove from skillet and keep warm. Add onions and carrots to skillet and saute for 2 min. Whisk together broth and flour, pour over veggies and bring to boil. Simmer for 2 min. Add sour cream and parsley and simmer for another 2 min. Spoon mix over chicken.

12 oz. Pkg. Cork screw pasta 1 red pepper 1 yellow squash, in strips 1 carrot, in strips 1 c. broccoli 1 clove garlic-minced ¼ c. olive oil 14 oz. Can crushed tomatoes 1/3 c. parmesian cheese ¼ tsp. Pepper and salt ½ tsp. Basil ½ tsp. Oregano Prepare pasta. Cook and stir veggies and garlic in oil until tender. Add all ingredients except cheese and cook over med. Heat for 3-5 min. Serve over pasta and sprinke with cheese.

1 pkg. Frozen potatoes ½ c. butter 1 pnt. Sour cream 1 can cream of chicken soup ½ c. green onions 2/3 c. grated cheese Put hashbrowns into 9x13 pan. Mix other ingredients and pour over potatoes. Top with 2 tbs. Butter and cornflakes; sprinkle with cheese. Bake for 1 hour at 350.

Mix: 2 ½ cups hot water 3 c. Applesauce 1 c. Brown sugar 2 tbs. Salt 6 c. Whole wheat flour ½ c. Oil Let stand 20 min. Mix: ½ c. warm water 2 tbs. Yeast Let stand 10 min. Add: 6 c. white flour yeast mixture Knead 10-15 min. and let rise 1 hour. Divide into 4 loaves and put in greased pans. Let rise for another hour; then bake 40 min. at 350 degrees.

1 head cabbage, shredded 4 chicken breasts (boiled and chopped) 4 tsp. sesame seeds 1 c. Sliced almonds 8 chopped green onions 2 pkg. Chicken Ramen noodles (Dressing) 2 pkg. Seasoning from noodles 4 tbs. Sugar 8 tbs. Rice vinegar ½ c. Light oil ½ tsp. Pepper Roast sesame seeds and almonds at 250 for 15 min. Toss salad ingredients; mix dressing ingredients, then toss all together.

1 pkg. Betty Crocker Lemon cake mix 1 pkg. instant lemon jello pudding 2/3 c. oil ¾ c. water 4 eggs Beat above ingredients for 3 minutes. Pour into greased and floured bundt pan and bake at 350 for 40 minutes or until done. Remove from pan and poke with a toothpick. Warm 1 c. powdered sugar and ½ c. lemon juice to make a glaze. Spread over cake.

6 c. Rice Chex (in a big bowl) Melt in a microwave: ½ c. peanut butter 1 pkg. chocolate chips Pour over chex and mix well. In a brown paper bag, place 2 c. powdered sugar; pour Chex into the bag and shake well.

1 bag Corn Pops 2 sticks butter 1 c. sugar 2 Tbs. Karo syrup 3 Tbs. water Boil to 250 and coat pops. Add cashews, if desired.

1 box confectioners sugar 2 c. graham cracker crumbs 18 oz. jar crunchy peanut butter 2 sticks butter Roll into bite size balls and dip into melted chocolate and place on wax paper.

1 c. butter 2 c. sugar 3 eggs 1 tsp. baking soda 1 tsp. baking powder 2 tsp. vanilla 2 tsp. almond extract 2 c. flour ¾ c. cocoa Cream butter and sugar. Add eggs, vanilla, and almond. Combine dry ingredients and add to creamed mix. Bake at 350 for 8 min. Cool on sheet for 4 min.

½ c. butter 2 c. sugar 3 eggs 1 tsp. vanilla 2 c. flour ½+ cocoa 1 tsp. baking powder Melt butter and mix with sugar. Add eggs and vanilla. Blend dry ingredients and mix into egg mixture. (Secret ingredient: a generous squirt of Hershy's syrup at this point.) Spread into a greased 9x13 pan. Press nuts or chocolate chips onto the top if desired. Bake for @350 for 20 min.

1 c. shortening 3 c. sugar 4 eggs 3 tsp. vanilla 2 c. sour cream 1 tsp. baking soda 4 tsp. baking powder 7-8c. flour Refrigerate for 2+ hours. Bake at 375 for 10 min.

2 c. sugar 3 Tbs. cocoa ¼ c. butter ½ c. milk ½ c. peanut butter 1 Tbs. vanilla 3 oats Boil for 5 min. then remove from heat; add oats and vanilla. Then drop onto wax paper and top with mini marshmallows.

Beat 10 min: 1 lb. butter 1 ½ c. sugar 2 c. brown sugar add: 3 eggs 2 tsp. vanilla Beat 3 more minutes. 6 c. flour 1 ½ tsp. salt 1 ½ tsp. soda ½ tsp. baking powder mix well then add: 4 c. chocolate chips Bake at 350 for 8-10 minutes. (Yields 8 dozen)

Cream: 1 c. shortening 1 c. brown sugar ½ c. sugar 1 tsp. vanilla 2 eggs Then add: 2 c. flour 1 tsp. soda 1 tsp. salt 12 oz. chocolate chips Bake @375 for 8-10 min.

1 cup butter or margarine 1 pound light brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light corn syrup 1 pinch salt 1 1/2 teaspoons vanilla extract In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.